by Ali Berlow
- 3 cups heavy cream (preferably organic)
- 4 cup cane sugar (preferably organic)
- 2 teaspoons vanilla extract (not imitation)
Mix the heavy cream in a heavy bottomed saucepan. Gently bring up the heat to a bare boil. Add the sugar, whisking lightly over the heat until all the sugar has dissolved. Remove from heat and allow to cool slightly before adding the vanilla extract. Store in a clean container, sealed, in the fridge for at least 8 hours (overnight is preferable).
Freeze in the ice cream maker according to manufacturer’s instructions. Add any mix-ins after spinning, as you scoop it into a clean, dry, freezer storage container. Press a piece of parchment paper on top of the ice cream, to help keep it fresh.
Yield: 1 quart