Directions
- 1Whisk together heavy whipping cream, half-and-half, sugar, and vanilla extract until sugar dissolves.
- 2Fill ice cream maker cylinder no more than two-thirds full and freeze according to the manufacturer's instructions.
- 3Refrigerate any remaining ice cream base until ready to freeze.
- 4Serve immediately or transfer to freezer containers, allowing headspace for expansion.
- 5Freeze until firm, 2-4 hours if needed
Ingredients
- 0.98 cups heavy whipping cream
- 0.98 cups half-and-half cream
- 0.49 cup sugar
- 0.98 teaspoons vanilla extract
Equipment
ice cream makerlarge bowlfreezer containers
Tips
- Use heavy whipping cream, not whipping cream.
- Do not substitute half-and-half for milk.
- Do not substitute brown sugar.
- Use high-quality vanilla extract or paste.
- For a softer serve, skip final freezing step.
- Add mix-ins during last minute of churning.
- Layer in jams or curds for extra flavor.
- Drizzle melted chocolate or salted caramel for unique textures.
- Substitute berries for half-and-half to make fruit ice cream.
- Store in an airtight container with wax paper to prevent ice crystals.
- Keep towards the front of the freezer for easier scooping.
- To make ice cream without an ice cream maker, stir every 30 minutes for 3 hours during freezing
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