Trio Of Ice Creams Recipe

Prepare custard base

In a medium saucepan, combine 1 cup whole milk and the vanilla bean seeds and pod (or 1 tbs vanilla extract) and warm over medium heat until just steaming — do not boil. Meanwhile, whisk 2 egg yolks with 1 tbs sugar until pale.

Slowly pour about 1/3 cup of the warm milk into the egg yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk. Cook over low–medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat, discard vanilla pod, stir in 1 cup heavy cream and a pinch of salt.

Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Chill the custard thoroughly in the refrigerator until cold (at least 2 hours or overnight). Once cold, churn in an ice cream maker according to manufacturer instructions until soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm.

Make chocolate base

In a saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 3 tbs granulated sugar, 3 tbs unsweetened cocoa powder and a pinch of salt. Warm over medium heat, whisking until cocoa and sugar dissolve and mixture is steaming.

Remove from heat and add 2 oz finely chopped bittersweet chocolate. Let sit 1 minute, then whisk until chocolate is fully melted and mixture is smooth. Chill thoroughly (2 hours or overnight).

Churn the chilled chocolate base in an ice cream maker according to manufacturer instructions until soft-serve. Transfer to a container and freeze at least 2 hours to firm.

Make simple syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring, until sugar dissolves. Bring just to a simmer, then remove from heat and let the syrup cool to room temperature.

In a blender or food processor, puree 2 cups raspberries with the cooled simple syrup and 1 tbs lemon juice and a pinch of salt until very smooth. For a seed-free sorbet, press the puree through a fine-mesh sieve, pressing with a spatula to extract as much liquid as possible.

Chill the fruit puree thoroughly (at least 1 hour). Churn in an ice cream maker according to manufacturer instructions until thickened. Transfer to a container and freeze until firm, about 2–3 hours.

To serve a trio, scoop a single small scoop (about 1/3 cup each) of vanilla, chocolate and raspberry sorbet into chilled dessert bowls or a long tasting paddle so they sit side-by-side. If presenting on a plate, place scoops in a row or triangular arrangement.

Garnish with a sprinkle of nuts or cookie crumbs for texture, a few mint leaves for color, and chocolate shavings or a drizzle of chocolate sauce on the chocolate scoop. Serve immediately.

Storage: Keep ice creams and sorbet in airtight containers in the freezer for up to 2 weeks. Soften at room temperature 5–10 minutes before scooping.