Mix the base: In a large mixing bowl, whisk together the whole milk, sugar, vanilla, and a pinch of salt until the sugar is fully dissolved. This may take 1–2 minutes of whisking.

1. Add the cream: Stir in the heavy cream until fully combined. This forms your ice cream base, which should be smooth and slightly thick.
2. Freeze the base: Pour the mixture into a freezer-safe container with a tight-fitting lid. Cover and place it in the freezer for about 2 hours.
3. Break up ice crystals: After 2 hours, remove the container and stir or whisk the mixture vigorously to break up any ice crystals. Return to the freezer and repeat this process every 30 minutes for the next 1½ to 2 hours (about 2–3 more times), or until the mixture is thick and creamy.
4. Final freeze: Let the ice cream freeze completely for at least 6 hours or overnight for the best texture.
5. Serve: When ready, scoop and enjoy plain or with your favorite toppings!

Optional Ice Cream Maker Method