• Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
• In a pan/pot: sugar & heavy whipping cream and whisk. Cook on low-medium for 3-5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Add whole milk, vanilla extract and salt. Whisk everything together.
• Transfer the vanilla cream to a container. Cover with saran wrap - place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
• Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve & enjoy!