Artisan Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 1.5 cups whole milk and 1.5 cups heavy cream with 0.75 cups granulated sugar and 1 tsp salt. Split and scrape 1 vanilla bean, adding both seeds and pod (or add 1 tsp vanilla extract later). Warm over medium heat until sugar dissolves and mixture is steaming but not boiling (about 5–7 minutes).

Temper egg yolks

Whisk 4 egg yolks in a bowl. Gradually whisk in about 1 cup of the warm milk mixture to the yolks to temper them (add slowly while whisking) so they don't scramble.

Cook custard

Return the tempered yolk mixture to the saucepan. Cook over low–medium 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 (170–175°F / 77–80°C), about 5–8 minutes. Do not boil.

Strain and chill

Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked bits. If using vanilla extract, stir it in now. Cool at room temperature for 15 minutes, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churn

Churn the chilled custard in your ice cream maker according to manufacturer instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to a container, press plastic wrap directly on the surface, freeze until firm (2–4 hours) before serving.

Warm milk, cream and cocoa

In a saucepan, whisk together 1.25 cups whole milk, 1.25 cups heavy cream, 0.5 cups sugar, 0.25 cups unsweetened cocoa powder, and 0.5 tsp salt. Warm over medium heat until steaming and cocoa is fully hydrated, whisking to remove lumps (about 5 minutes).

Add chocolate

Remove from heat and add 3 oz finely chopped bittersweet chocolate. Stir until the chocolate is fully melted and the mixture is smooth.

Temper egg yolks

Whisk 3 egg yolks in a bowl. Slowly whisk about 1 cup of the warm chocolate mixture into the yolks to temper them. Then return the tempered yolk mixture to the saucepan.

Cook custard

Cook gently over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170–175°F / 77–80°C). If the mixture seems grainy or too thick, add up to 2 tbs cold water to loosen. Do not boil.

Strain and chill

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cool 15 minutes, then cover and refrigerate until fully chilled, at least 4 hours or overnight.

Churn

Churn in an ice cream maker per manufacturer instructions until soft-serve consistency (20–30 minutes). Transfer to a container and freeze until firm, about 2–4 hours.

Make miso-infused milk

In a saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 0.5 cups sugar. Warm over medium heat until steaming and sugar dissolves (about 4–6 minutes). Remove from heat and whisk in 2 tbs white miso paste until fully dissolved and integrated. Taste and adjust: miso should be present but not overpowering.

Temper egg yolks

Whisk 3 egg yolks in a bowl. Slowly add about 3/4 cup of the warm miso-milk to temper the yolks, whisking constantly. Return the tempered yolks to the saucepan.

Cook custard

Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Stir in 0.5 tsp vanilla extract near the end. Do not boil.

Strain and chill

Strain the custard through a fine-mesh sieve to remove any solids. Cool to room temperature about 15 minutes, then refrigerate until thoroughly chilled, at least 4 hours or overnight.

Churn

Churn according to your ice cream maker instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to a container, press plastic wrap on the surface and freeze until firm (2–4 hours).

Prepare yogurt base

In a bowl, whisk together 3 cups full-fat Greek yogurt, 0.5 cups honey or sugar, 1 tsp vanilla extract, and 1 tbs lemon juice (optional) until smooth and homogenous. Taste and adjust sweetness.

Chill and churn (optional)

For a smoother texture, chill the mixture for 1 hour. Then churn in an ice cream maker according to manufacturer instructions until thickened (15–20 minutes). Alternatively, for a quicker method, freeze the mixture in a shallow container, stirring vigorously every 30 minutes for 2–3 hours to break up ice crystals.

Freeze

Transfer to a container, press plastic wrap on the surface, and freeze until firm, about 2–4 hours.

Soften and mix-ins

When ready to serve, remove ice creams from the freezer 5–10 minutes to slightly soften for easier scooping. If using mix-ins (chopped nuts, chocolate shavings, or caramel swirl), gently fold them into the churned ice cream just before the final freeze or layer them while spooning into the storage container.

Plate and finish

Scoop the vanilla, chocolate, miso ice creams and frozen yogurt into bowls or a shared platter. Sprinkle a tiny pinch (about 1/8–1/4 tsp) of coarse sea salt over the miso or chocolate serving to enhance flavor, and add extra toppings as desired.

Storage

Store ice cream in airtight containers with plastic wrap pressed to the surface to minimize ice crystals. Keep in the coldest part of your freezer for up to 2 weeks for best texture.