Be sure to freeze the base of your ice cream maker for at least 12 hours before churning the homemade ice cream mixture.
In a medium saucepan, whisk together the milk, sugar, and cream. Heat over low heat, until the sugar is dissolved and the mixture is just hot.
Transfer the warm cream into a large glass measuring cup and stir in the vanilla extract.
Place the cream mixture into the refrigerator and chill thoroughly, at least 2 hours, or overnight.
When ready to churn the ice cream, remove the frozen base from the freezer and assemble the machine.
Turn the ice cream machine on and then pour the cream mixture into the base of the ice cream maker, and churn according to manufacturer's directions, 20 to 25 minutes.
When ice cream is softly frozen, serve immediately as soft serve ice cream or transfer the mixture to an airtight, freezer-safe container and freeze 2 to 3 hours, or until hardened and scoopable.
Homemade Ice Cream will keep for 1 month in the freezer in an airtight container. To prevent ice crystals, place a layer of plastic wrap directly over the ice cream and then top with the container’s lid.
Milk: Be sure to use whole milk or even half and half for the creamiest, richest ice cream. I have had success using 2% milk, but skim milk will not produce a creamy result.Vanilla Extract: There is no substitute for using pure vanilla extract. Sugar: Use ¾ cup to 1 cup of sugar. I find ¾ cup perfect, but you like things REALLY sweet, use a full 1 cup of sugar.