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