(#67) COQUITO: Puerto Rican Cocktail Turned Ice Cream

This cocktail-turned-ice-cream is the Puerto Rican version of eggnog.  It's super sweet and creamy with all of the essential Fall flavors.  Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor! 

Scoopsies' Coquito Ice Cream

(yields 1 quart)

14 oz. sweetened condensed milk

2 cups heavy cream

2 cups shredded unsweetened coconut

1 tsp whole cloves

1/4 tsp nutmeg

2 tsp cinnamon

2 tbl Bicardi (or another white rum)

2 tsp vanilla extract

5 egg yolks

(#38) COOKIE DOUGH: Childhood Favorite

Cookie dough ice cream is probably the most popular "modern" but classic ice cream flavor. During the early 90's Ben & Jerry's started mass producing this flavor, obviously making it every child's number one choice. I remember being excited to see it at the local Friendly's restaurant and then being even more excited when every shop in town started carrying this flavor. I try to use my "grown-up taste buds" but I can never outgrow cookie dough ice cream!

Scoopsies' Cookie Dough Ice Cream

yields about 1.5 quarts

cookie dough:

5 tablespoons unsalted butter

1/4 teaspoon salt

1/3 cup packed brown sugar

1/4 cup flour

1/8 cup chocolate chopped very fine

1/2 teaspoon vanilla extract

vanilla base:

1 1/2 cups heavy cream

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon guar powder

1/2 cup sugar

1 vanilla bean

2 large eggs

2 large egg yolks

Pinch of salt

1/4 cup mini chocolate chips

(#7) VANILLA ROOIBOS: Tea Time

If you're a tea drinker and you've never enjoyed a cup of rooibos go get your keys and wallet because you're missing out. Rooibos tea (technically not a tea but I'm going to call it that for practicality's sake) is by far my favorite tea. The first time I had a cup it transported me back to childhood to something odd and surprising...

Does anyone remember Cupcake Dolls? This is Taffy Tammy: 

When I was little I had this doll that was scented and could turn into a cupcake. The scent was sweet and floral just like rooibos tea! Now not all rooibos teas smell like a rubber cupcake, but after that first cup I was hooked. I love trying the many variations that are out there and vanilla rooibos is #1.

Scoopsies' Vanilla Rooibos Ice Cream

4 - 6 bags of rooibos tea

1 1/2 cups heavy cream

3/4 cup whole milk

2 tablespoons nonfat dry milk powder

1/8 teaspoon kosher salt

2 large eggs

1/3 cup sugar

2 teaspoons vanilla

1.  Combine the cream, milk, milk powder, and salt in a medium sized saucepan, and stir well to dissolve.  Add tea bags and bring to a simmer over medium heat, stirring occasionally. Cover, remove from heat, and let steep. (I let it steep an hour but I'm sure 5-10 minutes would do the trick.)

2.  Remove the tea bags and warm the cream mixture over medium-low heat. Beat egg yolks with the remaining sugar and vanilla extract until thick and light yellow in color. Slowly beat about one third of the warm cream mixture into the eggs so they gradually warm up, and then add the egg mixture to saucepan stirring constantly. Continue stirring, reaching all parts of the bottom of the pan, until the mixture reaches 170°F on an instant-read thermometer or when the mixture begins to emit steam, thicken slightly and coat the back of the spoon. (You can run your finger along the spoon and it a clear line is drawn then it’s ready). This should take 3-6 minutes – be careful it doesn’t boil because you don’t want your eggs to scramble!

3.  Strain the custard through a fine sieve (if you wish) into a hot liquid storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture (no lid) until it is completely chilled (usually overnight).

4.  Freeze in your ice cream maker according to manufacturer’s instructions and then immediately transfer to an airtight storage container and freeze until hard- typically 4 hours or more.

(#6) BANANA CHAI: Newbury Street Dream

Back in the day, long before we started making ice cream, we scooped it at our beloved Emack & Bolio's on Newbury Street.  Ice cream, froyo, and the best smoothies!  There we served perfection in the form of a Liquid Yoga--a soy-milk smoothie with banana, chai powder, and a scoop of vanilla yogurt.  Sounds delicious, right? It's even better as an ice cream flavor.  

As soon as we churned this flavor we knew it would be an instant classic for Scoopsies. The sweetness of the banana is balanced by the perfect blend of cinnamon, clove, cardamon, anise and ginger.  

Scoopsies' Banana Chai Ice Cream
(yields about 1 quart)

3 ripe bananas

1 ¾ cups heavy cream

¾ cup whole milk
3 tbsp Chai Latte Mix

½ cup granulated sugar, divided

pinch of salt

4 large egg yolks

2 teaspoons pure vanilla extract