Homemade Ice Cream

Directions

1. In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
2. Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool to room temperature.
3. Cover and refrigerate for at least 2 hours, or overnight, to ensure it is thoroughly chilled.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
5. If adding mix-ins, fold them in during the last 5 minutes of churning.
6. Transfer the ice cream to an airtight container and freeze for 2–4 hours, or until firm.
7. Scoop and serve as is, or top with sauces, fresh fruit, or sprinkles.

Recipe Details

Prep Time: 10 minutes
Chill Time: 2–24 hours
Cook Time: 10 minutes
Total Time: 2–24 hours
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Chocolate Ice Cream: Add 60 g (¼ cup) unsweetened cocoa powder to the milk mixture before heating.
• Fruit Flavors: Puree berries, mango, or peaches and fold into the ice cream after churning.
• Vegan Option: Substitute coconut milk and coconut cream for a dairy-free version.
• Cookie Dough or Candy: Fold in cookie dough chunks or candy pieces at the end of churning for a fun twist.

Serving Suggestions