Take Hame Pint Quart Of Of Ice Ice Cream Cream Recipe

Warm dairy and dissolve sugar

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 3 tablespoons granulated sugar. Place over medium heat and stir until the sugar dissolves and the mixture is hot and steaming but not boiling (small bubbles at the edges), about 5–7 minutes.

Temper egg yolks

In a heatproof bowl, lightly whisk 3 large egg yolks until smooth. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks in a thin stream, whisking constantly to temper and prevent curdling.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (an instant-read thermometer should read 175–180°F / 79–82°C). Do not let it boil.

Strain and cool

Immediately remove the pan from heat and pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked bits. Stir in 1 teaspoon pure vanilla extract and 1 teaspoon fine sea salt. Let the custard cool at room temperature for 20–30 minutes, stirring occasionally to release heat.

Chill thoroughly

Cover the bowl with plastic wrap (press the wrap directly onto the surface of the custard to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or overnight. For faster chilling, set the bowl over an ice bath and stir occasionally until cool, then refrigerate.

Prepare ice cream maker

If using an ice cream maker with a frozen bowl, ensure the bowl has been frozen according to the manufacturer's instructions (typically 24 hours).

Churn

Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes depending on the machine. If you prefer a denser result, churn slightly longer.

Add mix-ins

In the last 2–3 minutes of churning, add 1/2 cup chopped dark chocolate (or chips) and 1/4 cup toasted chopped nuts to distribute evenly. If adding a fruit jam swirl, reserve the jam to fold in after transferring to the container.

Pack and swirl

Immediately transfer the churned ice cream to a clean pint or quart container. For a jam swirl, dollop 3 tablespoons of jam in layers as you pack the ice cream and use a knife to gently ripple — do not overmix or the swirl will blend. Smooth the top and sprinkle 1/4 teaspoon sea salt flakes if using.

Harden

Cover the container with an airtight lid or plastic wrap and freeze until firm, at least 4 hours for a pint-style hardness or 6–8 hours for a very firm quart.

Remove the ice cream from the freezer about 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and enjoy. Store leftover ice cream in the coldest part of the freezer, pressing a piece of parchment or plastic directly on the surface to minimize ice crystals.