Homemade Ice Cream Bars (Vanilla, Matcha, Raspberry)

Step 1: Prepare Custard Sauce

In a heatproof bowl, combine 6 egg yolks, 450g milk, and 150g sugar. Whisk thoroughly until all ingredients are well combined and the mixture is slightly frothy.

Step 2: Heat Custard Mixture

Place the bowl over a pot of simmering water (creating a bain-marie) or directly on low heat. Continuously stir the mixture with a spatula and monitor the temperature with a thermometer. Heat until the mixture reaches 82°C (≈180°F) (approximately 180°F) (180°F (≈80°C) (approximately 80°C)), ensuring the eggs are cooked and the custard thickens slightly.

Step 3: Cool Custard

Remove the custard from the heat. Cover the bowl and refrigerate for 2 hours to allow it to cool completely and set.

Step 4: Strain Custard

After chilling, strain the custard sauce through a fine-mesh sieve into a clean bowl. This step removes any potential lumps and ensures a perfectly smooth consistency for the ice cream base.

Step 5: Divide Custard Sauce

Divide the strained custard sauce equally into 3 separate bowls. Each bowl will be used for a different ice cream flavor.

Step 6: Flavor Vanilla Custard

To the first bowl of custard, add some vanilla seeds. Whisk gently until the vanilla seeds are evenly distributed throughout the custard.

Step 7: Flavor Matcha Custard

To the second bowl of custard, add 3g of matcha powder. Whisk vigorously until the matcha is fully incorporated, and the custard has a uniform green color and smooth texture.

Step 8: Flavor Raspberry Custard

To the third bowl of custard, add 30g of raspberry puree. Whisk until the puree is thoroughly mixed in, giving the custard a consistent pink hue.

Step 9: Whip Cream

In a separate large bowl, using an electric mixer, whip 390g of 38% fat whipped cream until soft peaks form. Be careful not to over-whip.

Step 10: Combine Vanilla Ice Cream Base

Divide the whipped cream into three equal portions (approximately 130g each). Gently fold one portion of the whipped cream into the vanilla-flavored custard until just combined. Do not overmix to maintain the airy texture.

Step 11: Combine Matcha Ice Cream Base

Gently fold another portion of whipped cream (130g) into the matcha-flavored custard until just combined, ensuring a smooth and even mixture.

Step 12: Combine Raspberry Ice Cream Base

Gently fold the remaining portion of whipped cream (130g) into the raspberry-flavored custard until just combined, creating a light and fluffy ice cream base.

Step 13: Fill Molds (Vanilla)

Insert wooden popsicle sticks into the silicone ice cream molds. Pour the vanilla ice cream mixture into 4 molds, filling them completely to the top.

Step 14: Cover Molds (Vanilla)

Carefully place the silicone lid over the vanilla ice cream molds, ensuring the popsicle sticks are securely held in place.

Step 15: Fill Molds (Raspberry)

Pour the raspberry ice cream mixture into another 4 molds, filling them completely.

Step 16: Cover Molds (Raspberry)

Place the silicone lid over the raspberry ice cream molds.

Step 17: Fill Molds (Matcha)

Pour the matcha ice cream mixture into the remaining 4 molds, filling them completely.

Step 18: Cover Molds (Matcha)

Place the silicone lid over the matcha ice cream molds.

Step 19: Freeze Ice Cream Bars

Place all the filled molds in the freezer for at least 8 hours, or until the ice cream bars are completely solid and firm.

Step 20: Prepare Dark Chocolate Coating

In a heatproof bowl set over hot water (bain-marie), melt 300g dark chocolate, stirring until smooth and fully melted. Add 30g melted cocoa butter and some chopped hazelnuts, then mix well until evenly combined. Keep warm for dipping.

Step 21: Prepare Raspberry White Chocolate Coating

In another heatproof bowl set over hot water, melt 300g white chocolate, stirring until smooth. Add 35g melted cocoa butter and 5g freeze-dried chopped raspberry, then mix well until evenly combined. Keep warm for dipping.

Step 22: Prepare Matcha White Chocolate Coating

In a small bowl, mix 4g matcha powder with 35g melted cocoa butter until smooth. In a separate heatproof bowl set over hot water, melt 300g white chocolate, stirring until smooth. Add the matcha-cocoa butter mixture to the melted white chocolate and mix until evenly colored and smooth. Keep warm for dipping.

Step 23: Unmold Ice Cream Bars

Once the ice cream bars are thoroughly frozen, carefully unmold them by gently pushing them out of the flexible silicone molds.

Step 24: Coat Vanilla Ice Cream Bar with Dark Chocolate

Dip a vanilla ice cream bar into the prepared dark chocolate coating, ensuring it is fully covered. Hold it over the coating for a few seconds to allow any excess chocolate to drip off.

Step 25: Coat Vanilla Ice Cream Bar with Raspberry White Chocolate

Dip another vanilla ice cream bar into the raspberry white chocolate coating, ensuring full coverage. Let excess coating drip off.

Step 26: Coat Matcha Ice Cream Bar with Matcha White Chocolate

Dip a matcha ice cream bar into the matcha white chocolate coating, ensuring full coverage. Allow any excess coating to drip off.

Step 27: Final Preservation

Place all the coated ice cream bars on a tray lined with parchment paper. Immediately transfer them back to the freezer for frozen preservation until ready to serve.

• Ensure custard is heated to 82°C (180°F) to properly cook the eggs and thicken the mixture.

• Refrigerate the custard for at least 2 hours to cool completely before mixing with whipped cream.

• Freeze the ice cream bars for at least 8 hours for them to set firmly.

• Use a deep, narrow container for dipping the ice cream bars to ensure even coating.

• Experiment with different fruit purees like strawberry or mango.

• Substitute hazelnuts with other nuts like almonds or pistachios for the chocolate coating.

• Add different flavorings to the white chocolate coating, such as coffee extract or orange zest.