1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 tbsp pure vanilla extract
1-2 tbsp brandy, optional
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla, and brandy if using. Cover and refrigerate 1 to 2 hours, or overnight.
Pour the mixture into the frozen freezer bowl of your ice cream maker and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Recipe adapted from cuisinart.com