Ice Cream Recipe

Heat milk and cream

Combine the whole milk and heavy cream in a medium saucepan over medium heat. Warm until steam rises and small bubbles form at the edges, about 5–7 minutes. Do not boil.

Whisk egg yolks and sugar

While the milk warms, whisk the egg yolks with 3 tablespoons granulated sugar in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.

Temper the yolks

Slowly pour about one cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to raise their temperature without scrambling. Then pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring continuously.

Cook to custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (temperature about 170–175°F / 77–80°C). Do not let it boil.

Strain and cool

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 teaspoon fine sea salt.

Add flavor

While the custard is still warm, stir in 2 teaspoons pure vanilla extract and the optional 1 tablespoon extra sugar if using. If making a chocolate or fruit base, fold in melted chocolate (cooled slightly) or a fruit purée now, mixing until homogeneous.

Cool quickly

Place the bowl of custard in an ice bath (bowl of ice and cold water) and stir occasionally until the mixture reaches room temperature, about 10–15 minutes. This speeds cooling and reduces bacterial risk.

Refrigerate

Cover the custard with plastic wrap pressed directly onto the surface to prevent a skin forming. Refrigerate at least 4 hours, preferably overnight, until thoroughly chilled.

Churn

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.

Add mix-ins

If using mix-ins (chopped chocolate, nuts, fruit), add them in the last 2–5 minutes of churning so they distribute evenly.

Harden

Transfer the churned ice cream to an airtight container. Stir in 1 teaspoon vodka if using to keep the texture slightly softer when frozen. Press a piece of parchment or plastic wrap on the surface and seal the lid. Freeze at least 4 hours to firm up.

Serve

Let the ice cream sit at room temperature for 3–5 minutes before scooping for easier serving. Scoop and enjoy.