I start by whisking together the heavy cream, whole milk, sugar, vanilla, and salt in a large mixing bowl. I whisk until the sugar fully dissolves—usually takes 2–3 minutes.

Once mixed, I pop the bowl in the fridge for at least 1 hour. This step always helps the ice cream churn more evenly and freeze faster.

After chilling, I pour the mixture into the canister of my Nostalgia machine. I place the canister into the bucket, surround it with ice and rock salt (if needed), and turn it on.

I let the machine run for about 30–40 minutes. The mixture thickens slowly and turns creamy. I sneak a quick taste when it’s almost done—it’s irresistible.

If I’m using cookies, chocolate chunks, or fruit, I add them during the last 5 minutes of churning so they blend evenly without sinking.

The texture is like soft-serve right after churning. For a firmer scoop, I transfer it to a freezer-safe container and freeze it for 2–4 hours.