Steps
- Freeze the ice cream maker's bowl for at least 12 hours, until fully frozen.
- Combine 1½ cups of heavy cream, 1½ cups of whole milk, ⅔ cup of granulated cane sugar, 2 teaspoons of vanilla extract, and ⅛ teaspoon of sea salt in a saucepan.
- Warm over medium-low heat, whisking often, for 5 minutes, until the sugar dissolves. Pour into a heatproof bowl, cover, and refrigerate for at least 2 hours, until cold.
- Whisk the chilled mixture, then churn according to the ice cream maker's instructions, about 20-30 minutes, until thick and soft.
- Transfer to an airtight freezer container and freeze for 2-4 hours, until firm enough to scoop.