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.

Chai Spice Ice Cream Creamy Chai-Spiced Ice Cream with Warm Aromatic Flavors Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 2 black tea bags (or 2 tsp loose-leaf black tea) 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cardamom 1/4 tsp ground cloves 1/4 tsp ground allspice Pinch of salt 1 tsp vanilla extract Directions: In a medium saucepan, combine milk, cream, and tea bags. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and steep for 10 minutes. Discard tea bags. In a bowl, whisk egg yolks and sugar until pale and thick. Slowly whisk the warm chai-infused cream into the egg mixture, a little at a time, to temper the eggs. Return the mixture to the saucepan. Stir in cinnamon, ginger, cardamom, cloves, allspice, and salt. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F or 77–80°C). Remove from heat, stir in vanilla, and strain through a fine sieve into a bowl. Chill mixture 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 before serving. Prep Time: 20 minutes | Cooking Time: 15 minutes + chill/freezing | Total Time: 6 hours (including chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #icecreamrecipe #chaispice #homemadeicecream #chaiicecream #fallflavors #spicedesserts #indianinspired #dessertlover #sweettooth #creamyicecream #vanillaicecream #spicedicecream #easyicecream #eggyolkcustard #comfortdesserts #holidaydesserts #teainfused #gourmeticecream #cozyflavors #chaiaddict Scoop into the cozy vibes of this Chai Spice Ice Cream Spiced with cinnamon, ginger, cardamom, and more – it’s fall in every bite!

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.

Chikoo (Sapodilla) Ice Cream Creamy Chikoo Ice Cream with Caramel Notes and Tropical Sweetness Ingredients: 2 cups ripe chikoo (sapodilla), peeled, deseeded, and pureed 1 1/2 cups heavy cream 1/2 cup whole milk 1/2 cup sweetened condensed milk 1/2 teaspoon vanilla extract 1 tablespoon honey (optional, for extra sweetness) Pinch of salt Directions: In a large mixing bowl, combine the chikoo puree, sweetened condensed milk, vanilla extract, and salt. Mix well. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chikoo mixture until well combined and smooth. Pour the mixture into a freezer-safe container and smooth the top. Cover and freeze for at least 6–8 hours, or until firm. Let sit at room temperature for a few minutes before scooping. Serve and enjoy! Prep Time: 15 minutes | Freezing Time: 8 hours | Total Time: 8 hours 15 minutes Kcal: 290 kcal | Servings: 6 servings #chikooicecream #sapodilla #tropicaldesserts #homemadeicecream #nochurnicecream #creamyindulgence #desiflavors #easyicecream #fruiticecream #summerdesserts #sweettooth #chikoolovers #naturalflavors #indianicecream #frozentreats #caramelnotes #dessertideas #homemadehappiness #icecreamrecipe #coolingdessert Taste the tropics with this rich and creamy Chikoo Ice Cream! With natural caramel notes and soft sweetness, it's a tropical dream in every scoop.

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!