Cup/cone Recipe
Make Cup/cone Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ice Cream
Optional Mix-ins / Flavors (choose any)
Serving
Method
Base Ice Cream
- 1
Combine and chill
In a mixing bowl, whisk together 1 cup whole milk and 3 tablespoons granulated sugar until the sugar dissolves. Stir in 2 cups heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Cover and refrigerate for at least 1 hour (or up to overnight) until thoroughly chilled; chilling improves texture.
- 2
Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until it reaches a soft-serve consistency. If you don't have an ice cream maker: place the mixture in a shallow metal pan, freeze for 30 minutes, then whisk vigorously to break ice crystals; repeat every 30 minutes for 2–3 hours until smooth.
- 3
Add mix-ins
During the last 3–5 minutes of churning, add chosen mix-ins (for example, 1/2 cup chocolate chips, or 1/2 cup strawberry compote, or 1/4 cup caramel sauce and 1/4 cup crushed nuts). If using swirl sauces (caramel or fruit compote) fold them gently in after churning to create ribbons instead of fully blending.
- 4
Harden
Transfer the churned ice cream to a lidded container, smooth the top, press a sheet of parchment directly on the surface to minimize ice crystals, and freeze for at least 2–4 hours until firm enough to scoop.
Serving
- 5
Spoon or scoop the firm ice cream into waffle cones or small cups. If using cones, warm the tip briefly (hold near warm water and dry) to prevent cracking. Top with sprinkles or extra sauce as desired.
- 6
Serve immediately. Keeps in the freezer up to 2 weeks; thaw 5–10 minutes at room temperature before scooping for easiest serving.