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Ingredients
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Base Custard
Optional mix-ins / finish (choose as desired)
Method
Base Custard
Warm the dairy
In a medium saucepan, combine the whole milk and 1 1/2 cups of the heavy cream. If using a vanilla bean, split it lengthwise and scrape the seeds into the milk, add the pod as well. Heat over medium until the mixture is steaming and small bubbles form around the edge (do not boil). Remove from heat, cover, and let sit 15 minutes to infuse (skip the resting time if using extract).
Whisk yolks and sugar
While the milk is infusing, place the egg yolks in a medium bowl and whisk with the granulated sugar and fine sea salt until the mixture is pale and slightly thickened (about 1–2 minutes). If using vanilla extract, stir it into the yolks or add later to the finished custard.
Temper the yolks
Remove the vanilla pod from the infused milk. Slowly whisk about 1/3 cup of the hot milk into the yolk-sugar mixture to temper the eggs (add slowly while whisking continuously). Then slowly whisk the tempered yolk mixture back into the saucepan with the remaining milk, stirring constantly.
Cook to custard
Return the saucepan to medium-low heat and cook, stirring constantly with a heat-resistant spatula or wooden spoon, scraping the bottom, until the mixture thickens enough to coat the back of the spoon and reaches about 175–180°F (80–82°C). Do not let it boil or the eggs will curdle.
Finish with cream and strain
Remove the custard from heat and stir in the remaining 1/2 cup heavy cream (this makes the texture richer and matches a premium ice cream body). If you used vanilla extract instead of a bean, stir it in now. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod remnants. Cool slightly for 10 minutes.
Chill completely
Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or overnight. Chilling improves texture and churns better when cold.
Churning & Mix-ins
Prepare ice cream maker
Set up your ice cream maker according to the manufacturer's instructions. Ensure the bowl is fully frozen if required (usually overnight).
Churn the custard
Pour the chilled custard into the ice cream maker and churn according to the machine's directions, typically 20–30 minutes, until it reaches a soft-serve consistency. Churning time varies by machine and temperature.
Add mix-ins
During the last 2–4 minutes of churning, add any desired mix-ins: sprinkle in chocolate chunks, chopped roasted nuts, swirls of fruit compote, or ribbons of caramel sauce. Add mix-ins gradually so they distribute evenly without weighing down the churn.
Harden in freezer
Transfer the churned ice cream to a lidded, airtight container. Press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, then close the container. Freeze for at least 4 hours to harden to scoopable texture (overnight preferred).
Serving & Storage
Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Scoop into bowls or cones and serve plain or with additional sauce or nuts. Store leftover ice cream in the freezer for up to 2 weeks for best quality; keep container airtight to prevent freezer burn.