Ice Cream Recipe

Warm the dairy

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream with 2 tablespoons granulated sugar and a pinch of fine sea salt. Split and scrape 1 vanilla bean into the milk (or stir in 1 teaspoon vanilla extract). Warm mixture over medium heat until steam appears and small bubbles form around the edge, about 5–7 minutes. Do not boil.

Whisk egg yolks

While the dairy warms, place 4 large egg yolks in a medium bowl and whisk lightly to break them up.

Temper the eggs

Slowly ladle 1/3 cup of the hot dairy into the yolks while whisking constantly to temper them. Continue adding the warm dairy in two more additions until about half of the dairy has been incorporated into the yolks and the yolk mixture is warm.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining warm dairy. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). This takes about 5–8 minutes. Do not let it boil.

Strain and chill

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and vanilla pod pieces. If you used vanilla extract, stirring is sufficient. Place the bowl in an ice bath (large bowl of ice water) and stir occasionally until the custard cools to room temperature, about 15–20 minutes. Cover and refrigerate until fully chilled, at least 3 hours or overnight.

Prepare ice cream maker

When custard is thoroughly chilled, assemble and pre-freeze the ice cream maker bowl if required by your machine (follow manufacturer instructions).

Churn

Pour the chilled custard into the ice cream maker and churn according to the manufacturer's directions, usually 20–30 minutes, until it reaches a soft-serve consistency.

Add mix-ins

If using mix-ins, add 1 cup chopped chocolate (or chips), 1/2 cup chopped toasted nuts, or 1/2 cup fruit puree/jam during the last 2–5 minutes of churning so they are evenly distributed.

Harden

Transfer the churned ice cream to a lidded, freezer-safe container, smoothing the top. Press a piece of parchment directly on the surface to minimize ice crystals, then close the lid. Freeze for at least 4 hours (preferably overnight) to firm up to scoopable consistency.

Serve

Before serving, let the ice cream sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Scoop and serve in bowls or cones.