Haus Ice Cream Recipe

Warm dairy and dissolve sugar

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and light brown sugar. Warm over medium heat, stirring occasionally, until the mixture is hot and the sugars have dissolved but not boiling (steam and small bubbles around the edge), about 5–7 minutes.

Temper egg yolks

While the dairy heats, whisk the egg yolks in a medium bowl until smooth. When the dairy is hot, slowly ladle about 1/2 cup of the hot dairy into the yolks while whisking constantly to temper. Continue adding another 1/2 cup in a slow steady stream until about 1 to 1 1/4 cups have been incorporated and the yolks are warmed.

Cook custard

Pour the yolk-dairy mixture back into the saucepan with the remaining dairy. Cook over low–medium heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (an instant-read thermometer should read 175–180°F / 79–82°C). Do not boil.

Strain and chill

Remove from heat, stir in the fine sea salt and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If you want a smoother texture, press gently with the back of a ladle. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churn the base

Prepare your ice cream machine according to manufacturer instructions (bowl frozen or machine assembled). Pour the chilled custard into the frozen bowl and churn until it reaches a soft-serve consistency, usually 20–30 minutes depending on your machine.

Add mix-ins

During the last 2–3 minutes of churning, add the chopped dark chocolate and toasted walnuts. If using liqueur or bourbon, drizzle it over the mixture at this stage to help maintain scoopable texture after freezing.

Firm up

Transfer the churned ice cream into a shallow, airtight container. Smooth the surface, sprinkle the sea salt flakes on top, press a piece of plastic wrap directly onto the surface to prevent ice crystals, and seal the lid. Freeze until firm, at least 3–4 hours (overnight for best texture).

Serve

Remove the container from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and enjoy. Leftover ice cream keeps well for up to 2 weeks in the freezer when properly sealed.