Ultimate Homemade Ice Cream

Cook the custard (optional but recommended)
Whisk egg yolks (optional) with sugar until pale and thick. Add milk and cream, then heat gently over medium heat until slightly thickened (do not boil). Let cool completely before churning.

2. Churn the ice cream
Pour cooled mixture into your ice cream maker. Churn 20–25 minutes, adding mix-ins during the last 5 minutes.

3. Freeze to firm
Transfer to a freezer-safe container and freeze 4–6 hours until set.

4. Scoop & serve
Let sit at room temperature for 5–10 minutes to soften before scooping. Serve with toppings or alongside brownies or pie.

Flavor Variations
Gluten-Free: Use certified gluten-free mix-ins and cones.

Vegan: Use coconut cream and almond or oat milk.

Low-Carb: Swap sugar with monk fruit or erythritol.

Gourmet: Swirl in peanut butter, caramel, or fruit purées.

Storage Tips
Refrigerate (unfrozen base): up to 3 days.

Freeze (finished ice cream): up to 3 months in an airtight container.

For best results: press parchment or plastic wrap directly on top before sealing to prevent ice crystals.

FAQs
Can I make this without an ice cream maker?
Yes—use a no-churn method: freeze the custard in a shallow dish, then blend in chunks before serving for creamy texture.

How do I prevent ice crystals?
Cover with parchment or plastic wrap before sealing the container.

Can I prepare it ahead of time?
Absolutely! Freeze up to 3 months in advance.

Final Thoughts
With this Ultimate Homemade Ice Cream, simple ingredients transform into a luscious dessert that outshines store-bought. Customize with your favorite flavors and toppings—and make every scoop a celebration.

Happy scooping!