The Ice Cream Trio

Vanilla for smooth sweetness, chocolate for deep richness, matcha for cool earthiness—three simple recipes, one dreamy scoop trio.

🍨 Vanilla Ice Cream

Ingredients

• 3 large egg yolks
• ¼ cup sugar (60 g)
• ½ cup full-fat milk (100 ml)
• 1¼ cups heavy cream (300 ml)
• Few drops lemon juice
• ½ tsp vanilla extract (3 ml)

Method

1. Whisk egg yolks and sugar until thick and creamy (sugar may not fully dissolve).
2. Heat milk to 80°C, just bubbling at the edges.
3. Slowly whisk hot milk into yolk mixture, then return to pan. Cook over low heat, stirring constantly, until slightly thickened. Cool completely.
4. Whip cream with lemon juice to soft peaks (about 70–80% whipped).
5. Fold whipped cream into cooled custard. Add vanilla and mix gently.
6. Transfer to a container, cover with plastic wrap touching the surface, and chill 1 hour.
7. After chilling, whip mixture for 2 minutes with a mixer.
8. Freeze at least 3 hours before serving.

🍫 Chocolate Ice Cream

Ingredients

• 2 large egg yolks
• 1½ tbsp sugar (20 g)
• ¼ tsp salt (1 g)
• ¾ cup + 1 tbsp heavy cream (200 ml)
• 1 tsp cocoa powder (3 g)
• ½ cup full-fat milk (100 ml)
• ⅓ cup chopped dark chocolate (60 g)

Method

1. Beat egg yolks and sugar until thick and ribbon-like (lines disappear slowly).
2. Heat milk and salt to 80°C.
3. Gradually whisk hot milk into yolks to temper.
4. In a separate pan, melt chocolate, cocoa, and 100 g cream at about 60°C, until smooth. Stir in remaining cream.
5. Combine chocolate mixture with custard until silky.
6. Pour into a clean container and freeze at least 3 hours before serving.

🍵 Matcha Ice Cream

Ingredients

• 2 large egg yolks
• 2 tsp matcha powder (6 g)
• ¼ tsp salt (1 g)
• ¾ cup + 2 tbsp heavy cream (210 ml)
• 3½ tbsp sugar (46 g total: 20 g + 26 g)
• ¼ cup + 1 tbsp full-fat milk (20 ml + 50 ml)
• Few drops lemon juice

Method

1. Whisk matcha with 20 ml milk until smooth (a tea whisk works best).
2. Whisk egg yolks, 20 g sugar, and lemon juice until thick and pale.
3. Heat 50 ml milk with salt to 80°C. Slowly whisk into yolk mixture.
4. Return to pan and cook over low heat, stirring constantly, until lightly thickened. Cool completely.
5. Mix cooled custard with matcha paste until smooth.
6. Whip cream with remaining 26 g sugar to soft peaks. Gently fold into matcha custard.
7. Pour into container, tap gently to release air bubbles, and freeze at least 4 hours.

✨ Serving Tip: Let ice cream sit at room temperature for 3–5 minutes before scooping for the creamiest texture.

❄️ Storage: Keep covered airtight in the freezer for up to 1 week for best flavor and texture.

🍧 Pro Tips for Ultra‑Creamy Ice Cream

• Custard doneness: The base is ready when it coats the back of a spoon and a finger swipe leaves a clear line.
• Rapid cooling: Chill custard over an ice bath to prevent eggy flavor.
• Air control: Gentle folding keeps the texture dense and scoopable.
• Ice crystals: Press plastic wrap directly onto the surface before freezing.
• Scooping: Warm scoop under hot water, wipe dry, then scoop.

🔁 Easy Flavor Variations

Vanilla

• Vanilla bean: Replace extract with seeds from ½ vanilla pod.
• Honey vanilla: Swap 2 tbsp sugar for honey.

Chocolate

• Mocha: Add 1 tsp instant coffee dissolved in hot milk.
• Dark chocolate: Use 70–75% cocoa chocolate for deeper intensity.

Matcha

• Matcha latte: Add 1–2 tbsp condensed milk to the custard.
• White chocolate matcha: Melt 30 g white chocolate into the custard.

❄️ Storage & Make‑Ahead

• Best enjoyed within 5–7 days.
• For longer storage, cover tightly and allow 5 minutes at room temperature before scooping.