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Homemade vanilla and chocolate ice cream in a bowl

Name: Vanilla and Chocolate Ice Cream

Summary: A rich, creamy homemade vanilla and chocolate ice cream recipe that combines classic flavors for the ultimate frozen treat. Perfect for summer days, parties, or family gatherings, this recipe uses simple, quality ingredients and can be made with or without an ice cream maker.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1 vanilla bean or 2 teaspoons pure vanilla extract
  • 1/3 cup unsweetened cocoa powder or 100g melted dark chocolate
  • Pinch of salt

Equipment

  • Equipment:
  • Saucepan
  • Whisk
  • Mixing bowls
  • Fine mesh strainer
  • Ice cream maker (optional)
  • Spatula
  • Airtight container

Method
 

  1. Instructions:
  2. Warm the milk and cream: In a saucepan, heat the milk and cream over medium heat until steaming (do not boil).
  3. Whisk egg yolks and sugar: In a separate bowl, whisk together egg yolks, sugar, and a pinch of salt until thick and pale.
  4. Temper the eggs: Slowly add a bit of the warm milk mixture to the egg mixture while whisking constantly to avoid scrambling.
  5. Combine and cook: Pour the egg mixture back into the saucepan. Stir constantly over low-medium heat until the custard thickens and coats the back of a spoon.
  6. Divide for flavors: Divide the custard base into two bowls. In one bowl, add the scraped vanilla bean seeds (or vanilla extract). In the other, whisk in the cocoa powder or melted chocolate until smooth.
  7. Strain and chill: Strain both mixtures through a fine mesh sieve to remove any lumps. Chill in the refrigerator for at least 4 hours or overnight.
  8. Churn or freeze: Pour each chilled mixture into an ice cream maker and churn according to manufacturer instructions. If no ice cream maker, whip each mixture with a hand mixer until thick, then freeze for 6 hours.
  9. Store: Transfer to airtight containers and freeze for at least 2 more hours before serving.

Notes

Notes:
You can swirl the vanilla and chocolate ice cream together for a marble effect.
For a no-churn version, skip egg yolks, whip 2 cups heavy cream until stiff, then fold in 1 can sweetened condensed milk with flavorings, freeze for 6 hours.
Add toppings like chocolate chips, nuts, or fruit if you like!