Classic Ice Cream

Classic ice cream celebrates richness and tradition. These recipes build a sous vide jar custard for maximum creaminess and food-safe consistency.

Vanilla Bean Ice Cream

The standard by which all ice cream is measured.

Ingredients

Component	1x	2x
Vanilla
Vanilla bean	1 pod	2 pods
Vanilla extract	5g	10g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	350g (1½ c)	700g (3 c)
Granulated sugar	150g	300g
Egg yolks	120g (6)	240g (12)
Corn syrup	30g	60g
Fine sea salt	3g	6g

Yield: ~1000ml (1x)

Method

1. Infuse vanilla: Split vanilla bean. Scrape seeds. Combine pod, seeds, milk, and cream in saucepan. Heat to 70°C. Remove from heat, cover, steep 30 min.

2. Make custard: Remove pod. Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Finish: Once the strained base is below 40°C, whisk in vanilla extract.

4. Age: Chill overnight.

5. Churn: Process to -6°C / 21°F. Transfer and harden 6+ hrs.

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Strawberry Ice Cream

Fresh strawberry with rich custard base.

Ingredients

Component	1x	2x
Fruit
Fresh strawberries, hulled	350g	700g
Granulated sugar (for macerating)	40g	80g
Base
Whole milk	280g (generous 1 c)	560g (2⅓ c)
Heavy cream	300g (1¼ c)	600g (2½ c)
Granulated sugar	110g	220g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Lemon juice	10g	20g

Yield: ~1000ml (1x)

Method

1. Macerate: Toss strawberries with 40g sugar. Rest 2 hrs until very juicy.

2. Purée: Blend macerated berries until smooth. Reserve 280g purée.

3. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Combine: Once the strained base is below 40°C, whisk in the strawberry purée and lemon juice.

5. Age and churn: Chill overnight. Churn to -6°C.

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Chocolate Ice Cream

Rich, dark, deeply chocolate.

Note

For more chocolate variations, see the dedicated Chocolate Ice Cream page.

Ingredients

Component	1x	2x
Chocolate
Dutch-process cocoa	35g	70g
Dark chocolate (64%), chopped	85g	170g
Base
Whole milk	350g (1½ c)	700g (3 c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	150g	300g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	3g	6g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Bloom cocoa: Whisk cocoa into milk until smooth.

2. Make custard: Combine the cocoa milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add chocolate: Pour the hot strained base over chopped chocolate. Let sit 30 sec. Whisk until smooth.

4. Finish: Once below 40°C, whisk in vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

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Cookies and Cream

Crushed chocolate sandwich cookies in vanilla.

Note

See also the dedicated Oreo Cookies and Cream recipe.

Ingredients

Component	1x	2x
Mix-in
Chocolate sandwich cookies (Oreo-style)	120g (about 12)	240g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	340g (1⅓ c)	680g (2⅔ c)
Granulated sugar	140g	280g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot. Once below 40°C, whisk in vanilla.

2. Age: Chill overnight.

3. Prepare cookies: Crush cookies into irregular pieces (5–15mm). Some fine crumbs, some chunks.

4. Churn: Process base to -6°C. Add crushed cookies in last 30 sec.

5. Harden: Transfer and freeze 6+ hrs.

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Butter Pecan

Brown butter with toasted pecans.

Ingredients

Component	1x	2x
Butter & Nuts
Unsalted butter	60g	120g
Pecan halves	100g	200g
Fine sea salt (for nuts)	1g	2g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Brown sugar	100g	200g
Granulated sugar	50g	100g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Toast pecans: Toast at 165°C / 325°F for 10–12 min until fragrant. Toss with 1g salt. Cool and chop coarsely.

2. Brown butter: Cook butter until amber and nutty. Set aside.

3. Make custard: Combine the milk, cream, sugars, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Add butter: Whisk the brown butter into the hot strained base. Once below 40°C, whisk in vanilla.

5. Age: Chill overnight.

6. Churn: Process to -6°C. Add pecans in last 30 sec.

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Mint Chocolate Chip

Cool mint with chocolate pieces.

Ingredients

Component	1x	2x
Mint
Fresh mint leaves	40g	80g
Peppermint extract	2g	4g
Chocolate
Dark chocolate, finely chopped	80g	160g
Base
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	320g (1⅓ c)	640g (2⅔ c)
Granulated sugar	150g	300g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~1000ml (1x)

Method

1. Blanch mint: Boil water. Blanch mint 10 sec. Ice bath. Squeeze dry.

2. Blend: Purée blanched mint with cold milk. Strain.

3. Make custard: Combine the mint milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Add extract: Once the strained base is below 40°C, whisk in peppermint extract.

5. Prepare chocolate: Melt chocolate. Spread thin on parchment. Chill until set. Chop into irregular chips.

6. Churn: Process to -6°C. Drizzle chocolate or add chips in last 30 sec.

Note

For green color, add tiny amount of spinach to blanching (traditional) or skip for natural cream color.

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Coffee Ice Cream

Rich, full coffee flavor.

Note

See also the dedicated Coffee & Caramel recipes.

Ingredients

Component	1x	2x
Coffee
Coarse ground coffee	45g	90g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	340g (1⅓ c)	680g (2⅔ c)
Granulated sugar	150g	300g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	3g	6g
Vanilla extract	3g	6g

Yield: ~1000ml (1x)

Method

1. Cold-steep: Combine coffee and cream. Refrigerate 12–18 hrs. Strain gently through cheesecloth. Reserve ~280g infused cream.

2. Make custard: Combine the milk, infused cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Finish: Once the strained base is below 40°C, whisk in vanilla.

4. Age and churn: Chill overnight. Churn to -6°C.