Classic vanilla ice cream

One day I decided to make the simplest ice cream, the classic vanilla. So I whisked in a large bowl 1 cup whole milk with 3/4 cup granulated sugar and a pinch of sea salt, stirring then 2 cups heavy whipping cream and 1 tablespoon pure vanilla extract from Uganda. When it was well mixed I poured it in a Tupperware and put it in the refrigerator for 2 hours, got it out and then into the ice cream maker for 15 minutes after which I added some Spanish caramelized pecan nuts for 5 more minutes rolling around.
(http://www.cuisinart.com/share/pdf/manuals/ice-21_recipe.pdf)

It was the finest helado, with a silky texture and a delicate flavour. Sublime!