Take Home Pint Of Ice Cream Recipe
Make Take Home Pint Of Ice Cream Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Sweetener
Optional Mix-ins (choose one or two)
If making a custard-style (optional but richer)
Method
Base & Churn
- 1
Combine liquids and sugar
In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 3/4 cup granulated sugar. Warm over medium heat, stirring frequently, until the sugar is fully dissolved and the mixture is steaming but not boiling (about 5–7 minutes).
- 2
Add flavoring and salt
Remove the pan from heat. Stir in 1 teaspoon pure vanilla extract and 1 teaspoon fine sea salt. Let the mixture cool slightly (5–10 minutes).
- 3
Optional custard step (makes richer texture)
If using the custard option: Whisk 3 large egg yolks in a bowl. Slowly temper the yolks by whisking in about 1/3 cup of the warm milk/cream mixture to raise their temperature. Gradually whisk the tempered yolks back into the saucepan. Return pan to low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil. Remove from heat and strain through a fine-mesh sieve into a bowl.
- 4
Cool the base
If you did not make custard, cool the sweetened milk/cream to room temperature. For either method, cover the base and chill in the refrigerator until very cold—at least 2 hours, ideally 4 hours or overnight. Chilling improves texture and churn time.
- 5
Churn the ice cream
Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency (usually 20–30 minutes). Timing varies by machine.
- 6
Add mix-ins
During the last 3–5 minutes of churning, add your chosen mix-ins: 1/2 cup chocolate chips, or 1/2 cup crushed cookies, or 1/2 cup fruit compote (swirl gently so it ribbons through), or 1/4 cup caramel sauce (ripple gently). If adding sticky sauces (caramel or fruit), layer by alternating small spoonfuls while transferring to container to create swirls.
Finish & Freeze
- 7
Pack into pint container
Spoon the churned ice cream into a clean 1-pint (16 fl oz / ~475 ml) freezer-safe container. Smooth the top with a spatula, leaving a little headspace for expansion. If you want neat swirls, alternate small layers of ice cream and sauce/mix-in while packing.
- 8
Harden in freezer
Cover tightly and freeze until firm, at least 4 hours, preferably overnight. For the best scoopable texture, freeze 4–8 hours.
- 9