Ingredients
Equipment
Method
- In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt. If using a vanilla bean, split it lengthwise and scrape out the seeds into the saucepan.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla bean paste
- Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved and the mixture is warm to the touch, but not boiling. This should take about 5-7 minutes. You'll see small bubbles forming around the edges of the pan.
- If you used a whole vanilla bean pod, remove it from the mixture at this point. If you used vanilla bean paste or scraped seeds, ensure they are well incorporated.1 teaspoon vanilla bean paste
- Pour the warmed ice cream base into a clean bowl. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best texture.
- Once your ice cream base is completely chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions for your specific machine. This typically takes about 20-30 minutes, or until the ice cream has thickened to a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover the container tightly and freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
To store, keep in an airtight container with parchment paper on top for up to 2-3 weeks. To serve, let sit at room temp for 5-10 mins if too hard.
