Weekend How-To: Make Sweet And Savory Ice Cream

You scream, I scream, we all scream for ice cream!

Ice cream is the perfect dessert for any occasion, and studies have shown that in small quantities, it can even be good for you. Ice cream has key nutrients and vitamins such as calcium, potassium, and vitamin B. Not only that, but it makes you happier, too. A single bite of ice cream can light up the pleasure center of your brain, causing the same reaction as listening to your favorite song or winning a special prize.

While chocolate and vanilla have their moments, to truly enjoy this versatile dessert, you have to try some more exotic recipes. Get out your ice cream maker – these four recipes are sure to delight your taste buds and satisfy your sweet tooth.

Lemon Poppy Seed Ice Cream
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You don’t have to settle for a sorbet to enjoy a fruit-flavored frozen treat. Using lemon curd instead of lemon juice gives this ice cream the perfect sweetness with just a hint of pucker. Just a pinch of poppy seeds gives this ice cream a delightfully textured crunch that’s sure to leave you wanting more.
Lemon Poppy Seed Ice Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
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You don’t have to settle for a sorbet to enjoy a fruit-flavored frozen treat. Using lemon curd instead of lemon juice gives this ice cream the perfect sweetness with just a hint of pucker. Just a pinch of poppy seeds gives this ice cream a delightfully textured crunch that’s sure to leave you wanting more.
Servings
6servings
Servings
6servings
Ingredients
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Heavy Cream
  • 1/2 cup Buttermilk
  • 1/4 cup Granulated Sugar
  • 5 Egg Yolks lightly beaten
  • 20 oz Lemon Curd
  • 1 tbsp Poppy Seeds
Servings: servings
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Ingredients
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Heavy Cream
  • 1/2 cup Buttermilk
  • 1/4 cup Granulated Sugar
  • 5 Egg Yolks lightly beaten
  • 20 oz Lemon Curd
  • 1 tbsp Poppy Seeds
Servings: servings
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Instructions
  1. On low heat, combine milk, cream, buttermilk, and sugar in a medium saucepan. Continue to heat until sides are bubbly and warm, but do not boil.
  2. Temper the eggs by adding 1/4 cup of the milk mixture to the egg yolks and stirring quickly. Continue to add small amounts of the milk mixture until the eggs are the same temperature as the milk mixture in the saucepan. Add egg yolk mixture to the saucepan and heat until you can coat the back of a spoon, but do not boil.
  3. Chill milk mixture and jarred lemon curd overnight.
  4. Put milk mixture in ice cream maker and begin churning. Add cold lemon curd and the poppy seeds a little at a time.
  5. Freeze for 4-6 hours.
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Strawberry Balsamic Rosemary Ice Cream
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Balsamic is great on a sandwich or salad, but ice cream? Absolutely! It may sound like an odd combination, but the subtle balsamic flavor brings out the sweetness of the strawberries. With just a hint of rosemary, this ice cream is full of fun and fresh flavor.
Strawberry Balsamic Rosemary Ice Cream
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Balsamic is great on a sandwich or salad, but ice cream? Absolutely! It may sound like an odd combination, but the subtle balsamic flavor brings out the sweetness of the strawberries. With just a hint of rosemary, this ice cream is full of fun and fresh flavor.
Servings
6servings
Servings
6servings
Ingredients
  • 1 pint Strawberries hulled & sliced
  • 3 tbsp Granulated Sugar
  • 1 tbso Balsamic Vinegar
  • 1 tbsp Vodka or Kirsch optional
  • 2 cups Heavy Cream
  • 1 cup Half-and-Half
  • 3/4 cups Granulated Sugar
  • 1 tsp Fresh Rosemary strained
  • 1 pinch Sea Salt
  • 5 Egg Yolks
  • 1 tsp Pure Vanilla Extract
Servings: servings
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Ingredients
  • 1 pint Strawberries hulled & sliced
  • 3 tbsp Granulated Sugar
  • 1 tbso Balsamic Vinegar
  • 1 tbsp Vodka or Kirsch optional
  • 2 cups Heavy Cream
  • 1 cup Half-and-Half
  • 3/4 cups Granulated Sugar
  • 1 tsp Fresh Rosemary strained
  • 1 pinch Sea Salt
  • 5 Egg Yolks
  • 1 tsp Pure Vanilla Extract
Servings: servings
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Instructions
  1. Pre-heat oven to 425 degrees. Hull and slice the strawberries and place them on a baking sheet lined with foil. Sprinkle with sugar and the balsamic vinegar and let them soak for about 15 minutes. Cook for 10 to 15 minutes. Puree strawberries in a blender. Place the berries in a container with the vodka or kirsch and refrigerate.
  2. Heat cream, half and half, sugar, salt, and rosemary in a saucepan on medium heat until very hot, but not boiling. In a separate bowl, whisk egg yolks and slowly add 1/2 cup of the warm cream mixture. Add egg mixture to pan and cook, stirring constantly, until thick enough to coat the back of a spoon.
  3. Strain mixture to remove rosemary. Stir in vanilla extract and berries. Refrigerate for at least four hours or overnight.
  4. Add mixture to ice cream maker. Enjoy immediately or freeze for a few hours for a harder, more traditional ice cream.
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Thai Tea Ice Cream
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If you’re a Thai tea lover this ice cream is an absolute must! The silky, creamy, and rich texture adds the perfect twist to the spiced flavors of the Southeast Asian tea. It’s a great follow up to a zesty meal, but can be enjoyed any time.
Thai Tea Ice Cream
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If you’re a Thai tea lover this ice cream is an absolute must! The silky, creamy, and rich texture adds the perfect twist to the spiced flavors of the Southeast Asian tea. It’s a great follow up to a zesty meal, but can be enjoyed any time.
Servings
6servings
Servings
6servings
Ingredients
  • 1 1/2 cups Evaporated Milk
  • 1/2 cup Thai Tea Mix
  • 1 cup Sweetened Condensed Milk
  • 1 1/2 cups Heavy Cream
  • 3 Egg Yolks whisked
Servings: servings
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Ingredients
  • 1 1/2 cups Evaporated Milk
  • 1/2 cup Thai Tea Mix
  • 1 cup Sweetened Condensed Milk
  • 1 1/2 cups Heavy Cream
  • 3 Egg Yolks whisked
Servings: servings
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Instructions
  1. Heat evaporated milk in a saucepan, but do not boil. Add Thai tea mix and steep for 30 minutes. Using a sieve, strain the tea leaves into a large bowl. Rinse the pot and return tea mixture. Set aside.
  2. Whisk the egg yolk in a separate medium sized bowl. Set aside.
  3. Return the pot with the tea mixture to low heat. Add the condensed milk and heavy cream. Stir well. Turn off the heat just before boiling.
  4. Temper the egg yolks while slowly adding a small amount of the cream mixture, whisking constantly. Add the egg mixture to the pot, stirring constantly over low heat until thick enough to coat the back of a spoon.
  5. Put mixture into ice cream maker. Freeze for 6 hours.
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Purple Sweet Potato Ice Cream
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Vegans can enjoy homemade ice cream, too! If you’re looking for something fun and healthy, purple sweet potatoes are the way to go. They’re full of anthocyanins, which can reduce the risk of cardiovascular disease and improve cognitive function. If you can’t find purple sweet potatoes, try looking for Ube puree in an Asian supermarket or use an orange sweet potato instead – don’t worry, it’s equally as delicious!
Purple Sweet Potato Ice Cream
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Vegans can enjoy homemade ice cream, too! If you’re looking for something fun and healthy, purple sweet potatoes are the way to go. They’re full of anthocyanins, which can reduce the risk of cardiovascular disease and improve cognitive function. If you can’t find purple sweet potatoes, try looking for Ube puree in an Asian supermarket or use an orange sweet potato instead – don’t worry, it’s equally as delicious!
Servings
6servings
Servings
6servings
Ingredients
  • 1 1/2 cup Coconut Milk
  • 1 tbsp Arrowroot Powder
  • 1/4 cup Maple Syrup
  • 1/2 cup Purple Sweet Potato Puree
  • 2 tsp Vanilla Extract
  • 1 tbsp Vodka or Gin optional
Servings: servings
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Ingredients
  • 1 1/2 cup Coconut Milk
  • 1 tbsp Arrowroot Powder
  • 1/4 cup Maple Syrup
  • 1/2 cup Purple Sweet Potato Puree
  • 2 tsp Vanilla Extract
  • 1 tbsp Vodka or Gin optional
Servings: servings
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Instructions
  1. Mix the coconut milk, arrowroot powder, maple syrup, and sweet potato puree together in a blender until smooth.
  2. Pour mixture into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
  3. Stir in the vanilla and alcohol.
  4. Chill mixture overnight.
  5. Put mixture into ice cream maker. Freeze for at least 6 hours or overnight.
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