Artisanal Ice Cream Recipe

Prepare vanilla

If using a vanilla bean, split lengthwise and scrape seeds into a medium saucepan. Add the scraped pod to the pan as well. If using extract, hold until later.

Combine whole milk, heavy cream, and half of the granulated sugar (1 1/2 tbs) in the saucepan with the vanilla seeds and pod. Warm over medium heat until tiny bubbles form at the edges and steam rises, about 170–175°F (do not boil).

While the milk warms, whisk the egg yolks with the remaining granulated sugar (1 1/2 tbs) in a bowl until pale and slightly thickened.

Tempering: remove the vanilla pod from the warmed milk. Slowly ladle about one cup of the hot milk into the yolk-sugar mixture in a thin stream, whisking constantly to raise the yolks' temperature without scrambling them.

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon across the bottom, until the custard thickens enough to coat the back of the spoon (an instant-read thermometer should read 170–175°F). This takes about 6–8 minutes.

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in the fine sea salt and, if using vanilla extract instead of a bean, add 2 tsp now.

If using optional stabilizers: whisk in the powdered milk and liquid glucose (or corn syrup) until fully incorporated. These improve texture and scoopability but are optional.

Cool the custard quickly by placing the bowl in an ice bath and stirring gently until it reaches room temperature, about 15–20 minutes, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

Chop the bittersweet chocolate into small pieces and place in a heatproof bowl.

Heat 1/4 cup of the chilled custard (or 60 ml) in a small saucepan until warm (do not boil). Pour over the chopped chocolate and let sit for 1 minute, then stir gently until smooth to make a chocolate ganache.

Stir the hazelnut paste (or Nutella) and light brown sugar into the ganache until smooth and glossy. This will be your swirl. Taste and adjust sweetness if desired.

Toast the hazelnuts in a dry skillet over medium heat for 4–6 minutes, shaking the pan occasionally, until fragrant and lightly browned. Transfer to a plate to cool, then rub in a towel if you want to remove skins. Chop coarsely.

When the base custard is thoroughly chilled, churn in an ice cream maker according to manufacturer instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.

Transfer about two-thirds of the churned ice cream to a loaf pan or container. Dollop half of the chocolate-hazelnut swirl over the ice cream and use a spatula or skewer to ripple it lightly. Sprinkle half the toasted hazelnuts. Add the remaining ice cream on top, dollop remaining swirl, ripple again, and finish with remaining hazelnuts.

Press a piece of plastic wrap directly onto the surface to minimize ice crystals, cover with a lid, and freeze until firm, at least 4–6 hours (preferably overnight).

Remove the ice cream from the freezer 8–10 minutes before scooping to soften slightly for clean scoops. Use a warmed scoop for best results.

Store airtight in the freezer for up to 2 weeks for best texture. For longer storage, expect some texture degradation; allow to temper before serving.