Ice Cream Trio Recipe

Make custard base

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream and heat over medium until just steaming (do not boil).

Whisk 2 egg yolks with 1 tablespoon sugar in a heatproof bowl until pale. Slowly temper the yolks by whisking in about 1/3 of the hot milk mixture, then pour tempered yolks back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or spatula, until mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat.

Stir in 1 teaspoon vanilla extract. Strain the custard through a fine sieve into a bowl to remove any cooked egg bits. Cool to room temperature, then refrigerate until fully chilled (2 hours or overnight).

Churn in an ice cream maker according to manufacturer's instructions until soft-set, then transfer to a container and freeze at least 2 hours to firm.

Infuse chocolate flavor

In a saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and a pinch of salt. Heat over medium, whisking, until steaming and cocoa is dissolved.

Remove from heat and add 2 oz finely chopped semi-sweet chocolate; stir until melted and smooth. Let cool slightly.

Whisk 2 egg yolks in a bowl. Temper the yolks by slowly whisking in about 1/3 of the warm chocolate mixture, then return yolks to the saucepan.

Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon (170–175°F / 77–80°C). Remove from heat and strain into a bowl.

Chill the chocolate custard thoroughly in the refrigerator (2 hours or overnight), then churn in an ice cream maker according to manufacturer's instructions. Freeze 2 hours to firm.

Prepare fruit purée

If using frozen strawberries, thaw slightly. In a blender or food processor, combine 2 cups strawberries, 1 tablespoon sugar, 1 teaspoon lemon juice and 2 tablespoons water. Purée until completely smooth.

Taste and adjust sweetness or acidity if needed (add up to 1 more tablespoon sugar or another 1/2 teaspoon lemon juice). Strain through a fine sieve for an extra-smooth sorbet if desired.

Chill the purée in the refrigerator for 1 hour, then churn in an ice cream maker according to manufacturer's instructions until set. Transfer to a container and freeze at least 1 hour to firm.

Make the crumble

Place 1 cup butter biscuits in a food processor and pulse to fine crumbs (or place in a sealed bag and crush with a rolling pin). Mix crumbs with 2 tablespoons melted butter, a pinch of sea salt and 2 tablespoons chopped toasted nuts (optional) until evenly moistened.

Spread crumbs on a baking sheet and bake at 325°F (160°C) for 8–10 minutes until fragrant and slightly crisp. Cool completely.

Plate the trio

Scoop each ice cream/sorbet into three small serving bowls or a single long plate as a trio (about 2 small scoops of each per serving). Sprinkle the biscuit crumble around and lightly over the scoops so every flavor has some crunch.

Garnish with fresh mint leaves and an extra pinch of chopped toasted nuts if desired. Serve immediately (for firmer texture, let sit 1–2 minutes before eating).