Glacino Ice Cream Recipe

Warm the dairy

Pour the whole milk and heavy cream into a medium saucepan. Add the granulated sugar and glucose syrup. Warm over medium heat until the mixture is steaming and sugar is dissolved but not boiling (about 5–7 minutes), stirring occasionally.

Temper the yolks

While the dairy warms, whisk the egg yolks in a medium bowl until smooth. When the dairy is hot, slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding hot dairy in two more additions until about half the hot liquid has been incorporated and the yolks are warmed.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot dairy. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture coats the back of the spoon and reaches 170–175°F (77–80°C) — do not boil. This will take about 5–8 minutes.

Strain and chill

Immediately remove from heat, stir in the vanilla extract and a pinch of fine salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cool slightly, then cover the surface with plastic wrap to prevent a skin and refrigerate until fully chilled, at least 3 hours or overnight.

Make the glacino chocolate glaze

Place the finely chopped dark chocolate in a heatproof bowl. Warm the heavy cream reserved from the recipe or heat an additional 1/4 cup cream until just simmering (if none reserved, heat 1/4 cup). Pour the hot cream over the chopped chocolate and let sit 1 minute, then stir until smooth. Stir in the unsalted butter and the optional espresso/coffee until glossy and fully combined. Set aside to cool slightly but remain pourable.

Churn the ice cream

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes depending on the machine.

Layer with glacino

Transfer one-third of the churned ice cream to a shallow freezer-safe container. Spoon or drizzle a third of the warm (but not hot) glacino chocolate glaze over the surface. Swirl lightly with a spatula or knife. Repeat with remaining ice cream and glaze in two more layers, finishing with glaze on top. If you prefer a marble rather than ripple, fold more; for distinct layers, leave as is.

Freeze to set

Cover the container and freeze the ice cream until firm, at least 4 hours, preferably overnight.

Serve

Let the ice cream sit at room temperature for 5 minutes to soften slightly before scooping. If desired, sprinkle a small pinch of sea salt flakes on each serving to heighten flavor.