- 2
Ingredients
- Ice cream Base:
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract OR 1 vanilla bean, seeds removed
- Bourbon Cherry and Cacao Nib:
- 4 cups fresh or frozen cherries, pitted + halved
- 2 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoons bourbon
- 1 cup cacao nibs (or mini chocolate chips)
- Blackberry Lavender
- 1/3 cup heavy cream
- 2 tablespoons dried lavender
- 2 pints fresh blackberries
- Sea Salt, Honey and Dark Chocolate Chunk:
- 1/4 cup honey
- 1 teaspoon flaky sea salt
- 6 ounces dark chocolate, chopped
- Espresso Chip:
- 2-3 tablespoons instant coffee (I used 3)
- 2 tablespoon Kahlua
- 6 ounces milk or dark chocolate, chopped
- 1/2 cup chocolate covered coffee beans
- Malted Vanilla and Peanut Butter Cup Chip:
- 1/2 cup malted milk powder
- 1 cup peanut butter cups, chopped
- 4 ounces semi-sweet or dark chocolate, chopped
Preparation
Step 1
Bourbon Cherry and Cacao Nib
Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream.
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Gently stir in the cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Blackberry Lavender
Add the 1/4 cup cream to a small sauce pot and bring to a low bowl. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the the cream through a fine mesh strainer.
In a bowl, mash the blackberries.
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Sea Salt, Honey and Dark Chocolate Chunk
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, honey and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Espresso Chip
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, instant coffee and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
Malted Vanilla and Peanut Butter Cup Chip
Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.