Hello Helado

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

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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

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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

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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

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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

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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

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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

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

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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

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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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Peach Crisp

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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: