1/2 Gallon Recipe

Combine dairy and sugar

In a medium saucepan, combine 6 cups whole milk, 2 cups heavy cream, and 1 cup granulated sugar. Whisk gently until the sugar has mostly dissolved.

Heat mixture

Place the saucepan over medium heat. Warm the mixture, stirring occasionally, until it reaches a gentle simmer at the edges and steam rises (do not boil). This should take about 6–8 minutes.

Add flavor and salt

Remove from heat and stir in 2 teaspoons pure vanilla extract and 1 teaspoon fine sea salt. If you prefer a lighter vanilla flavor use 1 tsp; for stronger use up to 1 tbsp.

Chill base

Transfer the mixture to a heatproof bowl and cool to room temperature, then cover and refrigerate until cold, at least 2 hours or overnight. For quicker chilling, place the bowl in an ice bath and stir occasionally until cooled.

Optional custard method (richer texture)

Whisk 4 large egg yolks and 1 tablespoon sugar in a bowl until pale. Temper the yolks by slowly whisking 1 cup of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat, stir in vanilla and salt, then chill thoroughly before freezing.

Freeze in ice cream maker

When the base is fully chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes).

Add mix-ins & harden

If using mix-ins, fold them in during the last 2–3 minutes of churning or gently stir them into the churned ice cream. Transfer the ice cream to a 1/2-gallon freezer-safe container, smooth the top, press a piece of parchment over the surface to prevent ice crystals, and seal the lid. Freeze until firm, at least 4 hours (preferably overnight).

Chocolate chips: Add about 1 cup of chips during the last 2–3 minutes of churning so they distribute evenly without melting.

Crushed cookies or brownie pieces: Fold in 1 cup of chopped pieces after churning to retain texture. For very soft inclusions, fold in right before serving.

Fruit compote or jam: Swirl 1 cup into the ice cream after a few minutes of churning for ribbons of fruit. Alternatively, layer compote between scoops in the container for a marbled effect.

Chopped toasted nuts: Fold 1 cup into the churned ice cream during the final minutes to keep them crunchy.

Caramel sauce: Drizzle 1 cup in layers as you transfer to the storage container for ribbons; do not churn to preserve texture.

Before serving, let the ice cream sit at room temperature for 3–5 minutes to soften slightly for scooping. Scoop into bowls or cones and add any extra toppings as desired.