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Ingredients
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Base Ice Cream Custard
Optional Mix‑Ins & Finish (single serving portioned)
Method
Base Ice Cream Custard
- 1
Warm dairy and infuse
In a medium saucepan combine the whole milk, heavy cream and half of the granulated sugar (about 6 tablespoons). If using a vanilla bean, split it lengthwise, scrape the seeds into the dairy and add the pod; if using vanilla extract, add it later. Heat the mixture over medium heat just until it begins to steam and small bubbles form around the edges (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep 10 minutes if using a vanilla bean to intensify flavor.
- 2
Whisk egg yolks and sugar
While dairy is steeping, in a medium bowl whisk the egg yolks with the remaining sugar (about 2 tablespoons) and the salt until the mixture lightens slightly and becomes a ribbon when the whisk is lifted, about 1–2 minutes.
- 3
- 4
Cook to custard
Cook the mixture over low to medium-low 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 and an instant-read thermometer registers 170–175°F (77–80°C), about 5–8 minutes. Do not let it boil.
- 5
Strain and chill
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and any remaining vanilla pod fibers. If using vanilla extract, stir it in now (1 tbsp). Place the bowl in an ice bath (or chill in the refrigerator) and cool rapidly to room temperature, stirring occasionally, then cover and refrigerate until completely cold, at least 2 hours or overnight. Chilling thoroughly will improve texture.
Churning and Finishing (single serving)
- 6
Churn
Once the custard is fully chilled, churn it according to your ice cream maker’s instructions. For a small batch single serving, churn 20–30 minutes until it reaches a soft‑serve consistency. If you do not have an ice cream maker, pour the cold custard into a shallow metal pan, freeze for 30 minutes, then stir vigorously with a fork to break ice crystals and repeat every 30 minutes until creamy (about 2–3 hours total).
- 7
Add mix‑ins
If using chopped dark chocolate, fold it into the ice cream during the last 2–3 minutes of churning so it distributes evenly. To create a quick caramel ribbon, spoon half the caramel into a small container, add half the churned ice cream, drizzle remaining caramel, then top with the rest of the ice cream and a final drizzle.
- 8
Harden (optional)
For a firmer scoop, transfer the churned ice cream to a small, airtight container or ramekin, press a piece of plastic wrap onto the surface to reduce ice formation, and freeze for 2–4 hours until firm. Sprinkle a pinch of sea salt flakes on top of caramel or chocolate‑swirled ice cream before serving if desired.
- 9
Serve
Scoop a serving into a bowl or cone. For a single portion, aim for about 3/4 to 1 cup of finished ice cream. Enjoy immediately for a softer texture or after additional freezing for a firmer scoop.