Ice Cream Recipe
Choice of vanilla bean ice cream or Mexican Oaxacan chocolate ice cream flavored with cinnamon
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Ingredients
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Ice Cream Base — choose one
Optional mix-ins / serving
Method
Base preparation (custard) — makes about 1 quart (choose vanilla or Oaxacan chocolate)
Warm milk and cream
In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream. If making vanilla bean ice cream, add the split vanilla bean pod and scraped seeds to the milk/cream. If making Oaxacan chocolate ice cream, add the finely chopped Oaxacan chocolate and 1 tsp ground cinnamon to the milk/cream. Warm over medium heat until the mixture is steaming and small bubbles form at the edge, about 6–8 minutes. Do not boil. Remove from heat and let steep 10 minutes (for vanilla bean) or whisk until chocolate is fully melted and smooth (for chocolate).
Whisk yolks and sugar
While the milk is warming, whisk 6 large egg yolks and 3 tablespoons granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
Cook to custard
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon and registers 170–175°F (77–80°C), about 5–8 minutes. Do not let it boil to avoid curdling.
Finish and strain
Remove from heat. If you used a vanilla bean pod, remove and discard the pod. Stir in a pinch of kosher salt and, if making vanilla ice cream and using extract instead of bean, stir in 1 tsp vanilla extract now. For chocolate, taste and add an extra teaspoon of cinnamon if you prefer more warmth. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits (and any chocolate solids or cinnamon lumps).
Chill
Cover the surface of the custard with plastic wrap to prevent a skin forming and refrigerate until completely cold, at least 4 hours or overnight. Chill base to below 40°F (4°C) for best texture.
Churning and finishing
Prepare ice cream maker
If your ice cream maker uses a frozen bowl, ensure it has been frozen according to the manufacturer's instructions (usually 24 hours). Place the chilled custard in the refrigerator and assemble the machine.
Churn
Pour the thoroughly chilled custard into the ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency, usually 20–30 minutes.
Add mix-ins (optional)
If using nuts or chocolate shavings, fold them in during the last 2–3 minutes of churning so they distribute evenly.
Harden
Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface, and freeze for at least 3–4 hours to firm up to scoopable texture.