Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 2 cups heavy cream. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is hot and just starting to steam (do not boil), about 5–7 minutes.

Temper egg yolks

While the milk mixture heats, whisk 4 egg yolks in a heatproof bowl until smooth. When the milk is hot, slowly ladle about 1/2 cup of the hot milk into the yolks while whisking constantly to temper them. Repeat with another 1/2 cup until the yolks are warmed and smooth.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream, stirring constantly with a wooden spoon or heatproof spatula. Cook over low-medium heat, stirring frequently and scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — about 3–6 minutes. Do not let it boil.

Strain and chill

Remove from heat and stir in 2 teaspoons vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool slightly at room temperature for 15 minutes, then cover and refrigerate until fully chilled, at least 4 hours or overnight for best texture.

Churn the ice cream

Once the base is thoroughly chilled, set up your ice cream maker according to manufacturer instructions. Pour the custard into the machine and churn until it reaches a soft-serve consistency — usually 20–30 minutes depending on your machine.

Add mix-ins

During the final 2–3 minutes of churning, add up to 1 cup total of desired mix-ins (chocolate chips, toasted nuts, or fruit swirl). Add chunky mix-ins later in the process to keep them evenly distributed.

Harden

Transfer the churned ice cream to a freezer-safe container, press a piece of parchment directly on the surface to minimize ice crystals, and cover with a lid. Freeze until firm, at least 4 hours, ideally overnight.

Serve

When ready to serve, let the container sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Scoop into bowls or cones and enjoy.

If using a fruit compote swirl, warm the compote slightly so it is pourable, then layer spoonfuls into the container on top of the churned ice cream and use a knife to ripple the swirl through before freezing. For nuts or chips, fold them in during the final churn stage as above.