Quart Recipe
Make Quart Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base (serves 4)
Optional flavor/add-ins (choose one or more)
Method
Prepare custard base
- 1
Split and heat
Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the bean pod, whole milk, and heavy cream. Heat over medium until just steaming (small bubbles around the edge), about 5–7 minutes. Do not boil.
- 2
Whisk yolks and sugar
While the milk heats, whisk the egg yolks and granulated sugar in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.
- 3
- 4
Cook custard
Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon and reaches 170–175°F (77–80°C), about 4–6 minutes. Do not boil or let it curdle.
- 5
Strain and chill
Remove from heat, strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in the fine sea salt. Cool to room temperature, then cover and refrigerate until fully chilled, at least 4 hours or overnight.
Add flavors and churn
- 6
Choose flavor
If using add-ins, decide how to incorporate them: for mix-ins like chocolate or nuts, fold them in after churning; for swirls or fruit purees, gently fold into churned base; for coffee or cocoa, whisk into the chilled custard until evenly combined.
- 7
Churn
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
- 8
Fold in mix-ins
If using chopped chocolate, nuts, or fruit pieces, fold them into the churned ice cream in the last 2–3 minutes of churning or by hand immediately after churning so they distribute evenly.
Freeze and serve (makes about 1 quart)
- 9
Pack and harden
Spoon the churned ice cream into a freezer-safe tub, pressing down to remove air pockets. Smooth the top, cover tightly with a lid or plastic wrap, and freeze at least 4 hours to harden to scoopable firmness.
- 10