Ice Cream Recipe
Make Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Custard
Optional Mix-ins & Serving
Method
Base Custard
Warm the dairy
In a medium heavy-bottomed saucepan, combine 1 cup whole milk and 2 cups heavy cream. Warm over medium heat until steam appears and small bubbles form around the edge, about 5–7 minutes. Do not boil.
Whisk yolks and sugar
While the dairy warms, whisk 4 egg yolks with 3 tablespoons granulated sugar and a pinch of fine sea salt in a medium bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
Temper the yolks
Slowly pour one ladle (about 1/3 cup) of the hot milk mixture into the yolks while whisking constantly to raise the yolks' temperature. Continue adding another ladle while whisking until roughly half the hot dairy has been incorporated.
Cook the custard
Pour the tempered yolk mixture back into the saucepan with the remaining hot milk and cream. Cook over low to medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). This takes about 6–8 minutes. Do not let it boil.
Strain and flavor
Remove the pan from the heat and immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 teaspoons pure vanilla extract. If desired, whisk in 1–2 tablespoons of additional sugar to taste (optional).
Cool the custard
Place the bowl in an ice bath (bowl of ice water) and stir occasionally until the custard is cold, about 20–30 minutes. Alternatively, cover and chill in the refrigerator for at least 2 hours or overnight. Chilling fully improves texture.
Freezing & Mix-ins
Churn the custard
Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
Add mix-ins
During the last 2–3 minutes of churning, add 1/2 cup chopped chocolate or chocolate chips and 1/4 cup toasted nuts (if using) so they incorporate evenly.
Ripen the ice cream
Transfer the churned ice cream into a loaf pan or airtight container. Smooth the top, press a piece of parchment directly on the surface to prevent ice crystals, and cover. Freeze for at least 3–4 hours (preferably overnight) to firm up.
Serve
Scoop into bowls or cones. Drizzle salted caramel sauce (about 2 tablespoons total) over each serving if desired. Let very hard ice cream sit at room temperature for 3–5 minutes before scooping for easier portions.