In a medium saucepan, combine 1.5 cups whole milk, 1.5 cups heavy cream and 3 tablespoons granulated sugar. Whisk gently to dissolve the sugar before heating.

Heat mixture

Place the saucepan over medium heat. Warm the mixture, stirring occasionally, until it is hot and steam rises but not boiling (small bubbles forming at the edges). This should take about 5–7 minutes.

Infuse and cool

Remove the pan from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness or salt if desired. Let the mixture cool to room temperature (about 20–30 minutes).

Chill thoroughly

Cover the cooled mixture and refrigerate at least 2 hours, ideally 4 hours or overnight. The mixture must be well chilled before churning for best texture.

Optional alcohol addition

If using liqueur, stir 1 teaspoon into the chilled base just before churning. Alcohol helps keep the ice cream scoopable but use sparingly.

Churning & Mix-ins

Prepare ice cream maker

Follow your ice cream machine's instructions: ensure the bowl is frozen (if required) and the machine is assembled and ready.

Churn

Pour the chilled ice cream base into the ice cream maker and churn according to manufacturer instructions, usually 20–30 minutes, until it reaches soft-serve consistency.

Fold in mix-ins

When churning is nearly finished (last 3–5 minutes), add mix-ins of your choice: up to 1/2 cup chopped toasted nuts, 1/2 cup chocolate chips or chopped chocolate, or 1/2 cup fruit compote/fresh berries. If using a swirl (dulce de leche, caramel or chocolate sauce), reserve it to ripple in after transferring to the container.

Freezing & Serving

Transfer and swirl

Transfer the churned ice cream into an airtight container. Dollop 1/4 cup softened dulce de leche or sauce over the ice cream and use a spatula to gently ripple it through (do not overmix) for ribbons of sauce.

Harden

Press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, seal the container, and freeze for at least 2–4 hours to firm up to scoopable hardness.

Serve

Scoop into bowls or cones. Top with extra nuts, chocolate, or berries if desired. Let scoops sit 2–3 minutes at room temperature for easier serving.