Craft No-Churn Artisanal Ice Cream with our easy, novel method to customize and savor the traditional premium rich and creamy frozen dessert.
- 4 large egg yolks, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- 1 cup (8 floz/240 ml) whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups (12 floz/360 ml) heavy whipping cream
- 1 teaspoon vanilla bean paste
- 1 ¼ cups (6 ¼ oz/177 g) raspberries
- 2 tablespoons granulated sugar
- ⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped
- ¼ cup (1 oz/28 g) cocoa powder, sifted
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Place a sieve over a medium, heatproof bowl and set aside near the stove.
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In another medium heatproof bowl, whisk the egg yolks, sugar, and salt until smooth. Set aside near the stove.
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Warm the milk in a medium saucepan over low heat until it comes to a simmer, about 5 minutes.
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Temper the egg mixture by whisking it constantly while you pour in the hot milk, one ladleful at a time.
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Return the mixture to the pot and gently cook over low heat, stirring constantly for 6 to 8 minutes, just until a thick custard is formed.
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Immediately remove from the heat and strain the mixture through the sieve. Stir in the vanilla extract.
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Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
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Whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until thickened, about 3 minutes. Gently fold the whipped cream into the chilled custard until evenly mixed.
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Add in your preferred flavors (vanilla, raspberry ripple or chocolate below). Store in a freezer safe container, cover with a lid and freeze for at least 6 hours before serving.
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Make your ice cream base fully but before freezing, stir in vanilla bean paste into the base, pop into a container, cover and freeze for at least 6 hours before serving.
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Puree the raspberries and sugar in a food processor or blender and then pass through a fine mesh sieve to strain out the seeds.
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Make your ice cream base fully, but before freezing, drizzle the puree over the ice cream and fold in only once or twice to keep the raspberry distinct from the base. Place in a container, cover and freeze for at least 6 hours before serving.
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Into your saucepan with your milk, add the chopped chocolate and cocoa powder.
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Whisk in the sugar and salt into the egg yolks.
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Over medium-low heat, warm the mixture until the chocolate melts. Whisk to combine.
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Once warm, temper your eggs with this mixture and continue the ice cream as above in the base recipe.
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Place in a container, cover and freeze for at least 6 hours before serving.
- If you don’t have a stand mixer to whip the cream, you can use a handheld electric mixer. Cream can also be whipped by hand with a large whisk.
- If you plan to make the double chocolate flavor, please note that you will have to add the chocolate and cocoa powder at the beginning into the milk while it’s heating.
- We suggest three different flavors here, but feel free to go off script and create your own with mix-ins of your choice, from classics like chopped Best Ever Brownie or cookies to hazelnuts, pistachios, or almonds, or a drizzle of my Salted Caramel Sauce!
- Gild the lily by serving these with Homemade Ice Cream Cones.
- Use the leftover egg whites from this recipe to make Pavlova or Meringues with Peach and Raspberry Compote! You can freeze the leftover egg whites for up to two months. Defrost them in the refrigerator overnight before using.