Double Scoop Recipe

Warm dairy

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until small bubbles form around the edges and steam rises, about 5 minutes. Do not boil.

Whisk yolks and sugar

While the milk heats, whisk 3 large egg yolks with 1/2 cup granulated sugar in a bowl until pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the yolk-sugar mixture while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon—170–175°F (77–80°C) or about 6–8 minutes. Do not let it boil.

Finish custard

Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp fine salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Chill

Cool the custard at room temperature for 20 minutes, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight. For faster chilling, set the bowl in an ice bath and stir until cool, then refrigerate.

Churn

Once chilled, churn the custard in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency, typically 20–25 minutes.

Make chocolate sauce

While the custard cools or during the last 10 minutes of churning, combine 3/4 cup semisweet chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring between, until smooth. Stir in 1 tsp light corn syrup for shine and loosen the sauce if needed; if too thick, add up to 1 tsp warm cream.

Cool slightly

Allow the chocolate sauce to cool to warm room temperature so it will ripple into the churned ice cream without melting it.

Prep almonds

Roughly chop 1/2 cup roasted almonds and toss with 1/8 tsp sea salt. Set aside so they are ready for assembly.

Layer and ripple

Transfer about half of the churned ice cream into a loaf pan or container. Spoon half of the cooled chocolate sauce over the ice cream in ribbons; use a knife to gently swirl, creating marbled streaks. Sprinkle one-third of the chopped almonds over the layer. Add the remaining ice cream, then repeat with the remaining chocolate sauce and almonds, reserving a small sprinkling for the top.

Firm up

Press a piece of parchment directly onto the surface of the ice cream, cover with a lid, and freeze until firm, at least 4 hours (longer for easier scooping).

Serve

When ready to serve, remove the container from the freezer for 5 minutes to soften slightly. Use a warmed ice cream scoop (dip in hot water and dry) to make two generous scoops per serving. Place scoops in waffle cones or bowls, sprinkle with the reserved chopped almonds and optional chocolate shavings or sprinkles.