Ingredients:

  • 2 cups (473 ml) Heavy Cream
  • 1 cup (237 ml) Whole Milk
  • 3/4 cup (150g) Granulated Sugar
  • 1 Vanilla Bean, split lengthwise and seeds scraped OR 1 tbsp pure vanilla extract
  • Pinch of Sea Salt

Instructions:

  1. Combine heavy cream, whole milk, sugar, salt, and vanilla bean (pod and seeds) in the saucepan.
  2. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming (do not boil!).
  3. Remove from heat, cover, and let steep for 30 minutes to infuse the vanilla flavor (if using a vanilla bean). Remove the vanilla bean pod before the next step.
  4. Pour the cream mixture through a fine-mesh sieve into a heatproof bowl. Place the bowl in an ice bath and stir frequently until the mixture is completely cooled. This is crucial for preventing ice crystals!
  5. Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes). The mixture should be the consistency of soft serve.
  6. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours, or preferably overnight, to allow it to harden completely.