Guava Cream Cheese Ice Cream Tropical Guava & Cream Cheese Ice Cream Swirl Ingredients: 1 ½ cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 oz cream cheese, softened 4 egg yolks 1 cup guava paste or guava puree 1 tsp vanilla extract Pinch of salt Optional: extra guava paste for swirling Directions: In a medium saucepan, combine the milk, cream, and salt. Heat over medium until just steaming. In a bowl, whisk the egg yolks with sugar until thick and pale. Slowly whisk the warm cream mixture into the egg mixture to temper. Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly (170–175°F or 77–80°C). Remove from heat. Stir in cream cheese, guava paste, and vanilla extract until smooth. Blend with an immersion blender or standard blender until fully combined and silky. Strain the mixture if needed, then chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. For added texture, swirl in softened guava paste just before transferring to a container. Freeze for at least 4 hours until set. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #guavaicecream #tropicaldesserts #creamcheesetreats #icecreamrecipe #homemadedessert #latinflavors #guavapaste #fruitandcream #summericecream #caribbeandessert #exoticicecream #sweetandtart #icecreambowl #custardbase #fruitdessert #gourmeticecream #creamyflavors #islandinspired #tropicaltwist #guavaandcheese Get swept away to the tropics with this Guava Cream Cheese Ice Cream! Tart guava meets creamy richness in a flavor that’s pure sunshine.

Persian Love Ice Cream Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 4 egg yolks 1/2 tsp ground cardamom 1/4 tsp saffron threads 2 tbsp rose water 1/2 cup chopped pistachios Pinch of salt Directions: Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes. In a separate bowl, whisk egg yolks and sugar until light and pale. Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add chopped pistachios. Freeze for 4 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.

Tangerine Ice Cream Creamy Tangerine Dream Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar Zest of 3 tangerines 1 cup fresh tangerine juice (about 4-5 tangerines) 4 large egg yolks 1 teaspoon vanilla extract Directions: In a medium saucepan, combine the milk, cream, and half the sugar. Warm over medium heat until just about to simmer. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F / 77°C). Do not boil. Remove from heat and stir in the tangerine juice, zest, and vanilla extract. Strain the mixture through a fine sieve to remove zest and any curdled bits. Chill the custard thoroughly in the refrigerator, at least 4 hours or overnight. Pour the custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency. Transfer to a container and freeze for at least 2 hours to firm up before serving. Prep Time: 20 minutes | Chill Time: 4 hours+ | Churn Time: 20-30 minutes | Total Time: 5 hours Kcal: 250 kcal per serving (1/2 cup) | Servings: 6 servings #tangerineicecream #citrusdessert #homemadeicecream #creamyicecream #summerdesserts #freshfruiticecream #citrusflavors #frozendesserts #easyicecreamrecipe #dessertlover #sweetandsour #fruiticecream #cooltreats #icecreamtime #custardbase #handmadeicecream #freshandfruity #dessertideas #coolandsmooth #icecreamrecipe Brighten your day with this refreshing Tangerine Ice Cream! Creamy, tangy, and bursting with fresh citrus flavor.

Rooibos Tea Ice Cream Creamy Rooibos Tea Ice Cream with Honey and Vanilla Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 rooibos tea bags (or 2 tablespoons loose-leaf rooibos) 5 large egg yolks 1 teaspoon vanilla extract 2 tablespoons honey Pinch of salt Optional: Crushed shortbread or honeycomb for garnish Directions: In a saucepan, combine the cream and milk. Bring to a gentle simmer over medium heat. Remove from heat, add the rooibos tea, cover, and steep for 10–15 minutes. Strain out tea bags or leaves, then return the infused mixture to the stove. In a bowl, whisk egg yolks with sugar until thick and pale. Slowly pour the warm tea-infused cream into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8 minutes). Remove from heat, stir in vanilla, honey, and a pinch of salt. Strain the custard through a fine mesh sieve and chill thoroughly for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions, then freeze 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 260 kcal (per serving) | Servings: 6 servings #rooibosicecream #herbalicecream #teainfuseddessert #homemadeicecream #rooibosflavor #creamyicecream #teaandhoney #gourmeticecream #custardbaseicecream #flavorfulscoops #naturaldesserts #vanillateaicecream #southafricanflavors #herbalinfusion #frozentreats #icecreamrecipe #uniqueicecreamflavor #honeyinfuseddessert #slowdessert #icecreamlovers Infused with the earthy sweetness of rooibos and a hint of honey, this Rooibos Tea Ice Cream is your new cozy-meets-creamy obsession

Pine Nut Ice Cream Creamy Pine Nut Ice Cream with Toasted Nutty Richness Ingredients: 1 cup pine nuts 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1/4 teaspoon fine sea salt 1 teaspoon vanilla extract Optional: extra toasted pine nuts, for garnish Directions: In a dry skillet, lightly toast the pine nuts over medium heat until golden and fragrant, about 3–4 minutes. Let cool, then grind finely in a food processor. In a saucepan, heat milk and cream over medium heat until steaming, but not boiling. Stir in the ground pine nuts and let steep off heat for 20 minutes. In a bowl, whisk egg yolks and sugar until thick and pale. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5–7 minutes. Do not boil. Strain the custard through a fine mesh sieve to remove solids. Stir in salt and vanilla. Chill the mixture thoroughly in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours. Serve garnished with extra toasted pine nuts if desired. Prep Time: 30 minutes | Chilling + Freezing Time: 8 hours | Total Time: 8 hours 30 minutes Kcal: 320 kcal | Servings: 6 servings #pinenuticecream #homemadeicecream #nuttydessert #gourmeticecream #icecreamtreats #nutfusion #creamydessert #toastednuts #icecreamlover #custardbase #uniqueicecreamflavors #artisanicecream #slowfood #frozendelight #icecreamgram #pineflavor #summerdesserts #elevateddesserts #icecreamdream #dessertcreativity Discover the rich, toasty flavor of Pine Nut Ice Cream — creamy, nutty, and totally dreamy. Perfect for a gourmet dessert moment!