• 1. Prep the Vanilla (if using a bean):Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to a small saucepan.

  2. Warm the Base (optional but recommended):Combine the milk, sugar, salt, and vanilla (seeds + pod or powder) in the pan. Gently warm over low heat, just until the sugar dissolves. Do not boil. Remove from heat and let steep for 10–15 minutes. Discard the pod.

  3. Chill:Stir in the cold heavy cream. Transfer to a container (like a quart jar) and refrigerate for at least 2 hours, or overnight, until very cold.

  4. Churn:Pour into a 1.5-quart ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).

  5. Freeze:Transfer the soft-serve ice cream to a freezer-safe container. Press a piece of parchment or wax paper directly on the surface to help prevent ice crystals. Freeze for 2–4 hours for scoopable texture.

  6. Serve:Let sit at room temperature for 5–10 minutes before scooping if frozen overnight.

Optional Sweetener Swaps:

• You can swap the 1/2 cup cane sugar with:

  1/2 cup real maple syrup (reduce milk by 1–2 tbsp)

  1/2 cup mild honey (reduce milk slightly)

  If using maple syrup or honey, stir it in after chilling the base for the freshest flavor.

Storage Tips:

• a shallow container for faster freezing and easier scooping.

  Wax paper is safe to place directly on the ice cream's surface in the freezer. It’s coated with food-safe wax that won’t leach at cold temps.

  Parchment paperUse, beeswax wrap, or BPA-free plastic wrap also work well.

This classic vanilla ice cream is the foundation for countless mix-ins and flavor twists. Keep it simple, or stir in fruit, chocolate chips, crushed cookies, or swirls of caramel once it’s done churning.