Lychee

This weeks flavor is a guest post from another avid ice cream maker in my family: Uncle Jim

Upon arriving at our vacation home in Volcano Village, Hawaii, I found a bunch of lychee, a Chinese fruit that grows on trees in yards and gardens in Hawaii, that were delivered by a friend.  I used them to make lychee ice cream by starting out with a jam recipe and incorporating it into a simple, all-purpose  ice cream recipe developed by my buddy Peter.  

First, make the jam.

Ingredients:
12 oz lychee, peeled and deseeded;
6 oz white sugar;
1 tsp Jack Daniels Bourbon (my secret added ingredient whenever I cook); and
1 lime.

Instructions:
Blend the lychee in a food processor into small chunks and liquid.
Put blended lychee in a pot with the sugar, bourbon and lime juice squeezed from the lime.
Put the lime in a linen bag, tie, and add to pot.
Cook over medium heat while stirring for about 15 minutes or until the temperature reaches 220 degrees.
Remove from heat.
Remove bag of squeezed lime.
Let cool to room temperature, then store in a jar in the refrigerator until needed for ice cream.

Second, make the ice cream.

Ingredients:
1 quart half & half milk;
1 cup brown sugar;
½ cup white sugar;
2 egg yolks; and
Lychee jam mix.

Instructions:  

Add all ingredients to a mixing bowl.  Whisk until sugar is dissolved.  Store in refrigerator for one hour.  Make your ice cream per your ice cream maker’s instructions.  Ideally, have a glass container, chilled to freezing, ready to hold your finished ice cream.  Put in the freezer for at least one hour before serving.  Enjoy!

Rating:

Cherry

I did not intent to make cherry ice cream this week. In fact I am fairly against cherry ice cream. Personally I think it tastes a bit like cough syrup. However cherries are back in season in the PNW and being new here, I forget how amazing they are. This version of cherry ice cream does not taste like cough syrup, it is sweet and delicious. I thought about adding in some chocolate chips, but I honestly think that would take away from the flavor. Rather I could recommend pairing this weeks flavor with some brownies. 

Ingredients

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

The Rest
0.5 cup pitted cherries

Directions

In a blender create the base by combining the milk, cherries, and sugar. Blend until the cherries are smooth.

Remove from blender and stir in the 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 Rhubarb Pie

One of the first things I did in quarantine was sign up for a local CSA, however I quickly realized that it is fairly early in the season and one can really only eat so much rhubarb. This is particularly true if you are avoiding the grocery store and don’t have access to strawberries. However I finally bit the bullet and made a (large) trip to Costco about two weeks ago where low and behold, were some beautiful strawberries. I will admit, strawberry rhubarb pie is my favorite type of pie, so I was pretty excited for this one. Unfortunately my husband had gotten into the graham crackers, so instead of using 4 in the recipe (as I recommend), I only had two measly stale ones to add. Regardless, this recipe was awesome and I recommend pairing it with a roasted chicken and spring vegetable dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
3-4 stalks of rhubarb

Pie Filling
2 cups strawberries
0.5 cup sugar

Crust
4 graham crackers, smashed into fine pieces


Directions

Cut the rhubarb into small pieces and roast 350 degrees until soft. This was my first time roasting rhubarb so I looked it up. The internet told me it would take 45 minutes – mine took about 15. So watch it. Cool overnight in the fridge

Heat up the strawberries in a small sauce pan with the 0.5 cup of sugar. 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.

The next day combine the rhubarb, sugar, and whole milk in a blender. Blend until smooth. Smash the graham crackers into small pieces and add them, along with the whipping cream, to the rhubarb base. Stir (do not blend) until combined.

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:

PB and J

This flavor is so good. I’m slightly mad at myself for waiting so long to make it. I eat a lot of PB&J overnight oats for breakfast, so I have been wanting to do the same version in ice cream. I typically use PB2 because it is less calories and mixes better, but if you melted the peanut butter before, you could easily do this with real peanut butter. I recommend pairing it with chocolate cake.

Ingredients

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

The Rest
3 tbsp PB2
0.3 cup jelly

Directions

In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk until the sugar has dissolved.

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

Once the ice cream has fully formed, slowly fold in the jelly

Refrigerate for a few hours.

Serve and enjoy!

Rating:

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: