Honey Lavender Ice Cream

Honey Lavender Ice Cream

Honey Lavender Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup half-and-half
• 2/3 cup mild honey (reviewers say to use 1/3 cup wildflower honey)
• 2 tbsp. dried, edible lavender flowers (reviewers say to try 1 1/2 tbsp.)
• 2 large eggs
• 1/8 tsp. salt

Method

1. Prepare a large bowl with ice and water, and have ready another bowl that will fit into this one to cool the ice cream custard.
2. Bring cream, half-and-half, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, for 30 minutes (reviewers say to steep for 15 minutes).
3. Pour custard base through a fine-mesh sieve into a bowl and discard the lavender.
4. Return mixture to a clean saucepan; heat over moderate heat until hot.
5. Whisk together eggs and salt in a large bowl; add 1 cup of the hot cream mixture in a slow stream, whisking.
6. Pour back into remaining hot cream mixture in the saucepan; cook over moderately low heat, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon (if using a thermometer, it should register 170-175 degrees F). This should take about 5 minutes. Do not let it boil or you will have scrambled eggs in the mixture.
7. Pour custard through a sieve into a clean bowl. Set this bowl into the water/ice bath to cool it completely; stir occasionally.
8. Chill, covered, until cold–at least 3 hours but preferably overnight.
9. Freeze custard in ice cream maker according to manufacturer’s instructions.
10. Transfer ice cream to an airtight container; store in freezer to harden.
11. Consider serving with strawberries or raspberries to jazz it up a bit. Or serve with mild desserts, like almond cake or shortbread cookies.

Espresso fudge Ripple Ice Cream

Espresso fudge Ripple Ice Cream

Espresso Fudge Ripple Ice Cream

Ingredients

Fudge Ripple

• 1/2 cup granulated sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tbsp. unsweetened cocoa powder
• 1/2 tsp. vanilla extract

Ice Cream

• 3 cups half-and-half
• 6 extra-large egg yolks
• 2/3 cup sugar
• pinch of salt
• 2 1/2 tbsp. ground espresso coffee beans 
• 1 tbsp. coffee liqueur
• 1 tsp. pure vanilla extract

Method

Fudge Ripple

1. In a small saucepan, whisk together the sugar and cocoa, then add corn syrup and water. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for one minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. Can be stored for up to two weeks, covered, in the refrigerator.

Ice Cream

1. In a medium saucepan, heat the half-and-half on medium-low heat until it forms bubbles around the edge of the pan and steam starts to rise.
2. Meanwhile, beat the egg yolks, sugar, and salt until mixed.
3. Slowly add the hot half-and-half to the egg yolks until combined, creating a custard base.
4. Pour the custard back into the pan; cook over medium-low heat, stirring constantly with a wooden spoon, for 5-10 minutes, until is it thickened and the cream coats the back of the spoon (170 degrees F on an instant-read thermometer).
5. Pour the custard through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla. Refrigerate until completely chilled (preferably overnight).
6. Pour into ice-cream machine and freeze according to manufacturer’s instructions.
7. As you transfer ice cream into a container, layer generous spoonfuls of the fudge ripple between layers of the ice cream. Avoid stirring in the fudge ripple, for it will make the ice cream muddy.
8. Spoon into a container and allow to freeze for a few hours.

Cinnamon Ice Cream

Cinnamon Ice Cream

Cinnamon Ice Cream

Ingredients:

• 1 cup (250 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• Pinch of salt
• 2 cups (500 ml) heavy cream
• 1/3 cup (70 g) packed dark brown sugar
• 1 tablespoon ground cinnamon
• 5 large egg yolks
• 1 teaspoon vanilla extract 

Method

1. To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Ingredients

• 1 1/2 c. Whole Milk
• 1/2 c. Heavy Cream
• 1/4 Vanilla Bean, split in half (optional)
• 2.5 oz. Egg Yolks (4 Yolks)
• 5 oz. Sugar
• 1 c. Pumpkin Puree
• 1 T. Pumpkin Pie Spice

Method
1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean (if using).
2. Whisk the egg yolks and sugar together in a mixing bowl.
3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until the custard reaches 180°F–185°F (82°C–85°C) and is slightly thickened. Pour through a fine mesh strainer into a clean bowl.
5. Chill the cooked ice cream base completely and then add 1 c. pumpkin puree and 1 T. pumpkin pie spice. 
6. If time allows, put the ice cream mixture in air tight container and refrigerate overnight. This helps the flavors to develop even more.
7. Pour the mixture into an ice cream machine and process according to the manufacturer’s directions. 

Dark Chocolate Peanut Butter Ice Cream

Dark Chocolate Peanut Butter Ice Cream

Dark Chocolate Peanut Butter Ice Cream

Ingredients

• 2 oz. unsweetened chocolate 
• 1/3 cup cocoa powder
• 1 1/2 cups milk
• 2 eggs
• 1 cup sugar
• 1 cup heavy cream
• 1 tsp. vanilla
• 1/2 cup smooth peanut butter

Method

1. Place a heatproof bowl over a pot of simmering (not boiling) water. Place unsweetened chocolate in bowl and stir occasionally until melted.
2. Gradually whisk in the cocoa. The mixture may clump in the whisk…that’s okay.
3. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Remove from heat and let cool several minutes.
4. Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes. Add the sugar, a bit at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more.
5. Add the cream and vanilla; whisk to combine.
6. Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
7. Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth. Add this back into the main mixture and stir.
8. Process in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for a few hours to firm up.