Choice Of Ice Cream Recipe

Make custard base

Whisk together the egg yolk and granulated sugar in a small bowl until slightly thickened. In a small saucepan, combine whole milk and heavy cream and heat over medium until it just begins to steam (do not boil). Slowly temper about 1 tablespoon of the warm milk mixture into the yolk mixture, whisking constantly. Then pour the tempered yolk back into the saucepan with the remaining milk and cream.

Cook and strain: Cook the mixture over low to medium heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Remove from heat, stir in vanilla extract and a pinch of salt. If any coagulation occurred, strain through a fine-mesh sieve into a bowl.

Chill: Cool the custard quickly by placing the bowl in an ice bath, stirring occasionally until it reaches room temperature, then cover and chill in the refrigerator for at least 2 hours (or overnight) until fully cold.

Churn: Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (usually 20–30 minutes).

Harden and serve: Transfer to a small freezer-safe container, press plastic wrap directly on the surface to prevent ice crystals, and freeze for at least 1 hour to firm up to scoopable consistency. For a kids meal single scoop, portion about 1/2 cup per serving and serve immediately.

Combine dairy and cocoa: In a small saucepan whisk together whole milk, heavy cream, granulated sugar and cocoa powder until smooth. Heat over medium until steaming, whisking to dissolve sugar and cocoa.

Melt chocolate: Remove from heat, stir in the chopped dark chocolate until fully melted and smooth. Add a pinch of salt and vanilla extract.

Optional egg yolk step for extra richness: If using egg yolk, temper the warmed dairy into the beaten yolk as in the vanilla directions, return to saucepan and heat gently until thickened to coat the spoon. Otherwise proceed without eggs.

Chill: Cool the mixture in an ice bath to room temperature, then refrigerate until thoroughly chilled (2 hours or overnight).

Churn and freeze: Churn in an ice cream maker until soft-serve, transfer to a small container, press plastic wrap on surface and freeze 1 hour to firm. Portion ~1/2 cup per kids scoop.

Make strawberry purée: In a small bowl combine chopped strawberries, 1 tablespoon granulated sugar and lemon juice. Let macerate 20–30 minutes until juices are released, then mash lightly with a fork for a slightly chunky purée (or blend for smooth).

Combine dairy: In a saucepan warm whole milk and heavy cream with remaining sugar and a pinch of salt until steaming (do not boil). Remove from heat and stir in vanilla extract.

Mix and chill: Stir the strawberry purée into the chilled dairy mixture. Cool the combined mixture in an ice bath, then refrigerate until thoroughly chilled (2 hours or overnight).

Churn: Churn the chilled mixture in an ice cream maker until it reaches soft-serve consistency, folding in any remaining strawberry pieces near the end of churning.

Freeze and serve: Transfer to a container, press plastic wrap onto surface, freeze 1 hour to firm. Portion ~1/2 cup per kids scoop and serve.

Portioning: Use a warmed scoop (dip in hot water and wipe) to create a clean single scoop (~1/2 cup) for each kids meal.

Storage: Keep tubs in the freezer at 0°F (-18°C). For best texture, allow a freshly taken scoop to sit 1–2 minutes before serving so it softens slightly for children.