Vanilla Ice Cream Classic Creamy Vanilla Bean Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract) 5 large egg yolks Pinch of salt Directions: In a medium saucepan, combine the heavy cream and whole milk. Scrape the seeds from the vanilla bean into the milk mixture and add the pod as well. (If using extract, don’t add it yet.) Heat over medium heat until the mixture is hot and steaming but not boiling. Remove from heat and let it steep for 15 minutes. In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking to temper the eggs. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl, and discard the vanilla pod. If using vanilla extract, stir it in now. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes (includes chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #vanillaicecream #classicdessert #homemadeicecream #vanillabean #custardicecream #frozentreats #icecreamlover #summerdesserts #vanillarecipe #homemadedesserts #dessertideas #icecreamrecipe #creamyicecream #richflavor #easyicecream #frozencustard #vanillaflavored #sweettooth #scoopofjoy #icecreamlove Pure, creamy, and classic —this Vanilla Bean Ice Cream is the real deal. Homemade never tasted this smooth!

Super Lemon Ice Cream Ultra-Creamy Super Lemon Ice Cream with Zesty Citrus Punch Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 cup granulated sugar 1 tablespoon lemon zest (from about 2 lemons) 1/2 cup freshly squeezed lemon juice (about 4 lemons) 4 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Directions: In a medium saucepan, combine milk, heavy cream, and half the sugar. Warm over medium heat until steaming, but not boiling. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. Slowly pour a bit of the hot cream mixture into the yolks, whisking constantly to temper. Gradually return the tempered egg mixture into the saucepan, whisking over low heat until the custard thickens enough to coat the back of a spoon (about 170°F). Remove from heat. Stir in lemon zest, lemon juice, vanilla, and a pinch of salt. Strain the mixture through a fine mesh sieve into a clean bowl. Chill in the refrigerator for at least 4 hours or overnight. Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded container and freeze for at least 2 hours before scooping. Prep Time: 20 minutes | Chill Time: 4 hours | Churn + Freeze Time: 3 hours | Total Time: 7 hours 20 minutes Kcal: 310 kcal per serving | Servings: 6 servings #lemonicecream #homemadeicecream #citrusdessert #lemondesserts #zestyflavors #summericecream #icecreamlover #creamyicecream #frozendesserts #lemonrecipe #homemadedessert #icecreamtreat #refreshingflavors #custardicecream #realingredients #sweetandsour #fruitydessert #citruskick #lemonszn #dessertidea When life gives you lemons… make Super Lemon Ice Cream! It’s sweet, tart, creamy, and the ultimate summer scoop.

Bananas Foster Flambéed Bananas Foster with Caramel Rum Sauce and Vanilla Ice Cream Ingredients: 2 ripe bananas, sliced lengthwise 1/4 cup unsalted butter 1/2 cup brown sugar 1/4 teaspoon cinnamon 1/4 cup dark rum 1/4 teaspoon vanilla extract 1/4 cup banana liqueur (optional) Vanilla ice cream, for serving Directions: In a large skillet over medium heat, melt the butter. Stir in brown sugar and cinnamon, cooking until sugar dissolves and the mixture becomes syrupy—about 2-3 minutes. Carefully add banana liqueur (if using) and stir. Add the sliced bananas to the skillet, spooning the sauce over the top. Cook for 1–2 minutes until the bananas are slightly softened but not mushy. Remove the skillet from direct heat. Slowly add rum to the pan. Using a long lighter, carefully ignite the rum to flambé. Allow the flame to burn off (about 30 seconds), swirling the pan gently. Once the flame subsides, stir in vanilla extract and remove from heat. Serve bananas and sauce immediately over scoops of vanilla ice cream. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes Kcal: 420 kcal | Servings: 2 servings #bananasfoster #flambe #rumdessert #southerndessert #classicdesserts #bananaflambe #easybananarecipe #homemadedessert #vanillaicecream #butteryrum #caramelsauce #luxurydessert #dessertrecipes #sweettooth #southerncooking #creamyandsweet #neworleansfood #comfortdesserts #fruitbaseddessert #quickdessert Dessert drama at its finest! Made Bananas Foster tonight and YES, we lit it on fire!

Peanut Butter Cup Ice Cream Creamy Peanut Butter Cup Explosion Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup creamy peanut butter 1 tsp vanilla extract Pinch of salt 1 1/2 cups chopped peanut butter cups (Reese’s or similar) Directions: In a mixing bowl, whisk together the heavy cream, milk, sugar, peanut butter, vanilla extract, and salt until smooth and fully combined. Cover and refrigerate the mixture for at least 2 hours, or overnight for richer flavor. Once chilled, pour into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes). In the last 5 minutes of churning, add the chopped peanut butter cups so they mix evenly into the ice cream. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Scoop and serve with extra peanut butter cup chunks on top if desired. Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 25 minutes | Freezing Time: 4 hours | Total Time: 6 hours 35 minutes Kcal: 360 kcal | Servings: 8 servings #icecreamaddict #peanutbutterlove #homemadedesserts #icecreamcravings #reeseicecream #frozentreats #sweetindulgence #peanutbuttercups #icecreamparty #creamyicecream #easyicecreamrecipe #homemadesweets #dessertideas #icecreamlover #nobakedessert #icecreamtime #scoopszn #decadentdesserts #coldtreats #dessertgoals Craving something creamy, nutty, and chocolatey? This Peanut Butter Cup Ice Cream is an indulgent dream in every scoop!

Easy Pineapple Cake Moist and Tropical Easy Pineapple Cake with a Sweet Pineapple Glaze Ingredients: 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup crushed pineapple, drained 1/2 cup sour cream 1/4 cup milk For the Pineapple Glaze: 1/2 cup powdered sugar 2-3 tablespoons pineapple juice (from the canned pineapple) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Mix in the crushed pineapple, sour cream, and milk until well combined. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan. For the glaze, whisk powdered sugar and pineapple juice together until smooth. Drizzle over the cooled cake. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: Approximately 320 kcal per serving | Servings: 8 servings #pineapplecake #easybaking #tropicaldessert #homemadecake #cakerecipe #summerdessert #moistcake #dessertlover #fruitcake #quickbaking #simpledessert #pineapplelove #sweettooth #bakingfromscratch #desserttime #caketime #bakingfun #homemadedessert #partycake #yummycake Bring tropical vibes to your kitchen with this Easy Pineapple Cake — moist, sweet, and perfect for any occasion!