Ice Cream (2 Scoops) Recipe
Make Ice Cream (2 Scoops) Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ice Cream (yields about 2 scoops)
Optional Add-ins / Serving
Method
Base Ice Cream (custard method)
Warm the dairy
Combine the whole milk and 1 tablespoon of the sugar in a small saucepan. Warm over medium heat until it is steaming and just beginning to simmer at the edges (do not boil), about 3–4 minutes.
Whisk egg yolk and sugar
While the milk warms, place the egg yolk in a small bowl with the remaining 1 tablespoon sugar and whisk until smooth and slightly paler, about 30 seconds.
Cook into custard
Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). This takes about 3–5 minutes. Do not let it boil.
Add cream, vanilla and chill
Remove the pan from heat and stir in the heavy cream, vanilla extract and a pinch of fine salt. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Let cool to room temperature (~20 minutes), then cover and chill in the refrigerator until fully cold, at least 2 hours or up to overnight.
Churn or freeze
If you have an ice cream maker: churn the cold custard according to manufacturer instructions until it reaches a soft-serve consistency (typically 20–25 minutes). If you do not have a machine: pour the cold custard into a shallow metal or glass container, place in the freezer and stir vigorously every 20–30 minutes for 2–3 hours to break up ice crystals until smooth and scoopable.
Fold in add-ins (optional)
When churning is nearly finished (or after the last manual stir), fold in chocolate chips or fruit, if using, about 1–2 tablespoons so the mix stays creamy and not hard with large chunks.
Harden slightly
Transfer churned ice cream to a small airtight container, press a piece of plastic wrap on the surface to minimize ice crystals, and freeze for 1–2 hours to firm to a scoopable consistency.
Serve
Scoop two rounded scoops using a warmed ice cream scoop (dip in hot water and shake off) into a bowl or cone. Top with fresh berries or sauce if desired and serve immediately.