Freeze the ice cream maker bowl for at least 24 hours or as per the instructions on your user guide. Also freeze a freezer safe container to fast freeze your ice cream.

Whisk sugar, milk and vanilla in a mixing bowl until sugar melts completely. Add the cream and whisk well to combine.

Chill this ice cream base well for a minimum of 24 hours.

Fix your ice cream attachment bowl to the kitchenaid. Run the kitchenaid on the lowest speed and slowly pour the prepared vanilla ice cream base.

Churn it for 20 to 30 mins, until your ice cream mixture turns thick, airy and fluffy. Ideally when it is done, you hear a click noise indicating the ice cream is ready.

At this stage it is thick, scoopable and can be served, though it is soft set.

Transfer this to the frozen freezer safe box and freeze for 2 hours to overnight, until set.

Scoop kitchenaid vanilla ice cream and garnish with sprinkles or your favorite toppings.