House Made Ice Cream Recipe

Infuse milk and cream

Combine 1 cup whole milk and 2 cups heavy cream in a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the milk mixture and add the pod (or add 1 tsp vanilla extract if using). Add the packed 1 cup basil leaves and 1 teaspoon salt. Heat over medium until just steaming and small bubbles form at the edge (do not boil). Remove from heat, cover, and steep for 30 minutes to infuse basil and vanilla.

Prepare egg yolks and sugar

In a medium bowl, whisk 6 large egg yolks with 3 tablespoons granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper yolks and make custard

Re-warm the milk mixture until it is again steaming. Remove and discard the basil leaves and the vanilla pod (if used). Slowly pour about one-third of the hot milk into the yolk-sugar mixture while whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring constantly. Cook over low-medium heat, stirring with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (temperature about 175°F / 80°C). Do not boil or the eggs will scramble.

Strain and cool

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and ensure smoothness. If you used vanilla extract, stir it in now. Place the bowl in an ice bath and stir occasionally until the custard cools to room temperature, about 20–30 minutes. Cover and chill in the refrigerator at least 4 hours or overnight to fully chill and mature flavors.

Prepare chocolate and cardamom

While custard is chilling (or just before churning), finely chop 6 oz dark chocolate. If you want delicate shavings in addition to chunks, use the optional 1 oz unsweetened chocolate to make curls or shave with a peeler. Mix the chopped chocolate with 1 tsp ground green cardamom; toss to distribute the spice evenly. If the chopped chocolate seems too firm for folding into ice cream, gently melt 1–2 tablespoons of it and stir in 1 teaspoon neutral oil, then combine with remaining chopped chocolate to create a slurry — this helps form thin shards as it cools in the churned ice cream.

Incorporate into churned ice cream

Churn the chilled basil-vanilla custard in an ice cream machine according to manufacturer instructions until it reaches a soft-serve consistency (usually 20–30 minutes). During the last 2–3 minutes of churning, slowly pour in the chocolate-cardamom mixture so the chocolate sets into thin, snappy shards and strings (stracciatella effect). Transfer to a container and freeze at least 2–4 hours to firm before serving.

Soak raisins in Madeira

Place 3 oz raisins in a small bowl and pour 1 tablespoon Madeira over them. Let them macerate at room temperature for at least 30 minutes (or up to a few hours) so they absorb the wine. Drain, reserving any residual liquid to swirl into the caramel if you like.

Toast walnuts

Toast 3 oz walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan, until fragrant and lightly browned. Cool and roughly chop.

Make salted caramel with wine note

In a small heavy saucepan, add 4 tablespoons granulated sugar in an even layer. Heat over medium without stirring — swirl the pan gently as edges melt. Once sugar has melted and turned a deep amber, remove from heat and carefully whisk in 2 tablespoons unsalted butter until incorporated. Slowly add 2 teaspoons heavy cream (warmed slightly) and 1 teaspoon of the reserved Madeira (if any) to loosen. Be cautious — mixture will bubble strongly. Stir until smooth, then stir in 1/4 teaspoon flaky sea salt. Allow caramel to cool to warm (slightly thick but pourable). If caramel becomes too firm, warm gently to loosen.

Fold into churned ice cream

Churn the chilled basil-vanilla custard in an ice cream machine until soft-serve. Stop the churn and fold in the Madeira-soaked raisins and toasted walnuts in two additions so they distribute evenly. Dollop ribbons of the warm-but-warm-not-hot caramel into the churn during the last minute so it creates ripples; alternatively, layer ice cream and caramel in a container: a layer of ice cream, spoon some caramel, then more ice cream and scattered raisins/walnuts to create textured swirls. Freeze at least 4 hours to set.