Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the whole milk, sugar, and salt in the saucepan over medium-low heat. Stir continuously until the sugar has completely dissolved and the mixture is steaming. Remove from heat and stir in the vanilla extract.
  2. Pour the warm mixture into a large bowl and stir in the chilled heavy whipping cream. Cover the surface directly with plastic wrap and refrigerate for at least 6 hours.
  3. Churn the chilled base in an ice cream maker according to manufacturer directions (usually 20–25 minutes) until it reaches a soft-serve consistency. Alternatively, pour into a shallow container and whisk every 30 minutes for 3–4 hours.
  4. Transfer the ice cream to an airtight container, press parchment paper onto the top to seal out air, and freeze for an additional 4 hours for a dense consistency.