Ingredients

• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 1 cup sugar
• 2 teaspoons vanilla extract

Directions

1. Combine all ingredients, stirring to dissolve sugar completely.
2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
3. Serve immediately or store in covered containers in freezer.
4. To prepare recipe without an ice cream maker, place a 13x9-in. dish in freezer until cold.
5. Prepare cream mixture as directed; transfer to prepared dish.
6. Freeze until edges of mixture begin to set, 20-30 minutes.
7. Using a hand mixer, beat mixture until smooth.
8. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.

Notes

For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.

To create a luscious treat that’s rich in antioxidants, add some finely chopped dark chocolate to the ice cream.