Hickory Bark Ice Cream

Note: Hickory chips and nuts can be foraged in eastern and central North America (see post here), or ordered online.

Special equipment: Ice cream maker

Ingredients

serves Makes 2 1/2 pints, active time 1 hour, total time 1 day

• 1/2 pound shagbark hickory bark, broken in to pieces small enough to fit in a large pot (see note above)
• 1 cup smashed hickory nuts or shells (see note above)
• 4 cups whole milk
• ¼ cup cornstarch
• 1 cup heavy cream
• 1 cup sugar
• pinch salt
• 4 ounces (1/2 brick) cream cheese, softened

Procedures

1. Adjust an oven rack to center position and preheat oven to 325°F. Spread the hickory bark and shells apart on a baking sheet with parchment paper and toast until fragrant, about 8 minutes.
   
2. Combine milk and toasted hickory bark and shells in a large pot. Heat over medium-high heat, stirring frequently, until simmering. Adjust heat to maintain a bare simmer and cook for 15 minutes, stirring often. Remove from heat, let cool for 1 hour at room temperature, then cover and transfer to refrigerator for at least 4 hours and up to overnight.
   
3. Strain milk through a fine mesh strainer lined with cheesecloth and discard solids.
   
4. Whisk 2 cups of hickory milk with the cornstarch in a medium bowl and set aside. Combine remaining 2 cups hickory milk, cream, sugar, and salt in a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent scorching. Whisk milk/cornstarch mixture, then pour into boiling milk. Reduce heat to a bare simmer and cook, stirring constantly, until thickened, 2 to 3 minutes,
   
5. Remove from heat, let cool slightly, then combine with cream cheese. Transfer to a blender in two batches and blend until thoroughly. Transfer to sealable containers and let cool at room temperature with no lids for 1 hour. Cover and transfer to refrigerator. Refrigerate about 4 hours.
   
6. Process in an ice cream machine according to manufacturer’s instructions. Remove to freezer-safe container and harden in the freezer for at least 4 hours before serving.

Pumpkin Cookies and Cream Ice Cream

Special equipment: ice cream maker

Ingredients

serves Serves 8, active time 1 hour, total time 2 hours, plus an overnight chill

• 1 cup pumpkin purée
• 5 egg yolks
• 3/4 cup dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice mix
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon bourbon
• 2 cups crushed chocolate sandwich cookies (about 12 to 14 cookies)

Procedures

1. In a medium saucepan, whisk together pumpkin, egg yolks, sugar, salt, and spices until thoroughly combined. Slowly whisk in cream and milk until mixture is smooth.
   
2. Cook mixture while whisking frequently over medium-low heat. The custard will be ready when it thickly coats the back of a spoon and you can leave a clean line by swiping your finger across it. Stir in vanilla and bourbon, strain into an airtight container, and chill 8 hours or up to overnight.
   
3. Once the mixture has chilled, churn according to manufacturer's instructions. When the churning has finished, transfer mixture to a large bowl and using a spatula quickly fold in the cookie pieces. Transfer immediately to a large airtight container (you'll have a generous quart worth of ice cream) and freeze until firm, about 2 to 3 hours.

Buckwheat Honey Ice Cream

Special equipment: ice cream maker

Ingredients

serves makes 1 quart, active time 25 minutes, total time 4 hours (including chilling)

• 7 large egg yolks
• 1 1⁄2 cups whole milk
• 1 1/2 cups heavy cream
• 1/4 teaspoon fine sea salt
• 2 tablespoons granulated sugar
• 1/2 cup buckwheat honey, plus additional for drizzling (optional)

Procedures

1. Prepare a large bowl of ice water and set aside. Put the egg yolks in a large heatproof bowl and set aside.
   
2. In a medium saucepan, bring the milk, cream, and salt to a rolling boil. Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved. Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl. Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.
   
3. Freeze the mixture in an ice-cream machine according to the manufacturer’s directions until the ice cream has a smooth, soft- serve-like texture. Store in the freezer for 4 hours to harden. Drizzle buckwheat honey or Caramel Sauce (if using) over the ice cream.

Rum Raisin Ice Cream

Special equipment

medium saucepan, mixing bowl, whisk, spatula, fine mesh strainer, ice cream maker

Ingredients

serves makes about 3 pints ice cream, active time 30 minutes, total time 3 days

• 1 cup raisins (dark or golden)
• 1/2 cup dark rum
• 2 cups milk
• 2 cups cream
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 teaspoon cinnamon
• Pinch salt
• 4 egg yolks
• 1/2 teaspoon vanilla

Procedures

1. Place the raisins in a container with a tight-fitting lid and add rum. Cover and shake to evenly coat raisins in rum, let sit at room temperature at least overnight and up to 2 days. Drain excess rum from raisins, reserving 2 tablespoons. Set aside.
   
2. Combine milk, cream, sugars, cinnamon, and salt in medium saucepan and place over medium heat, stirring occasionally, until mixture is steaming and sugars are dissolved. Meanwhile, whisk egg yolks in medium mixing bowl. Gradually whisk hot liquid into yolks, then scrape back into pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Strain and chill thoroughly.
   
3. Add vanilla and reserved rum to base and process in ice cream machine according to manufacturer's instructions, adding raisins when almost fully churned. Remove to freezer-safe container and seal tightly. Freeze at least 24 hours before serving.

Pumpkin Spice Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 3/4 cup dark brown sugar
• 8 egg yolks
• 1 cup pumpkin purée
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (see note above)
• 1 teaspoon bourbon
• Kosher salt, to taste

Procedures

1. In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
   
2. In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
   
3. Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Mulled Wine Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour plus an overnight chill

• 1/2 teaspoon coriander seed
• 6 allspice berries
• 4 cardamom pods, lightly crushed
• 2 blades mace
• 1 4-inch cinnamon stick
• 1 star anise star
• 2 cups cheap Cabernet Sauvignon
• 1 orange
• 6 egg yolks
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon brandy
• 1/2 teaspoon kosher salt

Procedures

1. In a dry skillet over high heat, toast spices, stirring frequently, until they are fragrant, about 30 seconds.
   
2. In a medium non-reactive saucepan bring wine and spices to a simmer over medium heat. Squeeze in juice of one orange through a strainer to remove seeds, then add spent orange to the pan. Cook, stirring frequently, until wine reduces to a thick, bubbly syrup that measures to 1/4 cup. Strain out spices and orange and set aside to cool.
   
3. In another clean medium saucepan whisk together egg yolks and sugar until well combined and slightly thickened. Whisk in cream and milk until fully incorporated, add wine reduction, then cook over medium heat until a custard forms on a spoon and a finger swiped across the back leaves a clean line. Pour through a strainer into an airtight container, stir in brandy and salt to taste, and chill overnight in refrigerator.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and harden for at least 4 hours before serving.

Taro Ice Cream

Special equipment

ice cream maker, blender

Ingredients

serves makes 1 quart, active time 1 hour, total time 8 hours

• 2 tablespoons unsalted butter
• 2/3 pound grated taro (about 2 cups, packed)
• 2 cups heavy cream
• 1 14-ounce can coconut milk
• 3/4 cup sugar
• 3/4 teaspoon kosher salt

Procedures

1. In a heavy-bottomed medium saucepan, melt butter on medium heat. When butter has melted completely and foam has subsided, increase heat to high and add taro. Stir to coat with butter and cook until the taro turns slightly translucent, begins to color at the edges, and reduces in volume to a soft, starchy lump, about 5 minutes.
   
2. Use a wooden spoon to scrape any starchy bits off the bottom of the saucepan, then stir in cream, coconut milk, and sugar. Bring to a simmer and then reduce to very low heat. Cover and cook until taro is completely soft, about 20 minutes.
   
3. Transfer dairy mixture to a blender and carefully puree on high speed until very smooth, about 30 seconds. (To keep blender top from popping off, remove the plastic knob in the center of the lid and cover with a paper towel folded over several times.) Pour through a strainer into an airtight container, add salt to taste, and chill in refrigerator until very cold, at least 4 hours.
   
4. When ice cream base is cold, transfer to ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer at least 6 hours before serving. Let ice cream sit on counter for 5 minutes before scooping.

Chocolate Ice Cream Bon Bons

Ingredients

serves makes about 24 balls, active time 30 minutes, total time 2 hours 15 minutes

• 1 pint chocolate ice cream (or your favorite flavor), see note
• 12 to 16 ounces bittersweet chocolate, finely chopped, divided, see note

Procedures

1. Using a baking sheet or plate that will fit in the freezer, line with parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes.
   
2. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, gently stirring, until smooth. Transfer melted chocolate to a mug.
   
3. Working quickly, dip ice cream balls into the chocolate, one at a time, and set back onto lined pan. Freeze until chocolate is set, about 15 minutes.

Blueberry-Lime Ice Cream

Special equipment

ice cream maker, blender or food processor

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups blueberries
• 1 star anise star
• 1/2 teaspoon cinnamon
• Peeled zest of 1 lime
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 2 teaspoons lime juice from 1 lime, or to taste
• 3/4 teaspoon kosher salt, or to taste

Procedures

1. In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender.
   
2. On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan.
   
3. Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness.
   
4. Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.

No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required)

 

Special equipment

Blender or food processor, pie dish or tart pan

Ingredients

serves makes 1 pie, active time 1 hour, total time 6 hours

• For graham cracker crust:
• 10 graham crackers
• 1/2 teaspoon kosher salt
• 3 tablespoons sugar
• 5 tablespoons unsalted butter, melted and slightly cooled
•  
• For lime ice cream:
• 1/2 cup lime juice
• 1 tablespoon freshly grated lime zest from 1 to 2 limes, plus more for garnish
• 3/4 cup sweetened condensed milk
• 1 cup cream
• 1/4 teaspoon kosher salt

Procedures

1. For pie crust: Heat oven to 375 °F with an oven rack in the middle position. In a food processor, pulse graham crackers with sugar and salt until they form a fine powder. Pour in butter and pulse until crumbs become a coarse meal, scraping down sides of the bowl as needed.
   
2. Transfer crumbs to pie plate or tart pan and press into sides and against bottom for an even thickness all over. Refrigerate for 15 minutes, then bake until crust darkens in color and smells slightly nutty, about 15 minutes. Remove from oven and cool completely, then store in freezer until ready to fill with ice cream.
   
3. For the ice cream: In a medium mixing bowl, whisk together lime juice, zest, condensed milk, and cream. Stir until mixture thickens, about 1 minute, and add salt to taste.
   
4. To assemble: Pour ice cream base into to pie crust, spreading it evenly across with a rubber spatula, then chill in freezer until firm, 2 to 3 hours. Let pie sit out on counter for 5 minutes before serving, then garnish with lime zest and serve.