Instructions:
1. In a medium saucepan, combine heavy cream, whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (about 170°F to 180°F).
2. Remove from heat and stir in vanilla extract.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
4. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
6. Enjoy your delicious homemade vanilla ice cream!
Note: If you don’t have an ice cream maker, you can also place the refrigerated mixture in a 9 x 13 inch baking dish and freeze for about 2 hours, stirring every 30 minutes until the desired consistency is achieved.
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