Hello Helado

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

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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:

Irish Cream

Featured Hallie1 Comment

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

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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

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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

Featured Hallie1 Comment

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

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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

Featured Hallie1 Comment

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

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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: