Ice Creams Recipe

Prepare mango puree

Peel and chop 3–4 ripe mangoes and puree in a blender until very smooth. Measure 2 cups of puree. If needed, press through a fine sieve for extra smoothness.

In a medium bowl, whisk together mango puree, 1 cup heavy cream, 1 cup whole milk, 1 cup granulated sugar, 1 tablespoon lime juice and 1 teaspoon salt until the sugar dissolves completely.

Taste and adjust sweetness or lime. Chill the mixture in the refrigerator for at least 1 hour until very cold (or up to overnight).

Churn according to your ice cream maker’s instructions (typically 20–30 minutes) until it reaches soft-serve consistency.

Transfer to a freezer-safe container, smooth the top, press a piece of plastic wrap directly on the surface to minimize ice crystals, cover, and freeze for at least 4 hours to firm up.

Combine 1 cup whole milk and the scraped vanilla bean seeds and pod in a medium saucepan. Warm over medium heat until it just begins to steam (do not boil). Remove from heat and let steep 15 minutes to infuse vanilla.

In a bowl, whisk together 5 large egg yolks and 3 tablespoons granulated sugar until pale and slightly thickened.

Reheat the milk gently. Slowly whisk about 1/2 cup of the hot milk into the egg yolks to temper them (very slowly, in a steady stream) to avoid scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat, strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated bits. Stir in 2 cups heavy cream and a pinch of salt. Cool slightly.

Place the mixture in an ice bath or refrigerate until completely cold (2–4 hours or overnight). Remove vanilla pod, scrape any remaining seeds into the mixture and discard pod if not already removed.

Churn in your ice cream maker according to manufacturer instructions until thickened (20–30 minutes). Transfer to a freezer container, press plastic wrap on surface, cover and freeze at least 4 hours to firm.

In a bowl, toss 3 cups chopped strawberries with 3 tablespoons sugar and 1 teaspoon lemon juice. Let macerate for 20–30 minutes until berries release juices.

Pulse the macerated strawberries briefly in a blender or food processor for a semi-smooth texture (leave some small chunks for texture). Measure the resulting purée; adjust with a little milk if necessary to about 2 cups of strawberry mixture.

Combine the strawberry purée with 1 cup heavy cream, 1 cup whole milk and 1/2 teaspoon salt. Chill the mixture thoroughly in the refrigerator for at least 1 hour.

Churn in your ice cream maker until thickened (20–30 minutes). In the final 2–3 minutes of churning, add any reserved small strawberry pieces if you want more fruit in the final ice cream.

Transfer to a freezer container, cover surface with plastic wrap, freeze at least 4 hours to firm.

In a medium saucepan, whisk together 0.75 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tablespoon cornstarch (if using), and 1/2 teaspoon salt.

Slowly whisk in 1 cup whole milk until smooth and no lumps remain. Heat gently, stirring, until mixture is warm and begins to steam.

Add 2 cups heavy cream and continue to heat until just below simmer. Remove from heat and stir in 4 oz chopped dark chocolate until fully melted and smooth. Taste and adjust sweetness or chocolate level.

Allow the mixture to cool slightly, then chill thoroughly in the refrigerator (2–4 hours or overnight).

Churn in your ice cream maker according to manufacturer instructions (usually 20–30 minutes) until it reaches soft-serve consistency.

Transfer to a freezer-safe container, smooth surface, press plastic wrap directly on top to minimize ice crystals, cover and freeze at least 4 hours to firm.

Label each container with flavor and date. Freeze for at least 4 hours (overnight recommended) to reach scoopable firmness.

Before serving, let the container sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

Serve scoops in bowls or cones. Optional garnishes: diced fresh mango for mango, a vanilla bean scrap or toasted nuts for vanilla, fresh strawberry slices for strawberry, and shaved dark chocolate or cocoa dust for chocolate.

Store ice cream in airtight, freezer-safe containers for up to 2 weeks for best texture; longer storage may lead to ice crystallization.