Ice Cream Recipe
Make 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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Base Custard
Optional Mix-ins / Finish
Method
Prepare Custard Base
- 1
Warm dairy
Combine 2 cups whole milk and 2 cups heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. Warm over medium heat, stirring occasionally, until steam rises and edges are beginning to simmer (do not boil) — about 5–7 minutes.
- 2
Temper yolks
While the dairy warms, whisk 6 egg yolks in a medium bowl until smooth. Slowly ladle about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper the yolks (this raises their temperature without scrambling). Continue adding the warm milk in two more additions until yolks are warmed.
- 3
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream. Cook over low–medium heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens and coats the back of the spoon (a thin layer that you can run your finger through) — about 5–8 minutes. Do not let it boil.
- 4
Strain and cool
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 teaspoons vanilla extract (and 2 tablespoons corn syrup if using for a softer texture). Place the bowl in an ice bath (or chill in refrigerator) and cool to room temperature, stirring occasionally to speed cooling — about 30 minutes in an ice bath or 1 hour in fridge.
Chill & Churn
- 5
Chill fully
For best texture, cover the cooled custard and refrigerate at least 4 hours or overnight until thoroughly chilled (cold custard churns into lighter, creamier ice cream).
- 6
Churn
Set up your ice cream maker according to the manufacturer's instructions. Pour the chilled custard into the machine and churn until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine.
Add Mix-ins & Freeze
- 7
Fold in mix-ins
If using mix-ins (chocolate chips, nuts, fruit swirls), fold them into the churned ice cream in the last 2–3 minutes of churning or stir them in by hand immediately after churning. For a fruit swirl, gently ripple the puree or jam into the churned ice cream — do not overmix to preserve ribbons.
- 8
Harden in freezer
Transfer the churned ice cream into a shallow, airtight container. Press a piece of plastic wrap directly onto the surface to minimize ice crystals, then seal with a lid. Freeze for at least 4 hours to firm up to scoopable texture (6–8 hours for firmer scoops).
- 9
