Maple Walnut

This weeks ice cream was made on request by my boss. Unfortunately for her, we are currently social distancing at home, which means I am eating it. I have to say, it’s quite delicious (sorry).

In all fairness, I have been wanting to make a maple ice cream for a while as an ode to Canada (which at the moment, I am extremely thankful to be in). While the maple alone is delicious, the walnuts really bring it over the edge. If you are out of walnuts, I think pecans would be great as well. I recommend pairing it with some pancakes or crepes.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
0.5 cup maple syrup

The Rest
0.5 cup walnuts (or two handfuls)

Directions

Put the walnuts in a food processor and grind until they are finely chopped. You still want some small chunks, don’t let them turn to dust!

In a bowl create the base by combining the heavy cream, milk, sugar, and maple syrup. Stir until the sugar has dissolved.

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

Once the ice cream has fully formed, slowly fold in the walnuts.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Sweet Potato

Next week for work we are having a potato themed potluck in honor of St. Patricks day. Obviously I wanted to kill two birds with one stone, so I tried to figure out a way to integrate potato into ice cream. Thankfully a coworker reminded me that sweet potatoes also count (I honestly don’t think I would be the most popular person in the office if I brought regular potato ice cream to the buffet). There was then a general consensus that I should add marshmallows to the ice cream as well (sure), so here we are this week. Personally I think it would be good with or without the marshmallows, so feel free to tailor it to your preferences. I would recommend pairing it with a turkey dinner.  

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
1 small sweet potato

The Rest
0.5 cup marshmallow fluff

Directions

Heat your oven to 400 degrees F and slice the sweet potato in half. Drizzle the potato in olive oil. Once the oven had heated, cook the potato on a baking sheet until fully cooked. Peel and add to the blender once cooled (ideally in the fridge overnight)

In a blender create the base by combining the milk, sugar, and sweet potato. Blend until the avocado 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.

Once the ice cream has fully formed, slowly fold in the marshmallow.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Avocado

I could write an entire blog about how I feel about Canadian avocados. Honestly, I am not even sure you can use the words “Canadian avocados” in a sentence because it feels like an oxymoron. Coming from California, I honestly thought that avocados couldn’t get much worse after I moved to the East Coast, but boy was I wrong. The one used in this recipe was three dollars. THREE! I coveted it all week, watching it ripen, swatting my husband away so that I could produce this flavor. It honestly made me question why I moved here. No avocado should be this much work.  I recommend serving it after a chicken pesto pasta dinner.  

Ingredients

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

The Rest
1 ripe avocado

Directions

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

Remove from blender and stir int he 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:

Carrot

I know, I know, I know – carrot?! At least that was my husbands reaction as he twisted his face in disgust. Well, I have to tell you, even I was pleasantly surprised by how good the carrot ice cream was. I think that we all forget that carrots can have a sweetness to them, particularly when they are juiced or roasted. I’ve been trying to find some new smoothie recipes this week, so I juiced a bag of carrots. However if you are feeling lazy – like I am most weeks- you could easily just buy some carrot juice for the recipe. I would recommend pairing this ice cream with a chicken dinner.

Ingredients

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

The Rest
0.5 cup carrot 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 carrot 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:

Strawberry Basil

I just resigned up for my CSA which seems appropriate since this recipe used up the last of my strawberries from last summer. I’m already looking forward to picking a new batch in June. This weeks recipe is one I previously made before starting the blog when strawberries were in full season. You can certainly use either fresh or frozen berries, just make sure to thaw the frozen ones beforehand. I’ve also done this with chocolate mint instead of basil, so feel free to experiment with different herbs. I would recommend pairing this weeks recipe with a glass of Prosecco.

Ingredients

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

The Rest
2 cups strawberries
Handful of basil

Directions

Blend the bananas, basil, sugar, and the whole milk in a blender together until fully blended.

Once blended, stir in the whole milk

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Banana Chocolate Chip

I wish I could say I am less frazzled this week, but after returning from vacation we moved, so it’s been a bit non-stop. In the midst of moving, I will admit that I grabbed the easiest thing available for this weeks flavor.

We eat an insane amount of bananas each week and I always have at least two bunches in stock. I mostly use frozen ones, while my husband likes fresh ones in his oatmeal. Since I have been experimenting with fruit lately, I figured bananas would be easy, but I was cautious on how it would taste. I was very pleasantly surprised, it’s delicious. I’ve actually been wondering how I could tweak this a bit to give it more of a banana bread flavor (maybe in a few weeks). Hopefully you will enjoy it as much as I did. I recommend pairing this was some sipping whiskey.

Ingredients

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

The Rest
2 Bananas
0.3 cup mini chocolate chips

Directions

Blend the bananas and the whole milk together until fully blended.

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

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

Once fully churned, slowly add in the chocolate chips

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Dulce de Leche

I’m feeling a bit frazzled this week. I just got back from a week long trip to Buenos Aires where I spent a week devouring beautiful steaks, drinking fine wines, and soaking up that oh so beautiful summer sun. Returning to Canada was a bit of a rude awakening. Not only was it snowing, but the airline also lost my bag. The lost bag was not a huge deal because I knew it was bound to appear, except that it contained this week’s key ingredient, dulce de leche. As a result, rather than making ice cream Sunday night, I scrambled Tuesday morning at 6:00am to churn my ice cream after my bag had been delivered. However, that being said, I am very excited for this weeks creation. I lowered the sugar a bit because I find dulce de leche to be very sweet by itself. Tasting it makes me wish I was back in Buenos Aires sipping wine and avoiding the Canadian winter. I recommend pairing this weeks flavor with a steak dinner.

Ingredients

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

The Rest
0.3 cup dulce de leche

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 dulce de leche. 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:

Orange Dreamcicle

I have a friend who is obsessed with orange dremcicles. Every time they are on the menu, I know I can always count on her to order them in some form of another (drinks, jello shots, popsicles). Much to my amazement, she made this cake over the summer. In turn, it has inspired me to cream an ice cream version (of an ice cream cake?) I wanted to create a subtle orange flavor, so I did not put as much juice in as my lemon ice cream. This created a less icey base as well. I would recommend pairing it with a barbecue hamburger dinner.

Ingredients

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

The Rest
0.3 cup orange juice
Zest from 1 orange
Dash of vanilla extract

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, orange zest, and vanilla. 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:

Blueberry Lavender

I made a cake version of this ice cream this summer and it was incredible. I hadn’t really thought to make an ice cream version until this week when I was cleaning out my spice cabinet and realized I still had some lavender. I dug out the last of the summer blueberries and quickly whipped up some jam. While not as good as the cake, it is a much easier version that lasts bit longer (and doesn’t result in me eating cake for breakfast). I would recommend pairing this ice cream with some Prosecco.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
1.5 Tbsp dried culinary lavender

Jam
2 cups blueberries
0.5 cup sugar


Directions

Heat up the blueberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the blueberries 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.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, and lavender. 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 until cooled.

Once the jam and base have fully cooled (I prefer to cool them overnight), strain the lavender out of the base. Next, add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly fold in the jam to the base. It should not fully mix, but rather create a marbled effect.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Coffee Chocolate Chip

I’ll admit, I am not a very big fan of coffee ice cream. Strange I know, because I can’t start my morning without a cup or two, but when it comes to the flavor, I tend to pass. Since I am not a huge fan, I decided to jazz up this version a bit with some chocolate. I guess you could say it’s mocha. This version is caffeinated, but only because I did not feel like buying decaffeinated coffee (which would never be used again). If you are sensitive to afternoon caffeine like me, and want to be able to eat it at night, you should definitely use decaf. I would recommend pairing this ice cream with a shortbread cookie.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
1.5 tablespoon instant coffee

The Rest
0.5 cup mini chocolate chips

Directions

In a bowl create the base by combining the heavy cream, milk, brown sugar, and instant coffee. Whisk until the sugar and coffee have dissolved.

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

Once the ice cream has fully churned, slowly fold in the chocolate chips.

Refrigerate for a few hours.

Serve and enjoy!

Rating: