Ice Cream (per Scoop) Recipe

Warm milk and cream

Combine 0.25 cups whole milk and 0.25 cups heavy cream in a small saucepan over medium heat. Heat until steam appears and small bubbles form at the edge (do not boil), about 3–4 minutes.

Whisk yolk and sugar

While the milk heats, vigorously whisk 0.5 egg yolk with 1 tablespoon granulated sugar in a small bowl until pale and slightly thickened, about 1 minute.

Temper the egg

Slowly pour about one tablespoon of the hot milk mixture into the yolk-sugar while whisking constantly to temper. Repeat with another tablespoon, then slowly whisk the warmed yolk mixture back into the saucepan with the remaining milk and cream.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until it thickens enough to coat the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C), about 2–4 minutes. Do not boil.

Strain and cool

Remove the pan from heat and pour custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Stir in 0.125 tsp vanilla extract. Place the bowl in an ice bath (use the 0.5 cups cold water in a larger bowl with ice if needed) and cool to room temperature, stirring occasionally, about 10–12 minutes. Cover and chill in the refrigerator at least 30 minutes or until thoroughly cold (for best texture chill 2–4 hours).

Vanilla option

If making vanilla: after chilling the custard, stir in 0.25 tsp vanilla bean paste (or an additional 0.125–0.25 tsp vanilla extract) to intensify flavor. Taste and adjust if desired. Proceed to freeze in an ice cream maker.

Cinnamon option

If making cinnamon: whisk 0.125 tsp ground cinnamon into the chilled custard. For a more pronounced, toasted-cinnamon note optionally stir in 0.25 tsp toasted cinnamon sugar just before churning or sprinkle on the scoop when serving. Let the flavored custard rest chilled for 10–15 minutes to allow the spice to bloom, then proceed to freeze.

Prepare your ice cream machine according to manufacturer instructions (ensure the bowl is frozen if required). Pour the chilled, flavored custard into the ice cream machine and churn until it reaches a soft-serve consistency — for a single scoop volume this typically takes 10–15 minutes depending on machine and bowl temperature.

For a scoopable texture, transfer the churned ice cream to a small airtight container and freeze for at least 1–2 hours to firm up. If serving immediately as a single scoop, a 20–30 minute firming in the freezer will improve scoop shape.

Scoop: Use a warmed scoop or spoon (dip in hot water and dry) to form one rounded scoop. If cinnamon option was used, sprinkle the optional toasted cinnamon sugar on top. Serve in a chilled dish.

Storage: Store leftovers in an airtight container in the freezer. For best texture, remove from freezer 5–10 minutes before scooping to soften slightly.