Pint Of Ice Cream Recipe

Time6h

Serves2

Make Pint Of Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Warm the dairy
In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form at the edges (do not boil). Remove from heat.
2
Whisk yolks and sugar
In a heatproof bowl, whisk 3 large egg yolks with 0.75 cup granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes.
3
Temper the eggs
Slowly pour about 1/3 of the hot milk-cream mixture into the egg-sugar bowl while whisking constantly to temper the yolks. Then pour the tempered egg mixture back into the saucepan with the remaining hot dairy, whisking to combine.
4
Cook to custard
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula and scraping the bottom, until the custard coats the back of the spoon and registers about 170–175°F (if using a thermometer). Do not let it boil. This should take about 5–8 minutes.
5
Strain and cool
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 0.25 tsp fine sea salt and 1 tsp pure vanilla extract. Let the custard cool at room temperature for 10–15 minutes.
6
Chill thoroughly
Cover the bowl tightly and refrigerate until the custard is fully chilled, at least 2 hours or up to overnight. Chilling improves texture and helps freezing performance.

7
Prepare ice cream maker
If using an ice cream machine with a frozen bowl, ensure the bowl is fully frozen per manufacturer instructions. Set up the machine.
8
Churn
Pour the chilled custard into the ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency, typically 20–30 minutes.
9
Add mix-ins
During the final 2–3 minutes of churning, add 0.25 cup chopped chocolate (or chips) and/or 0.25 cup crushed cookies or nuts so they are evenly dispersed.
10
Pack to pint
Transfer the churned ice cream into a clean 1-pint container, smoothing the top. Press a piece of plastic wrap or parchment directly on the surface to minimize ice crystals, then seal with a lid.
11
Harden
Freeze the pint for at least 4 hours (preferably 6–8 hours) until firm.
12
Serve
Remove the pint from the freezer 5–10 minutes before scooping to soften slightly. Scoop and serve.