Glacino Ice Cream Recipe

Warm dairy

In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, 3 tablespoons granulated sugar, 2 tablespoons corn syrup, and a pinch of fine sea salt. Warm over medium heat until steam rises and small bubbles form at the edge (do not boil), about 5–7 minutes, stirring occasionally to dissolve sugar.

Temper yolks

In a separate bowl, whisk 4 egg yolks until smooth. Gradually pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper, then slowly whisk the yolk mixture back into the saucepan with the remaining milk mixture.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard coats the back of the spoon and reaches about 175–180°F (80–82°C), or about 5–8 minutes. Do not let it boil or curdle.

Finish base and strain

Remove from heat and stir in 1 teaspoon vanilla bean paste (or extract). Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Whisk in 1 tablespoon sweetened condensed milk until smooth (this enhances body and sweetness).

Cool down

Place the bowl in an ice bath (or cover and refrigerate) and cool the custard to refrigerator temperature (under 40°F / 4°C), at least 2 hours or overnight for best texture.

Prepare add-ins

While the custard cools or just before churning, chop 2 oz white chocolate finely and lightly toast 1 tablespoon crushed almond biscotti or shortbread until fragrant (optional). Zest 1 lemon and measure 1/2 teaspoon grated zest.

Churn

Once the custard is fully chilled, give it a quick stir and freeze according to your ice cream maker’s instructions. Churn until it reaches a soft-serve consistency, about 20–30 minutes depending on your machine.

Fold in add-ins

When the ice cream is nearly finished churning, add the chopped white chocolate, crushed biscotti, and lemon zest. Continue churning briefly just to distribute evenly (or remove the ice cream to a chilled bowl and fold in by hand to avoid overworking). If using the optional 1 teaspoon clear neutral glaze or light corn syrup, fold it in now for extra sheen and a smoother mouthfeel.

Harden

Transfer the ice cream to a shallow, airtight container, smoothing the top. Press a piece of parchment directly on the surface to minimize ice crystals, and freeze until firm, at least 4 hours or overnight.

Serve

Scoop the Glacino ice cream into bowls or cones. Optionally sprinkle a few extra biscotti crumbs and a small shard of white chocolate on top. Let sit 2–3 minutes at room temperature for easier scooping, then enjoy.