Pina Colada

As it pours rain outside my window here in Vancouver, I am starting to wonder if we are ever going to get a proper summer. Obviously I am not going anywhere tropical this summer, so I decided I could at least pretend while I sat on my couch and gobbled down some ice cream on this gloomy day. I added rum to my version, but you could easily make it virgin. However I have found the rum helps it soften a bit from the pineapple juice. I recommend pairing this weeks recipe with a barbecued rib dinner.

Ingredients

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

The Rest
1.5 cup diced pineapple
1 shot of rum

Directions

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

Remove from blender and stir in the heavy cream and coconut cream.

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

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Back Next Week

I’m taking a break from ice cream this week. With everything going on, it feels too trivial to talk about ice cream right now. I’ll be back next week. Meanwhile, please support these resources. #blacklivesmatter

National Bail Fund Network

Minnesota Freedom Fund

American Civil Liberties Union

Black Lives Matter

Innocence Project

Brown Sugar Bourbon

Despite finally breaking down and going to the grocery store after seven (!) weeks, I somehow did not plan ahead to buy ingredients for this weeks flavor. Thus, I had to make do with what was in my fridge. To be honest, I’ve been wanting to do some type of bourbon ice cream for a while, so this was not too much of a reach. I recommend pairing it with a steak and potato dinner.

Ingredients

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

The Rest
1 shot of your favorite bourbon

Directions

In a sauce pan create the base by combining the all the ingredients. 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:

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:

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: