• Cranberry Orange Ice Cream

    Zesty Orange Ice Cream with Tart Cranberry Swirl

    Ingredients:

    1 ½ cups heavy cream

    1 cup whole milk

    3/4 cup granulated sugar

    4 egg yolks

    1 tbsp orange zest

    1/2 cup freshly squeezed orange juice

    1/2 tsp vanilla extract

    Pinch of salt

    1 cup cranberry sauce or cranberry compote (homemade or store-bought)

    Directions:

    In a saucepan, combine milk, cream, orange zest, and salt. Heat over medium until steaming.

    In a bowl, whisk egg yolks and sugar until pale and thick.

    Gradually whisk in the warm cream mixture to temper the eggs.

    Return to the saucepan and cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C).

    Remove from heat and stir in orange juice and vanilla.

    Strain the custard into a bowl, then chill for at least 4 hours or overnight.

    Churn in an ice cream maker according to the manufacturer's instructions.

    Once churned, layer the ice cream with cranberry sauce in a container, gently swirling with a knife.

    Freeze for 4 hours or until firm.

    Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
    Kcal: 290 kcal | Servings: 6 servings

    #cranberryicecream #orangeicecream #fruitydessert #holidayicecream #zestyflavors #icecreamrecipe #homemadedesserts #sweetandtart #wintericecream #cranberryswirl #citrusdessert #festiveflavors #custardicecream #gourmeticecream #fruitfusion #creamyindulgence #icecreamaddict #homemadetreats #holidayinspired #icecreaminspo

    Cranberry + Orange = flavor fireworks in every scoop! This ice cream is bright, creamy, and swirling with tangy cranberry goodness.
    Cranberry Orange Ice Cream Zesty Orange Ice Cream with Tart Cranberry Swirl Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 1 tbsp orange zest 1/2 cup freshly squeezed orange juice 1/2 tsp vanilla extract Pinch of salt 1 cup cranberry sauce or cranberry compote (homemade or store-bought) Directions: In a saucepan, combine milk, cream, orange zest, and salt. Heat over medium until steaming. In a bowl, whisk egg yolks and sugar until pale and thick. Gradually whisk in the warm cream mixture to temper the eggs. Return to the saucepan and cook over low heat, stirring constantly, until thickened (170–175°F or 77–80°C). Remove from heat and stir in orange juice and vanilla. Strain the custard into a bowl, then chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions. Once churned, layer the ice cream with cranberry sauce in a container, gently swirling with a knife. Freeze for 4 hours or until firm. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 290 kcal | Servings: 6 servings #cranberryicecream #orangeicecream #fruitydessert #holidayicecream #zestyflavors #icecreamrecipe #homemadedesserts #sweetandtart #wintericecream #cranberryswirl #citrusdessert #festiveflavors #custardicecream #gourmeticecream #fruitfusion #creamyindulgence #icecreamaddict #homemadetreats #holidayinspired #icecreaminspo Cranberry + Orange = flavor fireworks in every scoop! This ice cream is bright, creamy, and swirling with tangy cranberry goodness.
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  • Ricotta & Fig Ice Cream

    Creamy Ricotta Ice Cream with Sweet Fig Swirl

    Ingredients:

    1 ½ cups whole milk

    1 cup heavy cream

    3/4 cup granulated sugar

    1 cup fresh ricotta cheese

    1 tsp vanilla extract

    1/8 tsp salt

    1/2 cup fig jam or thick fig preserves (store-bought or homemade)

    Optional: chopped dried figs or honey for topping

    Directions:

    In a blender or food processor, blend the ricotta with milk, cream, sugar, vanilla, and salt until smooth and creamy.

    Chill the mixture in the refrigerator for at least 4 hours or overnight for best texture.

    Churn the mixture in an ice cream maker according to manufacturer’s instructions.

    Once the ice cream reaches soft-serve consistency, spoon in dollops of fig jam and gently swirl with a spatula—don’t overmix.

    Transfer to a freezer-safe container and freeze for 4 hours until firm.

    Optional: Serve with chopped dried figs or a drizzle of honey for extra indulgence.

    Prep Time: 10 minutes | Churn & Freeze Time: 6 hours | Total Time: 6 hours 10 minutes
    Kcal: 285 kcal | Servings: 6 servings

    #ricottaicecream #figswirl #gourmeticecream #cheesebaseddesserts #homemadedessert #figlover #icecreamrecipes #sweetcream #freshricotta #figjam #decadenticecream #artisanicecream #creamyindulgence #flavorfusion #italianinspired #easyicecream #cheesydessert #fruitandcheese #summerdesserts #icecreamtreat

    This Ricotta & Fig Ice Cream is a creamy, dreamy, flavor-packed delight! Smooth ricotta base meets sweet fig swirls—pure luxury in a scoop.
    Ricotta & Fig Ice Cream Creamy Ricotta Ice Cream with Sweet Fig Swirl Ingredients: 1 ½ cups whole milk 1 cup heavy cream 3/4 cup granulated sugar 1 cup fresh ricotta cheese 1 tsp vanilla extract 1/8 tsp salt 1/2 cup fig jam or thick fig preserves (store-bought or homemade) Optional: chopped dried figs or honey for topping Directions: In a blender or food processor, blend the ricotta with milk, cream, sugar, vanilla, and salt until smooth and creamy. Chill the mixture in the refrigerator for at least 4 hours or overnight for best texture. Churn the mixture in an ice cream maker according to manufacturer’s instructions. Once the ice cream reaches soft-serve consistency, spoon in dollops of fig jam and gently swirl with a spatula—don’t overmix. Transfer to a freezer-safe container and freeze for 4 hours until firm. Optional: Serve with chopped dried figs or a drizzle of honey for extra indulgence. Prep Time: 10 minutes | Churn & Freeze Time: 6 hours | Total Time: 6 hours 10 minutes Kcal: 285 kcal | Servings: 6 servings #ricottaicecream #figswirl #gourmeticecream #cheesebaseddesserts #homemadedessert #figlover #icecreamrecipes #sweetcream #freshricotta #figjam #decadenticecream #artisanicecream #creamyindulgence #flavorfusion #italianinspired #easyicecream #cheesydessert #fruitandcheese #summerdesserts #icecreamtreat This Ricotta & Fig Ice Cream is a creamy, dreamy, flavor-packed delight! Smooth ricotta base meets sweet fig swirls—pure luxury in a scoop.
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  • Lime & Chili Ice Cream

    Zesty Lime Ice Cream with a Spicy Chili Kick

    Ingredients:

    1 ½ cups heavy cream

    1 cup whole milk

    3/4 cup granulated sugar

    1 tbsp lime zest

    1/2 cup freshly squeezed lime juice

    4 egg yolks

    1/2 tsp chili powder (adjust to taste)

    1/8 tsp cayenne pepper (optional, for extra heat)

    Pinch of salt

    1 tsp vanilla extract

    Directions:

    In a saucepan, combine milk, cream, lime zest, and salt. Heat over medium until steaming but not boiling.

    In a bowl, whisk egg yolks and sugar until thick and pale.

    Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs.

    Return mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C).

    Remove from heat. Stir in lime juice, chili powder, cayenne (if using), and vanilla extract. Mix well.

    Strain the custard through a fine mesh sieve. Chill in the fridge for at least 4 hours or overnight.

    Churn in an ice cream maker according to manufacturer’s instructions.

    Transfer to a container and freeze for 4 hours or until firm.

    Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
    Kcal: 280 kcal | Servings: 6 servings

    #limeicecream #chiliicecream #spicydesserts #tangyandsweet #zestyflavors #flavoredicecream #unusualicecream #gourmetdessert #limechili #homemadeicecream #sweetheat #summerdesserts #icecreamwithatwist #citrusdesserts #spiceinfused #limeandspice #coolandhot #creamyindulgence #culinaryadventure #icecreamrecipe

    Ever tried spice in your scoop? This Lime & Chili Ice Cream is zesty, creamy, and has a fiery little finish that keeps you coming back for more!
    Lime & Chili Ice Cream Zesty Lime Ice Cream with a Spicy Chili Kick Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tbsp lime zest 1/2 cup freshly squeezed lime juice 4 egg yolks 1/2 tsp chili powder (adjust to taste) 1/8 tsp cayenne pepper (optional, for extra heat) Pinch of salt 1 tsp vanilla extract Directions: In a saucepan, combine milk, cream, lime zest, and salt. Heat over medium until steaming but not boiling. In a bowl, whisk egg yolks and sugar until thick and pale. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs. Return mixture to the saucepan. Cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C). Remove from heat. Stir in lime juice, chili powder, cayenne (if using), and vanilla extract. Mix well. Strain the custard through a fine mesh sieve. Chill in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze for 4 hours or until firm. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 280 kcal | Servings: 6 servings #limeicecream #chiliicecream #spicydesserts #tangyandsweet #zestyflavors #flavoredicecream #unusualicecream #gourmetdessert #limechili #homemadeicecream #sweetheat #summerdesserts #icecreamwithatwist #citrusdesserts #spiceinfused #limeandspice #coolandhot #creamyindulgence #culinaryadventure #icecreamrecipe Ever tried spice in your scoop? This Lime & Chili Ice Cream is zesty, creamy, and has a fiery little finish that keeps you coming back for more!
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  • Mulberry Ice Cream

    Creamy Mulberry Ice Cream with Vanilla and Honey

    Ingredients:

    2 cups fresh or frozen mulberries (stems removed)

    1/2 cup granulated sugar

    1 tablespoon lemon juice

    1 1/2 cups heavy cream

    1 cup whole milk

    1/4 cup honey

    1 teaspoon pure vanilla extract

    Pinch of salt

    Optional:

    Extra mulberries or mint leaves for garnish

    Directions:

    In a small saucepan, combine mulberries, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes, stirring often, until berries break down and mixture thickens slightly.

    Remove from heat and let cool. Blend until smooth, then strain through a fine mesh sieve to remove seeds (optional).

    In a mixing bowl, whisk together heavy cream, milk, honey, vanilla, and salt. Stir in mulberry puree.

    Chill the mixture in the refrigerator for at least 4 hours or overnight.

    Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

    Transfer to an airtight container and freeze for at least 2 hours before serving.

    Prep Time: 20 minutes | Chilling + Churning Time: 6 hours | Total Time: 6 hours 20 minutes
    Kcal: 220 kcal (per serving) | Servings: 8 servings

    #mulberryicecream #homemadeicecream #berrydessert #seasonalfruit #fruiticecream #smallbatchicecream #summerdessert #mulberryseason #vanillaicecream #creamyindulgence #frozentreats #fruitflavoredicecream #icecreamlovers #summerbites #wildberryicecream #honeyvanilla #icecreamparlorvibes #berrysweets #frozensweets #sweetrefreshment

    Scoop into summer bliss with this homemade Mulberry Ice Cream! Creamy, fruity, and touched with honey — it’s pure indulgence
    Mulberry Ice Cream Creamy Mulberry Ice Cream with Vanilla and Honey Ingredients: 2 cups fresh or frozen mulberries (stems removed) 1/2 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups heavy cream 1 cup whole milk 1/4 cup honey 1 teaspoon pure vanilla extract Pinch of salt Optional: Extra mulberries or mint leaves for garnish Directions: In a small saucepan, combine mulberries, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes, stirring often, until berries break down and mixture thickens slightly. Remove from heat and let cool. Blend until smooth, then strain through a fine mesh sieve to remove seeds (optional). In a mixing bowl, whisk together heavy cream, milk, honey, vanilla, and salt. Stir in mulberry puree. Chill the mixture in the refrigerator for at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer to an airtight container and freeze for at least 2 hours before serving. Prep Time: 20 minutes | Chilling + Churning Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 220 kcal (per serving) | Servings: 8 servings #mulberryicecream #homemadeicecream #berrydessert #seasonalfruit #fruiticecream #smallbatchicecream #summerdessert #mulberryseason #vanillaicecream #creamyindulgence #frozentreats #fruitflavoredicecream #icecreamlovers #summerbites #wildberryicecream #honeyvanilla #icecreamparlorvibes #berrysweets #frozensweets #sweetrefreshment Scoop into summer bliss with this homemade Mulberry Ice Cream! Creamy, fruity, and touched with honey — it’s pure indulgence
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  • Sage & Brown Butter Ice Cream

    Creamy Sage & Brown Butter Ice Cream with Caramelized Notes

    Ingredients:

    1/2 cup unsalted butter

    6–8 fresh sage leaves

    2 cups heavy cream

    1 cup whole milk

    3/4 cup granulated sugar

    5 large egg yolks

    1 teaspoon pure vanilla extract

    Pinch of sea salt

    Optional:

    Crushed candied pecans or a drizzle of brown butter for serving

    Directions:

    In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat.

    Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly.

    In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil).

    In a bowl, whisk egg yolks with remaining sugar until pale and thick.

    Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs.

    Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes).

    Remove from heat and stir in the brown butter, vanilla, and a pinch of salt.

    Strain the custard through a fine sieve and chill for at least 4 hours or overnight.

    Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving.

    Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes
    Kcal: 280 kcal (per serving) | Servings: 6 servings

    #sageicecream #brownbutterdessert #gourmeticecream #herbalicecream #sweetandsavorydessert #creamyindulgence #icecreamrecipe #homemadeicecream #fallflavors #dessertinnovation #butterbaseddessert #custardicecream #caramelflavor #frozenindulgence #flavorfusion #slowdessert #artisanalicecream #holidaydessert #uniqueicecream #gourmetflavors

    Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!
    Sage & Brown Butter Ice Cream Creamy Sage & Brown Butter Ice Cream with Caramelized Notes Ingredients: 1/2 cup unsalted butter 6–8 fresh sage leaves 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of sea salt Optional: Crushed candied pecans or a drizzle of brown butter for serving Directions: In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat. Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly. In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil). In a bowl, whisk egg yolks with remaining sugar until pale and thick. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes). Remove from heat and stir in the brown butter, vanilla, and a pinch of salt. Strain the custard through a fine sieve and chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 280 kcal (per serving) | Servings: 6 servings #sageicecream #brownbutterdessert #gourmeticecream #herbalicecream #sweetandsavorydessert #creamyindulgence #icecreamrecipe #homemadeicecream #fallflavors #dessertinnovation #butterbaseddessert #custardicecream #caramelflavor #frozenindulgence #flavorfusion #slowdessert #artisanalicecream #holidaydessert #uniqueicecream #gourmetflavors Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!
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