Ice Cream Recipe
A scoop of Vanilla or Chocolate Ice Cream, Chocolate Sauce
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Ingredients
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Ice Cream (make-ahead or store-bought)
Chocolate Sauce
To Serve
Method
Ice Cream (custard-style vanilla or chocolate)
Prepare base
In a medium saucepan, combine 1 cup whole milk and 3 tablespoons granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
Infuse flavor
If making vanilla: add the split vanilla bean (scrape seeds into milk and toss the pod in) or 1 teaspoon vanilla extract after removing from heat. If making chocolate: whisk in 4 tablespoons cocoa powder until smooth and heated through.
Temper egg yolks (optional for custard)
If using egg yolks for a richer custard texture: whisk 2 egg yolks in a bowl. Slowly pour about 1/3 cup of the hot milk mixture into the yolks while whisking continuously to temper. Then pour the tempered yolks back into the saucepan, stirring constantly over low heat until the mixture thickens slightly and coats the back of a spoon (do not boil).
Finish base
Remove from heat. Stir in 2 cups heavy cream and a pinch of salt (and 1 teaspoon vanilla extract if you didn't use the bean). Let the mixture cool to room temperature, then chill thoroughly in the refrigerator for at least 4 hours or overnight.
Churn
Once chilled, pour the base into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). For chocolate ice cream, ensure the cocoa was fully incorporated before chilling. Transfer churned ice cream to a lidded container and freeze for at least 2–4 hours to firm up.
Shortcuts (store-bought)
If using store-bought ice cream, skip the above steps and simply allow the ice cream to soften slightly at room temperature for 5–10 minutes before scooping.
Chocolate Sauce
Roughly chop 4 oz bittersweet chocolate or measure chips and place in a heatproof bowl.
In a small saucepan over low heat, combine 2 tablespoons unsalted butter and 1 tablespoon heavy cream. Warm gently until butter melts and the mixture is hot but not boiling.
Pour the hot butter-cream mixture over the chopped chocolate. Let sit 30 seconds, then stir until smooth and glossy. Stir in 1 teaspoon corn syrup or honey for shine, 1 teaspoon vanilla extract, and a pinch of salt. If the sauce is too thick, stir in an additional teaspoon of warm cream until you reach desired pourable consistency.
Keep the sauce warm until serving. It will thicken as it cools; rewarm gently if needed.