Vanilla Ice Cream (gluten Free) Recipe

Warm milk and cream

In a medium saucepan, combine 1.5 cups whole milk and 1.5 cups heavy cream with 3 tablespoons granulated sugar and a pinch of salt. Split a vanilla bean and scrape the seeds into the pan (or add 1 tsp vanilla extract). Warm over medium heat until the mixture is hot and the sugar is dissolved but not boiling (small bubbles at the edge), about 5–7 minutes. Remove from heat and let steep 10 minutes if using a vanilla bean.

Temper egg yolks

While the milk mixture is warming, whisk 4 large egg yolks in a medium bowl until smooth. Slowly drizzle about 1/3 cup of the warm milk mixture into the yolks while whisking constantly to temper them. Continue adding warm milk a little at a time until about half of the milk mixture has been incorporated into the yolks.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — about 3–6 minutes. Do not let it boil.

Strain and chill

Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod pieces. Stir in 1 tsp vanilla extract if you used seeds previously or to boost flavor. Place the bowl in an ice bath and stir occasionally until the custard cools to room temperature, then cover and refrigerate until fully chilled, at least 4 hours or overnight.

Churn and freeze

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). Transfer the churned ice cream to an airtight container and freeze for at least 2–4 hours to firm up before scooping.

Combine 2 tablespoons unsweetened cocoa powder and 3 tablespoons granulated sugar in a small saucepan. Add 4 tablespoons water and whisk until smooth and no lumps remain.

Place the pan over medium heat and bring to a gentle simmer, whisking constantly. Let simmer for 1–2 minutes until the mixture slightly thickens. Remove from heat and whisk in 1 tablespoon unsalted butter until melted and incorporated.

Stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Taste and adjust sweetness or salt as needed. Let the sauce cool slightly; it will thicken as it cools. For a single scoop, use about 1–2 tablespoons sauce; for a double scoop, use about 2–4 tablespoons.

Serve: Spoon desired amount of chocolate sauce over scoops of the chilled/frozen vanilla ice cream. Leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week; gently warm before serving.