Ice cream recipes

The following recipes assume that you have some kind of ice cream maker.

The Wirecutter recommends a relatively-inexpensive (~$70) Cuisinart brand, although they also mention more expensive models...one of which we have: the Lello Musso Lussino. It's super-expensive, but it makes the best ice cream (many professionals use it—the main difference between it and a restaurant machine is lower capacity)

Vanilla Ice Cream (Rich French Custard Style)

This is a luscious, rich, eggy version of vanilla ice cream that does best with good ingredients (good vanilla, milk, etc). Roughly based on David Lebowitz's recipe in The Perfect Scoop (we use less sugar & more yolks than he calls for).

• Ingredients

  • 1 cup milk

  • 1/2 cup sugar

  • 2 cups heavy cream

  • 1 pinch salt

  • 1 vanilla bean, split lengthwise

  • 6-8 large egg yolks (whites removed) → original recipe calls for 6 but we often like a richer more “custard” taste/texture

  • 3/4 teaspoon vanilla extract

• Start compressor on ice cream machine (so it’s cold)

• Steep vanilla: Warm milk, half the cream, vanilla bean, and sugar in a medium saucepan → warm on stove, remove from heat, steep ~30 minutes

• Temper yolks: Re-warm the mixture (until it’s just steaming, ~160-170°F), and slowly add to the yolks, whisking constantly

• Heat custard: Return mixture to pan, heat to 180-185° F (or until it can coat a spoon)

• Add rest of cream & vanilla extract, strain

• Optional: Chill in bowl on top of ice, then in refrigerator → usually I just put directly into ice cream maker, but this only works if yours has a strong compressor; in any case, you'll get better results if you chill the mix before

• Run ice cream maker until it’s done!

Rich Chocolate Ice Cream

This is a chocolate-lover's dream, with a smooth mouthfeel and dark chocolate flavor. Adapted from The New Best Recipe by America's Test Kitchen.

• Ingredients

  • 8 ounces high-quality bittersweet chocolate (lately we’ve been using Guittard but Trader Joe’s has a nice 1-pound Belgian bar, and various other brands work)

  • 1.5 cups milk

  • 1.5 cups heavy cream

  • 3/4 cup sugar

  • 4-6 large yolks (whites removed) → original recipe calls for 4 but we often like a richer more “custard” taste/texture

  • 1 teaspoon vanilla extract

  • Optional: “Finishing” salt (e.g. fleur de sel, Maldon’s) and nice olive oil as toppings

• Start compressor on ice cream machine (so it’s cold)

• Melt chocolate: ideally in a “double broiler” (bowl over pan of almost-simmering water) but I’ve done it in a bare pan before (you have to be very careful of burning in that case) → allow to cool to ~room temperature

• Mix yolks: Add 1/4 cup sugar to yolks, whisk until combined, then add melted chocolate & combine

• Heat mixture: Warm milk, cream, and 1/2 cup of sugar in saucepan until just steaming (~160-170° F)

• Temper yolks: Slowly add hot mixture to the yolks, whisking constantly

• Heat custard: Return mixture to pan, heat to 180-185°F (or until it can coat a spoon)

• Add vanilla extract & strain

• Optional: Chill in bowl on top of ice, then in refrigerator → usually I just put directly into ice cream maker, but this only works if yours has a strong compressor; in any case, you'll get better results if you chill the mix before

• Run ice cream maker until it’s done!

• Optionally add the olive oil and/or salt for a surprisingly delicious combination

Peach Ice Cream

Adapted from America's Test Kitchen's strawberry ice cream recipe. Their trick is to add the fruit chunks near the end, so they don't end up like little frozen ice cubes inside the ice cream.

• Toss 3 cups sliced fruit with 1/2 c sugar, mash, stir occasionally for 40-45 minutes

• Heat 1-1/4 c milk + 1-1/3 c cream + 1/2 c sugar + pinch salt until steam forms

• Whisk 6 yolks + 1/4 cup sugar, temper

• Bring mixture to 180-185°F, then cool in ice water bath until room temperature

• While custard is cooling, cook fruit saucepan over medium-high heat until softened & broken down, ~3 min, strain fruit → juice goes into custard with 1 tsp vanilla extract, berries get combined with 1 tsp lemon juice & ~2 T liquor (like sloe gin...the original recipe called for vodka)

• Refrigerate custard until 40° (or 3+ hours)

• …then make in ice cream machine, throwing in strained fruit once it is “soft serve” consistency

Passionfruit Cacao Vegan Ice Cream

Adapted from Wanderlust Creamery's book (from an amazing place in LA), this recipe is naturally vegan due to its coconut base. Original recipe calls for an immersion blender in a tall container vs. Vitamix.

• Ingredients

  • 1 can of Native Forest Simple Coconut Cream (13.5 oz size = 380 g weight...you can use other brands/sizes but this is what I weighed/calculated for)

  • 143 g granulated sugar

  • 67 g glucose DE 42 powder (available direct from Modernist Pantry or Amazon)

  • 9 g cocoa butter (available in bulk at Rainbow Grocery in SF)

  • 18 g coconut oil

  • 232 g seedless passionfruit puree (we got the Pitaya Foods brand frozen ones at Whole Foods; one 12 oz package is slightly more than you need...you'll have to thaw it before you start; you can also get Goya brand, etc.)

  • 4 g vanilla extract

• Instructions

  • Sugar & glucose powder into Vitamix, pulse to combine

  • Add coconut cream & mix in Vitamix until well-dissolved

  • meanwhile: melt cocoa butter & coconut oil in a small pan, and prepare an ice bath

  • Heat on stove until 165°F, remove from heat

  • Mix everything (coconut cream mixture and cocoa butter/coconut oil mixture) in the Vitamix on high for at least 2 minutes to fully homogenize

  • Pour through fine-mesh sieve into container in the ice bath to cool...once cool, add passionfruit & vanilla (also through sieve)

  • Protect from the air and refrigerate for 12-36 hours

  • Before putting into machine, blend one more time in the Vitamix to ensure base is fully homogenized

  • Make ice cream in machine (may need to freeze a bit afterwards for firmer texture)