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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:

Lemon

I’ve been wanting to do a lemon flavored ice cream for a while. This summer my favorite ice cream shop had a seasonal lemon bar flavor that ducking in every chance I could get. I debated doing a version of that, but for now wanted to keep it simple, post holidays, and just involve one ingredient. While I used half a cup of lemon juice, if I made this in the future, I might reduce it a bit. The juice from the lemon made the ice cream a little icy after it froze. However, despite this, I loved this flavor. It reminds me of July. I would recommend pairing it with blueberry pie.

Ingredients

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

The Rest
0.5 cup lemon juice
Zest from 1 lemon
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 lemon juice, lemon 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:

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:

Mango Coconut

November in Vancouver has me dreaming about summer. Not only is it cold and wet, but now that the time has changed, it feels like it is always dark. I made this recipe so that I could pretend that I was sitting on a beach in Honolulu sipping on a drink in a coconut rather than my desk at work. I would recommend pairing this ice cream with some fresh fruit and a white wine.

Ingredients

Base
1 cup heavy cream
0.5 cup whole milk
1.5 cup full fat coconut milk
0.5 cup of sugar

Flavor
1 ripe mango

Directions

Slice the mango and place it in the blender with the whole milk. Blend until smooth. Once fully blended, combine in separate bowl with the heavy cream, milk, coconut milk, and sugar. Whisk until the sugar has dissolved Store in the fridge overnight to fully cool.

The next morning, pour the base into your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Matcha

My husband and I just got back from a two week trip to Japan. We are both huge coffee drinkers, but found it next to impossible to find a decent cup of coffee in Japan. While we struggled in Tokyo, we were granted some caffeine relief in Kyoto, aka the land of matcha. Not only did we devour matcha in lattes, but soft serve, pastries, mochi, and chocolate as well. We have become pretty muted hooked. Thankfully post-vacation this made figuring out this weeks ice cream easy. I would recommend eating this ice cream after a sushi and sake dinner.

Ingredients

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

The Rest
3 Tbsp matcha powder

Directions

In a sauce pan create the base by combining the heavy cream, milk, and sugar. Warm the mixture on low heat. Turn off the heat just before it simmers.  Do not boil. Add in 3 tbsp of matcha power and whisk until fully dissolved. Refrigerate overnight or until fully cooled.

Once the base has fully cooled, add the base to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Beet and Goat Cheese

My CSA is officially over and while I am already weeping that I will no longer have a weekly supply of fresh vegetables, I am slightly thankful that I will not have to eat another beet for a while. Don’t get me wrong, I love beets, but a girl can only eat so many beets. This idea was suggested to me as I complained about the endless amount of beets I had to eat that week. You can definitely play with the flavor a bit on this one, I erred on the less beety side of things. Feel free to add more beets if you wish. My beets were also heirloom, which is why the ice cream does not have that deep red color. I was recommend this ice cream after a steak dinner. 

Ingredients

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

The Rest
1 medium size beet
0.3 cup of goat cheese

Directions

Cook the beet to your preference. I used my instant pot, but you could also put it in the oven as well. It should be soft and cooked all the way through. After it has cooked, peel the beet and set it aside.

In a separate sauce pan create the base by combining the heavy cream, milk, and sugar. Warm the mixture on low heat. Turn off the heat just before it simmers.  Do not boil. Add the mixture to a blender and add in the cooked beet. Pulse until the beet is fully blended. Refrigerate overnight or until fully cooled.

Once the base has fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Once the ice cream has formed, slowly crumble in the goat cheese.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Golden Milk

I’ve become a bit addicted to golden milk lattes, the perfect alternative when it is too late in the afternoon for a cup of coffee. It truly warms you up on a gloomy, rainy Vancouver day. I could only assume that a golden milk latte would translate easily to ice cream since it is made with generally the same base. However, when I make mine in the afternoons, I only use almond milk, but I did decide to substitute in a bit of coconut milk to this recipe to give it some added creaminess. After trying this recipe, I think I hit it pretty spot on in a latte to ice cream match up. My husband would concur after gobbling most it up in one sitting.  I would recommend pairing this treat with a rainy day, and  maybe some bourbon.

Ingredients

Base
1.5 cups heavy cream
1 cup whole milk
1 cup full fat coconut milk
0.3 cup honey

Golden Milk
1 Tbsp ground turmeric
1/2 tsp ginger powder
1/2 tsp ground cinnamon
1/8 black pepper (or more to taste)
Pinch ground nutmeg
Pinch of salt

Directions

Shuck the corn and cut the kernels off of two ears. Add the corn kernels along with the rest of the base ingredients to a sauce pan. Warm the mixture on low heat and stir. Turn off the heat just before it simmers.  Do not boil. Transfer the mixture to a blender and blend until smooth. If you do not have a high powered blender, you may want to strain some of the corn through a strainer to get rid of the pieces. Transfer the mixture to a heatproof container and store in the fridge overnight to fully cool.

While you are stirring the base, take the remaining ears of corn and set it on a sheet of tin foil. Rub it in olive oil. Sprinkle chili powder on the kernals ( amount depends on how spicy you want it,). Zest the lime and add the zest to the corn along with the juice. Wrap the corn and barbecue for 20-30 minutes. Once the corn has cooled enough, take a knife and cut off the kernels. Cool and store in the fridge until fully cooled.

Once the elite and base have fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Slowly add in the elote and continue to churn until the ice cream has fully formed.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Pumpkin Pie

One of the best things about being an American in Canada is that I get Thanksgiving twice. What is even better than that? Canadian Thanksgiving typically falls on my birthday so I usually get that day off work as well. Yippee. Thanksgiving is easily my favorite holiday. Who doesn’t love a day dedicated to eating comfort food?

After making the blueberry pie ice cream this summer, I knew that I wanted to make a fall twist as well. Pumpkin was an easy choice for me and this recipe comes together pretty simply. I would recommend eating this ice cream with some whip cream on top and perhaps an after dinner wine.

Ingredients

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

Pie
1 cup canned pumpkin
1 tsp pumpkin pie spice
4 graham crackers, smashed into fine pieces


Directions

In a sauce pan combine the heavy cream, milk, brown sugar, pumpkin, and pumpkin pie spice . Warm the mixture on low heat until the sugar has dissolved and the pumpkin is fully mixed in. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.

Once the mixture has fully cooled (I prefer to cool them overnight), add the mixture to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Chai

Ok I will be the first to admit that I cheated a bit on this flavor. I had full intention of mixing the spices myself, but when I got to the grocery store, they were out of star anise. Rather than spending my afternoon running around in the rain hunting for ingredients, I got lazy and just bought chai tea. In fairness, chai literally means tea, so you really can adapt this flavor to your favorite. I used Tazo chai tea for this recipe. I will note that it does contain black tea in it, so I wouldn’t eat a ton of this before bed if you are caffeine sensitive, or perhaps maybe find a decaf one (which I would have done if I wasn’t feeling so lazy).

This ice cream would be perfect for a midday treat. I would probably pair it with a cookie.

Ingredients
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
4 tea bags

Directions
Combine all of the ingredients in a sauce pan. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, let the tea seep for about five minutes. Discard the tea bags and transfer the base into a heat proof container. Store in the fridge overnight to cool.

The next morning, add the mixture to your ice cream maker. Churn to the manufactures instructions.

Refrigerate for a few hours.

Enjoy!

Rating:

Birthday Cake

While Fall means leaves turning, cozy sweaters, and darker hours for most, it also means birthday season for me. Myself included, I have a family members birthday every two weeks starting in September. That adds up to a lot of cake and a lot of celebration. I thought I would welcome in the season with a birthday cake flavor. I would recommend this flavor with some bubbly.

Ingredients

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

Cake
Generous slice of vanilla cake
0.25 cup sprinkles


Directions

In a sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and store in the fridge until cooled.

Once the base has fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. While it is blending, crumble the cake ( I decided to take the frosting off mine). After the ice cream has taken form, slowly add the cake to the base. Once the ice cream has fully formed, slowly fold in the sprinkles.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Lavender Blackberry

I’ll admit, lavender isn’t my favorite. While it has grown on me in the last few years, it’s probably a scent I am never going to seek out. However, this summer I began cooking with lavender and am hooked. I made a lavender cake earlier this summer which was pretty much to die for. I obviously wanted to try putting it in ice cream, but was also worried that it would come out tasting like hand soap. Hence, the blackberries. I am pretty happy the way this one came out. I think in the future though I would add a sprinkle of lavender to the blueberries as I cooked them. I would recommend this ice cream with a summer cocktail like a gin and tonic.

Ingredients

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

Blackberry
2 cups blackberries
2 tbsp sugar


Directions

Heat up the blackberries in a small sauce pan with the sugar. You can choose how much you want to cook the blackberries. The longer you cook them, the more they will have a jammy texture. I cooked mine just until they were soft and the pan was starting to fill with liquid.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, vanilla extract, 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 blackberries and base have fully cooled overnight, strain the lavender. Next, add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the blackberries to the base.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

S’more

I can’t take credit for this recipe. It was dreamed up by a friend as a suggestion for the blog, but I was more than happy to create and post it because it is delicious.

I ate an absurd number of s’more this summer. I only get them during a select few warm weeks here in the PNW, so I always take full advantage. This recipe is the perfect treat as we move into fall, a last grasp of summer. It makes me yearn for the warn days of summer and campfires. You can modify this recipe to your preference. In the future, I would probably hunt out some dark chocolate instead of milk. I would recommend this recipe with any fireside drink- red wine, baileys, or a coors light.

Ingredients

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

S’More
4 graham crackers, smashed into fine pieces
0.5 cup mini chocolate chips
0.5 cup marshmallow fluff


Directions

In a sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.

Once the base has 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 chocolate chips to the base. Once the ice cream has fully formed, slowly fold in the marshmallow fluff

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Thai Lemon Basil

One of my coworkers mentioned that she had an abundance of Thai basil in her garden. I immediately jumped at the chance to try it out in an ice cream. I tried growing Thai basil this year in my herb garden and failed miserably, so I was thrilled to have someone willing to share. At her suggestion, I also added some lemon zest to this recipe and I think she was right, it compliments the basil well. Instead of doing a full dairy base, I continued with the Thai theme and subbed part of my base for coconut milk. I imagine myself eating this ice cream sitting on a beach and sipping a mai tai.

Ingredients

Base
1.5 cups heavy cream
1 cup whole milk
1 cup full fat coconut milk
0.5 cup of sugar

Flavor
Handful of Thai basil
Zest from one lemon

Directions

In a sauce pan create the base by combining the heavy cream, milk, coconut milk, and sugar. Zest the lemon into the sauce pan. Warm the mixture on low heat and add in the basil just before it boils.  Do not boil. Store in the fridge overnight to fully cool.

The next morning, strain the zest and basil into a separate bowl. Do not strain directly into your ice cream maker if you have a chilled one. I learned this the hard way. The coconut milk with immediately freeze to the side of the bowl and you will have to scrap it out. Once strained into a separate bowl, turn on your ice cream maker and slowly add in the base. Churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Elote

My husband loves corn so we have been buying a lot of it lately and having it on the barbecue. One of my favorite variations of corn is Elote, or Mexican street corn. Who doesn’t love anything covered in cheese, lime, and butter? Since starting this blog, I knew that I wanted to try a variation of Elote ice cream, but was not sure how to get the recipe right. I took in a lot of input and eventually settled on swapping out part of the base for sour cream. I struggled back and forth about whether or not to add cojita cheese to the recipe (I am still debating doing a second batch with the cheese). In the end, I think I was able to capture the Elote taste and the sour cream added a nice tang. If you do like spice, I would recommend adding some more chili powder when you grill your corn. I would suggest pairing this dessert with some tequila on the rocks.

Ingredients

Base
1.5 cups heavy cream
1 cup whole milk
1 cup sour cream
0.5 cup sugar
pinch of salt
2 ears of corn

Elote
1 ear of corn
Olive oil
Chili powder
Lime

Directions

Shuck the corn and cut the kernels off of two ears. Add the corn kernels along with the rest of the base ingredients to a sauce pan. Warm the mixture on low heat and stir. Turn off the heat just before it simmers.  Do not boil. Transfer the mixture to a blender and blend until smooth. If you do not have a high powered blender, you may want to strain some of the corn through a strainer to get rid of the pieces. Transfer the mixture to a heatproof container and store in the fridge overnight to fully cool.

While you are stirring the base, take the remaining ears of corn and set it on a sheet of tin foil. Rub it in olive oil. Sprinkle chili powder on the kernals ( amount depends on how spicy you want it,). Zest the lime and add the zest to the corn along with the juice. Wrap the corn and barbecue for 20-30 minutes. Once the corn has cooled enough, take a knife and cut off the kernels. Cool and store in the fridge until fully cooled.

Once the elite and base have fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Slowly add in the elote and continue to churn until the ice cream has fully formed.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Peach Crisp

I haven’t bought many peaches this year because last near I went a bit overboard at Costco buying peaches and I think my husband is still peached out. We had peaches on pretty much everything you could think of, from oatmeal to pizza. I however could never be too peached out. My favorite thing to do with them is to grill them on the barbecue with a bit of fresh whipped cream. I brought this along last weekend to a camping trip and it was a total hit. Which of course, got me thinking about all the different ways I could incorporate peaches into ice cream.

It is currently the last week of summer and Vancouver is clearly moving into fall, which of course has be thinking about fall food (I’m already drooling thinking about all the squash about to come my way). This ice cream is the perfect blend between the end of summer and the beginning of fall. I’d probably pair it with a glass of white wine at the end of my meal.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup brown sugar (if you have a sweet tooth, I would suggest adding 0.5 cup of brown sugar)
Dash of vanilla extract
Dash of cinnamon
1 cup of oatmeal

Peach Filling
2 peaches
2 tablespoon sugar

*Note: The oatmeal in this recipe soaks up a lot of the liquid. If you are planning to serve this to a large number of people, I would recommend doubling the recipe.

Directions

Cut the peaches into small pieces. Heat them on the stove until they are soft and just starting to ooze juice. You do not want to overcook them. Store in the fridge until fully cooled.

In a separate sauce pan create the base by combining the heavy cream, milk, brown sugar, vanilla extract, cinnamon, and oatmeal. Warm the mixture on low heat. Turn off the heat just before it simmers.  Do not boil. Strain the mixture in a heatproof container to get rid of the oatmeal. Store in the fridge overnight to fully cool.

Once the peaches and base have fully cooled, add the base to your ice cream maker and churn to the manufactures instructions. Slowly add in the peaches and continue to churn until the ice cream has fully formed.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Rosemary

I first made this flavor back in early July when my herb garden was in fully swing. I will fully admit that after a summer of traveling, my garden is now looking a bit more dead than vibrant these days. None the less, rosemary is a hearty plant. The bush that I planted last year survived an entire winter of neglect.

I was initially worried that diffusing the rosemary in the base all night would lead to the ice cream tasting like eating the plant itself, rather than a subtle flavor. I was pleasantly surprised to find that the rosemary balanced out nicely in the mixture. I would recommend pairing it with chocolate chip cookies or a blackberry pie.

Ingredients
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
Dash of vanilla extract
Pinch of sea salt
3-4 springs of rosemary

Directions
Combine all of the ingredients 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 rosemary diffuse.

The next morning, remove the rosemary springs and add the mixture to your ice cream maker. Churn to the manufactures instructions.

Refrigerate for a few hours.

Enjoy!

Rating:

Blueberry Pie

I signed up for a CSA this year and am loving it. For those of you who may not know, CSA stands for community supported agriculture. Basically, this means that each week I pick up a variety of fruits and vegetables that are grown locally here in BC. So far, I’ve been cooking with items such as kale, garlic scrapes, potatoes, cucumbers, and zucchini. It’s made me feel a bit like I am on Top Chef each week.

One of the best perks of picking up at the farm is that they have had U-pick berries all summer long. Recently I picked a gallon of blueberries for less than I paid for lunch that day. I honestly have more than I know what to do with. At first I considered making a pie out of them, but realized that with no time to host a dinner party and serve it, the majority of the pie would I would most definitely end up in my stomach. Thus, blueberry pie ice cream was churned. I can honestly say that it might be the tastiest thing I have ever created. I tend to make my ice cream base the night before and churn it in the morning after it has cooled and diffused. My morning churn frankly resulted in more ice cream in my mouth than in the container (perhaps the pie would have actually been better for my hips?) You will have to try it for yourself, but I am positive that there is simply nothing better than blueberry pie with vanilla ice cream served in a single bite.

Ingredients

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

Pie Filling
2.5 cups blueberries
0.5 cup sugar

Crust
4 graham crackers, smashed into fine pieces


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 vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until 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.

Refrigerate for a few hours.

Serve and enjoy!

Rating: