Jul 14 2026
Restaurants›Saigon Kitchen›Glacino Ice Cream Recipe

Glacino Ice Cream Recipe

Inspired by Saigon Kitchen
Time6h
Serves6

Make Glacino 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

Glacino Finish & Add-ins

Method

Base Custard

  1. 1

    Warm dairy

    In a medium saucepan combine whole milk and heavy cream. Warm over medium heat until steam rises and small bubbles form at the edges (do not boil), about 5–7 minutes.

  2. 2

    Whisk yolks and sugar

    While the milk warms, whisk the granulated sugar and egg yolks together in a bowl until pale and slightly thickened, about 1–2 minutes.

  3. 3

    Temper eggs

    Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

  4. 4

    Cook custard

    Cook the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches 170–175°F (77–80°C), about 4–6 minutes. Do not boil.

  5. 5

    Strain and cool

    Remove from heat, stir in fine sea salt and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg solids. Place bowl in an ice bath and stir occasionally until the mixture cools to room temperature, about 15–20 minutes.

  6. 6

    Chill

    Cover the cooled custard with plastic wrap pressed onto the surface to prevent a skin. Refrigerate at least 4 hours or overnight until thoroughly chilled (this improves texture).

Churning and Glacino Finish

  1. 7

    Prepare machine

    When custard is fully chilled, set up your ice cream maker according to manufacturer instructions and ensure the freezing bowl is properly frozen if required.

  2. 8

    Churn

    Pour the chilled custard into the ice cream maker and churn until it reaches a soft-serve texture, about 20–30 minutes depending on your machine.

  3. 9

    Fold in glacino syrup and add-ins

    Transfer the churned ice cream to a large chilled bowl. Gently fold in the glacino syrup or glaze (4 tablespoons) to evenly distribute flavor and create ribbons — do not overmix if you want streaks. Add the finely chopped toasted almonds, grated lemon zest, and optional dark chocolate shavings, folding gently to combine.

  4. 10

    Harden

    Spoon the ice cream into a freezer-safe container, smoothing the top. Press a piece of parchment or plastic wrap directly onto the surface and seal the container. Freeze for at least 4 hours or until firm.

  5. 11

    Serve

    Scoop the glacino ice cream into bowls or cones. If desired, drizzle an extra teaspoon of glacino syrup over each serving and sprinkle a few toasted almond pieces or chocolate shavings on top. Let scoops sit for 2–3 minutes at room temperature before serving for easier scooping.

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