Jr. Ice Cream Recipe

Warm the dairy and dissolve sugar

In a small saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, and 3 tablespoons granulated sugar. Warm over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (small bubbles at the edge), about 4–5 minutes.

Temper the yolk

In a small bowl, whisk 1 large egg yolk lightly. Slowly pour about 2 tablespoons of the hot milk mixture into the yolk while whisking constantly to temper it (this prevents scrambling).

Finish the custard

Pour the tempered yolk back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low heat, stirring or scraping the bottom with a spatula, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C), about 2–3 minutes. Do not boil.

Flavor and chill

Remove from heat and stir in 1/2 teaspoon vanilla extract and a pinch of salt. Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked bits. Let cool at room temperature for 10 minutes, then cover with plastic wrap pressed directly on the surface to prevent a skin. Chill in the refrigerator until thoroughly cold, at least 1 hour (or up to overnight).

Churn (or freeze-stir method)

If you have an ice cream maker: pour the chilled custard into the machine and churn according to manufacturer instructions until soft-serve consistency, about 15–20 minutes. If you don't have an ice cream maker: pour the chilled custard into a shallow freezer-safe container and freeze for 30 minutes, then remove and stir vigorously with a fork to break ice crystals. Repeat every 30 minutes for 2–3 cycles until creamy (about 2–3 hours total).

Add mix-ins and harden

When the ice cream reaches soft-serve texture, fold in optional mix-ins (for example 2 tablespoons mini chocolate chips or 2 tablespoons chopped strawberries). Transfer to a small container, smooth the top, press a piece of plastic wrap directly onto the surface, and freeze until firm, about 2 hours for scoopable texture.

Scoop about 1/2 cup (per serving) of the finished ice cream into small cups or waffle cones. Drizzle 1 tablespoon chocolate syrup over both cups if desired and sprinkle with 1 tablespoon sprinkles divided between them. Top with extra chopped strawberries if using. Serve immediately.

Storage: keep leftover ice cream in an airtight container in the freezer for up to 7 days for best texture. Let sit at room temperature 3–5 minutes before scooping.