Jul 09 2026
Restaurants›Gilroy's Kitchen + Pub + Patio›Scoop Of Ice Cream Recipe

Scoop Of Ice Cream Recipe

Inspired by Gilroy's Kitchen + Pub + Patio
Time3h
Serves8

Vanilla Bean Ice Cream / Add chocolate syrup or caramel sauce!

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Ingredients

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Ice Cream Base

Toppings (optional)

Method

Ice Cream Preparation

  1. 1

    Prepare the Vanilla Base

    In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Stir well and heat over medium heat until the mixture is hot but not boiling.

  2. 2

    Add Vanilla

    Split the vanilla bean in half lengthwise and scrape the seeds into the saucepan. Add the vanilla bean pod as well for extra flavor. Continue to heat for 5 more minutes.

  3. 3

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks until they are pale. Slowly temper the egg yolks by adding a small amount of the hot milk mixture while whisking continuously. This will prevent the eggs from scrambling.

  4. 4

    Combine Mixtures

    Gradually add the tempered egg yolk mixture back into the saucepan, stirring constantly. Cook on low heat, stirring often, until the mixture thickens and coats the back of a spoon, about 10 minutes.

  5. 5

    Cool the Mixture

    Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Allow it to cool at room temperature, then refrigerate until chilled, about 2 hours.

  6. 6

    Churn the Ice Cream

    Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.

  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.

Serving Suggestions

  1. 8

    Serve the Ice Cream

    Scoop the ice cream into bowls or cones. Drizzle with chocolate syrup or caramel sauce if desired. Serve immediately.

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