Assorted Ice Cream Recipe

Prep and infuse

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan. Add the vanilla pod (if using) to the saucepan. Pour in 2 cups whole milk and 2 cups heavy cream. Warm over medium heat until small bubbles form at the edges and steam rises, stirring occasionally. Do not boil. Remove from heat and let the mixture infuse for 15 minutes (if using extract, add it after tempering the eggs in step 3).

Whisk egg yolks and sugar

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

Temper the eggs

Slowly whisk about 1/2 cup of the warm milk mixture into the yolks to raise their temperature (do this gradually to avoid scrambling). Continue whisking and add another 1/2 cup. Then pour the tempered yolk mixture back into the saucepan with the remaining milk/cream, stirring constantly.

Cook to custard

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C) — do not boil. This should take 5–8 minutes.

Strain and cool

Remove from heat. If you used a vanilla pod, remove and discard it. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. If using vanilla extract instead of a bean, stir 1 tablespoon extract in now. Let cool for 15 minutes at room temperature, stirring occasionally.

Chill

Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.

Churn

Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Make the caramel

In a small heavy-bottomed saucepan, heat 3 tablespoons granulated sugar over medium heat, swirling the pan (do not stir with a spoon initially) until it melts and turns amber. When it begins to color, gently stir to ensure even melting. Immediately remove from heat and whisk in 2 tablespoons unsalted butter until melted and combined.

Finish caramel

Carefully whisk in 4 tablespoons heavy cream (mixture will bubble vigorously). Stir until smooth. Stir in 1 teaspoon sea salt. Let the caramel cool to room temperature; it will thicken as it cools.

Swirl into churned ice cream

When the base ice cream has finished churning, transfer half to a freezer-safe container, spoon half of the cooled caramel in ribbons over it, then top with the remaining ice cream and the rest of the caramel. Use a spatula to gently ripple the caramel through the ice cream without fully mixing it in, creating visible swirls.

Harden

Press a piece of parchment or plastic wrap directly on the surface, cover with a lid, and freeze until firm, at least 4 hours or overnight.

Scoop the finished ice cream into bowls or cones. Top with fresh berries or chopped nuts as desired and serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks for best texture.