Salted Caramel & Chocolate Swirl Ice Cream

For this super special ice cream dish, I made 2 batches of ice cream and gently stirred them together before full freezing to create a tasty treat.  The salted caramel ice cream takes a little extra work because you have to make the caramel, but the chocolate is SOO easy!

Chocolate Ice Cream
From Jeni’s Splendid Ice Creams at Home

  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tbsp. light corn syrup
  • 1/4 tsp. kosher salt
  • 3 tbsp. cream cheese, softened
  • 1/2 cup unsweetened cocoa
  • 1/2 cup brewed coffee
  • 1/2 cup sugar
  • 1 1/2 oz. bittersweet chocolate


  1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
  2. Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.
  3. Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set.

Salted Caramel Ice Cream
From Jeni’s Splendid Ice Creams at Home

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract


  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. Mix the cream with the corn syrup in a measuring cup with a spout.
  4. Fill a large bowl with ice and water.
  5. Heat the sugar in a 4-quart saucepan over medium heat.  Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
  6. Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
  7. Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
  8. Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
  9. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  10. Pour into frozen canister and spin until thick and creamy.
  11. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
  12. Freeze in the coldest part of your freezer until firm, at least 4 hours.


Honey Vanilla Ice Cream

This ice cream is the perfect topping for fruit desserts.

Honey Vanilla Ice Cream
Adapted from The Idiot’s Guide to Homemade Ice Cream

1 1/2 tbsp cornstarch
1/2 cup whole milk
3/4 cup honey
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 tsp vanilla bean paste

Combine cornstarch and milk in a double boiler, cook over medium heat, stirring constantly, until mixture forms a smooth paste.  Set aside to cool.

Combine honey, cream, half and half, and vanilla.  Add cooled cornstarch mixture and chill in refrigerator. 

Place cold mixture into ice cream maker and freeze according to manufacturer’s directions.

Blueberry Ice Cream Pie

Our blueberry bushes are ripe for the pickin’!  I figured I’d give this pie a try to use up some of that fresh goodness.  I’m not a big fan of nuts in my dessert, but the gang that I served it to loved the crust.

Blueberry Ice Cream Pie
Adapted from BHG, June 2011

1 cup slivered almonds
1 cup hazelnuts, skinned
2 Tbsp. packed light brown sugar
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted

Blueberry Sauce
3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
1/3 cup granulated sugar
1 tsp. cornstarch
1/4 tsp. kosher salt
1 tsp. grated lemon zest
2 tsp. freshly squeezed lemon juice
A few gratings of nutmeg (about 1/8 tsp.)
1 Tbsp. water

Assemble and Serve

1 qt. homemade vanilla ice cream
3/4 cup of the Blueberry Sauce, chilled
1/2 cup crème fraiche or sour cream
1/2 cup heavy cream
1 Tbsp. sugar
Remaining Blueberry Sauce

1. Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

2. Bake 8 to 12 minutes until lightly golden. “Don’t overbrown or the crust will have an overpowering flavor,” Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

4. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

5. Set aside to cool; refrigerate sauce until completely chilled before proceeding. “Otherwise you’ll wind up with a blueberry milk shake,” Scott says.

6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.

7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

9. To serve: In chilled mixing bowl, whisk crème fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. “It is very easy to go from smooth to grainy,” Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

Chocolate Ice Cream & Ice Cream Bowls

I’m a big fan on ice creams that can be made quickly and without eggs.  This chocolate is very simple and super delish.  It’s like eating cold fudge!  And the bowls were surprisingly easy to make, although they weren’t a perfect rendition.  I think with some practice they’ll be a staple dessert recipe!

Chocolate Ice Cream (Philadelphia Style)

David Lebovitz’s The Perfect Scoop

2 ¼ cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions

Ice Cream Cones

David Lebovitz’s The Perfect Scoop
(Makes 6 cones)

2 eggs
7 tbsp sugar
1/2 tsp vanilla extract
pinch of salt
2/3 cup plain flour
2 tbsp unsalted butter

**I don’t have a cone mold, so I used ramekins to make bowls.  I only got 5 bowls out of the recipe and even those weren’t truly big enough, although the portion size was more than enough.  **

Preheat the oven to 350F. Melt the butter and put aside. In a medium sized bowl, stir the egg whites, sugar and vanilla together. Add the salt and half of the flour and beat in. Pour in the melted butter and mix well. Finally beat in the remaining flour. This batter will keep in the fridge for about 4 days.

Line a baking sheet with parchment paper. Put 2 level tablespoons of batter onto the paper and spread with a spatula/spoon/palette knife into a 6″cm circle. Try to keep it as level and smooth as possible. On the other side of the baking sheet, repeat so you have two circles. Put into the oven for 10-15 minutes, depending on your oven – mine took about 12. When done, they should be mainly a golden brown, often with some lighter spots.

When they’re done quickly remove from the oven and place on a heatproof surface. Use a thin (metal) spatula under one of the discs and flip it over. Immediately begin forming the disc around the mould (I used a large ramekin).  Hold and press down onto the surface to ensure good form. Repeat the process until all cones are complete.  When totally cool, put in an airtight container until you want to use them.

Raspberry Swirl Ice Cream

Forrest requested homemade ice cream this week.  That’s a request I’ll gladly grant!  I also happened to have some Border’s Rewards Bucks and a 40% off coupon, so I was able to pick up a new cookbook I’d been eyeing for some time…. The Perfect Scoop by David Lebovitz.  If you love ice cream as much as us, and honestly- who doesn’t, run right out and grab this book.  You won’t be sorry.

Raspberry Swirl Ice Cream
adapted from The Perfect Scoop

Ice cream
1 cup whole milk
2/3 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 egg yolks
1/2 tsp. vanilla bean paste

Raspberry swirl
1 1/2 cups raspberries, fresh or frozen (thawed)
3 tbsp sugar
1 tbsp vodka

To make the ice cream:
Warm the milk, sugar and salt in a saucepan. pour the cream into a large bowl. Set a mesh strainer over the top.

In a separate bowl whisk the egg yolks. set aside. Slowly pour the warm milk into the egg yolks.  Scrape the warm egg/milk mixture back into the saucepan.

Stir the mixture over medium heat until heated and the custard coats the back of your heatproof spatula.

Pour the warm custard through the strainer into the cream.  Add your vanilla bean paste.
Cool over an ice bath. When cool, chill thoroughly in the fridge.

To make the raspberry swirl:

Mash the raspberries together with the sugar and the vodka. Use a strainer or food mill to remove seeds.  Chill in the fridge until ready to use.

Churn the cooled custard in your ice cream maker for about 20-30 minutes. As you remove it from the machine, layer it in your container with spoonfuls of chilled raspberry swirl. Do not mix.

Freeze for several hours before serving.

Orange Popsicle Ice Cream

One of my favorite childhood memories involves Flintstones push pops, to me there was no better way to kick off summer than with the orange cream pops! 

This recipe not only does that memory justice, it blows it out of the water! 

Orange Popsicle Ice Cream
adapted from The Perfect Scoop

⅔ cup sugar
Grated zest of 3 oranges, preferably organic
1¼ cups freshly squeezed orange juice (from 4 or 5 large oranges)
1 cup french vanilla yogurt
½ cup half-and-half
2 teaspoons orange liqueur

1. In a blender, pulverize the sugar and orange zest until the zest is very fine. Add the orange juice, yogurt, half-and-half, and orange liqueur and blend until the sugar is completely dissolved.
2. Chill the mixture thoroughly in the refrigerator, then process it in your ice cream maker according to the manufacturer’s instructions.

Double Chocolate Peanut Butter Ice Cream

Chocolate and peanut butter is one of my all time favorite combinations.  Put them together in ice cream and I believe I’ve gone straight to heaven.  While the recipe below is delicious, and I never thought I’d say this, it’s too rich.  I think next time I’m make my basic chocolate recipe and add peanut butter to it. 

This recipe takes a long time to fully freeze, so it’s best made a day ahead.

Double Chocolate Peanut Butter Ice Cream
Source:  Joy the Baker

1 1/4 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted natural peanut butter
Trader Joe’s mini peanut butter cups, or quartered peanut butter cups

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.

In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.

Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.

In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.

Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter and peanut butter cups. Cover and freeze overnight until solid.