Ingredients:

  • 2 cups heavy whipping cream
  • 1 cup half-and-half
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Whisk together the granulated sugar and salt in a large bowl. Slowly pour in the half-and-half and heavy whipping cream. Stir continuously until the sugar grains completely disappear and the liquid looks smooth and glossy. Stir in the vanilla extract.
  2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
  3. Pour the chilled mixture into your frozen ice cream maker canister. Turn the machine on and churn according to the manufacturer's directions (usually 20–25 minutes) until it reaches a thick soft-serve consistency.
  4. Transfer the churned ice cream into an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream and freeze for an additional 4 hours.