Ice creams

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 (60g)  

- ½ cup full-fat milk (100ml)  

- 1¼ cups heavy cream (300ml)  

- Few drops lemon juice  

- ½ tsp vanilla extract (3ml)

Steps:

1. Whisk yolks + sugar until thick and creamy (sugar may not fully dissolve).  

2. Heat milk to 80°C—just bubbling at the edges.  

3. Slowly stir hot milk into yolk mixture, then return to pan. Cook over low heat, stirring constantly, until thickened. Cool completely.  

4. Whip cream + lemon juice to soft peaks (70–80% whipped).  

5. Fold whipped cream into cooled custard. Add vanilla and mix well.  

6. Transfer to container, cover with plastic wrap, and chill 1 hour.  

7. After chilling, whip mixture for 2 minutes with mixer, then freeze.  

8. Freeze at least 3 hours before serving.

********

🍫 Chocolate Ice Cream

Ingredients

- 2 large egg yolks  

- 1½ tbsp sugar (20g)  

- ¼ tsp salt (1g)  

- ¾ cup + 1 tbsp heavy cream (200ml)

- 1 tsp cocoa powder (3g)  

- ½ cup full-fat milk (100ml)

- ⅓ cup chopped dark chocolate (60g)

Steps:

1. Beat yolks + sugar until thick and ribbon-like (lines should disappear slowly).  

2. Heat milk + salt to 80°C.  

3. Gradually stir hot milk into yolks (avoid curdling).  

4. In a separate pan, melt chocolate + cocoa + 100g cream at 60°C (or until edges bubble slightly). Add remaining 100g cream and mix.  

5. Combine chocolate mixture with custard until smooth.  

6. Pour into clean container and freeze at least 3 hours.

********

🍵 Matcha Ice Cream

Ingredients

- 2 large egg yolks  

- 2 tsp matcha powder (6g)  

- ¼ tsp salt (1g)  

- ¾ cup + 2 tbsp heavy cream (210ml)  

- 3½ tbsp sugar (46g total: 20g + 26g)  

- ¼ cup + 1 tbsp full-fat milk (20ml + 50ml)  

- Few drops lemon juice

Steps:

1. Mix matcha + 20ml milk until smooth (tea whisk helps).  

2. Whisk yolks + 20g sugar + lemon juice until thick (lines should hold briefly).  

3. Heat 50ml milk + salt to 80°C. Gradually stir into yolk mixture.  

4. Return to pan and cook over low heat, stirring constantly, until thickened. Remove from heat and cool.  

5. Mix cooled custard with matcha paste.  

6. Whip cream + 26g sugar to soft peaks. Fold in matcha custard.  

7. Pour into container, tap gently to release air bubbles, and freeze at least 4 hours.

#vanilla

#Chocolate

#matcha

#icecream

#dessertrecipe