Ice Cream Recipe

Warm milk and cream

Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan. Warm over medium heat until steam starts to rise and small bubbles form at the edges, about 5–7 minutes. Do not bring to a full boil.

Whisk yolks and sugar

While milk warms, whisk 4 large egg yolks with 3 tablespoons granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding the milk in a thin stream until about half of the hot milk is incorporated, then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking to combine.

Cook to custard

Cook the mixture over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (an instant-read thermometer will read 170–175°F / 77–80°C). This takes about 6–10 minutes. Do not let it boil.

Strain and cool

Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin forming. Cool to room temperature, about 30 minutes, then chill in the refrigerator until fully cold, at least 4 hours or overnight.

Prepare ice cream maker

When the custard is thoroughly chilled, set up your ice cream maker according to manufacturer instructions and make sure the bowl is frozen if required.

Churn

Pour the cold custard into the ice cream maker and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.

Add mix-ins (optional)

If using mix-ins (chopped chocolate, cookies, nuts, or fruit), fold them in during the last 3–5 minutes of churning or gently stir them into the churned ice cream immediately after churning so they distribute evenly.

Harden

Transfer the churned ice cream to a lidded, freezer-safe container. Smooth the top, press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, and seal with the lid. Freeze until firm, at least 4 hours, preferably overnight.

Serve

Let the ice cream sit at room temperature for 5 minutes before scooping for easier scoops. Serve in bowls or cones. Store leftover ice cream in the freezer for up to 2 weeks for best texture.