homemade ice cream

Ingredients

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

Instructions

1. In a saucepan, combine heavy cream, milk, sugar, and salt.
2. If using a vanilla bean, add the split bean and scraped seeds to the saucepan.
3. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is steaming but not boiling.
4. Remove from heat. If using vanilla extract, stir in 2 teaspoons.
5. Cover the saucepan with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
6. Refrigerate for at least 4 hours, or preferably overnight.
7. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
8. Freeze for at least 2 hours before serving for best results.

Notes

• For a smoother ice cream, chill the pan and ingredients thoroughly before churning.
• Using a good quality ice cream maker will result in a better texture.
• Store leftover ice cream in an airtight container in the freezer. It's best consumed within 2-3 days for optimal flavor and texture.
• A metal or silicone tamper can be used to scrape down the sides of the ice cream maker bowl while churning.