Prosecco

This flavor is certainly experimental. I think it would have been better with some higher-end Prosecco, but unfortunately there were limited options at the liquor store and it was too rainy out for me to go hunting elsewhere. If I were to make this one again, I think I would buy a nice bottle and make it before a dinner party, allowing me to pour the rest of the bottle once my guests arrived. I recommend pairing it with some fruit.

Ingredients

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

Directions

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

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Christmas Cookie

I will admit, I had full intention of baking my own cookies for this recipe, but life completely got in the way. Plus, frankly, most of us don’t need an additional batch of Christmas cookies around this time (particularly if you already have an ice cream blog). Unfortunately when I went to purchase cookies, the only ones they had at the supermarket had green sprinkles on them. While this could have resulted in a festive green after churning, it unfortunately mixed with the brown sugar and created more of a puke brown-green. So if you are going to buy cookies, I would suggest using plain if you can. I would recommend pairing this recipe with Christmas dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
Dash of vanilla extract

Cookie
3-4 sugar cookies
Red and green sprinkles


Directions

In a sauce pan create the base by combining the heavy cream, milk, brown sugar, and vanilla extract. Stir the mixture until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions. While it is blending, smash the cookies into pieces. After the ice cream has taken form, slowly add the cookies to the base. Once the ice cream has fully formed, slowly fold in the sprinkles.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Irish Cream

One of the best things about Christmas is Baileys. I limit myself to it just during the holiday season as a special treat. This year, thanks to the Smitten Kitchen, I’ve learned to make my own. This has been nothing short of life changing, particularly since most of the ingredients I already have in my fridge because I make so much ice cream. Rather than add in Baileys I already made (and thus wouldn’t be able to drink), I decide to adapt this recipe to the Irish cream. I recommend pairing this with a chocolate chip cookie

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
0.3 cup whiskey
2 tsp cocoa powder
Dash of vanilla

Directions

In a sauce pan create the base by combining the heavy cream, milk, brown sugar, and cocoa powder. Whisk until the sugar and cocoa have dissolved.

Stir in the whiskey and dash of vanilla. Feel free to add less whiskey. I would not add more because it won’t freeze

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Eggnog

I’ll admit it, I’m a grinch. Not so much because I hate holiday cheer, but because I hate that it creeps into November, overtaking my favorite holiday, Thanksgiving. Frankly, I’m a twelve days of Christmas kinda gal. I prefer to celebrate starting about two weeks before the holiday, the same amount honestly I give all the others (if not more). Putting off Christmas also prevents me for completely over indulging on cookies and holiday drinks. Once I get started, there is nothing stopping me from putting eggnog in my coffee each morning (or perhaps on the weekend a bit of Baileys). This recipe will hopefully put you in the holiday mood. I recommend pairing it with some sugar cookies.

Ingredients

Base
2 cups heavy cream
1 cup eggnog
0.5 cup brown sugar

Directions

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

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Mint Chocolate Chip

I wish I had made this back in August when I was practically drowning in mint. This recipe has been on my mind for a while, but I haven’t gotten around until making it until now. I regret it so because it’s delicious. The fresh mint does not even compare to store bought extract. I recommend pairing this with a chicken caesar salad dinner on a hot day.

Ingredients
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Handful of mint
0.5 cup mini chocolate chips

Directions
Combine all of the ingredients except for the chocolate chips in a sauce pan. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge overnight to let the mint diffuse.

The next morning, strain the mint and add the mixture to your ice cream maker. Churn to the manufactures instructions. Once the ice cream has begun to form, slowly feed in the chocolate chips.

Refrigerate for a few hours.

Enjoy!

Rating:

Mocha Porter

This is delicious. I am actually surprised by how much I loved this ice cream. I’ve been wanting to do an alcohol based ice cream for a while, but have been a bit intimidated because alcohol doesn’t freeze well. Beer seemed like a good place to start. I think this flavor works best with a dark beer, something like a porter or a stout. Since it’s ice cream, I would recommend choosing something dessert-like such as an oatmeal stout or chocolate porter. I chose Granville Island Mocha Porter. I personally think this flavor tastes like a beer ice cream float. I would recommend pairing it with a good hamburger.

Ingredients

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

The Rest
0.75 cup dark beer

Directions

In a bowl create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.  Add in the beer and stir. Refrigerate until you are ready to churn.

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Jelly Donut

I’ve been talking about donuts a lot this week, so making jelly donut ice cream was the perfect excuse for me to go grab one. I had a lot of fun creating this recipe and there are a lot of variations you can make when creating your own version. I had a big bag of strawberries in my freezer left over from my CSA, so strawberry jam was the obvious choice, but you could easily swap out another fruit like blackberries or blueberries. If you can’t find donut holes, you could easily substitute a couple plain donuts (or even a flavored one!) I recommend pairing this recipe with a cup of coffee after dinner.

Ingredients

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

Pie Filling
2 cups strawberries
0.3 cup sugar

Donut
12 plain donut holes

Directions

Heat up the strawberry in a small sauce pan with the 0.3 cup of sugar. You can use fresh or frozen berries. Bring the mixture to a boil and then simmer. Stirring occasionally, the strawberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.

Next, in your blender, add the milk (not the cream) and 12 donut holes. Blend until smooth but try not to over blend.

In a bowl create the base by combining the heavy cream, donut-milk, and sugar. Whisk until the sugar has dissolved. Once dissolved, transfer the base into a heat proof container and in the fridge until the jam has cooled.

Once the jam and base have fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect. I slowly added mine in after the ice cream was fully churned.

Refrigerate for a few hours.

Serve and enjoy!

Rating: