Vt Island Ice Cream Recipe

Warm dairy

In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, and the granulated sugar. Heat over medium until steam rises and the sugar dissolves, stirring occasionally. Do not bring to a full boil; you want it just below simmer (about 170–175°F / 77–80°C).

Whisk yolks

While the milk warms, place the egg yolks in a medium bowl and whisk briefly to smooth. Temper the yolks by slowly pouring about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to raise their temperature without scrambling.

Cook custard

Pour the tempered yolks back into the saucepan with the remaining warm milk mixture. Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C). Do not boil.

Finish base

Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Stir in the remaining 1 cup heavy cream, vanilla bean paste (or vanilla extract), fine sea salt, and corn syrup (if using). If you are adding dark rum for flavor, stir it in now. Taste and adjust salt or vanilla as desired.

Chill

Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or overnight. For faster chilling, place the bowl in an ice bath and then refrigerate once cooled.

Prepare mango (if using fruit)

If using mango, place the diced mango in a small saucepan with 1 tablespoon sugar (optional) and cook over low heat for 5–7 minutes until slightly softened and juices release. Cool to room temperature, then puree half the mangos for a swirled sauce, leaving the rest diced for texture. Chill completely.

Toast coconut or macadamia nuts

To toast coconut: spread shredded coconut on a baking sheet and toast in a 325°F (160°C) oven for 4–6 minutes, stirring once, until golden. To toast macadamia nuts: spread nuts on a sheet and toast at 325°F (160°C) for 6–8 minutes until fragrant. Cool, then chop macadamia if whole.

Add-ins ready

Ensure all add-ins (pureed mango, diced mango, toasted coconut, toasted macadamia) are chilled before folding into the churned ice cream. If using rum, it can be added into the base earlier or folded in with the add-ins.

Churn

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick soft-serve consistency (typically 20–30 minutes).

Fold in add-ins

When the ice cream is nearly done, fold in your chosen add-ins: swirl in the mango puree and sprinkle in diced mango for a fruit-forward version, or fold in toasted macadamia nuts and shredded toasted coconut for a VT Island nuts-and-coconut version. Fold gently to create ribbons rather than fully homogenizing (for swirl & texture).

Pack and harden

Spoon the churned ice cream into a freezer-safe container, pressing down to remove air pockets. Smooth the surface and cover with a piece of plastic wrap directly on the ice cream, then seal the lid. Freeze for at least 4 hours, preferably overnight, until firm.

Remove the ice cream from the freezer about 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and garnish as desired with additional toasted coconut, chopped macadamia nuts, or a few fresh mango pieces. Enjoy.