In the Kitchen

Grab a Spoon For These Unique Ice Cream Flavors

Even just a few years back, ice cream was a relatively straight forward affair. There were the classics like chocolate and vanilla, alongside fan favorites such as cookie dough, mint chip, or something in the coffee persuasion. Recently, though, ice cream has taken a turn for the ultra-adventurous. With ice cream parlors across the U.S. serving up flavors from black sesame to sage to corn, no ingredient is off limits from being served up in a cone with sprinkles. After chatting with our Test Kitchen chefs, we decided to test out a few fun frozen treats of our own to see if they lived up to the hype. No shade to vanilla, but you should really give these recipes a go.

Goat Cheese

Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cups granulated sugar
6 egg yolks
2 tablespoons goat cheese

Instructions
Prepare Ice Bath: Place a medium bowl inside a large bowl. Add water and ice to larger bowl, about 2/3 of the way up the sides. Set a strainer over medium bowl.

Warm Milk: Pour cream and milk into a high-sided pot. Add all but 2 tablespoons sugar to pot and place over medium-high heat. Allow mixture to come to a simmer, about 6 minutes.

Temper Eggs: While milk mixture simmers, separate eggs, reserving yolks and saving whites for use in another recipe (or discard). In a large bowl, whisk together egg yolks and remaining sugar. Once small bubbles form on the surface of the milk, remove from heat. Slowly pour warm milk mixture into bowl with egg yolks, whisking continuously.

Make Ice Cream Base: Pour egg and milk mixture back into pot from milk and cook over medium heat. Using a wooden spoon, stir continuously in a figure 8 pattern to reach all sides of pot, until thickened and ice cream base coats the back of the spoon. Immediately remove from heat.

Cool Ice Cream: Pour ice cream base into prepared strainer atop ice bath. Stir occasionally to ensure even cooling. Whisk goat cheese into ice cream base.

Finish Ice Cream: When ice cream is completely cool, transfer to a plastic container and refrigerate for 30 minutes or up to 4 hours. Place chilled base in ice cream maker and churn according to manufacturer’s instructions.

Basil

Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cups granulated sugar
6 egg yolks
1 cup basil leaves

Instructions
Prepare Ice Bath and Basil Sugar: Place a medium bowl inside a large bowl. Add water and ice to larger bowl, about 2/3 of the way up the sides. Set a strainer over medium bowl. In a food processor, pulse together basil leaves and sugar until pulverized and bright green.

Warm Milk: Pour cream and milk into a high-sided pot. Add all but 2 tablespoons basil sugar to pot and place over medium-high heat. Allow mixture to come to a simmer, about 6 minutes.

Temper Eggs: While milk mixture simmers, separate eggs, reserving yolks and saving whites for use in another recipe (or discard). In a large bowl, whisk together egg yolks and remaining basil sugar. Once small bubbles form on the surface of the milk, remove from heat. Slowly pour warm milk mixture into bowl with egg yolks, whisking continuously.

Make Ice Cream Base: Pour egg and milk mixture back into pot from milk and cook over medium heat. Using a wooden spoon, stir continuously in a figure 8 pattern to reach all sides of pot, until thickened and ice cream base coats the back of the spoon. Immediately remove from heat.

Cool Ice Cream: Pour ice cream base into prepared strainer atop ice bath. Stir occasionally to ensure even cooling.

Finish Ice Cream: When ice cream is completely cool, transfer to a plastic container and refrigerate for 30 minutes or up to 4 hours. Place chilled base in ice cream maker and churn according to manufacturer’s instructions.

Olive Oil

Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cups granulated sugar
6 egg yolks
.25 cup olive oil

Instructions
Prepare Ice Bath: Place a medium bowl inside a large bowl. Add water and ice to larger bowl, about 2/3 of the way up the sides. Set a strainer over medium bowl.

Warm Milk: Pour cream and milk into a high-sided pot. Add all but 2 tablespoons sugar to pot and place over medium-high heat. Allow mixture to come to a simmer, about 6 minutes.

Temper Eggs: While milk mixture simmers, separate eggs, reserving yolks and saving whites for use in another recipe (or discard). In a large bowl, whisk together egg yolks and remaining sugar. Once small bubbles form on the surface of the milk, remove from heat. Slowly pour warm milk mixture into bowl with egg yolks, whisking continuously.

Make Ice Cream Base: Pour egg and milk mixture back into pot from milk and cook over medium heat. Using a wooden spoon, stir continuously in a figure 8 pattern to reach all sides of pot, until thickened and ice cream base coats the back of the spoon. Immediately remove from heat.

Cool Ice Cream: Pour ice cream base into prepared strainer atop ice bath. Stir occasionally to ensure even cooling. Whisk olive oil into ice cream base.

Finish Ice Cream: When ice cream is completely cool, transfer to a plastic container and refrigerate for 30 minutes or up to 4 hours. Place chilled base in ice cream maker and churn according to manufacturer’s instructions.

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