(#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. 

(#112) Rosewater & Cardamom: The Aphrodisiac

When two aphrodisiacs join forces in an ice cream, the result is.....(don't make me say it). Rosewater & Cardamom Ice Cream - it's one fine flavor! 

P.S. Cardamom is the love of my life!

(#105) Spiked with Jameson: Irish Coffee Ice Cream!

If you've been following my blog, you know that I love adding booze to my flavors. I've gone crazy with amaretto, brandy, rum, red wine, champagne, and now: whiskey.  Irish Coffee Ice Cream is coffee-based with a shot of Jameson. Top with a hefty spoonful of homemade whipped cream and some dark chocolate flakes, and you're good to go. 

This one is for all of those whiskey lovers. The Jameson hits you post-bite and burns a little--just like taking a shot!  

Scoopsies' Irish Coffee Ice Cream

(yields 1 quart)

1 1/2 cups heavy whipping cream

1 1/4 cups whole milk 

1/2 cup + 1 tbl dark brown sugar

1 1/2 cups whole coffee beans

3 egg yolks

1/4 cup + 2 tbl Irish whiskey

1 tsp vanilla extract

1 tbl dark chocolate flakes

DIRECTIONS:

1. In a medium saucepan, heat heavy whipping cream, whole milk, and dark brown sugar over medium heat, stirring frequently until mixture starts to simmer. Pour in coffee beans, stir, remove from heat, and let sit for an hour. 

2. After an hour, reheat the mixture on medium heat. While the mixture is heating, whisk the egg yolks with the whiskey and the vanilla extract. Once the cream and milk starts to simmer, take a tablespoon of the mixture and pour it in with the egg yolks to slowly warm them up. Stir quickly. Add a few more tablespoons, one at a time, stirring constantly. Pour the heated egg yolks in with the milk and cream. Remove the saucepan from heat and stir for about 30 seconds. 

3. Let the mixture cool for about 30 minutes. Put in a container with plastic wrap right over the custard. Place in the fridge to ripen, preferably for at least eight hours.

4. Pour it into an ice cream maker and churn according to manufacturer's instructions. When ice cream is ready, scoop out and garnish with a dollop of homemade whipped cream and dark chocolate flakes. 

(#94) CHOCOLATE CHIP CANNOLI: Holy Cannoli

I'm at flavor #94 (holy...cannoli...six left!) and I honestly mean it when I say: THIS IS MY ALL-TIME FAVORITE! More than "S'moresies" and Ginger Chocolate Chunk. 

However much I ignore it, I'm lactose intolerant and rarely eat more than a few bites of ice cream at a time. But I've been devouring this one and craving for it when I'm not near my freezer.  It makes me want to use ricotta in all of my flavors. Ah, so good! So good! Want a bite?

 

Scoopsies' Chocolate Chip Cannoli Ice Cream--bon appetit! 

(#86) AVOCADO: The Fruit of Fruits

Avocado--the fruit of fruits. My absolute favorite. I could lock myself in my room and eat guacamole ALL day (not that I've ever done this. Seriously. I haven't! I swear. I really haven't! Okay...I HAVE!) 

I didn't think I would be revisiting the "alligator pear"--Chocolate Avocado Ice Cream was flavor #3, and I made Basil Avocado a few weeks ago (a flavor that was never posted to the blog). But a few days ago my friend described a perfect avocado smoothie she had at a Domincan restaurant in Jamaica Plain. How could I not reunite with my beloved fruit friend one more time? This time there would be no chocolate, no basil--just avocado (and a hint of lime). 

Avocado smoothie with almond milk.  

(#83) CHESTNUTS (ROASTING): A Post-Christmas Song

Better late than never, right? This flavor, along with Pumpkin Pie, wins the award for most labor-intensive. Roasting, preparing, and cutting chestnuts up is quite a process.  It was worth it because I've never even had a chestnut before! 

Scoopsies' Chestnut Ice Cream is made with: chestnuts:  roasted and shelled, heavy cream, whole milk, light brown sugar, egg yolks, vanilla extract, dark rum