• 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.
    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.
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  • 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!
    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!
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    · 0 Yorumlar ·0 hisse senetleri ·48K Views
  • Rose Ice Cream

    Delicately Fragrant Rose Ice Cream with a Floral Finish

    Ingredients:

    2 cups heavy cream

    1 cup whole milk

    3/4 cup granulated sugar

    4 egg yolks

    2 teaspoons rose water (adjust to taste)

    A few drops of natural pink food coloring (optional)

    Crushed dried rose petals, for garnish (optional)

    Directions:

    In a saucepan, combine heavy cream and milk. Heat over medium until warm but not boiling.

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

    Slowly pour the warm milk mixture into the 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. Do not boil.

    Remove from heat. Stir in rose water and food coloring if using.

    Let the mixture cool completely, then chill in the refrigerator for at least 4 hours or overnight.

    Pour into an ice cream maker and churn according to the manufacturer’s instructions.

    Transfer to a container and freeze for at least 4 hours or until firm. Garnish with dried rose petals before serving if desired.

    Prep Time: 20 minutes | Chilling/Freezing Time: 8 hours | Total Time: 8 hours 20 minutes
    Kcal: 280 kcal | Servings: 6 servings

    #roseicecream #floraldesserts #homemadeicecream #middleeasterndessert #roseflavor #summerdesserts #icecreamlovers #creamyindulgence #easyicecreamrecipe #romanticflavors #pinkdesserts #exoticflavors #artisanicecream #eggcustardbase #dessertinspiration #beautifuldesserts #uniqueicecream #cooltreats #frozendessert #gourmeticecream

    Cool, creamy, and kissed with rose This Rose Ice Cream is the floral dessert of dreams—perfect for summer evenings and romantic cravings!
    Rose Ice Cream Delicately Fragrant Rose Ice Cream with a Floral Finish Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 2 teaspoons rose water (adjust to taste) A few drops of natural pink food coloring (optional) Crushed dried rose petals, for garnish (optional) Directions: In a saucepan, combine heavy cream and milk. Heat over medium until warm but not boiling. In a separate bowl, whisk egg yolks and sugar until pale and creamy. Slowly pour the warm milk mixture into the 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. Do not boil. Remove from heat. Stir in rose water and food coloring if using. Let the mixture cool completely, then chill in the refrigerator for at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours or until firm. Garnish with dried rose petals before serving if desired. Prep Time: 20 minutes | Chilling/Freezing Time: 8 hours | Total Time: 8 hours 20 minutes Kcal: 280 kcal | Servings: 6 servings #roseicecream #floraldesserts #homemadeicecream #middleeasterndessert #roseflavor #summerdesserts #icecreamlovers #creamyindulgence #easyicecreamrecipe #romanticflavors #pinkdesserts #exoticflavors #artisanicecream #eggcustardbase #dessertinspiration #beautifuldesserts #uniqueicecream #cooltreats #frozendessert #gourmeticecream Cool, creamy, and kissed with rose This Rose Ice Cream is the floral dessert of dreams—perfect for summer evenings and romantic cravings!
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    · 0 Yorumlar ·0 hisse senetleri ·43K Views
  • Molasses Ice Cream

    Old-Fashioned Molasses Ice Cream with Warm Spice Notes

    Ingredients:

    2 cups heavy cream

    1 cup whole milk

    3/4 cup dark molasses

    1/2 cup brown sugar, packed

    4 large egg yolks

    1 teaspoon vanilla extract

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground ginger

    Pinch of salt

    Directions:

    In a saucepan, combine the cream, milk, brown sugar, cinnamon, ginger, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling.

    In a separate bowl, whisk the egg yolks until pale. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to temper.

    Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F/77°C).

    Remove from heat. Stir in the molasses and vanilla extract.

    Strain the custard through a fine-mesh sieve into a bowl. Let cool, then refrigerate for at least 4 hours or overnight.

    Churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes).

    Freeze for 4 hours or until set. Scoop and enjoy with ginger snaps, apple pie, or on its own.

    Prep Time: 20 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 20 minutes
    Kcal: 310 kcal | Servings: 6 servings

    #molassesicecream #oldfashionedflavor #spicedessert #gingerbrownicecream #molassesdesserts #homemadeicecream #vintagedesserts #comfortflavors #wintericecream #darkmolasses #custardicecream #flavorfulscoops #spicedicecream #creamyindulgence #molassesrecipes #holidaydesserts #icecreaminspo #frozendesserts #artisanicecream #spiceinfused

    If you love deep, warm, nostalgic flavors—this Molasses Ice Cream is calling your name! Rich, creamy, and filled with cozy spice!
    Molasses Ice Cream Old-Fashioned Molasses Ice Cream with Warm Spice Notes Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup dark molasses 1/2 cup brown sugar, packed 4 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of salt Directions: In a saucepan, combine the cream, milk, brown sugar, cinnamon, ginger, and salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot, but not boiling. In a separate bowl, whisk the egg yolks until pale. Slowly pour a cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F/77°C). Remove from heat. Stir in the molasses and vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool, then refrigerate for at least 4 hours or overnight. Churn the custard in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes). Freeze for 4 hours or until set. Scoop and enjoy with ginger snaps, apple pie, or on its own. Prep Time: 20 minutes | Chilling/Freezing Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 310 kcal | Servings: 6 servings #molassesicecream #oldfashionedflavor #spicedessert #gingerbrownicecream #molassesdesserts #homemadeicecream #vintagedesserts #comfortflavors #wintericecream #darkmolasses #custardicecream #flavorfulscoops #spicedicecream #creamyindulgence #molassesrecipes #holidaydesserts #icecreaminspo #frozendesserts #artisanicecream #spiceinfused If you love deep, warm, nostalgic flavors—this Molasses Ice Cream is calling your name! Rich, creamy, and filled with cozy spice!
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  • Pistachio Ice Cream

    Creamy Homemade Pistachio Dream Ice Cream

    Ingredients:

    1 cup shelled pistachios, unsalted

    3/4 cup granulated sugar, divided

    2 cups whole milk

    1 cup heavy cream

    5 large egg yolks

    1/2 teaspoon almond extract

    1/4 teaspoon salt

    A few drops of green food coloring (optional)

    Directions:

    In a food processor or blender, finely grind the pistachios with 1/4 cup of sugar until they form a coarse paste. Set aside.

    In a medium saucepan, combine milk and cream. Heat over medium until just simmering, then remove from heat.

    In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until the mixture is pale and thick.

    Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.

    Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil.

    Remove from heat and stir in the pistachio paste, almond extract, salt, and green food coloring if using. Mix well.

    Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

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

    Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 40 minutes (including chilling)
    Kcal: 320 kcal | Servings: 6 servings

    #pistachioicecream #homemadeicecream #creamyicecream #nuttydessert #summerdessert #icecreamlover #icecreamrecipe #pistachiodessert #frozendessert #dessertideas #sweettooth #icecreamtime #nutsinicecream #artisanicecream #frozentreat #cooldessert #summerrecipes #foodie #dessertlover #homemadedessert

    Nothing beats homemade Pistachio Ice Cream—rich, creamy, and packed with nutty flavor! Perfect for cooling off this summer!
    Pistachio Ice Cream Creamy Homemade Pistachio Dream Ice Cream Ingredients: 1 cup shelled pistachios, unsalted 3/4 cup granulated sugar, divided 2 cups whole milk 1 cup heavy cream 5 large egg yolks 1/2 teaspoon almond extract 1/4 teaspoon salt A few drops of green food coloring (optional) Directions: In a food processor or blender, finely grind the pistachios with 1/4 cup of sugar until they form a coarse paste. Set aside. In a medium saucepan, combine milk and cream. Heat over medium until just simmering, then remove from heat. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until the mixture is pale and thick. Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil. Remove from heat and stir in the pistachio paste, almond extract, salt, and green food coloring if using. Mix well. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 40 minutes (including chilling) Kcal: 320 kcal | Servings: 6 servings #pistachioicecream #homemadeicecream #creamyicecream #nuttydessert #summerdessert #icecreamlover #icecreamrecipe #pistachiodessert #frozendessert #dessertideas #sweettooth #icecreamtime #nutsinicecream #artisanicecream #frozentreat #cooldessert #summerrecipes #foodie #dessertlover #homemadedessert Nothing beats homemade Pistachio Ice Cream—rich, creamy, and packed with nutty flavor! Perfect for cooling off this summer! 🍦🌰💚
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