Homemade Ice Cream Recipe

Warm milk and cream

Combine the whole milk and 1 cup of the heavy cream in a medium saucepan. Heat over medium until it just begins to steam and small bubbles form at the edge (do not boil).

Whisk sugar and yolks

In a medium bowl, whisk the granulated sugar into the egg yolks until the mixture is pale and slightly thickened.

Temper the yolks

Slowly pour about 1/3 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 mixture, stirring constantly.

Cook custard

Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170–175°F or when it reaches nappe). Do not let it boil.

Finish custard

Remove from heat and stir in the remaining 1 cup heavy cream, salt, and vanilla extract (if making vanilla).

Chill

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap (to prevent a skin) and chill in the refrigerator until completely cold, at least 4 hours or overnight.

Bloom cocoa and melt chocolate

If making chocolate ice cream, whisk the cocoa powder with the hot water in a small bowl to form a smooth paste. Stir the paste into the warm milk mixture during the 'Warm milk and cream' step. After cooking the custard, while still warm, whisk in the chopped chocolate until melted and smooth.

Adjust sweetness and chill

Taste the warm chocolate custard and adjust sugar if needed (add up to 1–2 tbs more sugar dissolved in a little warm cream). Strain through a sieve, then cover and chill until completely cold, at least 4 hours or overnight.

Prepare ice cream maker

Set up your ice cream maker according to the manufacturer's instructions. Be sure the bowl is properly frozen if using a freezer-bowl machine.

Churn

Pour the thoroughly chilled custard into the ice cream maker and churn until it reaches soft-serve consistency, typically 20–30 minutes depending on your machine.

Add mix-ins

In the last 2–3 minutes of churning, add any optional mix-ins (about 1/2 cup) so they are evenly distributed.

Harden

Transfer the churned ice cream to a freezer-safe container, press a piece of parchment or plastic wrap onto the surface, and freeze until firm, at least 3–4 hours for scoopable texture.

Serve

Let the ice cream sit at room temperature for 2–5 minutes to soften slightly before scooping. Serve in bowls or cones.