Ice Cream Recipe
Make Ice Cream Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Optional Mix-ins / Finish
Method
Base Custard
- 1
Warm the milk and cream
Combine the whole milk and heavy cream in a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk, then add the pod (or add vanilla extract later). Heat over medium until the mixture is hot and steamy and small bubbles appear around the edge, about 5–7 minutes. Do not let it boil.
- 2
Whisk egg yolks and sugar
While the milk warms, whisk the egg yolks and granulated sugar together in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
- 3
Temper the eggs
Slowly pour about 1/3 of the hot milk mixture into the yolk mixture in a thin stream while whisking constantly to raise the yolks' temperature (tempering). Continue adding another 1/3 while whisking, then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
- 4
Cook to nappe consistency
Place the saucepan back over medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard coats the back of the spoon (nape) and reaches about 170–175°F (77–80°C). Do not boil or allow to exceed 180°F to avoid curdling, about 4–6 minutes.
- 5
Strain and cool
Immediately remove from heat. If using vanilla pod, remove and discard it. Stir in the fine sea salt and vanilla extract now if you didn't use a pod. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Place bowl in an ice bath and stir occasionally until the mixture is cool, about 20–30 minutes. Cover and refrigerate until fully chilled, at least 2 hours or overnight.
Churning and Finish
- 6
Churn in ice cream maker
Once the custard base is thoroughly chilled, set up your ice cream maker according to manufacturer instructions. Pour the chilled custard into the machine and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.
- 7
Add mix-ins
In the last 3–5 minutes of churning, add any desired mix-ins (chopped toasted nuts, chocolate chips, or fruit swirl). If adding a fruit preserve swirl, heat it slightly to make it pourable and gently spoon it in while the machine runs so it ribbons through the ice cream.
- 8
Firm up in freezer
Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly onto the surface to prevent ice crystals, and close the lid. Freeze until firm, at least 3–4 hours for scoopable texture.
- 9
Serve
Let the ice cream sit at room temperature for 3–5 minutes before scooping for easier serving. Scoop into bowls or cones and enjoy.