Ice Cream Recipe

Warm dairy

Combine 1 cup whole milk and 2 cups heavy cream in a medium saucepan. Warm over medium heat until steam rises and small bubbles form at the edge (about 170–180°F / 77–82°C). Do not boil.

Whisk yolks and sugar

While the milk heats, whisk 4 egg yolks with 3 tablespoons granulated sugar in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then slowly pour the tempered yolk mixture back into the saucepan with the remaining hot milk, whisking continuously.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and an instant-read thermometer reads 170–175°F (77–80°C). Do not let it boil or the eggs may curdle.

Strain and cool

Remove from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt (adjust salt to 1 teaspoon total if preferred). Cover the surface with plastic wrap to prevent a skin and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight.

Churn

Once the custard is fully chilled, give it a quick stir, then pour into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden

Transfer the churned ice cream to a freezer-safe container, smooth the top, press a piece of parchment directly on the surface to reduce ice crystals, and freeze until firm, 2–4 hours.

Serve

Scoop and serve directly from the freezer. If too firm, let sit at room temperature for 5 minutes to soften before scooping.