Tiger Tail Ice Cream Creamy Orange & Black Licorice Tiger Tail Ice Cream Ingredients: 2 cups whole milk 1 cup heavy cream ¾ cup granulated sugar 4 large egg yolks 1 teaspoon vanilla extract 1 tablespoon orange extract Orange food coloring 1 tablespoon anise extract (or black licorice syrup) Black food coloring Directions: In a saucepan, combine milk, cream, and half the sugar. Heat over medium heat until steaming but not boiling. In a bowl, whisk egg yolks with remaining sugar until pale. Slowly pour hot milk mixture into yolks to temper, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and it coats the back of a spoon (170–175°F). Remove from heat. Stir in vanilla and orange extract. Divide the custard into two bowls: • In one, add orange food coloring. • In the other, add anise extract and black food coloring. Chill both mixtures in the fridge for at least 4 hours. Churn each mixture separately in an ice cream maker. Layer or swirl the orange and black batches in a container to create a tiger-stripe effect. Freeze for 2+ hours before serving. Prep Time: 15 minutes | Cooking Time: 15 minutes | Chilling & Freezing Time: 6 hours Total Time: 6 hours 30 minutes Kcal: 300 kcal | Servings: 6 #tigertailicecream #canadianclassics #orangeandlicorice #nostalgicdessert #icecreamrecipe #flavoredicecream #homemadedesserts #blacklicoriceflavor #orangeicecream #custardicecream #stripedicecream #uniqueicecreamflavors #tigerstripeicecream #bolddessertflavors #aniseorangecombo #retroicecream #funicecreamflavors #vintagedesserts #licoriceorangefusion #homemadeicecream Have you tried the nostalgic magic of Tiger Tail Ice Cream? The swirl of zesty orange and bold black licorice is a classic that deserves a comeback!

Rose Ice Cream Velvet Rose Petal Cream: Floral Homemade Rose Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 large egg yolks 1/4 cup rose water A few drops of pink food coloring (optional) 1 teaspoon vanilla extract Directions: In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat. In a separate bowl, whisk the egg yolks and sugar together until pale and thick. Slowly pour the warm cream 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 5-7 minutes). Do not boil. Remove from heat and stir in rose water, vanilla extract, and pink food coloring if using. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Chill the mixture in the refrigerator for at least 4 hours or overnight. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until soft serve consistency. Transfer to a container and freeze for at least 2 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4+ hours | Total Time: 6 hours 30 minutes Kcal: Approximately 220 kcal per serving (1/2 cup) | Servings: 6 servings #roseicecream #floralicecream #homemadeicecream #rosewater #dessertlover #icecreamrecipe #summerdessert #flavoredicecream #creamyicecream #foodblogger #homemadedesserts #easyicecream #artisanicecream #vanillarecipe #flowerflavors #icecreamlover #sweettooth #icecreamtime #roseflavor #gourmetdessert 🌹🍦 Indulge in the delicate floral notes of this homemade Rose Ice Cream — creamy, fragrant, and perfect for warm days!