Housemade Ice Cream (vanilla, Chocolate, Pistachio) Recipe

Ice Cream Preparation

1. 1

   Prepare the Ice Cream Base

   In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are smooth. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking continuously to temper the yolks.

3. 3

   Combine Mixtures

   Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes).

4. 4

   Chill the Mixture

   Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and refrigerate until completely chilled, about 4 hours or overnight.

5. 5

   Churn the Ice Cream

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

6. 6

   Add Flavors

   For chocolate ice cream, add cocoa powder during the churning process. For pistachio ice cream, fold in the chopped pistachios after churning.

7. 7

   Freeze

   Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.