Instructions
- In a medium bowl, whisk together the milk, sugar, and salt until the sugar is completely dissolved. Stir in the heavy cream and vanilla extract.
- Cover the mixture and refrigerate for at least 2 hours or overnight for best results. Once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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- Transfer the churned ice cream into an airtight container, add any mix-ins if desired, and freeze for 4–6 hours until firm before serving.
Servings
This recipe makes about 6 servings.
Nutritional Info (per serving, approx.)
Calories: 290
Fat: 20g
Carbohydrates: 24g
Protein: 3g
Sugar: 22g -
Notes
Homemade ice cream can be flavored in countless ways. Replace the vanilla extract with almond extract for a nutty twist, or blend in cocoa powder for a chocolatey version. For a fruity touch, swirl in pureed strawberries or mango before freezing.
Tips
- Chill all utensils and containers before making the ice cream to speed up the freezing process.
- Do not overfill the ice cream maker, as expansion occurs during churning
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- Add mix-ins like chocolate chunks or nuts in the final few minutes of churning to distribute evenly without sinking.
- For a softer texture, let the ice cream sit at room temperature for 5 minutes before scooping.
