Creme Fraiche Cherry Swirl

Lately I've been putting creme fraiche on everything. Smeared on roasted beets. Dolloped on scrambled eggs. Mixed into salad dressings. So naturally I had to try it in ice cream. With boozy cherries. Win win.

Crème Fraiche Cherry Swirl

Makes about 1 qt.

Cherry Swirl

10 oz. bag frozen dark cherries, thawed and very roughly chopped

¼ cup ruby port

1 T sugar

Creme Fraiche Custard

1 cup whole milk

1 ½ cup cream

½ cup sugar + 2 T

pinch salt

4 egg yolks

one 8oz. container crème fraiche

1. In a small saucepan, bring the cherries, port, and sugar to a boil. Rapidly simmer over medium high heat until syrupy, about 10 minutes or so. Remove from heat and cool completely.
2. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over.
3. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
4. Temper the yolks by slowly whisking in about ¼-1/2 cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain into a medium metal or glass bowl. Stir in the crème fraiche until smooth and set over a large ice bath to chill.
6. Churn in your ice cream maker. Transfer s few large spoonfuls to a glass or metal container. After each spoonful, drizzle a bit of the cherry mixture and drag swirls through with a knife. Keep layering the ice cream and cherries until you reach the top. Store in the freezer for up to 2 weeks.

Garden Mint Chocolate Chip

When it comes to ice cream, the classics will never go out of style. In my book, Mint Chocolate Chip is always the hero. And when you make it with fresh mint pulled right from the dirt it's otherworldly.

Garden Mint Chocolate Chip

1 c whole milk

2 c heavy cream

½ c sugar + 2 T

pinch salt

1 bunch fresh mint (or a mix of peppermint, spearmint, and chocolate mint), rinsed

4 egg yolks

2 oz. semi-sweet chocolate, finely chopped 

1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. Turn off the heat, submerge the mint and let steep for 15 minutes with a lid on. Remove the mint sprigs, ringing them out to get all the flavor.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
3. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill.
5. Once fully chilled, churn in your ice cream maker. Add the chocolate right at the very end and mix to combine. Store in glass or metal containers in the freezer for up to 2 weeks.

Ice Cream 101

1. Use the best quality ingredients. Good eggs, good milk, good cream. Duh.
2. Use egg yolks and cook your custard. Yes, it's a pain in the ass, but it's worth the mess. It makes for a richer, creamier, less icy ice cream. For fruit forward ice creams, use only a couple yolks so that the egg doesn't mask the bright fruit flavor.
3. A pinch of salt brings out more flavor. Do it. Always.
4. Don't over sugar. A lot of recipes call for 3/4 cup or more of sugar. Cream is naturally sweet, so a heaping 1/2 cup will usually do ya for a quart recipe.
5. Cool your custard completely before churning. Some even swear by cooling it overnight in the fridge before churning for the creamiest ice cream ever.
6. Adding a splash of booze helps prevent ice crystals from forming. Even just a tablespoon.
7. Get creative with flavors but don't go rogue. I once tasted Pizza Ice Cream and it was disgusting. "A" for effort, but nope. Classics are classics for a reason. Start there and then let your imagination run wild.
8. Don't go overboard with putting too much "stuff" in your ice cream. A cup of nuts might not seem like a lot but once it's mixed into a quart of ice cream, it's well, nuts. Go easy on the mix-ins to strike that balance of cream to crunch. I personally think toppings are superior to mix-ins.
9. If you're using a freezer bowl ice cream maker, make sure to pre-freeze the bowl at least 24 hours before churning ice cream. I've learned this the hard way. If the bowl isn't super cold, your ice cream will never come together. And that is awful.
10. If you want to make batch after batch of ice cream, invest in a compressor ice cream maker. They are more expensive but you don't have to pre-freeze the bowl so you'll never have another ice cream disaster on your hands. I highly recommend.
11. Always have ice cream in your freezer for when friends come over. They love that.

English Breakfast Tea

I'm a coffee girl in the morning, and a tea girl in the afternoon. Coffee ice cream is a no brainer so why not English Breakfast Tea with Milk?

Serve this guy with broken cones or even a classic high tea shortbread.

One day I'll have a porch and a rocking chair and I'll sip my afternoon tea and eat melty black tea ice cream while watching the world go by.

English Breakfast Tea and Milk
Makes about 1 qt.

1 c whole milk

2 c heavy cream

½ c sugar + 2 T

pinch salt

2 English Breakfast tea bags 

4 egg yolks

1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. Turn off the heat and steep the tea bags covered for 5 minutes, squeezing the bags at the end.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
3. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill.
5. Once fully chilled, churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.

Chocolate Caramel Brownie

Chocolate. Caramel. Brownie. I don't think this warrants any other words. This is the ice cream you can count on when everything in your life is crashing down around you. I believe wholeheartedly in it's healing powers.

Chocolate Caramel Brownie 

Makes about 1qt.

Caramel Sauce

¾ c sugar

1 T corn syrup

¾ c heavy cream

2 T unsalted butter

½ t flakey salt

Chocolate Custard 

1 c whole milk

2 c heavy cream

½ c sugar + 2 T

pinch salt

4 oz. good dark chocolate, chopped 

4 egg yolks

2 brownies, broken into pieces (if you're feeling lazy like me, just grab ones from your local store...Dancing Deer does the trick for me)

1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. 
2. Meanwhile, in a small bowl melt the chocolate in the microwave in bursts of 20 seconds, stirring in between, until just melted through. Set aside in a warm place.
3. Whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
4. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain into a medium metal or glass bowl to catch any overcooked bits and whisk in the melted chocolate until well combined. Set over a large ice bath and let chill.
6. Once fully chilled, churn in your ice cream maker. Layer big spoonfuls into a glass or metal container, drizzling each with caramel sauce and brownies pieces. Keep layering until you reach the top. Store in the freezer for up to 2 weeks.
7. Top with extra brownies, a drizzle of warm caramel, and a pinch of flakey salt.

Lavender Blueberry Swirl

Lavender Ice Cream is just the greatest most femme dessert ever. Add a girly swirl of sweet blueberry sauce and it's even better.

Lavender Blueberry Swirl 

Makes about 1 qt.

Blueberry Sauce

1 bag frozen blueberries 

2 heaping T sugar

little squeeze of lemon

Lavender Custard

1 ½ c whole milk

1 ½ c heavy cream

½ c sugar + 2 T

pinch salt

3 egg yolks

1. In a small saucepan, cook blueberries, sugar, and lemon over medium low heat until berries burst and a nice syrup forms, about 15 min. Strain, pressing solids, into a small bowl and set aside to cool completely.
2. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over. Turn the heat off, add the lavender, and let steep for 15-20 min with a lid on. 
3. Bring the mixture back up to just a boil. In a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes. 
4. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain into a medium metal or glass bowl to catch any overcooked bits and the lavender, set over an ice bath, and let chill.
6. Churn in your ice cream maker. Layer large spoonfuls of the ice cream into a glass or metal container, drizzling the blueberry sauce onto each spoonful. With a butter knife, drag the sauce through the ice cream creating beautiful swirls. Repeat this until all the ice cream is layered and swirly. Be careful not to over swirl or you'll have blue ice cream (there could be worse things, but what you really want is light ice cream with streaks of blue). 
7. You'll have leftover blueberry sauce to drizzle on top. Store in the freezer for up to 2 weeks.

Matcha Green Tea Latte

I love any excuse to claim that ice cream is good for you. So, this one I will tell you is packed with antioxidants. You should probably eat lots of it. And it's green, my favorite color.

Matcha Green Tea Latte

Makes about 1 qt.

1 c whole milk

1 ½ c heavy cream

1 c canned coconut milk

½ c sugar + 2 T

pinch salt

2 T matcha

pinch cardamom

3 egg yolks

1. In a medium saucepan, heat the milk, cream, coconut milk, ½ cup sugar, and salt over medium-high, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes. Whisk in the matcha powder and cardamom.
3. Temper the yolks by slowly whisking in about ¼-1/2 cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits, set over an ice bath, and let chill.
5. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.

Beetroot and Fennel Seed

Everyone's gotta have a favorite. Mine has always been Mint Chocolate Chip and Cookies n' Cream. But recently I stumbled upon a new fave. Beetroot and Fennel Seed. It was inspired by the Fennel Seed ice cream I had at Roman's in Fort Greene. The sweetness of fennel seed pairs beautifully with cream. I was drooling over this ice cream and kicking myself for not having thought of it myself.

Of course, no one likes a copy cat so to make it different I decided to make it pink. I had been wanting to make beet ice cream for some time, and it dawned on me that this would be a great combo. And so this little love child was born.

I'm convinced this one is especially healthy for you, so go nuts. I'd eat this for lunch.

Beetroot and Fennel Seed

Makes about 1 qt.

1 medium beet, juiced (should yield about 1/3 cup)

1 cups whole milk

2 cups heavy cream

½ cup sugar + 2 T

pinch salt

2 T fennel seed, lightly crushed with a mortar and pestle

4 egg yolks

1. In a small saucepan, boil the beet juice until reduced by about half, about 5 minutes or so. Remove from heat and set aside.
2. In a medium saucepan, heat the milk, cream, ½ cup sugar, salt, and the crushed fennel seeds, stirring occasionally until the sugar dissolves. Remove from the heat, cover with a light fitting lid, and let this steep for 15 minutes.
3. In a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes. Return your cream mixture to a simmer.
4. Temper the egg yolks by slowly whisking in about ¼-½ cup of the hot cream mixture. Return this egg mixture back into the saucepan, put on low-medium heat, and stir with a rubber spatula constantly until the custard thickens and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
5. Strain the hot custard over a fine mesh strainer and into a medium metal bowl to catch the fennel seeds and any overcooked bits. Whisk in the beet juice and set the bowl over an ice bath to chill.
6. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.

Black Sesame

It's like a sophisticated Cookies n' Cream. I sometimes dream about this one.

Black Sesame Seed

Makes about 1 qt.

1 cup whole milk

2 cup heavy cream

½ cup sugar + 2 T

4 egg yolks

2 T black sesame seeds, pulsed in a spice grinder with a few pinches of Maldon salt until just beginning to form a dry paste

1. In a medium saucepan, heat the milk, cream, and ½ cup sugar over medium- high, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes
3. Temper the yolks by slowly whisking in about ¼-1/2 cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the black sesame seed mixture and set over an ice bath to chill.
5. Churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.