Assorted Ice Cream Recipe

Warm dairy

In a medium saucepan, combine whole milk, 1 cup heavy cream, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the milk mixture and add the pod (or add vanilla extract later). Warm over medium heat, stirring, until sugar dissolves and mixture is steaming—do not boil, about 5–7 minutes.

Temper eggs

In a separate bowl, whisk the 4 egg yolks until smooth. Slowly ladle 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them. Repeat with another 1/3 cup to raise temperature without curdling.

Cook custard

Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard coats the back of the spoon and registers 170–175°F (77–80°C), about 3–6 minutes. Do not let it boil.

Strain and cool

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 1/8 tsp fine salt and, if using vanilla extract, add it now. Place an overwrap directly on the surface of the custard to prevent a skin and cool to room temperature, then chill in the refrigerator at least 4 hours or overnight.

Make chocolate ganache

Place the chopped bittersweet chocolate in a heatproof bowl. Heat 1/4 cup heavy cream with 1 tablespoon light corn syrup just until it begins to simmer. Pour the hot cream over the chocolate, let sit 1 minute, then whisk until smooth to form a ganache. Let cool to thickened but pourable consistency (room temp to slightly chilled).

Incorporate into base

Take one portion (about one third) of the chilled vanilla custard base and whisk in the cooled ganache until fully combined. Taste and adjust sweetness or chocolate intensity if desired. Chill briefly if necessary so mixture is very cold before churning.

Churn and swirl

Churn the chocolate custard in an ice cream maker according to manufacturer instructions until soft-set. Transfer to a freezer-safe container in layers: add a scoop of chocolate ice cream, then a spoonful of extra ganache, repeat to create ribbons, then freeze until firm (3–4 hours).

Cook strawberries

Place the quartered strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until fruit breaks down and juices release, about 6–8 minutes. Remove from heat and let cool slightly.

Purée and strain

Purée the cooked strawberries in a blender or using an immersion blender until smooth. For a smoother texture, press the purée through a fine-mesh sieve to remove seeds. Chill the purée thoroughly in the refrigerator.

Fold into base and churn

Whisk one third of the chilled vanilla custard base with the chilled strawberry purée until evenly colored (reserve a few spoonfuls of purée for ribbons if you like). Chill mixture if it warmed during mixing, then churn in your ice cream maker until soft-set. Layer into a container and add extra purée ripples if desired; freeze until firm (3–4 hours).

Prepare concentrate

Brew 1/2 cup strong espresso or coffee. If using instant espresso powder for a stronger flavor, dissolve 1 teaspoon in the hot coffee. Chill the coffee completely.

Blend with base and churn

Whisk the chilled coffee concentrate into the remaining third of the chilled vanilla custard base until evenly combined. Taste and adjust intensity (add a touch more dissolved espresso if needed). Chill the mixture until very cold, then churn in an ice cream maker until soft-set. Transfer to a container and freeze until firm (3–4 hours).

After churning each flavor, press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals and freeze at least 3–4 hours until firm. Label containers with flavor and date. When ready to serve, let ice cream sit at room temperature 5–10 minutes to soften slightly for scooping. Serve scoops of each flavor together for an assorted trio.