Selection Of Homemade Ice-creams Recipe

Prepare custard base

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, and 3 tablespoons granulated sugar. Split and scrape 1 vanilla bean into the liquid (or add 1 teaspoon vanilla extract later). Add 1 teaspoon salt. Heat over medium until just steaming and edges beginning to form small bubbles, stirring occasionally — do not boil.

Temper egg yolks

In a medium bowl whisk 6 egg yolks lightly. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them (add slowly while whisking). Repeat with another 1/2 cup until yolks warmed.

Cook custard

Pour tempered yolks back into the saucepan with the remaining hot milk mixture. Cook over low–medium heat, stirring constantly with a heatproof spatula, scraping the pan bottom, until the custard thickens and coats the back of the spatula (170–175°F / 77–80°C). Do not boil. Remove from heat.

Strain and chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod pieces. If using vanilla extract, stir it in now. Let cool at room temperature for 15–20 minutes, then cover and chill in the refrigerator until very cold, at least 4 hours or overnight.

Create chocolate base

After the custard is made and while still warm (but off heat), add 200 g chopped dark chocolate and 2 tablespoons unsweetened cocoa powder to the saucepan. Let sit 1–2 minutes to soften, then whisk until fully melted and smooth. If the custard has been chilled, gently warm a portion, whisk in the chocolate, then combine back into the full batch so the chocolate incorporates evenly.

Chill and churn

Chill the chocolate custard thoroughly if warmed (see custard chilling step). Churn in an ice cream maker according to manufacturer’s instructions until soft-served consistency, about 20–30 minutes depending on machine.

Freeze until firm

Transfer churned chocolate ice cream to a lidded container, press plastic wrap on the surface to prevent ice crystals, and freeze at least 4 hours until firm.

Macerate strawberries

Combine 400 g chopped strawberries with 3 tablespoons sugar and 1 tablespoon lemon juice in a bowl. Toss and let sit at room temperature for 20–30 minutes until they release juice and soften.

Make strawberry purée (optional)

For a smoother fruit ice cream, puree about 2/3 of the macerated strawberries (including released juices) in a blender until smooth. Leave the remaining 1/3 roughly chopped for texture. Taste and adjust sugar/lemon as needed.

Fold into custard and churn

If using the vanilla custard base, stir the strawberry purée (cooled) into the chilled custard until evenly combined; fold in the reserved chopped strawberries. Chill the combined mixture until very cold, then churn in an ice cream maker per manufacturer instructions until soft set (about 20–30 minutes).

Finish freezing

Transfer churned strawberry ice cream to a container, press plastic wrap on surface, and freeze at least 4 hours to firm up.

Make quick caramel

In a small heavy-bottomed saucepan, add 3 tablespoons granulated sugar over medium heat, swirling (do not stir aggressively) until it melts and turns amber. As soon as amber color forms, remove from heat and carefully stir in 2 tablespoons unsalted butter until combined (it may sputter). Gradually whisk in 3 tablespoons heavy cream until smooth. Stir in 1 teaspoon sea salt. Let cool to room temperature, then chill until thick but pourable.

Add swirl

When icing (ice cream) is churned and placed into containers, spoon layers of caramel between layers of ice cream; use a spatula or butter knife to create ribbons but avoid fully mixing so you keep a swirl. Freeze until firm.

Churn and add mix-ins

Churn each flavored base separately following the custard/churn steps. During the last 2–5 minutes of churning add optional mix-ins: 1/2 cup chopped toasted nuts, 1/2 cup chocolate chips, or 1/2 cup crumbled cookies, as desired so they distribute evenly.

Label and store

Spoon ice creams into lidded containers, press plastic on the surface to prevent ice crystals, label with flavor and date, and freeze at least 4 hours. Homemade ice cream is best within 2 weeks.