Classic Vanilla Ice Cream

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (around 170°F to 180°F / 77°C to 82°C).

2. Remove from heat and stir in the vanilla extract.

3. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

5. When churning is complete, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.

6. Enjoy your delicious homemade vanilla ice cream!

Note:

If you don’t have an ice cream maker, you can pour the chilled mixture into a 9 x 13-inch baking dish and freeze for about 2 hours, stirring every 30 minutes until the desired consistency is reached.