Gather ingredients: heavy cream, whole milk, sugar, salt, vanilla extract (optional: egg yolks for custard-style)
Choose method: no-churn or churned (ice-cream maker)
For churned ice cream (custard-style, optional):
Whisk egg yolks with sugar until slightly lighter
Heat milk and salt until steaming
Slowly whisk hot milk into yolks
Cook mixture on low heat, stirring constantly, until it thickens enough to coat a spoon
Remove from heat and stir in vanilla
Strain, then cool completely (chill at least 4 hours or overnight)
For churned ice cream (no-egg, simple base):
Combine heavy cream, milk, sugar, and salt in a bowl
Stir until sugar dissolves
Add vanilla
Chill mixture completely (at least 4 hours or overnight)
Churn:
Pour chilled base into an ice-cream maker
Churn until thick and soft-serve consistency forms
Freeze:
Transfer to a container
Freeze 2–4 hours until firm
No-churn method:
Whip heavy cream to soft peaks
In a separate bowl, mix sweetened condensed milk with vanilla (and salt if desired)
Fold cream into the condensed milk mixture until combined
Pour into a container
Freeze 4–8 hours until firm
Optional mix-ins:
Fold in chocolate chips, crushed cookies, fruit, or nuts during the last minute of churning or just after mixing for no-churn
Serve:
Let ice cream sit 5–10 minutes to soften before scooping