Ice Cream Du Jour Recipe

Warm the dairy

In a medium saucepan, combine the whole milk and heavy cream. Add the split vanilla bean (scrape seeds into the dairy and add the pod) or stir in vanilla extract. Warm over medium heat until small bubbles form at the edge and steam rises, about 5–7 minutes; do not boil.

Whisk egg yolks and sugar

While the dairy warms, whisk the egg yolks with the granulated sugar and cornstarch (if using) in a medium bowl until pale and slightly thickened, about 1–2 minutes.

Temper yolks

Slowly ladle about 1/3 cup of the hot dairy into the yolk mixture while whisking constantly to raise the temperature of the yolks. Repeat with another 1/3 cup. Then pour the warmed yolk mixture back into the saucepan with the remaining dairy, whisking constantly.

Cook to custard

Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Do not let it boil.

Strain and cool

Remove from heat. If you used a vanilla pod, fish it out and discard. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the fine sea salt. Cover the surface with plastic wrap to prevent a skin and chill until cold, at least 4 hours or overnight.

Make strawberry compote

In a small saucepan, combine the quartered strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and thickens into a loose compote, about 8–10 minutes. Remove from heat and let cool slightly.

Add basil

Stir the chiffonaded basil into the warm compote so the basil oils infuse the fruit. Taste and adjust sugar or lemon as needed. Cool completely, then refrigerate until chilled.

Prepare for churning

Once the custard base and compote are thoroughly chilled, remove the custard from the refrigerator and stir to recombine. If using vanilla extract instead of a pod, taste and add more if desired.

Churn ice cream

Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency, usually 20–30 minutes.

Layer with compote

Spoon a third of the churned ice cream into a shallow container, drizzle with a few tablespoons of the chilled strawberry-basil compote, then add another third of ice cream. Repeat layering, finishing with a final layer of ice cream and compote swirled through with a spatula or skewer for ribbons of fruit. Do not overmix—the goal is a marbled swirl.

Harden

Press a piece of parchment directly onto the surface of the packed ice cream to prevent ice crystals, cover the container, and freeze until firm, at least 4 hours.

Serve

Scoop the seasonal ice cream into chilled bowls or cones. Add a tiny finishing pinch of fine sea salt if desired to enhance flavor. If desired, garnish with a fresh basil leaf or a few chopped strawberries.

Storage

Store in an airtight container in the freezer for up to 2 weeks for best texture. Let soften at room temperature for 5 minutes before scooping if too hard.