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In a large mixing bowl, combine the cold heavy cream, cold milk, granulated sugar, and vanilla extract.

Using an electric mixer with the whisk attachment (or a hand whisk), beat the mixture on medium-high speed until soft peaks form. This will take about 5-8 minutes, depending on your mixer. Be careful not to overbeat, as it can turn into butter.

Once soft peaks have formed, gently scrape the mixture into a freezer-safe container. An airtight container or a loaf pan covered tightly with plastic wrap works well.

Place the container in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.


In a large mixing bowl, combine the cold heavy cream, cold milk, granulated sugar, and vanilla extract.

Using an electric mixer with the whisk attachment (or a hand whisk), beat the mixture on medium-high speed until soft peaks form. This will take about 5-8 minutes, depending on your mixer. Be careful not to overbeat, as it can turn into butter.

Once soft peaks have formed, gently scrape the mixture into a freezer-safe container. An airtight container or a loaf pan covered tightly with plastic wrap works well.

Place the container in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
