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–+ servings

Easy & Delicious Vanilla Ice Cream

We’re making a classic Philadelphia-style ice cream, which means there are no eggs to temper or custards to cook.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1½ cup Heavy Cream Use a high-quality heavy cream or heavy whipping cream with at least 36% milkfat.
  • 1½ cup Whole Milk Do not substitute with low-fat or skim milk, as it will result in a hard, icy texture.
  • ⅔ cup Granulated Sugar
  • 2 tsp Pure Vanilla Extract
  • ⅛ tsp Fine Sea Salt Don’t skip this! A small amount of salt won’t make the ice cream taste salty.

Instructions
 

  • In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is completely dissolved. You can do this by hand for a minute or two. There’s no need to heat the mixture unless you are using a whole vanilla bean to infuse the flavor. Stir in the vanilla extract.
  • Cover the bowl with plastic wrap and refrigerate the ice cream base for at least 4 hours, or preferably overnight.
  • Pour the cold ice cream base into the freezer bowl of your ice cream maker. Churn for 20 to 25 minutes, or according to your manufacturer’s instructions. The ice cream is ready when it has thickened to the consistency of soft-serve.
  • If you’re adding chocolate chips, chopped nuts, or other solid mix-ins, pour them in during the last minute of churning to ensure they are evenly distributed.
  • Transfer the soft-serve ice cream into a freezer-safe, airtight container. A loaf pan or a specialty ice cream container works well. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then seal the container.
    Freeze for at least 2-4 hours, or until the ice cream is firm and scoopable. This final freezing stage is called “ripening” and is essential for developing the final texture.
  • Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.
    Store any leftovers in an airtight container in the back of your freezer for up to 2 weeks for the best texture and flavor.
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