Home-made Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 2 cups heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form at the edge (do not boil), about 5–7 minutes.

Whisk yolks and sugar

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

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until it thickens enough to coat the back of the spoon and registers about 170–175°F (77–80°C), about 5–8 minutes. Do not boil.

Strain and flavor

Remove from heat. Strain custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 2 teaspoons vanilla extract and a pinch of fine sea salt. If making vanilla ice cream, proceed to chilling. If making chocolate or coffee variations, follow the corresponding variation steps below.

Chill

Place the bowl in an ice bath or cover and chill in the refrigerator until completely cold, at least 4 hours or overnight. Rapid chilling improves texture.

Add cocoa and chocolate

Before straining the cooked custard (see above), whisk 1 tablespoon unsweetened cocoa powder into the hot custard until dissolved. Then add 3 ounces finely chopped bittersweet chocolate and an additional 1 tablespoon sugar. Let sit for 1–2 minutes off the heat, then whisk until smooth and fully melted.

Adjust and strain

Taste and add a small pinch of salt if the chocolate needs balance. Strain the chocolate custard through a fine-mesh sieve into a bowl to remove any solids, then chill completely (at least 4 hours or overnight).

Churn

Once the chocolate custard is fully chilled, churn in your ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until soft-serve consistency is reached.

Finish and freeze

Transfer churned ice cream to an airtight container, fold in optional chocolate chips or chopped chocolate if desired, smooth the top, press a piece of parchment on the surface, and freeze until firm, at least 4 hours.

Bloom espresso

Dissolve 2 teaspoons instant espresso powder in 1 teaspoon hot water to make a concentrated slurry.

Add to custard

Stir the espresso slurry into the hot custard after it has been cooked but before straining (see Base Custard steps). If using, stir in 1 tablespoon coffee liqueur for extra depth. Taste and adjust: add up to 1/2 teaspoon more espresso dissolved in a little water if a stronger coffee flavor is desired.

Strain and chill

Strain the coffee custard through a fine-mesh sieve into a bowl, then chill completely in the refrigerator, at least 4 hours or overnight.

Churn and finish

Churn chilled coffee custard in an ice cream maker following manufacturer's directions until a soft-serve texture forms (about 20–30 minutes). Transfer to a container, fold in optional mix-ins (nuts or cookie pieces), then freeze until firm, at least 4 hours.

Churn

After the base custard is fully chilled, churn it in your ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.

Add mix-ins and freeze

If desired, fold in optional chopped toasted nuts or cookie pieces. Transfer the churned ice cream to an airtight container, press parchment directly on the surface to prevent ice crystals, and freeze until firm, at least 4 hours (overnight preferred).

Remove the ice cream from the freezer 5–10 minutes before scooping to make portioning easier. Serve in bowls or cones; top as desired with chocolate sauce, nuts, or fresh fruit.