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Ingredients
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Vanilla Base
Chocolate Flavor Add-ins
Strawberry Flavor Add-ins
Method
Base Custard
- 1
In a heavy saucepan, combine whole milk, heavy cream, and salt. Heat over medium heat until just steaming (do not boil).
- 2
In a separate bowl, whisk egg yolks and granulated sugar until pale and thick.
- 3
Slowly ladle about 1/2 cup of the hot dairy into the yolks to temper, whisking constantly.
- 4
Return the tempered yolk mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (nappe). Do not boil.
- 5
Remove from heat, stir in vanilla extract. Strain if desired and chill the custard thoroughly (at least 4 hours, or overnight).
Flavoring and Freezing
- 6
Divide and flavor
Once the custard is fully cooled, divide it into three equal portions for vanilla, chocolate, and strawberry flavors.
- 7
Vanilla portion
Keep one portion as vanilla: this will be your vanilla scoops.
- 8
Chocolate portion
To the chocolate portion, whisk in cocoa powder until smooth, then stir in melted dark chocolate until fully incorporated.
- 9
Strawberry portion
To the strawberry portion, fold in strawberry puree and lemon juice until evenly colored.
- 10
Churn each flavor
Churn each flavored portion in an ice cream maker according to the manufacturer's instructions until thick and scoopable.
- 11
Freeze and serve
Transfer churned ice cream to airtight containers and freeze 2-4 hours until firm. This recipe yields about 3 scoops per flavor, or 3 total scoops if served together.
