Ice Cream Recipe

Prepare custard base

In a medium saucepan, combine 1 cup whole milk and 3 tablespoons granulated sugar. Heat over medium until warm (not boiling) and sugar is dissolved, about 3–4 minutes. Whisk together the 4 egg yolks in a bowl. Temper the yolks by slowly whisking 1/3 of the warm milk into the yolks, then slowly whisk the yolk mixture back into the saucepan.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat. Stir in 1 teaspoon vanilla extract and a small pinch (about 1 tsp listed in ingredients) of salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.

Add cream and chill

Stir in 2 cups heavy cream into the strained custard. Cover surface with plastic wrap to prevent a skin and chill in the refrigerator until completely cold, at least 4 hours or overnight.

Churn

Once chilled, churn the base in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency (usually 20–30 minutes). If using alcohol, stir in 1 tablespoon now. Transfer to a freezer-safe container and freeze at least 2 hours to firm up before serving.

Incorporate maple

Instead of adding only the 3 tablespoons sugar in the base, reduce the base sugar to 1 tablespoon and whisk 1 cup pure maple syrup into the warm milk before tempering the yolks (or stir maple syrup into the finished chilled custard). Add 1 teaspoon kosher salt to accent the maple flavor. Chill, churn and freeze as directed in the base. For a swirl effect: reserve 1/4 cup maple syrup, fold it into the churned ice cream in streaks before final freeze.

Make pistachio paste

Toast 1 cup shelled pistachios in a 350°F oven 5–7 minutes until fragrant (watch closely). Let cool slightly, then blitz in a food processor with 1–2 tablespoons of the heavy cream until a coarse paste forms. If using pistachio paste, add it here. Add green food coloring a drop at a time to reach desired color.

Combine with custard

Stir the pistachio paste and up to 2 tablespoons pistachio paste (if using) into the chilled custard base until evenly distributed. Chill again briefly if warmed, then churn as directed. After churning, fold in any additional chopped pistachios if desired before freezing to add texture.

Make mocha flavor

Whisk 1/2 cup cooled strong espresso with 2 tablespoons unsweetened cocoa powder until smooth. Warm slightly and whisk into the warm milk step of the custard (or stir into the strained custard before adding cream). Reduce base sugar a bit (start with 2 tablespoons) because macarons and chocolate add sweetness.

Add chips and macarons

Churn the mocha custard as directed. During the last 3–5 minutes of churning, add 3/4 cup chocolate chips/chopped chocolate so they disperse into the ice cream. Fold in 1/2 cup chopped macarons after churning for chewy/crisp bits. Freeze to set.

Prepare horchata infusion

Rinse 1/2 cup long-grain rice, then combine with 1/2 cup whole milk, 1 teaspoon ground cinnamon and 1 cup warm water in a blender. Blend until rice is broken up (30–60 seconds). Cover and let steep at room temperature 30–60 minutes for flavor extraction. Strain through a fine-mesh sieve or cheesecloth, pressing solids to extract liquid. Stir in 1/4 cup sweetened condensed milk for sweetness and body.

Incorporate into custard

Use the horchata liquid in place of the 1 cup warm milk called for in the base custard (reduce sugar by 1 tablespoon because of condensed milk). Proceed with tempering yolks and cooking custard. After straining and adding cream, stir in 1/4 teaspoon extra ground cinnamon. Chill, churn and freeze as directed.

After churning and adding any mix-ins (maple swirl, pistachio bits, chocolate chips, macarons), transfer ice cream to a shallow, airtight container. Press a piece of plastic wrap directly on the surface, cover with lid, and freeze at least 2 hours to firm up.

To serve, remove container from freezer 5–10 minutes to soften slightly. Scoop into bowls or cones. For Amish Maple, drizzle additional maple syrup; for Pistachio, sprinkle chopped pistachios; for Mocha Macaron Chip, garnish with extra chopped macarons; for Horchata, dust with a little cinnamon.