Ice Cream Recipe
Make Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Optional Mix-ins / Finish
Method
Base Custard
Warm dairy and bloom sugar
Combine the whole milk and 1 cup of the heavy cream in a medium saucepan. Add the granulated sugar and half of the salt. Warm over medium heat, stirring occasionally, until steam rises and the sugar dissolves (do not boil), about 5–7 minutes.
Temper yolks
While the milk warms, whisk the 4 egg yolks in a medium bowl until smooth. When the milk is hot, gradually ladle about 1/3 cup of the warm milk into the yolks while whisking constantly to temper them. Repeat with another 1/3 cup to bring the yolks up in temperature without scrambling.
Cook custard to nappe
Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens enough to coat the back of the spoon and hold a line drawn with your finger (nappe), about 5–8 minutes. Do not let it boil — keep it below 180°F (82°C).
Strain and cool
Remove from heat and stir in the remaining 1 cup heavy cream (if using still cold) and vanilla extract and remaining salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow the custard to cool to room temperature, about 30 minutes, stirring occasionally to release steam.
Churning and Mix-ins
Prepare machine
Ensure your ice cream maker's bowl is frozen according to the manufacturer's instructions (if using a freezer-bowl machine). Remove the custard from the refrigerator and give it a quick stir to recombine.
Churn
Pour the chilled custard into the ice cream maker and churn according to the machine's directions, usually 20–30 minutes, until it reaches a soft-serve consistency.
Add mix-ins
In the last 2–3 minutes of churning, add the mini chocolate chips and/or chopped toasted nuts so they incorporate evenly. If using delicate add-ins (fresh fruit purée or swirls), fold them in after churning to preserve texture.
Harden in freezer
Spoon the churned ice cream into an airtight container, smooth the top, press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, and seal. Freeze for at least 2–4 hours to firm up to scoopable consistency.