Homemade vanilla ice cream is a summer classic. Enjoy as it is, or top with berries, compote, sprinkles, chocolate sauce or whatever your heart desires!
- 2 cups heavy whipping cream
- 1 cup milk use whole milk for a creamier texture
- 2/3 cup sugar
- 1 tsp vanilla extract
Combine heavy whipping cream, milk, sugar and vanilla extract in a saucepan. Heat until the sugar is fully dissolved.
Pour the mixture into a bowl and cover with plastic wrap. Allow to chill until entirely cool.
Put ice cream in an ice cream maker and follow the manufacturer’s instructions.
If you do not own an ice cream maker, put ice cream in freezer-durable bowl or baking dish and place in the freezer. After 45 minutes check the ice cream.
As it starts to freeze near the edges, remove from freezer and forcefully stir with an electric mixer or spatula to allow an equal freeze. For the next 2-3 hours, check the ice cream every 30 minutes to see if there are other places that need stirring.