Ice Cream Recipe

Warm milk and cream

In a medium heavy-bottomed saucepan, combine 2 cups whole milk and 2 cups heavy cream. Warm over medium heat until steam appears and small bubbles form around the edge (do not boil), about 5–7 minutes.

Whisk sugar and yolks

While the milk warms, place 6 egg yolks in a medium bowl and whisk in 3 tablespoons granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking to combine.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and registers about 170–175°F (77–80°C), about 5–10 minutes. Do not boil or let it scramble.

Strain and cool

Remove from heat and immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 teaspoons pure vanilla extract and a pinch of fine sea salt.

Chill thoroughly

Place the bowl in an ice bath to cool quickly, stirring occasionally until it reaches room temperature (about 20 minutes). Then cover and refrigerate until fully chilled, at least 4 hours or preferably overnight.

Prepare churn

When the custard is thoroughly chilled, set up your ice cream maker according to the manufacturer's instructions and ensure the bowl is frozen if required.

Churn custard

Pour the chilled custard into the ice cream maker and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Add mix-ins

During the last 2–5 minutes of churning, add any chosen mix-ins: up to 1 cup chopped chocolate or chips, or 1 cup chopped toasted nuts, or swirl in 1 cup fruit puree or 1 cup caramel/fruit sauce. Add mix-ins sparingly so the machine can distribute them evenly.

Ripen in freezer

Transfer the churned ice cream to an airtight container, smoothing the top. Press a piece of parchment directly on the surface to prevent ice crystals. Freeze until firm, 4–6 hours (overnight for best texture).

Soften and serve

Remove from freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and serve. Store leftover ice cream in the freezer for up to 2 weeks for best quality.