I personally love vanilla ice cream on its own so I make this recipe more than any other. Since there are no eggs in it and nothing needs to cook and then be refrigerated, this recipe comes together very quickly! I always keep my ice cream maker bowls in my freezer so I can make ice cream whenever I want (they need to be in the freezer at least 24 hours before making the ice cream). I also love the consistency of the ice cream right after it's made - it's like soft serve!
This recipe makes about 1.5 quarts of ice cream - you can increase the whole milk to 1.5 to 2 cups if your ice cream maker holds more.
Vanilla Ice Cream
1 cup whole milk, very cold
1/8 teaspoon salt
¾ cup granulated sugar
2 cups heavy cream, very cold
2 teaspoons pure vanilla extract
In a cold bowl, whisk together milk, salt and sugar until
sugar is dissolved. Stir in heavy cream and vanilla.
Pour into ice cream maker's freezer bowl. Let it run for
about 25 minutes or until ice cream is thick and done.
Transfer to container and place in freezer about 2 hours
to completely firm up.