Ice Cream Du Jour Recipe
Recipe information
Make Ice Cream Du Jour in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base Ice Cream Custard
Flavor & Mix-Ins (Ice Cream Du Jour suggestions)
Finishing & Serving
Base Ice Cream Custard
1. Warm the dairy
In a medium heavy-bottomed saucepan, combine 2 cups whole milk and 2 cups heavy cream with 3 tablespoons granulated sugar and the split vanilla bean (scrape seeds into the milk and add pod) or 1 teaspoon pure vanilla extract. Warm over medium heat until the mixture is steaming and small bubbles form around the edge (do not boil), about 6–8 minutes. Stir occasionally to dissolve sugar.
2. Temper the yolks
While the milk warms, whisk 5 large egg yolks with 1 teaspoon fine sea salt in a heatproof bowl until smooth and slightly thickened. When the milk mixture is hot, gradually pour about 1/2 cup of the hot milk into the yolks in a slow steady stream while whisking constantly to temper and raise their temperature.
3. Cook the custard
Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C) or an instant-read thermometer registers that range, about 3–6 minutes more. Do not let it boil or the yolks will curdle.
4. Strain and chill
Remove from heat. If you used a vanilla bean, remove and discard the pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If you used vanilla extract, stir it in now. Let the custard cool at room temperature for 20–30 minutes, then cover and chill thoroughly in the refrigerator until very cold, at least 3 hours or overnight.
Flavor & Mix-Ins (Ice Cream Du Jour suggestions)
5. Prepare fruit compote (if using)
If using fresh berries or a compote, heat 1 cup berries with 1–2 tablespoons sugar in a small saucepan over medium heat, stirring occasionally, until they release juices and soften, about 5–8 minutes. Mash slightly for a saucier texture and cool completely before swirling into the ice cream.
6. Churn the base
Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). If you like, stir in 1 tablespoon optional liqueur during the last minute of churning for added flavor depth.
7. Add mix-ins
During the final 2–3 minutes of churning, add 3 tablespoons crushed chocolate/cookie crumbs/nuts and/or fold in cooled fruit compote and 4 tablespoons caramel or fruit sauce in alternating layers so you get swirls. Aim to incorporate without fully homogenizing so the ice cream has defined ribbons and chunks.
Finishing & Serving
8. Firm up in the freezer
Transfer churned ice cream to a shallow, airtight container. Press a piece of parchment directly on the surface to minimize ice crystals. Freeze until firm, at least 4 hours or up to 24 hours for best texture.
9. Serve
Scoop ice cream Du Jour into bowls or cones. Sprinkle with a pinch (about 1/4 teaspoon) of sea salt flakes if using, add crushed toppings or extra sauce to taste, and garnish with fresh mint leaves or extra fruit. Enjoy immediately.
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