Seasonal Housemade Ice Cream Recipe

Preparation

1. 1

   Make the Ice Cream Base

   In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling. In a separate bowl, whisk together the egg yolks.

2. 2

   Temper the Egg Yolks

   Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper them. Then, gradually whisk the tempered egg yolks back into the saucepan with the remaining cream mixture.

3. 3

   Thicken the Base

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract.

4. 4

   Cool the Mixture

   Transfer the mixture to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. 5

   Add Seasonal Fruit Puree

   Once the base is chilled, stir in the seasonal fruit puree until well combined.

6. 6

   Churn the Ice Cream

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze the Ice Cream

   Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.