Ingredients
Equipment
Method
- Pour heavy cream into sauce pan and turn heat to medium low.
- Add sugar to the saucepan and stir intermittently until dissolved.
- Add in vanilla and stir well.
- Continue heating and stirring occasionally, keeping a careful eye on the saucepan to ensure that cream does not boil or overflow.
- Once milk starts to look a little foamy or frothy, or once it starts to bubble, turn off heat and add milk.
- Stir well until milk seems well incorporated.
- Transfer to a milk bottle or quart mason jar and place in refrigerator.
- Enjoy!
Notes
While I haven't tried it personally, I imagine you could use your favorite 1:1 sugar substitute for part or all of the sugar, just know your results are likely to be somewhat different than mine.