Vanilla
Ice
Cream
Ingredients
CHURNED ICE CREAM
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1½ cups heavy cream
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1½ cups whole milk
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⅔ cup cane sugar
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2 teaspoons vanilla extract
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⅛ teaspoon sea salt
Instructions
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In a medium saucepan, combine the cream, milk, sugar, vanilla, and salt. Warm over medium-low heat, whisking often, for 5 minutes, or until the sugar dissolves and the mixture is warmed through.
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Pour into a heatproof bowl, cover, and chill for 2 hours or overnight.
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Remove the chilled ice cream base from the fridge and whisk well. Churn in an ice cream maker for 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.
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Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
NO CHURN ICE CREAM
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Start by lining a loaf pan with parchment paper and putting in it the freezer. Combine the sweetened condensed milk, vanilla and salt in a large mixing bowl.
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In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until still peaks form, similar to making whipped cream.
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Gently fold the whipped cream into the sweetened condensed milk mixture.
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Pour into the prepared pan, cover with plastic wrap and freeze at least six hours or overnight before serving.
NO CHURN ICE CREAM
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14 oz sweetened condensed milk
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2 teaspoons vanilla extract or vanilla bean paste
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¼ teaspoon salt
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2 cups heavy whipping cream
