2 cups heavy whipping cream
3/4 cup white sugar
2 cups half-and-half cream
1 tablespoon vanilla extract
1.In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2.Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3.Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to covered container and freeze up to 8 hours.