Ice Cream Recipe

Combine dairy and sugar

In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, and 3 tablespoons granulated sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5–7 minutes).

Add flavor and salt

Remove the pan from heat. Stir in 2 teaspoons vanilla extract and a pinch of fine sea salt. If you are using the egg custard option (below), do not add vanilla yet; reserve for after tempering.

Whisk egg yolks and sugar

In a medium bowl, whisk together 4 large egg yolks and 2 tablespoons granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper the yolks

Slowly ladle about 1 cup of the hot dairy mixture into the yolks, whisking constantly to gently raise the yolks' temperature (this prevents scrambling).

Finish custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot dairy. Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 3–5 minutes, temperature ~170–175°F / 77–80°C). Do not boil. Remove from heat, stir in 2 teaspoons vanilla extract, and strain through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool slightly.

Cool base

Place the bowl in an ice bath (bowl of ice and cold water) and stir occasionally until the custard is chilled to room temperature, then refrigerate until fully cold (at least 2 hours or overnight).

Chill base (no-custard option)

If you did not make the egg custard, allow the warmed dairy mixture (with vanilla and salt already added) to cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours or overnight).

Churn

Set up your ice cream maker according to manufacturer instructions. Pour the chilled ice cream base into the machine and churn until it reaches soft-serve consistency (typically 20–30 minutes).

Add mix-ins

During the last 3–5 minutes of churning, add mix-ins such as 1 cup chocolate chips, 1/2 cup crushed nuts, or 1/4 cup fruit jam (for swirls). Alternatively, swirl in sauces afterward.

Harden

Transfer churned ice cream to a freezer-safe container, smoothing the top. If adding layered swirls (jam, fudge, caramel), spoon thin layers and swirl gently with a spatula. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze until firm, at least 4 hours (preferably overnight).

Remove the container from the freezer about 5–10 minutes before scooping to soften slightly for easier scoops. Serve in cones or cups (about 6 servings). Top with additional hot fudge, caramel, nuts, or fruit as desired.

Storage: Keep in an airtight container in the freezer for up to 2 weeks for best texture. If ice crystals form, let soften slightly before scooping and serving.