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:

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:

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:

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:

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: