Josh And John’s Ice Cream Recipe

Time2h

Serves4

Dutch Chocolate, Vanilla Bean, and Rotational Flavor. $3 per scoop a la carte.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Base
In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
2
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the warm milk mixture to the egg yolks to temper them, then whisk the yolk mixture back into the saucepan.
3
Thicken the Mixture
Continue to cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon, about 7-10 minutes.
4
Cool the Base
Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature, then refrigerate until chilled.
5
Churn the Ice Cream
Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
6
Flavoring
For Dutch Chocolate flavor, add 1/2 cup of cocoa powder during the heating step. For Vanilla Bean, add 1 tablespoon of vanilla bean paste instead of extract. For Rotational Flavor, incorporate your choice of mix-ins (fruits, nuts, candies) during the last few minutes of churning.
7
Freeze and Serve
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.