Vanilla Or Chocolate Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream. Heat over medium until it begins to steam and small bubbles form at the edge (do NOT boil).

Whisk sugar and yolks

While the milk heats, whisk 3 tablespoons granulated sugar into 4 egg yolks in a medium bowl until pale and slightly thickened.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking to combine.

Cook custard

Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture coats the back of the spoon and reaches about 175–180°F (it will slightly thicken). Do not boil.

Finish and cool

Remove from heat, stir in 2 teaspoons vanilla extract and a pinch of kosher salt. If any foam or scum formed, skim it off. Pour custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight until fully cold.

Mix cocoa with milk

Whisk 6 teaspoons unsweetened cocoa powder into the 1 cup whole milk until smooth, making sure there are no lumps. Then combine with 2 cups heavy cream in a saucepan and heat until steaming (do not boil).

Whisk sugar and yolks

Whisk 3 tablespoons granulated sugar into 4 egg yolks in a medium bowl until pale and slightly thickened.

Temper eggs

Slowly pour about 1/2 cup of the hot chocolate-milk mixture into the yolks while whisking constantly. Then pour the tempered yolk mixture back into the saucepan, whisking to combine.

Cook chocolate custard

Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 175–180°F. Remove from heat and stir in 2 ounces chopped semisweet chocolate until fully melted and smooth. Add a pinch of salt.

Strain and chill

Pass the custard through a fine-mesh sieve into a bowl to remove any solids. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight.

When custard is thoroughly chilled, follow your ice cream maker's instructions to churn. Usually, pour the cold custard into the machine and churn for 20–30 minutes until it reaches soft-serve consistency.

Transfer churned ice cream to a freezer-safe container, press a piece of parchment directly on the surface to prevent ice crystals, cover, and freeze at least 3–4 hours for scoopable firmness.

Make whipped cream

Chill a mixing bowl and beaters briefly. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft peaks form (do not overwhip).

Serve

Scoop ice cream into bowls or cones. Top each serving with a generous dollop of whipped cream and finish with a maraschino cherry. Optional: drizzle with chocolate sauce for extra indulgence.