Ice Cream Recipe

Warm dairy and combine cocoa

In a medium saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 0.5 cup sugar and 0.25 cup unsweetened cocoa powder. Warm over medium heat, whisking, until sugar dissolves and mixture is steaming but not boiling (about 5–7 minutes). Remove from heat and stir in 3 oz finely chopped bittersweet chocolate until fully melted and smooth.

Temper egg yolks

In a bowl, whisk 2 egg yolks until smooth. Slowly ladle 1/3 of the warm chocolate dairy mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining chocolate dairy, whisking to combine.

Cook custard

Return the saucepan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C), about 5–8 minutes. Do not boil.

Finish and chill

Remove from heat and stir in 1 tsp vanilla extract and 1/8 tsp salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight).

Churn

Churn the chilled custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency (usually 20–30 minutes). For an extra 'double chocolate' hit, fold in finely chopped chocolate or chocolate chips (reserve ~1 oz) during the last 5 minutes of churning.

Harden

Transfer churned ice cream to a lidded container, press plastic wrap directly onto the surface to prevent ice crystals, seal and freeze until firm (2–4 hours) before scooping.

Prep vanilla

If using a vanilla bean, split it lengthwise and scrape seeds with the back of a knife. Place seeds and pod aside. If using extract, measure 2 tsp to add later.

Warm dairy

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream and 0.5 cup sugar. Add vanilla seeds and pod (if using). Warm over medium heat until steaming and sugar has dissolved, about 5–7 minutes. Remove from heat and let the vanilla infuse for 15 minutes (if using bean).

Temper egg yolks

Whisk 3 egg yolks in a bowl. Slowly pour about 1/3 of the warm milk mixture into the yolks while whisking to temper, then return the yolk mixture to the saucepan, whisking to combine.

Cook custard

Cook over low–medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C), about 6–9 minutes. Remove from heat.

Finish and chill

If you used a vanilla pod, remove and discard it. Stir in 1/8 tsp salt and 2 tsp pure Madagascan vanilla extract (if you did not use the pod). Strain through a fine-mesh sieve into a bowl, cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Churn and harden

Churn chilled custard in your ice cream maker until soft-serve consistency (about 20–30 minutes). Transfer to a lidded container, press plastic directly on surface, then freeze until firm (2–4 hours).

Macérate strawberries

In a bowl, combine 1 cup sliced fresh strawberries, 0.25 cup sugar and 0.5 tsp lemon juice. Toss and let macerate at room temperature for 20–30 minutes until juicy. Lightly mash half the mixture with a fork so you'll have both pieces and a chunky purée.

Warm dairy for custard

In a saucepan, heat 0.75 cup whole milk, 1 cup heavy cream and 0.25 cup sugar until steaming and sugar dissolves (do not boil).

Temper egg yolks

Whisk 2 egg yolks in a bowl. Slowly add about 1/3 of the warm milk mixture to the yolks while whisking, then return the tempered yolk mixture to the saucepan and stir to combine.

Cook custard

Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C), about 5–8 minutes. Remove from heat, stir in 0.0625 tsp salt and 0.5 tsp vanilla extract.

Combine strawberries and chill

Remove from heat and stir in the macerated strawberries (including juices). Strain if you prefer an ultra-smooth base, or leave as-is for strawberry chunks. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours).

Churn and finish

Churn the chilled strawberry custard in your ice cream maker until thickened (about 20–30 minutes). Transfer to a container and freeze until firm, 2–4 hours.

When all three flavors are frozen firm, remove from freezer 5–10 minutes before scooping so they soften slightly for clean scoops.

Use cold scoops or a warmed scoop to form 3 generous scoops (one of each flavor) per serving: double chocolate, Madagascan vanilla, and strawberries & cream. Arrange the scoops in a bowl or waffle cone.

Garnish with fresh strawberry halves beside the strawberry scoop and chocolate shavings beside the chocolate scoop. Serve immediately.