Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream. Warm over medium heat until steam rises and small bubbles form at the edges, about 5–7 minutes. Do not boil.

Whisk sugar and yolks

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

Temper yolks

Slowly ladle about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Repeat with another 1/2 cup, then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking constantly.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until it thickens slightly and coats the back of the spoon — about 6–10 minutes. An instant-read thermometer should register 170–175°F (77–80°C). Do not boil.

Finish and strain

Remove the pan from heat. Stir in 2 teaspoons vanilla extract and a pinch of salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits.

Cool quickly

Place the bowl in an ice bath (bowl of ice water) and stir occasionally until the custard is cool to the touch, about 15–20 minutes. Alternatively, cover and chill in the refrigerator for at least 2 hours or overnight. Chill thoroughly before churning.

Churn

Set up your ice cream maker according to the manufacturer's instructions. Pour the chilled custard into the ice cream maker and churn until it reaches soft-serve consistency, typically 20–30 minutes depending on your machine.

Fold in mix-ins (optional)

If using mix-ins, during the last 3–5 minutes of churning or immediately after churning, fold in about 1 cup chocolate chips and/or 1 tablespoon toasted nuts so they distribute evenly.

Harden

Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment directly onto the surface to minimize ice crystals. Freeze until firm, at least 3–4 hours, for scoopable texture.

Serve

Remove the ice cream from the freezer about 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and enjoy.