Ice Cream Recipe

Warm and dissolve

In a medium saucepan, combine 1 cup whole milk and 2 tablespoons granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling (about 3–4 minutes).

Add cream

Remove from heat and whisk in 1 cup heavy cream and 1 teaspoon vanilla extract until blended.

If using cornstarch for a creamier, more stable texture: in a small bowl whisk 1 teaspoon cornstarch with 1 tablespoon cold milk to make a slurry, then whisk slurry into the warm milk mixture and return to low heat, stirring until slightly thickened (1–2 minutes). Remove from heat.

Combine coconut base

In a mixing bowl, whisk together 1 cup full-fat plain yogurt, 1 cup coconut milk, 2 tablespoons maple syrup (or honey), and a pinch of salt until smooth.

Toast and add coconut

If you prefer more coconut flavor, lightly toast 3 tablespoons unsweetened shredded coconut in a dry skillet over medium heat for 2–3 minutes until fragrant. Stir the toasted coconut into the yogurt-coconut mixture.

Temper and chill

Whisk about 1/2 cup of the warm base (from 'Base') into the yogurt-coconut mixture to temper it, then combine everything back into the remaining warm base. Cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours or overnight) before churning.

Bloom cocoa and melt chocolate

In a small bowl, mix 3 tablespoons cocoa powder with 2 tablespoons hot water to make a smooth paste (blooming the cocoa). Stir in the 2 ounces chopped bittersweet chocolate until melted and glossy.

Combine with base

Whisk the chocolate-cocoa mixture into the warm base from the 'Base' section until uniform. Add a pinch of salt. Cool to room temperature, then chill in the refrigerator for at least 2 hours (better overnight) before churning.

Prepare coffee

Brew one strong shot of espresso (or use 1/4 cup very strong coffee). If using instant espresso powder, dissolve 1 teaspoon in the hot espresso/coffee.

Mix into base

Whisk the espresso (and 1 tablespoon coffee liqueur, if using) into the warm base. Taste and adjust sweetness if necessary. Cool to room temperature, then refrigerate until thoroughly chilled (2 hours or overnight) before churning.

Churn

Following your ice cream maker's instructions, churn the chilled mixture until it reaches a soft-serve consistency (usually 20–30 minutes depending on machine).

Add mix-ins

During the last 2–3 minutes of churning, add optional mix-ins such as 1/4 cup chopped nuts, chocolate chips, or toasted coconut.

Harden

Transfer the churned ice cream to a shallow, freezer-safe container, smooth the top, press a piece of parchment directly on the surface to prevent ice crystals, and freeze until firm (2–4 hours).

Serve

Remove from the freezer 5–10 minutes before scooping to soften slightly. Serve in bowls or cones.