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Ingredients
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Ice Cream Base
Optional Mix-ins / Flavorings (Chef's Choice)
Method
Prep
Place a medium mixing bowl in the refrigerator to chill. If using a vanilla bean, split it lengthwise and scrape the seeds with the back of a knife; set seeds and pod aside.
Measure and have all ingredients ready. If using mix-ins that need to be toasted (nuts), toast them in a dry skillet over medium heat for 3–5 minutes until fragrant; cool and chop.
Make the Custard Base
Warm dairy
In a medium saucepan combine the whole milk, heavy cream, and half of the sugar (1 1/2 tbs). Add the vanilla bean seeds and pod (or 1 tbs vanilla extract—add extract after heating). Warm over medium heat until the mixture is hot and just starting to steam, not boiling (about 175°F / 80°C). Remove from heat, cover, and let steep 15 minutes if using vanilla bean pod, then remove the pod.
Temper eggs
Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper. Continue adding hot liquid a little at a time until approximately half the hot mixture has been incorporated.
Cook custard
Return the tempered yolk mixture to the saucepan with the remaining hot cream. Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil or it will curdle.
Finish and cool
Remove from heat, stir in the salt and vanilla extract if you didn't use a vanilla bean. Pour the custard through a fine-mesh sieve into the chilled bowl to remove any cooked bits. Cool at room temperature for 10–15 minutes, then cover tightly with plastic wrap (press wrap onto surface to prevent a skin) and chill in the refrigerator until cold, at least 4 hours or overnight.
Churn and Add Mix-ins
Once the custard is thoroughly chilled, set up your ice cream maker according to the manufacturer's instructions. Pour the custard into the ice cream maker and churn until it reaches a soft-serve consistency—typically 20–30 minutes depending on your machine.
In the last 2–3 minutes of churning, add any mix-ins: stir in chopped chocolate and toasted nuts so they are evenly distributed. If using fruit compote or jam as a swirl, layer it into the churned ice cream in the storage container rather than during churning to preserve swirls.
Freeze and Serve
Transfer the churned ice cream to an airtight container, press a piece of parchment or plastic wrap onto the surface, and seal with a lid. Freeze for at least 2–4 hours for a firmer scoop (longer if you prefer very firm).
When ready to serve, let the container sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Serve in bowls or cones and garnish with extra chopped nuts or a drizzle of fruit compote if desired.