Ingredients: |
Ingredients: Ice cream Base
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 T. vanilla extract or 1 vanilla bean, seeds removed
Bourbon Cherry and Cacao Nib
4 cups fresh or frozen cherries, pitted and halved
2 T. butter
1 T. brown sugar
2 T. bourbon
1 cup cacao nibs (or mini chocolate chips)
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Directions: |
Directions:Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream.
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer). Whip until stiff peaks form. Gently stir in the cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight. |
Personal
Notes: |
Personal
Notes: Blackberry Lavender
1/3 cup heavy cream
2 T. dried lavender
2 pints fresh blackberries
Add the 1/3 cup cream to a small sauce pot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the cream through a find mesh strainer.
In a bowl, mash the blackberries.
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Sea Salt, Honey and Dark Chocolate chunk
¼ cup honey
1 tsp. flakey sea salt
6 ounces dark chocolate, chopped
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean, honey, and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer). Whip until stiff peaks form. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Espresso chip
3 T. instant coffee
2 T. Kahlua
6 ounces dark chocolate, chopped
½ cup chocolate covered coffee beans
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean, instant coffee, and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Malted Vanilla and Peanut Butter Cup Chip
½ cup malted milk powder
1 cup peanut butter cups, chopped
4 ounces semi-sweet or dark chocolate, chopped
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean, and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
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