Classic Homemade Vanilla Ice Cream

Indulge in the timeless pleasure of homemade vanilla ice cream. This simple recipe yields a rich, creamy, and intensely flavorful dessert that's perfect on its own or as a complement to your favorite treats.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract (or 1 vanilla bean, split and scraped)
• Pinch of salt

Directions

1. Prepare the Base: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
2. Infuse Vanilla (if using bean): If using a vanilla bean, add the split bean and scraped seeds to the cream mixture while it heats. If using vanilla extract, add it after removing from heat.
3. Chill the Base: Remove the cream mixture from the heat. If using a vanilla bean, let it steep for 15-20 minutes, then remove the bean. Stir in the vanilla extract (if not added earlier) and a pinch of salt. Pour the mixture into a bowl, cover, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
4. Churn the Ice Cream: Once the base is thoroughly chilled, pour it into your ice cream maker's freezer bowl and churn according to the manufacturer's instructions (usually 20-25 minutes), until it reaches a soft-serve consistency.
5. Freeze: Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.