In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar dissolves completely. The mixture should become smooth and slightly frothy along the edges.
2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tablespoon vanilla extract
Pour the mixture into an ice cream maker according to the manufacturer’s instructions. Start the machine and churn until the mixture thickens and reaches a soft-serve consistency, usually about 20-25 minutes. You should see it double in volume and develop a creamy texture.
If you do not have an ice cream maker, pour the mixture into a shallow freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes with a fork or whisk until the mixture is evenly frozen and creamy, about 3-4 hours.
Once the ice cream reaches a soft, scoopable consistency, transfer it to a clean container and smooth the surface with a spatula. Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.
Remove the ice cream from the freezer about 5 minutes before serving. Scoop into bowls, and if desired, garnish with toppings like sprinkles, berries, or a drizzle of chocolate sauce. Serve with a cold spoon or scoop, showcasing its smooth, creamy appearance.
