Restaurants›Southern Classic Daiquiri Factory›2 Half Gallon Recipe

2 Half Gallon Recipe

Inspired by Southern Classic Daiquiri Factory

Time8h

Serves16

Make 2 Half Gallon Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base (makes ~2 half-gallons / total 1 gallon)

4 cups Whole milk4 cups Heavy cream1 1/2 cups granulated sugar8 to taste Egg yolks

Flavoring and stabilizers

4 tsp Pure vanilla extract1 tsp Kosher salt

Optional mix-ins (divide between two half-gallon batches)

2 cups Chopped dark chocolate or chocolate chips1 cups Toasted chopped nuts (pecans or walnuts)2 cups Fresh fruit compote

Method

Prepare custard base

Warm milk and cream

In a heavy-bottomed saucepan, combine 4 cups whole milk and 4 cups heavy cream. Heat over medium heat until steam appears and small bubbles form around the edge (about 170–175°F / 77–80°C). Do not boil.

Whisk yolks and sugar

While milk warms, whisk 8 egg yolks with 1.5 cups granulated sugar in a large bowl until the mixture lightens in color and thickens slightly (ribbon stage).

Temper yolks

Slowly pour about 1 cup of the hot milk mixture into the yolks in a steady stream while whisking constantly to raise their temperature (tempering). Then pour tempered yolk mixture back into the saucepan with the remaining milk and cream, stirring constantly.

Cook to custard

Cook the mixture over low to medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens and coats the back of the spatula (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Strain and cool

Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 4 tsp pure vanilla extract and 1 tsp kosher salt. Place bowl in an ice bath and stir occasionally until the mixture cools to room temperature, then refrigerate until thoroughly chilled (at least 4 hours or overnight).

Freeze and portion

Churn

Once chilled, pour the custard base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–35 minutes).

Divide into half-gallons

The recipe yields approximately 1 gallon (two half-gallons). Divide the churned ice cream into two equal containers (each ~1/2 gallon).

Add-ins and final freeze

Incorporate mix-ins

If using mix-ins, fold them into each half-gallon at the end of churning or layer them while transferring to containers: for chocolate chip batch, fold in 1 cup chopped dark chocolate; for nut batch, fold in 1 cup toasted chopped nuts; for fruit batch, swirl in 1–2 cups fruit compote. Ensure even distribution, but avoid overmixing to keep texture.

Harden

Cover containers with airtight lids or plastic wrap. Freeze for at least 4–6 hours, preferably overnight, until firm.

Serve

Remove from freezer 5–10 minutes before scooping to soften slightly. Serve in bowls or cones. Store in the freezer for up to 2–4 weeks for best flavor.