3 Choices Of Ice Cream Recipe

Make the chocolate custard base

In a medium saucepan combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder and a pinch (1/8 tsp) of salt. Whisk until smooth and warm over medium heat until steam appears but not boiling. In a separate bowl whisk the 3 egg yolks. Temper the yolks by adding 1/3 cup of the warm chocolate milk mixture to the yolks while whisking, then pour the yolk mixture back into the saucepan. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Remove from heat.

Add the 4 oz chopped semi-sweet chocolate and 1/2 tsp vanilla extract to the hot custard and whisk until the chocolate melts and the mixture is smooth. Strain through a fine-mesh sieve into a bowl to remove any coagulated bits. Chill the custard in an ice bath until cold, then refrigerate at least 2 hours or overnight.

Churn and finish

Churn the chilled custard in your ice cream maker according to manufacturer instructions until soft-serve consistency is reached (usually 20–30 minutes). Transfer half of the churned ice cream into a container, then swirl in an extra tablespoon of melted chocolate or chocolate sauce for pronounced chocolate ribbons. Top with remaining ice cream and fold gently to create ribbons. Freeze at least 4 hours until firm.

Prepare orange-scented custard

In a saucepan combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar and the 2 tablespoons orange zest. Warm over medium heat until steaming. In a bowl whisk 3 egg yolks. Temper the yolks by slowly whisking in about 1/3 cup of the warm milk mixture, then return all to the pan. Cook, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Remove from heat and stir in 1/2 cup fresh orange juice and 1/2 tsp vanilla extract. Strain into a bowl, cool in an ice bath, then refrigerate until fully chilled (2 hours or overnight).

Make the vanilla ripple

Whip 1/4 cup heavy cream with 1 tbsp powdered sugar and 1/2 tsp vanilla until slightly thickened but still pourable. Chill until ready to use.

Churn and assemble

Churn the chilled orange custard in your ice cream maker per manufacturer instructions until soft-serve texture (20–30 minutes). Spoon half into a container, drizzle spoonfuls of the vanilla ripple in ribbons, then add remaining custard and gently fold to create streaks. Freeze 4+ hours until firm.

Make vanilla custard base

In a saucepan combine 1 cup whole milk, 1 cup heavy cream and 1/2 cup granulated sugar. Warm until steaming. In a bowl whisk 3 egg yolks. Temper the yolks with about 1/3 cup warm milk, then return to the pan and cook, stirring, until the mixture thickens and coats the back of a spoon (170–175°F / 77–80°C). Remove from heat and stir in 1 tsp vanilla. Strain into a bowl, cool in an ice bath, then refrigerate until cold (2 hours or overnight).

Prepare raspberry swirl

Combine 1 cup raspberries, 2 tbsp granulated sugar and 1 tsp lemon juice in a small saucepan. Cook over medium-low heat, stirring and mashing fruit until it breaks down and thickens slightly (5–8 minutes). If you prefer a smooth sauce, press through a sieve to remove seeds. Cool completely.

Prepare cake pieces

If the butter cake is fresh and soft, lightly toast the 1 cup of 3/4-inch cubes in a 350°F (175°C) oven for 6–8 minutes to dry slightly and develop flavor. Cool before using.

Churn and finish

Churn the chilled vanilla custard in an ice cream maker until soft-serve. Layer one-third of the churned ice cream in a container, sprinkle a portion of the cake cubes, spoon some raspberry sauce, then repeat layers, finishing with remaining ice cream and a final drizzle of raspberry sauce. Gently fold once or twice to create ribbons—do not overmix. Freeze 4+ hours to firm.

Make custard base

In a saucepan warm 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar and a pinch (1/8 tsp) salt until steaming. In a bowl whisk 3 egg yolks. Temper the yolks by whisking in about 1/3 cup of the hot milk mixture, then return to the saucepan and cook over low-medium heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F / 77–80°C). Remove from heat and stir in 2 tsp vanilla. Strain into a bowl, cool in an ice bath, then refrigerate until completely chilled (2 hours or overnight).

Churn and freeze

Churn the chilled custard in your ice cream maker according to manufacturer instructions until soft-serve consistency (20–30 minutes). Transfer to a container, smooth the top, and freeze for at least 4 hours until firm.