Ice Cream Recipe

Warm the milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is hot and small bubbles form around the edges (steam rising), about 5–7 minutes. Do not boil.

Temper the yolks

While the milk warms, whisk 4 egg yolks in a medium bowl until smooth. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper them and prevent curdling.

Finish custard on stove

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low to medium-low heat, stirring frequently with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C) and leaves a clear line when you run your finger across the coated spoon, about 4–6 minutes. Do not let it boil.

Strain and cool

Remove from heat and immediately stir in 2 teaspoons pure vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Place the bowl in an ice bath (or set aside) and cool to room temperature, stirring occasionally to speed cooling, about 15–20 minutes. For best results chill in the refrigerator for at least 2 hours or up to overnight to fully cool and mature the flavors.

Churn the ice cream

Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Add mix-ins

In the last 2–3 minutes of churning, add 1/2 cup dark chocolate chips (or chopped chocolate) and 1/4 cup chopped toasted nuts so they mix evenly into the ice cream. If you prefer ribbons or swirls (like fudge or caramel), add them after churning in layers while transferring to the freezer container.

Harden in freezer

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface to limit ice crystals, and close the lid. Freeze for at least 3–4 hours to firm up to scoopable consistency; for best texture, freeze 6+ hours.

Serve

Scoop the ice cream into bowls or cones. Sprinkle a pinch of flaky sea salt to taste if using. Let scoops sit at room temperature 2–3 minutes before serving for easier scooping.