Step-by-Step Instructions

1. 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.

2. 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), ensuring the eggs are cooked and the custard thickens slightly.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. 14.Cover Molds (Vanilla)

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

15. 15.Fill Molds (Raspberry)

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

16. 16.Cover Molds (Raspberry)

    Place the silicone lid over the raspberry ice cream molds.

17. 17.Fill Molds (Matcha)

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

18. 18.Cover Molds (Matcha)

    Place the silicone lid over the matcha ice cream molds.

19. 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.

20. 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.

21. 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.

22. 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.

23. 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.

24. 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.

25. 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.

26. 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.

27. 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.