Churned Tasted Coconut Ice Cream

Ingredients

  • One 13.5 ounce can of coconut milk about 1 2/3 cups
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 2 cups heavy cream
  • 1 1/4 cups sweetened shredded coconut, separated
  • 5 egg yolks
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Momofuku’s Cereal Milk Ice Cream

Ingredients

  • 10 oz cornflakes
  • oz nonfat dry milk powder
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 6.5 oz (one and a half stick) unsalted butter, melted
For Cereal Milk (approximately 1 cup):
  • 4 cups whole milk
  • 14 oz caramelized cornflakes
For Cereal Milk Ice Cream (makes approximately 3,5 cups):
  • 1 cup heavy cream
  • 1 cup cereal milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large egg yolks
  • 4 oz caramelized cornflakes, to serve

No Churn Salted Caramel Toffee Pretzel Ice Cream

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup salted caramel sauce, plus two tablespoons, divided
  • 1/2 teaspoon pure vanilla extract
  • 2 cups cold heavy cream
  • 1/2 cup chopped pretzels
  • 1/2 cup chopped Heath candy bars
  • Additional chopped pretzels and toffee, about two tablespoons each, for garnish, if desired

Snickerdoodle Ice Cream

Ingredients

  • 1/3 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 1 cup heavy whipping cream
  • 1 1/2 cups half and half
  • 2 tsp pure vanilla extract

Directions

  1. Whisk all ingredients together in a bowl to combine well. Cover and chill in fridge 2 hours or overnight.
  2. Pour mixture into a 1-quart ice cream maker and churn according to manufacturer’s instruction. Typically about 30 minutes.
  3. Immediately transfer to an airtight container and freeze until ice cream is “set.”
  4. Recipe may be doubled for a 2-quart ice cream maker.

Lemon Ice Cream

Ingredients

  • ½ cup fresh lemon juice from 5-6 large lemons
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • 2 cups 1 pint light cream or whipping cream
  • Pinch salt

Directions

  1. In a large metal bowl or the top of a double boiler, combine lemon juice, butter, eggs, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts, sugar dissolves, and the mixture thickens, about 15 minutes. Allow the lemon curd to cool slightly, and stir in the extract, cream, and salt. Cover and refrigerate until cold or overnight.
  2. Stir the cold custard well, then freeze in your ice cream machine according to manufacturer’s instructions. When finished, the ice cream will be soft, like soft serve. For firmer ice cream, freezer at least 2 hours.