Ice Cream Recipe

Warm the dairy

Combine 1 cup whole milk and 2 cups heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form at the edges (do not let it boil). Remove from heat if it begins to boil.

Temper the yolks

While the milk heats, whisk 4 egg yolks in a medium bowl until smooth. Gradually pour about 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to raise their temperature (tempering). Continue adding hot milk in two or three additions until roughly half the warmed dairy is incorporated.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Return the pan to medium-low heat and stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil or the eggs will curdle.

Strain and cool

Immediately remove from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 teaspoon vanilla extract. To cool quickly, set the bowl in an ice bath and stir occasionally until the custard is near room temperature (15–20 minutes).

Chill thoroughly

Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until completely cold, at least 4 hours or up to overnight. Properly chilled base is essential for smooth texture.

Prepare ice cream maker

If using a machine with a frozen bowl, ensure the bowl has been frozen according to manufacturer instructions (usually 12–24 hours). If using a compressor machine, no advance freezing is needed.

Churn

Pour the cold custard into the ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Add mix-ins

During the final 2–3 minutes of churning, add 1/2 cup chopped chocolate or chips and/or 1/4 cup chopped toasted nuts if using. If you are adding a fruit compote or swirl (1/4 cup), fold it in by hand after churning so it creates ribbons rather than blending completely.

Harden

Transfer the churned ice cream to a freezer-safe container, smoothing the top. Press a piece of plastic wrap directly on the surface to minimize ice crystals. Freeze for at least 3–4 hours (preferably overnight) to firm up to scoopable hardness.

Serve

Remove the ice cream from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and enjoy. Leftover ice cream will keep well for up to 2 weeks if stored in an airtight container.