Homemade Vanilla Ice Cream

 

1. Prepare the Mixture:

   • In a large mixing bowl, combine the heavy cream, whole milk, and granulated sugar.
   • Whisk the mixture until the sugar is completely dissolved.
   • Add the vanilla extract and a pinch of salt, and whisk until well combined.

2. Chill the Mixture:

   • Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
   • Refrigerate for at least 2 hours, or overnight. This helps the flavors to meld and the mixture to get really cold.

3. Freeze the Mixture:

   • Pour the chilled mixture into a shallow freezer-safe dish (like a metal baking pan).
   • Place the dish in the freezer for about 30 minutes.

4. Mix and Freeze:

   • After 30 minutes, remove the dish from the freezer and use a whisk, fork, or hand mixer to beat the mixture, breaking up any frozen sections.
   • Return the dish to the freezer.
   • Repeat this process every 30 minutes for about 2-3 hours. This intermittent mixing prevents large ice crystals from forming, giving the ice cream a smoother texture.

5. Final Freeze:

   • Once the ice cream is mostly frozen and has a smooth, creamy consistency, transfer it to an airtight container.
   • Cover the surface with plastic wrap to prevent ice crystals from forming.
   • Freeze for an additional 2 hours or until firm.

6. Serve:

   • Scoop the ice cream into bowls or cones and enjoy!

Tips:

• For a richer flavor, you can use vanilla bean instead of vanilla extract. Split the bean, scrape out the seeds, and add them to the mixture along with the pod. Remove the pod before freezing.
• You can also add mix-ins like chocolate chips, fruit, or nuts during the last mixing stage.

Enjoy your homemade vanilla ice cream!