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Classic Homemade Vanilla Ice Cream

Nothing beats a scoop of rich, creamy vanilla ice cream made right in your own kitchen. With just a handful of simple ingredients and an ice cream maker, this recipe comes together in a way that feels downright special without being fussy.
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Total Time 2 hours 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1½ cups heavy cream
  • 1½ cups whole milk
  • ⅔ cup cane sugar
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon sea salt

Method
 

  1. In a medium saucepan, combine the heavy cream, whole milk, cane sugar, vanilla extract, and sea salt.
  2. Warm the mixture over medium-low heat, whisking often for 5 minutes, until the sugar dissolves and the mixture is warmed through.
  3. Pour the mixture into a heatproof bowl and cover.
  4. Chill the ice cream base for 2 hours or overnight.
  5. Remove the chilled base from the refrigerator and whisk well.
  6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions, typically 20 to 30 minutes.
  7. Serve immediately for soft ice cream or transfer to an airtight container and freeze for 2 to 4 hours for a firmer texture.
  8. Store the ice cream in an airtight container in the freezer for up to 1 month.
  9. If the ice cream is too firm to scoop, let it sit at room temperature for a few minutes before serving.

Notes

Store the ice cream in an airtight container in the freezer for up to 1 month. Let it sit at room temperature for a few minutes before scooping if it becomes too firm. Serve with brownies, fresh fruit, cookies, or simple cake slices.