Steps
- Combine 350ml of whole milk, 250ml of heavy cream, and 150g of sugar in a heavy saucepan.
- Stir over low heat for about 5 minutes, until the sugar dissolves; do not boil. Transfer to a covered stainless-steel bowl and refrigerate for about 30 minutes, until cold.
- Churn in an ice cream maker according to its instructions for about 30-40 minutes, until thick and creamy.