Selection Of Ice Cream Recipe

Prepare custard base

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Split a vanilla bean lengthwise and scrape seeds into the milk (or add 1 tsp pure vanilla extract). Warm over medium heat until just steaming, not boiling.

Meanwhile, whisk 2 egg yolks with 1 tablespoon granulated sugar in a bowl until pale and slightly thickened.

Temper the yolks by slowly pouring about 1/3 of the hot milk mixture into the yolks while whisking constantly. Then pour the warmed yolk mixture back into the saucepan with the remaining milk/cream, stirring constantly.

Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat, strain through a fine mesh sieve to remove any solids and the vanilla pod, and stir in a pinch of salt. Cool the custard to room temperature, then refrigerate until fully chilled (at least 2 hours, preferably overnight).

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until thick and soft-served consistency is reached (usually 20–30 minutes). Transfer to a container and freeze for at least 2 hours to firm up before serving.

Make chocolate custard

In a saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons granulated sugar. Warm over medium heat until steaming and cocoa is dissolved.

Remove from heat, add 2 ounces finely chopped semisweet chocolate and a pinch of salt; stir until chocolate is fully melted and the mixture is smooth.

Whisk 2 egg yolks in a bowl. Temper the yolks by slowly adding about 1/3 of the hot chocolate mixture while whisking, then return the yolk mixture to the saucepan.

Cook over low-medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

Strain the custard through a fine sieve to ensure smoothness. Cool to room temperature, then refrigerate until fully chilled (at least 2 hours).

Churn in an ice cream maker per manufacturer instructions until thick. Transfer to a container and freeze for at least 2 hours to set.

Prepare simple purée

If using frozen strawberries, thaw slightly. In a blender or food processor, combine 2 cups hulled strawberries, 1 tablespoon granulated sugar, 2 tablespoons water, and 1 tablespoon lemon juice. Blend until completely smooth.

Taste and adjust sweetness or acidity: add up to 1 tablespoon more sugar or lemon juice as needed. Chill the purée in the refrigerator until cold (30–60 minutes).

Churn the chilled purée in an ice cream maker according to the manufacturer’s instructions until it thickens and has a sorbet texture (usually 15–25 minutes). Alternatively, spread in a shallow container and freeze, stirring vigorously every 30 minutes until smooth.

Transfer to a container and freeze until firm, about 1–2 hours. Let sit at room temperature 5 minutes before scooping for easier serving.

Portion: scoop each flavor into a selection platter or individual bowls. For a balanced flight, serve 2 small scoops of two flavors or 3 scoops of different flavors per person.

Garnish: sprinkle chopped toasted nuts over the chocolate or vanilla as desired, add chocolate shavings to the chocolate scoop, and place a fresh mint leaf with the strawberry sorbet.

Serving suggestions: allow ice creams to sit 3–5 minutes at room temperature before serving for optimal scoopability. Provide small spoons and napkins. Store leftover ice cream in airtight containers in the freezer.