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!

Black Garlic Ice Cream Savory-Sweet Black Garlic Ice Cream with Umami Caramel Depth Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 tablespoon vanilla extract Pinch of salt 6–8 cloves black garlic, mashed into a paste Optional: 1 tablespoon maple syrup or molasses for depth Directions: In a saucepan, combine heavy cream, milk, and half the sugar. Heat over medium until steaming, not boiling. In a bowl, whisk egg yolks with the remaining sugar until pale. Slowly pour a bit of hot cream mixture into yolks to temper, whisking constantly. Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat a spoon (170–175°F / 77–80°C). Remove from heat. Add black garlic paste and whisk until fully incorporated. Stir in vanilla extract, salt, and optional maple syrup or molasses. Strain mixture to ensure smoothness. Cool to room temperature, then refrigerate for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions. Freeze until firm. Prep Time: 25 minutes | Chilling Time: 4+ hours | Churn Time: 20–25 minutes | Total Time: 5+ hours Kcal: 310 kcal | Servings: 6 servings #blackgarlicicecream #umamidessert #savorysweetdessert #gourmeticecream #culinaryadventure #uniqueicecreamflavor #icecreamexperiment #fermentedgarlic #fusiondessert #icecreamrevolution #custardicecream #flavorinnovation #sweetandsavoryicecream #chefspecialty #artisanicecream #boldicecreamflavors #unusualicecream #blackgarlictreat #blackgarliccreations #decadentdesserts Ever tried garlic… in ice cream? This Black Garlic Ice Cream is savory-sweet, rich, and impossibly smooth.