Measure out the heavy cream, milk, sugar, and vanilla extract. Combine all ingredients in a mixing bowl.
1 cup heavy cream, 0.5 cup whole milk, 0.75 cup granulated sugar, 1 teaspoon vanilla extract
Whisk the mixture thoroughly until the sugar dissolves completely and the mixture is smooth. Observe if the sugar is fully incorporated and the mixture has an even color.
0.75 cup granulated sugar
Transfer the mixture to the refrigerator and chill for at least 2 hours, or until very cold. The mixture should be visibly cold to the touch, with no streaks of sugar remaining.
Pour the chilled mixture into an ice cream maker or a freezer-safe container. Use an ice cream machine to churn according to the manufacturer's instructions, or if freehand, shake the container every 30 minutes for 2-3 hours until the mixture thickens and reaches a soft, scoopable consistency. Watch for a creamy texture and slight volume increase during churning.
Once the ice cream reaches the desired soft-serve consistency, transfer it to a covered container and freeze for an additional 2 hours to firm up. The surface should be smooth, glossy, and scoopable. You may see slight cracks or a matte appearance once fully frozen.
Serve the ice cream in bowls or cones, optionally garnished with toppings. The final appearance is a smooth, creamy, and glossy frozen dessert with an even texture.
