Sweet tooth

I’ve finally made it, 52 weeks of ice cream. While I have enjoyed the creativity of a new flavor each week, I’m not going to lie, I’m a little relieved not to have to make another flavor next week (who knew ice cream could be so exhausting). I’m also looking forward to having more room in my freezer. Overall it has been great to experiment with new flavors and create things from mostly in season ingredients. Some flavors have certainly been more successful than others. I hope all of you enjoyed this year as much as I did.

For my final flavor, I was inspired by Christina Tosi of Milk Bar and her compost cookies. I like this flavor because you can really add whatever you want to it and aren’t limited by what I suggest. I had originally grabbed mini Reeses PB cups, but was pretty thrilled when I found them on the baking aisle in chocolate chip form (who knew?) I recommend pairing this one with a summer barbecue dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.25 cup mini marshmallows
0.125 cup pretzels (cracked into small pieces)
0.125 cup mini chocolate chips
0.125 cup mini Reeses chips
0.125 cup mini M&Ms

Directions

In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream begins to form, slowly add in all of your sweets

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Watermelon

This one was up for debate in my house about whether or not it would be good. Thankfully I was right. I think part of the reason why it is so good is that I splurge on a nicer watermelon which had a sweeter taste to it. The recipe calls for watermelon juice, however if you have a blender you can easily make juice at home and do as I did with the extra and pour some tequila into it. I recommend pairing this meal with a spicy Mexican dinner like enchiladas.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.3 cup watermelon juice

Directions

In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.

Add in the watermelon juice. Stir until combined

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Lychee

This weeks flavor is a guest post from another avid ice cream maker in my family: Uncle Jim

Upon arriving at our vacation home in Volcano Village, Hawaii, I found a bunch of lychee, a Chinese fruit that grows on trees in yards and gardens in Hawaii, that were delivered by a friend.  I used them to make lychee ice cream by starting out with a jam recipe and incorporating it into a simple, all-purpose  ice cream recipe developed by my buddy Peter.  

First, make the jam.

Ingredients:
12 oz lychee, peeled and deseeded;
6 oz white sugar;
1 tsp Jack Daniels Bourbon (my secret added ingredient whenever I cook); and
1 lime.

Instructions:
Blend the lychee in a food processor into small chunks and liquid.
Put blended lychee in a pot with the sugar, bourbon and lime juice squeezed from the lime.
Put the lime in a linen bag, tie, and add to pot.
Cook over medium heat while stirring for about 15 minutes or until the temperature reaches 220 degrees.
Remove from heat.
Remove bag of squeezed lime.
Let cool to room temperature, then store in a jar in the refrigerator until needed for ice cream.

Second, make the ice cream.

Ingredients:
1 quart half & half milk;
1 cup brown sugar;
½ cup white sugar;
2 egg yolks; and
Lychee jam mix.

Instructions:  

Add all ingredients to a mixing bowl.  Whisk until sugar is dissolved.  Store in refrigerator for one hour.  Make your ice cream per your ice cream maker’s instructions.  Ideally, have a glass container, chilled to freezing, ready to hold your finished ice cream.  Put in the freezer for at least one hour before serving.  Enjoy!

Rating:

Peanut Butter M&M

M&Ms are hands down my favorite candy. I’m going backpacking this week so I have been stocking up on them for trail snacks. I briefly thought about putting in peanut M&Ms but was worried the peanuts would become frozen and hard to eat. Naturally, peanut butter was the logical next step. I like to use PB2 because it’s easy to whisk in, but feel free to experiment with regular peanut butter. I recommend pairing this weeks recipe with a pizza dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
3 tbsp PB2
0.3 cup M&Ms

Directions

In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

While the ice cream in churning, smash the M&Ms into small pieces (I did this using a plastic bag and a rolling pin)

Once the ice cream has begun to form, slowly add in the M&Ms

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Date

I’m a bit surprised that I did not think of this flavor earlier considering how many dates I eat. Since dates are naturally sweet, I reduced the amount of sugar that I typically use. Feel free to add more dates for a stronger flavor and less sugar. I recommend pairing this weeks flavor with a Mediterranean dinner of your choosing.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar

The Rest
5 dates

Directions

In a blender create the base by combining the milk, dates, and sugar. Blend until the dates are smooth.

Remove from blender and stir in the heavy cream.

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Basil Lemonade

This weeks recipe is a result of a really good cocktail. I got lavender in my CSA this week and decided to dry half of it and turn the rest into simple syrup. I had my first (tiny) dinner party since the pandemic and decided to make bees knees cocktails. They were much stronger than I anticipated, so rather than plastering my entire dinner party, I decided to steady us at one. As a result I had a ton of extra lemon juice. Paired with the basil I bought for pesto this week, it made easy ice cream. I recommend pairing it with a summer cookout dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.25 cup lemon juice
Handful of basil

Directions

In a blender create the base by combining the milk, lemon, basil, and sugar. Blend until the basil is smooth.

Remove from blender and stir in the heavy cream.

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Cherry

I did not intent to make cherry ice cream this week. In fact I am fairly against cherry ice cream. Personally I think it tastes a bit like cough syrup. However cherries are back in season in the PNW and being new here, I forget how amazing they are. This version of cherry ice cream does not taste like cough syrup, it is sweet and delicious. I thought about adding in some chocolate chips, but I honestly think that would take away from the flavor. Rather I could recommend pairing this weeks flavor with some brownies. 

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.5 cup pitted cherries

Directions

In a blender create the base by combining the milk, cherries, and sugar. Blend until the cherries are smooth.

Remove from blender and stir in the heavy cream.

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Orange Turmeric

I was extremely skeptical of this flavor. It was suggested to me by a friend and frankly I was too lazy to go to the grocery store to plan any other flavor, so I decided to give it a whirl. I was pretty shocked by the result. I think it might be in a top 5 flavor for me. The orange flavor is subtle and the turmeric is just not too overpowering. I recommend pairing this weeks flavor with a spicy Indian dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.25 cup orange juice
0.25 tsp turmeric

Directions

In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.

Add in the orange juice and turmeric. Stir until combined

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Pina Colada

As it pours rain outside my window here in Vancouver, I am starting to wonder if we are ever going to get a proper summer. Obviously I am not going anywhere tropical this summer, so I decided I could at least pretend while I sat on my couch and gobbled down some ice cream on this gloomy day. I added rum to my version, but you could easily make it virgin. However I have found the rum helps it soften a bit from the pineapple juice. I recommend pairing this weeks recipe with a barbecued rib dinner.

Ingredients

Base
1 cups heavy cream
1 cup coconut cream
1 cup whole milk
0.5 cup sugar

The Rest
1.5 cup diced pineapple
1 shot of rum

Directions

In a blender create the base by combining the milk, pineapple, rum, and sugar. Blend until the pineapple is smooth.

Remove from blender and stir in the heavy cream and coconut cream.

Add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating: