(#123) Chocolate Cayenne: Hott Chocolate

It's Hott Chocolate. Chocolate with a spicy kick. I love watching people eat this flavor. I'll warn them beforehand that it's "very spicy!" They'll take a bite, hold a neutral face, and a delayed few seconds later, nod their head as the cayenne hits.

(#115) OMFG: Vietnamese Coffee

How much different can each coffee flavor be? A lot, actually! Vietnamese Coffee stands out with its over-the-top creaminess and deep, dark-roasted coffee flavor. Made with homemade sweetened condensed milk, the texture is sinfully smooth. 

(#89) SRIRACHA CHIP: The Srirachapocalypse Is Over!

A few months ago the Srirachapocalypse began when the Huy Fong factory was ordered to temporarily shut down. Production has since resumed and we can all continue to use and abuse sriracha like there's no tomorrow.  

This flavor, of course, is not for the faint of heart. My mom said it "tasted like pizza" and...she loved it. I, on the other hand, certainly could not eat an entire scoop.  

Would you try it?

Scoopsies' Sriracha Chip Ice Cream is made with: whole milk, heavy cream, sriracha, chili powder, egg yolks, sugar and dark chocolate

(#76) CHOCOLATE BROWNIE CHERRY CHEESECAKE: Enough Said!

Between S'moresies and Chocolate Brownie Cherry Cheesecake, it's been a really scrumptious vacation. Another flavor to add to my "top Scoopsies" list! 

Chocolate Brownie Cheesecake was suggested by my cousin, Danielle. If you have a suggestion, please do share it--I've had the best luck with recommendations!

Scoopsies' Chocolate Brownie Cherry Cheesecake Ice Cream is made with: heavy cream, whole milk, cream cheese, sugar, egg yolks, vanilla extract, cherries, and chocolate brownie chunks. 

(#75) CHOCOLATE STOUT: Cheers to 2013!

I'd like to make a toast to an amazing 2013! Chocolate Stout Ice Cream, my 75th flavor, is made with Samuel Smith's organic chocolate stout. The flavor is lighter than you might expect, with a perfect balance of stout and chocolate. Let's take a bite and toast to even more scrumptious flavors in 2014!

Scoopsies' Chocolate Stout Ice Cream
1 cup chocolate stout, reduced to about 1/2 cup

1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup packed brown sugar
2 1/2 oz. bittersweet chocolate
3 egg yolks
1 tsp. vanilla extract

(#71) SMORE: Please Sir, I Want S'moresies!

It has been a crazy few weeks between the holidays and Harvard Book Store's Holiday Warehouse Sale (Scoopsies had a booth and we premiered some unbelievable seasonal favorites)! But I'll be catching up on flavors like crazy this week (Apricot Brandy, Mulled Wine and Chocolate Stout are all coming up--notice a theme here?) 

As I approach 100 scoopsies, deciding on the flavors is getting harder. I want each flavor to be better than the last, and I want to continue to challenge myself. But I'm still finding room for those classics, like S'more--ahem--S'MORESIES!  It might seem like a simple flavor, but making it this late in the project was a wise decision. It is perfection! A pint in and I found myself asking "please sir, I want s'moresies!" This flavor makes my top 10 "scoopsies," standing beside Ginger Chocolate Chunk and our first flavor, Turkish Coffee. 

Scoopsies' Smoresies Ice Cream is made with: marshmallows, heavy cream, whole milk, egg yolks, graham cracker, bittersweet chocolate and sugar. 

(#66) GINGER CHOCOLATE CHUNK: FALLing In Love With Ginger

I've been using the season as an excuse to (over)use some of my favorite ingredients. Cinnamon, nutmeg, cloves, maple, and the spice I have come to love with all of my heart: ginger. 

We've had many ginger-based successes--(#3) Lemon Ginger, (#42) Ginger, and most recently, (#62) Maple Ginger.  We could only justify making yet another ginger flavor if it had some kind of kick to it.  When I stumbled upon a food blog with a candied ginger ice cream flavor, I was inspired and jumped right on it. 

Candying is something I've been wanting to do for awhile now and for whatever reason, I was intimidated until recently. As it turns out, it's quite simple! David Lebovitz breaks it down very well. If you don't own an ice cream maker, you should still try candying ginger for something else.  Maybe dip the pieces in dark chocolate and give them out as holiday treats?  

This flavor is one of my absolute favorites. Chunks of chocolate, bits of candied ginger--seriously, a late-Autumn delight! 

Scoopsies' Ginger Chocolate Chunk Ice Cream
(yields 1 quart)
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup packed light brown sugar
1/2 cup freshly grated ginger
5 egg yolks
(homemade!) candied ginger bits
2 oz. chopped bittersweet dark chocolate

(#46) ESPRESSO CHIP: Coffee & Chocolate

Our coffee-based flavors are some of my favorite! Coffee Oreo, Turkish Coffee, Dirty Watah Java--we've had quite some luck with them!  An "espresso" flavor has been on our master list since we started "100 Scoopsies," so we figured it was about time we whipped something up!   

A dripping scoop of espresso chip

Scoopsies' Espresso Chip Ice Cream

(yields about 1.5 pints) 
2 cups heavy cream

1 1/2 cups whole milk

3/4 cups sugar

2 TBL espresso powder

1 vanilla bean

pinch of salt

4 egg yolks

bittersweet chocolate bits (we used about 3/4 cup)

(#40) CHOCOLATE PEANUT BUTTER: Thick & Rich For Our 40th Flavor!

Best with a glass of milk, our chocolate peanut butter ice cream is super thick, rich, and absolutely delicious.  

After you make this one, try substituting the peanut butter with almond butter--a flavor I made earlier last year and was pretty impressed with! 

See how thick this flavor is?  Give or take some peanut butter if you want more of a subtle flavor and consistency. 

Top with some peanut butter cups for some extra crunch.

Scoopsies' Chocolate Peanut Butter Ice Cream 

yields about 1 quart 

2 cups heavy cream

1 1/2 cups whole milk

3/4 cup sugar

3 tbsp. cocoa powder

4 oz. bittersweet chocolate, finely chopped

pinch of salt

5 egg yolks

1 tsp. vanilla extract

1/2 cup smooth (commercial) peanut butter

1/2 cup peanut butter cups, chopped

And now that flavor 40 has been churned, it's time for our second ice cream social!....

(#39) CHOCOLATE PUDDING: Chocolate Trinity

This flavor was actually an accident! We tried making a three layer chocolate ice cream but we decided to just mix the three chocolate bases (milk, dark, and white) and it ended up tasting like the best chocolate pudding you've ever had but frozen into ice cream. AMAZING!

Scoopsies' Chocolate Pudding Ice Cream

yields about 1 quart

1/3 cup plus 2 teaspoons unsweetened cocoa powder

4 ounces bitter-sweet chocolate

2 ounces white chocolate

1 1/2 cups heavy cream

3/4 cup whole milk

1/2 cup evaporated milk

1/8 teaspoon guar powder

3/4 cup sugar

3 large egg yolks

2 large whole eggs

1/8 teaspoon salt

1/2 teaspoon vanilla

*Use high quality chocolate for the best taste. We used Valrhona cocoa powder and Callebaut bitter-sweet and white chocolate.

(#22) CHOCOLATE RASPBERRY!

Scoopsies' Chocolate Raspberry Ice Cream is made with: raspberries, whole milk, heavy cream, unsweetened cocoa powder, sugar, egg yolks, nonfat dry milk powder, vanilla extract, bittersweet baking chocolate, and salt

(#3) CHOCOLATE AVOCADO: A Scoopsies Original!

A few years ago, I had the richest vegan chocolate mousse at the now defunct Otherside Cafe on Newbury Street (R.I.P). Avocado was used as an animal-friendly substitute and the combination was heavenly. It was one of those desserts that you never forget about. One of those desserts that you somehow want to revisit in one way or another.  With no restaurant to return to, and a list of flavors to come up with, I couldn't resist adding chocolate avocado to the top of our list.

Most chocolate avocado ice cream recipes out there are raw vegan. No stovetop, no dairy. They're technically not ice creams, and they're just not the same.  While we're all for using organic ingredients, we didn't want to make any substitutions. So we put together our own recipe--our first original flavor in our 100 Scoopsies project. 

Scoopsies' Chocolate Avocado Ice Cream

(yields about 1 quart)

3 large ripe avocados

3/4 cup heavy cream

1 cup whole milk

2 ounces semisweet or bittersweet chocolate, finely chopped

1/3 cup granulated sugar

1/3 cup unsweetened cocoa powder

2 tablespoons honey

1 1/2 teaspoons pure vanilla extract

1 tablespoon freshly squeezed lime juice

pinch of salt

Chocolate and avocado--a heavenly combination!