Ingredients:

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla bean paste
  • 1/4 tsp fine sea salt

Instructions:

  1. Whisk the liquids. Combine the whole milk, granulated sugar, and sea salt in a large bowl. Whisk until you no longer feel the grit of the sugar at the bottom.
  2. Add the richness. Pour in the heavy whipping cream and the vanilla bean paste. Note: Adding the cream last prevents you from accidentally whipping it into butter while dissolving the sugar.
  3. Chill the base. Place the mixture in the fridge for at least 30 minutes. Wait until the liquid is cold to the touch.
  4. Prepare the machine. Set up your maker and turn it on before pouring in the liquid. Note: This prevents the base from freezing instantly to the sides and stalling the motor.
  5. Start the churn. Slowly pour the chilled mixture into the moving canister.
  6. Monitor the texture. Churn for about 20 to 25 minutes until it reaches the consistency of thick soft serve.
  7. Check the volume. The mixture should have expanded and look fluffy. Stop when the paddle starts to struggle or reverse.
  8. Transfer quickly. Use a rubber spatula to move the mixture into your pre chilled container.
  9. Press and seal. Place a piece of plastic wrap directly on the surface of the cream before closing the lid. Note: This stops a skin from forming and prevents freezer burn.
  10. Final harden. Freeze for at least 4 hours until firm enough to hold a deep scoop.