Ice Cream Recipe
Make Ice Cream Recipe in just 5h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Optional Mix-ins & Finish
Method
Base Custard
- 1
Warm the dairy
Combine the whole milk and heavy cream in a medium saucepan. Add 2 tablespoons of the granulated sugar and the fine sea salt. Warm over medium heat, stirring occasionally, until steam rises and small bubbles form at the edges (about 5–7 minutes). Do not let it come to a full boil.
- 2
Whisk yolks and sugar
While the dairy warms, place the egg yolks in a medium bowl. Whisk in the remaining 1 tablespoon granulated sugar until the yolks are pale and slightly thickened (about 1–2 minutes).
- 3
Temper the eggs
Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to raise their temperature. Continue to add another 1/2 cup gradually until the yolks are warm. This prevents curdling.
- 4
Cook the custard
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard coats the back of the spoon and reaches about 170–175°F (77–80°C). Do not boil. This should take 4–6 minutes.
- 5
Strain and flavor
Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the pure vanilla extract. Let the custard cool at room temperature for 20–30 minutes, stirring occasionally to release heat.
- 6
Chill the base
Cover the surface with plastic wrap (pressing it directly onto the custard to prevent a skin) and refrigerate until thoroughly cold, at least 4 hours or overnight for best texture.
Churning & Mix-ins
- 7
Prepare churning equipment
If using an ice cream maker, ensure the machine bowl is frozen according to the manufacturer's instructions. Have mix-ins measured and ready.
- 8
Churn the custard
Pour the chilled custard into the ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency (typically 20–30 minutes).
- 9
Fold in mix-ins
When the ice cream is nearly finished churning, add chopped dark chocolate, crushed cookies or nuts, and the pinch of sea salt. Let the machine incorporate them for a minute, or transfer the ice cream to a chilled bowl and fold the mix-ins in by hand to distribute evenly.
- 10
Harden the ice cream
Spoon the churned ice cream into an airtight container, press a piece of parchment directly on the surface to minimize ice crystals, and seal with a lid. Freeze for at least 3–4 hours to firm up to scoopable hardness.
- 11
Serve
Let the ice cream sit at room temperature for 3–5 minutes to soften slightly before scooping. Serve in bowls or cones and enjoy.