Dear Dairy Recipe

1. Combine the milk, cream, and sugar in a small saucepan. Warm gently over medium-low heat, stirring occasionally, until the sugar fully dissolves and mixture is hot but not boiling (steaming, about 5 minutes).

2. Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool briefly (5 minutes). If using any powdered flavor like matcha, whisk it into the warm base now until fully dissolved; for vanilla bean, scrape seeds into the warm mix and stir.

3. Transfer the warm base to a bowl and chill until cold (at least 30 minutes in refrigerator). For faster chill, place bowl in an ice bath and stir until cool, then refrigerate 10–15 minutes.

4. Choose one flavor variation from the Flavor Rotations section and incorporate it into the chilled base as described below: - Chocolate swirl: Whisk in 2 tbs of chocolate sauce or melted dark chocolate into the chilled base until homogenous; reserve a small extra tbs for ribboning. - Strawberry puree: Stir 3 tbs of fresh strawberry puree (finely blended strawberries, optionally strained) into the chilled base. - Espresso: Dissolve a 1 tbs strong espresso or instant espresso in 1 tbs hot water and whisk into the chilled base. - Salted caramel: Whisk 2 tbs caramel sauce into the chilled base and add an extra tiny pinch of sea salt. - Matcha: If not added earlier, sift 1/2 tsp matcha into a tablespoon of the chilled base to make a slurry, then whisk back into the bowl. - Brown butter pecan: Fold 1 tbs brown butter (cooled, clarified and liquid) into the base and stir in 1 tsp chopped toasted pecans. - Classic vanilla bean: If not already, stir the scraped vanilla seeds into the base for a pure vanilla flavor.

5. If using an ice cream maker

Pour the flavored chilled base into your small batch ice cream maker and churn per manufacturer instructions until it reaches soft-serve consistency (usually 20–25 minutes). If you reserved extra sauce (chocolate or caramel), add it in the last 3 minutes of churning to create ribbons.

6. No-churn quick method

If you don’t have an ice cream maker, pour the flavored base into a shallow metal or glass container and freeze. After 45 minutes, stir vigorously with a fork or whisk to break ice crystals. Repeat every 30 minutes for 2–3 cycles until smooth and scoopable (about 3–4 hours total). Add ribbon sauces and mix-ins during the penultimate stir.

7. For a firmer texture, transfer churned ice cream to a small container, smooth the top, press a piece of plastic wrap directly onto the surface, and freeze 1–2 hours. For immediate single-serve, scoop directly into a dish or cup once churned to desired consistency.

8. Add any optional mix-ins or garnishes on top (chopped nuts, chocolate chips, extra sauce, fresh fruit). Serve cold and enjoy.