Seasonal Ice Cream Tasting Platter Recipe

Prepare custard base

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just below simmering (small bubbles at the edge), about 5–7 minutes. Remove from heat.

Whisk egg yolks and sugar

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

Temper eggs

Slowly pour one ladle (≈1/2 cup) of the hot milk mixture into the yolks while whisking constantly to temper. Gradually add another ladle, then slowly whisk tempered yolks back into the saucepan with the remaining milk mixture.

Cook to nappe

Return saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon (nappe), about 5–8 minutes. Do not boil.

Finish vanilla

Remove custard from heat and stir in 1 teaspoon vanilla bean paste or extract. Strain through a fine mesh sieve into a clean container to remove any cooked bits.

Chill

Cool custard to room temperature, then refrigerate until fully cold (2–4 hours or overnight). Chilling yields smoother ice cream.

Strawberry roast swirl

Preheat oven to 400°F (200°C). Toss 2 cups hulled halved strawberries with 1 tablespoon granulated sugar and roast on a sheet tray for 12–15 minutes until jammy. Mash lightly and let cool. Take one chilled custard batch and fold in the cooled roasted strawberries (reserve 2–3 tablespoons for ripple). Churn in an ice cream maker according to manufacturer instructions until soft-set, then gently fold in the reserved strawberry jammy pieces. Transfer to a container, smooth top, and freeze for at least 4 hours to firm.

Brown sugar pear with maple pecan

Toss 2 cups diced pears with 2 tablespoons brown sugar and roast at 400°F (200°C) for 12 minutes until tender. In a small pan, toast 3 tablespoons chopped pecans with 1 tablespoon maple syrup until glossy. Take second chilled custard batch and stir in the roasted pears and toasted maple pecans. Churn until soft-set, fold in any remaining pear pieces, then freeze 4 hours.

Chocolate-matcha or chocolate-bark

For a chocolate variation, temper 4 oz finely chopped dark chocolate into one cup of warm (not hot) custard: melt chocolate by whisking into 1 cup warmed custard until smooth, then combine with remaining chilled custard. For a matcha-herb twist, dissolve 2 teaspoons matcha powder into 1–2 tablespoons warm custard and steep 4–6 fresh basil or mint leaves in the warm custard 10 minutes, then strain and combine with chilled custard. Churn the chosen flavored custard until soft-set. If using chocolate, fold in extra chopped chocolate for texture before freezing. Freeze 4 hours.

Notes on portions

Each custard batch yields about 7 small scoops (≈1.5 cups). Prepare three batches (one per flavor) to create a tasting platter with 21 scoops total — suitable for multiple guests or to offer 'choice of 3' portions.

Scoop and compose: Using a cooled scoop, portion small scoops (about 2 tablespoons each) of each of the three flavors onto a chilled platter or individual tasting boards. Arrange in groups of three per tasting portion.

Add sauces and texture: Drizzle small amounts of caramel sauce and balsamic reduction in thin lines beside relevant flavors (balsamic with strawberry). Sprinkle crumbled shortbread and toasted pecans near corresponding scoops for texture.

Finish: Add micro herbs or edible flowers and a light pinch of sea salt flakes to chocolate or caramel scoops to elevate flavors. Serve immediately with small tasting spoons. Keep remaining ice cream frozen until serving to maintain texture.