Trio Of Ice-creams Recipe

Preheat oven to 190°C (375°F). If using pastry sheets, cut each sheet into 2 large squares or rounds to form 4 baskets. Gently press each pastry piece into a lightly oiled muffin tin or small ovenproof ramekin to form a basket shape with raised edges.

Brush the pastry lightly with melted butter, sprinkle a little caster sugar over each, then brush edges with the beaten egg for a glossy finish.

Bake for 12–15 minutes until golden and crisp. Remove from oven, carefully unmold and set on a rack to cool. Dust with a little icing sugar before serving.

When ready to assemble and serve, place one basket on each dessert plate. Warm the brandy briefly (do not boil) and pour 15 ml (1 tbs) into each basket. If you wish to flambé at the table: warm the brandy, ignite carefully with a long lighter, let the flames subside, then pour remaining brandy into a small jug for extra flavor if desired. Exercise caution when flambéing (keep hair, clothing and flammable objects away).

Make custard base

In a medium saucepan, combine milk, cream and half the sugar. Add the split vanilla bean and seeds (or vanilla extract). Heat over medium until the mixture is hot and steaming but not boiling.

In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thickened.

Temper the yolks by slowly whisking 1/3 of the hot milk mixture into the yolks to raise their temperature, then pour the yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 75–80°C or just below simmer). Do not boil to avoid curdling.

Strain the custard through a fine sieve into a clean bowl to remove the vanilla pod and any cooked bits. Cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.

Churn in an ice-cream maker according to manufacturer instructions until soft-set, then transfer to a container and freeze for at least 4 hours to firm up before scooping.

Prepare chocolate base

Warm the milk and cream with half the sugar in a saucepan until steaming. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale.

Whisk a small amount of the hot milk mixture into the yolks to temper, then return everything to the saucepan. Stir over low heat until the custard thickens slightly and coats the back of a spoon (do not boil).

Remove from heat and whisk in the cocoa powder until fully dissolved, then add the chopped chocolate and stir until melted and smooth. If necessary, strain through a fine sieve to remove lumps.

Cool to room temperature, then refrigerate until thoroughly chilled (3 hours or overnight). Churn in an ice-cream maker according to instructions until soft-set. Freeze for at least 4 hours to firm up before serving.

Make simple syrup

Combine the sugar and water in a small saucepan and heat gently, stirring, until the sugar dissolves completely. Remove from heat and cool to room temperature.

In a blender or food processor, purée the raspberries until smooth. Pass the purée through a fine sieve to remove seeds, pressing to extract as much liquid as possible.

Stir the cooled sugar syrup and lemon juice into the raspberry purée. Taste and adjust sweetness or acidity as needed.

Chill the mixture thoroughly, then churn in an ice-cream maker according to manufacturer instructions until set. Transfer to a container and freeze for at least 2 hours before serving; sorbet firms faster than custard ice creams.

Scoop one portion each of the three frozen flavours (vanilla, chocolate, raspberry sorbet) using an ice-cream scoop. Work quickly so the baskets remain crisp.

Place the three scoops neatly into each brandy basket. Garnish with fresh berries, mint leaves and chocolate shavings as desired.

If not flambéed earlier, pour 15 ml brandy over the scoops and briefly light to flambé at the table for dramatic presentation (optional). Allow flames to subside before serving.

Serve immediately so the brandy basket stays crisp and the ice-creams retain texture.