Ice Cream Recipe

Warm milk and cream

Combine the whole milk and 1 cup of the heavy cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk mixture and add the pod (or add 1 tablespoon vanilla extract later). Warm over medium heat until just steaming and small bubbles appear at the edge (do not boil).

Whisk yolks and sugar

While the milk warms, whisk the egg yolks and granulated sugar in a heatproof bowl until pale and slightly thickened (about 1–2 minutes).

Temper yolks

Remove the hot milk from the heat. Slowly drizzle about 1/2 cup of the warm milk into the egg yolk mixture while whisking constantly to raise the yolks' temperature. Then slowly whisk the tempered yolks back into the saucepan with the remaining warm milk and cream.

Cook to custard

Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens enough to coat the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not let it boil.

Strain and cool

Remove from heat. If used, remove the vanilla bean pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Stir in the remaining 1/2 cup heavy cream and the salt. If using vanilla extract instead of a bean, stir it in now. Let cool at room temperature for 10–15 minutes.

Chill base

Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until fully chilled, at least 4 hours or overnight for best texture.

Add flavorings

Once chilled, divide or flavor the base as desired: fold in mashed strawberries for fruit ice cream (stir in cold so it blends), whisk in espresso for coffee ice cream, melt and swirl in chopped dark chocolate for a chocolate ripple (or temper chocolate into warmed base before chilling), or gently fold in caramel or toasted nuts during final churning or at the last 2 minutes of churning. Ensure any hot inclusions are cooled before adding.

Churn

Pour the chilled custard into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). During the last few minutes of churning, add mix-ins like chopped nuts, chocolate chips, or swirled sauces so they are evenly distributed.

Harden

Transfer the churned ice cream into a shallow, airtight container. Press a piece of parchment or plastic wrap onto the surface to minimize ice crystals. Freeze for at least 4 hours (preferably overnight) until firm.

Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping. Scoop into bowls or cones. Garnish with optional fresh mint and extra sauce or toppings as desired.