Quart Of Ice Cream Recipe
Make Quart Of Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Base Custard
Optional Mix-ins / Finish
Method
Base Custard
- 1
Heat milk and cream
In a medium saucepan, combine 1 cup whole milk and 1.5 cups heavy cream. Add 3/4 cup granulated sugar and 1 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot and steaming but not boiling (about 5–7 minutes).
- 2
Temper egg yolks
While the milk heats, place 4 large egg yolks in a medium bowl and whisk lightly to combine. When the milk mixture is hot, slowly pour about 1/2 cup of the hot liquid into the yolks while whisking constantly to temper them (this raises the yolks' temperature gradually).
- 3
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining hot milk/cream, stirring constantly. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C, or when it reaches a thickness that leaves a clear line when you run your finger across the spoon). Do not boil.
- 4
Strain and cool
Remove the pan from heat and strain the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. Stir in 2 teaspoons pure vanilla extract. Place the bowl in an ice bath (bowl of ice water) and stir occasionally until the custard cools to room temperature (20–30 minutes).
- 5
Chill
Cover the custard with plastic wrap (press it directly onto the surface to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours and preferably overnight. Custard must be cold before churning.
Churning and Finish
- 6
Prepare ice cream maker
Set up your ice cream maker according to the manufacturer's instructions. If your machine has a frozen bowl, make sure it has been frozen the recommended time (usually 24 hours).
- 7
Churn
Pour the chilled custard into the ice cream maker and churn according to the machine's directions, usually 20–30 minutes, until it reaches a soft-serve consistency.
- 8
Add mix-ins
If using mix-ins (e.g., 1/2 cup chocolate chips or chopped nuts) or additional flavoring, add them in the last 2–3 minutes of churning so they are evenly distributed.
- 9
- 10