Seasonal Scoop Recipe

Prepare the custard

In a medium saucepan, combine whole milk, heavy cream, and half of the granulated sugar (1.5 tbs). Split and scrape one vanilla bean, adding both seeds and pod to the saucepan (or add vanilla extract later). Warm the mixture over medium heat until it just begins to steam and small bubbles appear at the edge — about 5 to 7 minutes. Do not boil.

Temper egg yolks

While the milk warms, whisk the egg yolks with the remaining sugar (1.5 tbs) in a medium bowl until pale and slightly thickened. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them.

Finish custard

Pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low to medium-low heat, stirring with a heatproof spatula or wooden spoon and scraping the bottom, until the mixture thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Remove from heat. If you used a vanilla bean, discard the pod. Stir in fine salt and vanilla extract if using instead of a bean.

Chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Allow to cool slightly, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. For faster chilling, place bowl in an ice bath and stir occasionally until cool, then refrigerate.

Churn

Once chilled, churn the custard in your ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes).

Cook the fruit swirl

Combine the chopped strawberries, diced rhubarb, sugar (2 tbs), lemon juice, and 2 tbs water in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and releases juices, about 6–8 minutes. If you prefer a thicker swirl, mix the cornstarch with 1 tsp cold water to make a slurry and stir into the simmering fruit, cooking 1 minute more until slightly thickened.

Cool the swirl

Remove the saucepan from heat and let the fruit mixture cool to room temperature. For a smoother swirl, mash lightly with a fork or pulse briefly in a food processor, leaving some texture. Chill in the refrigerator before using.

Fold or ripple in

Transfer churned ice cream to a freezer-safe container in layers. Spoon a few tablespoons of the chilled fruit swirl over the first layer of ice cream, then add another layer of ice cream. Use a spatula or butter knife to gently ripple (do not fully fold) the fruit through the ice cream to create visible swirls. Repeat until all ice cream and fruit are used.

Harden

Cover the container tightly and freeze for at least 4 hours to firm up before serving.

When ready to serve, remove the container from the freezer and let sit at room temperature for 5 minutes to soften slightly for easier scooping. Portion into waffle cones or bowls (about 4 scoops per recipe if serving 4). Garnish each scoop with a mint leaf if desired.