Vanilla Ice Cream! Everyone’s favorite flavor, common in every gelateria in Italy and abroad. In Italy, it is also known as “Fior di Latte” (milk flower). Make sure that you use the best and tastiest vanilla for this gelato. I prefer liquid vanilla extract from Madagascar over all the others.
1 1/2 cup (360 cc) heavy cream
1 1/2 cup (360 cc) whole milk
1 cup (200 g) sugar
1 teaspoon vanilla
Combine cream, milk, sugar, and vanilla in a small saucepan.
Stir the mixture over medium heat until the sugar is dissolved and small bubbles appear. Remove from heat and cool to room temperature.
When the vanilla mixture is cold, transfer it to an ice cream maker and follow the ice cream machine instructions.
Transfer to a container and place in the freezer.