Coffee Hazelnut Ice cream

Ingredients

  • 1/3 cup (2 oz / 55g) granulated sugar
  • 2 tbsp corn syrup / golden syrup
  • 3 tbsp powdered milk
  • 2-3 tbsp instant coffee (depending on taste)
  • 2 cups (500ml) milk (anything 1% or above)
  • 1 cup (250 ml) light cream (aka single cream)
  • 2 tbsp cornstarch
  • 3 tbsp cream cheese (low fat is fine)
  • 1 heaped tbsp hazelnut butter (no added salt or sugar)
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Biscoff Ice Cream

Ingredients

  • 1 cup Biscoff Spread + 2 tablespoons
  • 1/4 cup White Sugar
  • 1-1/4 cups Whole Milk
  • 2 cups Heavy Whipping Cream

Directions

  1. Using a KitchenAid stand mixer begin to cream the biscoff spread and white sugar together (for about 1 minute). Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
  2. Pour the biscoff mixture into your ice cream machine and follow your manufacturers directions.*I use a KitchenAid Ice Cream Attachment and my ice cream churned for 20 minutes.
  3. Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.

Rocky Road Ice Cream II

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 can sweetened condensed milk
  • 1/2 cup whole milk
  • 3 cups heavy whipping cream
  • 1 tbs pure vanilla extract
  • 1/3 cup chopped cashews
  • 1/2 cup mini white marshmallows
  • 1/2 cup pink marshmallows
  • 1/3 cup chocolate chips
  • 1/4 cup dessicated coconut

Chewy Chocolate Chip Cookies

Ingredients

  • 200g (about 14 tablespoons) cold unsalted butter, chopped
  • 1 cup (175g) brown sugar
  • 3/4 cup (165g) white (granulated) sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 egg
  • 2 cups (300g) plain (all-purpose) flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 300g dark chocolate, chopped

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