Edy's Dreyer's Ice Cream Recipe

Warm dairy

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream. Warm over medium heat until just steaming (do not boil), about 5–7 minutes.

Whisk yolks and sugar

While the milk warms, whisk 3 tablespoons granulated sugar with 4 large egg yolks in a bowl until pale and slightly thickened, about 1–2 minutes.

Temper eggs

Slowly ladle about 1/3 cup of the hot milk into the yolk mixture while whisking constantly to temper. Repeat with another 1/3 cup to raise the yolk temperature without scrambling.

Finish custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream, stirring constantly. Cook over medium-low heat, stirring frequently with a heatproof spatula or wooden spoon, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil.

Strain and flavor

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 teaspoons pure vanilla extract and a pinch of fine sea salt. If needed, whisk in any remaining 2–4 tablespoons milk to reach desired consistency.

Cool rapidly

Place the bowl over a larger bowl filled with 4 cups cold water and ice (ice bath) and stir the custard for 5 minutes to cool. Alternatively, cover and chill in the refrigerator for at least 2 hours or overnight until fully cold.

Prepare chocolate paste

In a small bowl, whisk together 3 tablespoons unsweetened cocoa powder and 2 tablespoons hot water until smooth and lump-free. Stir in 3 ounces chopped semi-sweet chocolate until fully melted and combined into a glossy chocolate paste.

Incorporate into base

Take one portion (about one-third to one-half, depending on how much chocolate you want) of the cooled vanilla custard and whisk in the chocolate paste until fully combined. Taste and adjust sweetness by adding up to 1 tablespoon more sugar if desired.

Churn chocolate

Chill the chocolate-swirled custard in the refrigerator until very cold (if it warmed while mixing). Pour into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency, about 20–25 minutes. Transfer to a container and freeze 2–4 hours to firm before serving.

Macération of strawberries

Place 2 cups hulled, quartered fresh strawberries in a bowl with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Toss and let sit at room temperature for 15–20 minutes to macerate and release juices.

Cook berries (optional for stability)

For a smoother, more stable fruit base, transfer the macerated strawberries and their juices to a small saucepan and simmer over medium-low heat for 4–6 minutes, mashing lightly with a spoon until slightly thickened. Remove from heat and cool to room temperature.

Blend to desired texture

For chunks, fold in the macerated berries directly. For a smoother fruit puree, pulse the cooled berries in a blender or food processor to your preferred texture (leave some small pieces if desired).

Combine with base

Stir the prepared strawberry mixture into a portion of the chilled vanilla custard (about one-third to one-half of the batch, depending on desired ratio) until evenly distributed. Chill the combined mixture until very cold.

Churn strawberry

Churn the strawberry-custard mixture in an ice cream maker per manufacturer's directions until soft-serve consistency, about 20–25 minutes. Fold in any reserved berry chunks during the last minute of churning if you want pieces. Transfer to a container and freeze 2–4 hours to firm.

Churn vanilla

Reserve about one-third to one-half of the chilled custard for straight vanilla. Pour the fully chilled vanilla custard into an ice cream maker and churn according to manufacturer's instructions until it reaches soft-serve consistency, about 20–25 minutes.

Freeze to set

Transfer churned vanilla ice cream to a freezer-safe container, smooth the top, press a piece of parchment directly on the surface to prevent ice crystals, and freeze for 2–4 hours until firm.

Portioning

Once all three flavors are firm, serve individually or create a three-flavor container by layering scoops or sections of vanilla, chocolate, and strawberry in a single tub for visual appeal. Allow ice cream to sit at room temperature for 3–5 minutes before scooping for easier serving.

Storage

Store in airtight containers in the freezer for up to 2 weeks for best texture. Label with date. To refresh overly hard ice cream, let stand at room temperature for 5–10 minutes before scooping.