1-Start: Start by gathering and measuring all your ingredients accurately to set yourself up for success. This ice cream is churned fresh on-site at Cold Stone Creamery, mixed with add-ins on a frozen granite stone for the best flavors and textures. At home, the process involves chilling everything thoroughly before you begin.

2-In a saucepan: combine whole milk, heavy cream, and half of the sugar; heat over medium until warm but not boiling, stirring constantly. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy to create the custard base. Gradually temper the egg yolks by adding a small amount of the warm milk mixture, whisking constantly to prevent curdling.

3-Pour: the tempered yolks back into the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in vanilla bean paste, and strain for smoothness. Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight. Churn the custard in an ice cream maker until it reaches a soft-serve consistency, then transfer to a freezer-safe container and freeze until firm. Explore our homemade smoothies for more refreshing ideas that complement this treat.

4-For dietary adaptations: use plant-based milk and cream substitutes in the early steps and adjust churning times based on your preferences. The preparation time is about 30 minutes of active work, plus several hours for freezing, similar to the 10 to 15 minutes at Cold Stone for made-to-order versions. Tips for optimal results include keeping all components cold and adding fresh fruits or nuts on a cold surface to enhance texture and flavor.