This homemade Vanilla Ice Cream is made with simple, wholesome ingredients, resulting in a creamy and rich treat that is perfect for summer days.

Scale

2 cups Heavy Cream
1 cup Whole Milk
3/4 cup Maple Syrup or Honey
1 tablespoon Vanilla Bean or Extract
1 pinch Sea Salt

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In a large mixing bowl, whisk together the heavy cream, whole milk, and your choice of natural sweetener until completely dissolved
Slice the vanilla bean lengthwise and scrape the seeds into the mixture, adding the extract and sea salt
Cover the bowl and refrigerate for at least two hours
Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency
Transfer the churned ice cream into a freezer-safe container, smooth the top, and freeze for an additional 4 hours to firm up
Before serving, let the container sit out for about 5 minutes to soften slightly for easier scooping

Ensure your ice cream maker's bowl is frozen for at least 24 hours before use.

Avoid over-churning to prevent the mixture from becoming grainy.