# Rainbow Tri-Colour Ice Cream

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A three-layer ice cream in chocolate, vanilla and strawberry, set in a springform tin.

Servings: 12 · Prep 30 min · Cook 180 min · Desserts

Vegetarian · Contains: milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Rainbow Tri-Colour Ice Cream](https://image.fridge.menu/adaptations/1hs0j932/1fc92608ba6ed3900eb3196d85ebf96b45d1b4f8a9612b5e28d01a6b8d756631.jpg)

## Ingredients

### Chocolate ice cream

- 0.5 pcs [vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 100 ml [milk](https://fridge.menu/en/i/milk)
- 200 ml [double cream](https://fridge.menu/en/i/whipping-cream)
- 2 pcs [egg yolks](https://fridge.menu/en/i/egg-yolk)
- 60 g [caster sugar](https://fridge.menu/en/i/sugar)
- 80 g [dark chocolate](https://fridge.menu/en/i/dark-chocolate) — finely chopped

### Vanilla ice cream

- 0.5 pcs [vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 300 ml [double cream](https://fridge.menu/en/i/whipping-cream)
- 100 ml [milk](https://fridge.menu/en/i/milk)
- 3 pcs [egg yolks](https://fridge.menu/en/i/egg-yolk)
- 65 g [caster sugar](https://fridge.menu/en/i/sugar)

### Strawberry ice cream

- 0.5 pcs [vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 250 g [strawberries](https://fridge.menu/en/i/strawberry) — quartered
- 75 g [caster sugar](https://fridge.menu/en/i/sugar)
- 3 pcs [egg yolks](https://fridge.menu/en/i/egg-yolk)
- 300 ml [double cream](https://fridge.menu/en/i/whipping-cream)
- 100 ml [milk](https://fridge.menu/en/i/milk)

## Steps

1. Split the vanilla pod and scrape out the seeds. Put the empty pod, milk and cream in a pan and heat to 90°C.
2. Put the egg yolks, vanilla seeds and sugar in a clean bowl and whisk until pale and fluffy.
3. Remove the vanilla pod from the pan and slowly pour the hot cream into the egg mixture, whisking. Whisk briskly until well combined.
4. Return the mixture to the pan and heat slowly, stirring constantly, until the custard reaches exactly 80°C — check with a sugar thermometer.
5. Pour the hot custard over the finely chopped chocolate in a bowl and blend quickly with a stick blender until smooth.
6. Transfer the chocolate custard to a lidded container and chill for at least 1 hour. (60 min)
7. Pour the chocolate custard into an ice cream maker and churn until it reaches a thick soft-serve consistency.
8. Spoon the chocolate ice cream into a 22 cm springform tin lined with baking parchment on the base. Smooth the surface and freeze for at least 2 hours. (120 min)
9. Split the vanilla pod lengthways and scrape out the seeds. Put the empty pod in a pan with the milk and cream and bring to 90°C.
10. Put the egg yolks, vanilla seeds and sugar in a bowl and whisk with a hand mixer until pale and fluffy.
11. Remove the vanilla pod from the pan and slowly pour the hot cream into the egg mixture, whisking briskly.
12. Return the mixture to the pan and heat slowly, stirring constantly, until the custard reaches 80°C.
13. Transfer the vanilla custard to a lidded container and chill for at least 1 hour. (60 min)
14. Pour the custard into an ice cream maker and churn until it reaches a thick soft-serve consistency.
15. Spread the vanilla ice cream over the chocolate layer in the tin. Smooth the surface and freeze for at least 2 hours. (120 min)
16. Split the vanilla pod lengthways and scrape all the vanilla seeds onto a chopping board.
17. Put the empty vanilla pod, strawberries and half the sugar in a pan and bring to the boil. Stir and simmer for a few minutes.
18. Blend the strawberry mixture with a stick blender into a purée and pass the purée through a sieve to remove the small seeds.
19. Put the vanilla seeds, sugar and egg yolks in a bowl and whisk with a hand mixer until pale and fluffy.
20. Mix the cooled strawberry purée with the cream and milk and stir into the egg mixture. Chill for at least one hour. (60 min)
21. Pour the strawberry custard into an ice cream maker and churn until it reaches a thick soft-serve consistency.
22. Spread the strawberry ice cream in the springform tin, smooth the surface and freeze for at least 2 hours. (120 min)

Published 2026-10-07

https://fridge.menu/en/r/rainbow-tricolor-ice-cream-1hs0j932

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