Step 1 | Combine the Ice Cream Base — Add the heavy whipping cream, whole milk, vanilla bean paste or vanilla extract, brown sugar, and a small pinch of salt to a small freezer-safe pint jar. Use 2 tablespoons of brown sugar for a moderately sweet ice cream, or increase it to 3 tablespoons if you prefer a sweeter flavor.

Step 2 | Whisk Until Dissolved — Whisk the mixture thoroughly until the brown sugar and salt are fully dissolved and the liquid looks evenly combined. Make sure no noticeable sugar granules remain at the bottom of the jar.

Step 3 | Freeze the Ice Cream Base — Secure the lid tightly on the pint jar and place it in the freezer. Freeze the mixture until it is completely solid. The base needs to be fully frozen before using the Cuisinart Fast Freeze machine.

Step 4 | Rest the Frozen Base — Remove the frozen pint from the freezer and let it sit on the counter for 10 minutes. This short resting period makes the frozen base easier for the machine to process without leaving it out long enough to melt significantly.

Step 5 | Attach the Blade — Place the blade onto the frozen pint according to the Cuisinart Fast Freeze setup. Make sure the blade is properly secured before placing the pint into the machine.

Step 6 | Process the Vanilla Ice Cream — Select the regular ice cream setting and process the frozen base. For the creamiest texture, run the ice cream through 2–3 passes. Three passes give the smoothest result, but avoid processing more than necessary because continued blending can cause the ice cream to melt.

Step 7 | Serve the Vanilla Ice Cream — After the third pass, the vanilla ice cream is ready to eat. Serve it immediately for a soft, creamy texture, or transfer it to a freezer-safe container if you want a firmer consistency.