Let’s create this delicious homemade vanilla ice cream:

1. Prepare the Ice Cream Base:

• In a medium saucepan, combine the heavy cream, whole milk, cane sugar, pure vanilla extract, and sea salt.
• Place the saucepan over medium-low heat.
• Warm the mixture gently, whisking frequently, for about 5 minutes. Continue whisking until the sugar is completely dissolved and the mixture is warmed through. Do not let the mixture boil or simmer vigorously; you’re just warming it enough to dissolve the sugar and meld the flavors.

2. Chill the Ice Cream Base (Crucial Step!):

• Pour the warmed cream mixture into a heatproof bowl or an airtight container.
• Cover the surface of the mixture directly with plastic wrap (to prevent a skin from forming) or cover the container tightly.
• Chill the ice cream base thoroughly in the refrigerator for at least 2 hours, but preferably overnight (or up to 24 hours). The base must be very cold (ideally below 40°F/4°C) for optimal churning.

3. Churn the Ice Cream:

• Once the ice cream base is thoroughly chilled, remove it from the refrigerator. Give it a good whisk to ensure it’s well combined again.
• Pour the chilled base into your ice cream maker (ensure the freezer bowl is completely frozen if using that type).
• Churn according to the manufacturer’s instructions for your specific ice cream maker, typically for 20 to 30 minutes.
• The ice cream is done churning when it has thickened to the consistency of soft-serve ice cream.

4. Harden the Ice Cream (For Scoopable Texture):

• The ice cream will be quite soft immediately after churning. For a firmer, scoopable consistency, transfer the churned ice cream to an airtight freezer-safe container.
• Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly.
• Freeze for at least 2 to 4 hours, or until the ice cream is firm enough to scoop easily.

5. Serve and Store:

• To serve, if the ice cream is very hard straight from the freezer, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
• Store leftover homemade ice cream in an airtight container in the freezer for up to 1-2 weeks for best quality (though this recipe says up to a month, homemade often develops ice crystals faster than commercial).

Thorough chilling of the base before churning is key