Ice Cream Recipe

Warm the dairy

In a medium saucepan, combine 1.5 cups whole milk and 1.5 cups heavy cream with 3 tablespoons granulated sugar and 1 teaspoon vanilla extract. Warm over medium heat until the mixture is steaming and steam lines form at the edges, about 5–7 minutes. Do not boil.

Whisk egg yolks

While the dairy warms, whisk 4 egg yolks in a medium heatproof bowl until smooth and slightly paler, about 30 seconds.

Temper the yolks

Slowly ladle about 1/3 cup of the hot milk mixture into the whisked yolks while constantly whisking to temper, then gradually whisk the tempered yolks back into the saucepan with the remaining milk mixture.

Cook to custard

Return the saucepan to low-medium heat and cook, stirring constantly with a heatproof spatula or wooden spoon, until the mixture thickens slightly and coats the back of the spoon (custard temperature about 170–175°F / 77–80°C). Do not let it boil or the yolks will curdle. This will take about 5–8 minutes.

Strain and cool

Remove from heat, stir in a pinch of fine sea salt and 1 teaspoon corn syrup or light honey if using. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 10–15 minutes, stirring occasionally to release heat.

Chill

Cover the surface of the custard with plastic wrap (to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or overnight. For faster chill, place the bowl in an ice bath and stir until cool, then refrigerate for 1–2 hours.

Churn

Once the custard is fully chilled, give it a quick stir, then pour into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Add mix-ins

During the last 2–3 minutes of churning, add 1/2 cup chocolate chips or chopped chocolate and 1/4 cup chopped toasted nuts (if using) so they're evenly distributed.

Harden

Transfer the churned ice cream to a shallow, airtight container, smooth the top, press a piece of parchment or plastic wrap directly on the surface to minimize ice crystals, and freeze until firm, at least 4 hours (overnight is best).

Serve

Let the ice cream sit at room temperature for 3–5 minutes to soften slightly before scooping. Scoop into bowls or cones and enjoy.