Ingredients
Equipment
Method
- In a medium saucepan, whisk together the whole milk and granulated sugar until the sugar begins to dissolve.1 cup whole milk, 3/4 cup granulated sugar
- Place the saucepan over medium heat. Stir occasionally, and heat the milk mixture until it is warm and steaming, but do not boil. Boiling can scald the milk and affect the final flavor and texture.
- Once the mixture is warm, remove the saucepan from the heat. Stir in the pure vanilla extract and the salt. The salt, while a small amount, enhances the sweetness and complexity of the vanilla flavor.1 tablespoon pure vanilla extract, 1/4 teaspoon salt
- Pour the mixture into a clean bowl or pitcher. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the liquid to prevent a skin from forming. Refrigerate for at least 2-4 hours, or until it is thoroughly chilled. For best results, you can chill it overnight. This chilling step is crucial for a smooth and creamy ice cream.
- Once the base is well-chilled, pour it into your ice cream maker. Follow the manufacturer's instructions for your specific ice cream maker. Typically, this involves churning for 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 2-4 hours, or until firm, before serving.
Notes
To store your Homemade Vanilla Ice Cream, ensure it's in an airtight container to prevent freezer burn and the absorption of odors. Homemade vanilla ice cream will stay fresh and delicious in the freezer for up to 2 weeks.
