1. Combine the thin cream (light cream or half-and-half), sugar, and vanilla extract in a large bowl. Stir for 2-3 minutes until the sugar is fully dissolved — no grit should be felt when a small amount is rubbed between two fingers.
2. Refrigerate the mixture for at least 30 minutes (or up to 4 hours) until thoroughly chilled, 35-40°F (2-4°C). Chilling improves texture and shortens freeze time.
3. Pour the chilled mixture into an ice cream machine and freeze according to the manufacturer's instructions, typically 20-30 minutes, until the ice cream reaches a soft-serve consistency — it will hold a ribbon shape when dropped from a spoon and appear opaque throughout.
4. Transfer to a freezer-safe container, press a sheet of plastic wrap directly onto the surface to prevent ice crystals, cover, and harden in the freezer for at least 2 hours until firm enough to scoop cleanly.
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