by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:30 minutes Chilling Time: 2 hours Total Time: 2 hours 30minutes Calories: 127kcal Author: Anne Carter
– Mixing Bowl – Whisk – Saucepan – Freezer-Safe Container:
– 1 1/2 cups heavy cream – 1 1/2 cups whole milk – 1/3 cup granulated sugar – 2 tsp vanilla extract – 1 vanilla bean – 1/8 sea salt
1. Combine cream, milk, sugar, vanilla, and salt in a saucepan. Warm over medium-low heat, stirring often, until sugar dissolves and the mixture is warmed (about 5 minutes). 2. Pour mixture into a heatproof bowl, cover, and chill for 2 hours or overnight.
3. Once chilled, whisk ice cream base well. 4. Churn in an ice cream maker following manufacturer's instructions (usually 20 to 30 minutes) until soft.
5. For firmer texture, transfer churned ice cream to an airtight container and freeze for 2 to 4 hours. 6. Store ice cream in the freezer in an airtight container for up to a month. To scoop easily, let it sit at room temperature for a few minutes before serving.