1. Rose Petal Ice Cream
Rose Petal Ice Cream has the aroma of freshly sprayed rose water. It’s sweet yet distinctive taste is a flavor that you never knew you needed until now. Here’s the recipe by geniuskitchen.com.
Ingredients
Rose petal from 3 organic roses
1/2 cup milk
3 1/2 cups of heavy cream
1 cup granulated sugar (available at Middle Eastern stores)
6 egg yolks
1/4 cup rose water
3 drops red food coloring
Directions
1.Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
2.Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
3.Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.
2. Lavender Ice Cream
Lavender ice cream has a sweet, delicious, herbaceous taste. Many place mix the floral flavor with wild berry or honey. There's many recipes out there to try but here's a simple one from Epicurus.com
Ingredients
2 Cups whipping cream
1 1/2 Cups half-and-half
1/2 Cup chopped fresh lavender flowers (Farmers Market)
lavender blossoms; for garnish
8 egg yolks
1 Cup granulated sugar
Directions
1.* Note: Look for lavender at farmers markets.
2.Combine cream, half-and-half and chopped lavender blossoms and leaves in heavy saucepan over medium-high heat until warm.
3.Let stand 30 minutes to allow lavender to steep.
4.Whisk together egg yolks and sugar until pale yellow and mixture forms a ribbon when tipped from a spoon.
5.Whisk small amount of warm cream into yolks, then return to saucepan.
6.Cook and stir over medium heat until mixture thickens and coats back of a spoon, about 5 minutes.
7.Strain through fine sieve and discard blossom residue.
8.Cover mixture and chill thoroughly, about 1 hour.
9.Freeze in an ice cream maker according to manufacturer's instructions, about 25 minutes. Garnish with lavender blossoms when serving.
3. Cilantro and Lime Ice Cream
This flavor isn't as outlandish as you think. It's actually a hit. It deserves all the limelight paired with a shot of Patron. Here's a recipe from Goodtaste.tv
Ingredients
2 3/4 cups heavy cream
1 1/4 cups whole milk
1 1/4 cups sugar
1/4 cup brown rice syrup
1/4 teaspoon bourbon vanilla bean powder
1 small bunch fresh cilantro, coarsely chopped, plus a few sprigs, for garnish, optional
1 small lime
Candied lime peel, for garnish, optional
Directions
1. Whisk together the heavy cream, milk, sugar, brown rice syrup and vanilla bean powder. Place over medium-high heat and continue whisking until the mixture comes to a boil. Reduce the heat to medium low and continue cooking the mixture at a rolling boil for an additional 5 minutes.
2. Add the cilantro to the cream mixture. Zest the lime directly into the mixture, and then stir in with the cilantro. Cover with plastic wrap and refrigerate to steep and chill, 2 to 4 hours.
3. Strain the mixture, removing the cilantro and lime zest. If bits of cilantro and lime zest slip through, don't fret. It only adds to the aesthetic of the ice cream. Pour into an ice cream maker and churn until thickened to a soft-serve consistency, 15 to 20 minutes. Transfer the ice cream to a freezer-safe container and freeze at least 1 hour.
4. Serve garnished with candied lime peel or a simple sprig of cilantro.
4. Red Wine Ice Cream
What more can one ask for? Two of the best things ever combined in one bowl. You'll be the Queen of "Girl's Night" with this one. Here's a great recipe by fabulousladieswinesociety.com
Ingredients
1 bottle of red wine (a Merlot or a soft Shiraz is pretty darn fabulous for this)
3/4 cup brown sugar
2 cups pouring cream
1 vanilla bean
4 egg yolks
1 cup full cream milk
Directions
1. Pour the entire bottle of wine into a large pot. Simmer over a medium heat until it reduces to 1 cup of liquid. (This can take up to half an hour or more.) Set aside to cool.
2. Whisk together the brown sugar, cream and milk in a medium saucepan. Cut vanilla bean in half and scrape out the seeds, then add them to the saucepan along with the emptied bean.
3.Cook over a medium heat stirring constantly, until the mixture begins to steam but not boil.
4. Meanwhile, in a stand mixer, beat egg yolks until thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour it into the egg yolks whilst constantly whisking the mixture.
5. Return the mixture to the stove and place back over a medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.
6. Finally, stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool, before pouring it into your home ice cream maker.
7. Serve your red wine ice cream freshly churned for maximum deliciousness.
5. Rum and Bacon Ice Cream
Another iconic combo. Rum ice cream is already amazing in itself but adding bacon to it just amplifies its awesomeness. Adding bacon to your ice cream isn't as crazy as you think. It's the same concept as adding salty crushed peanuts to your ice cream, combining sweet and savory. Here is a great recipe from cookingwaithjanica.com
Ingredients
5 Strips of Candied Bacon (recipe)
3 Tablespoons of Butter
5 Egg Yolks
2 3/4 Cup Half & Half
3/4 Cup Dark Brown Sugar (packed)
3 Teaspoons Dark Rum
1/4 Teaspoon Vanilla Extract
Directions
1. Once your candied bacon has cooled, chop it into tiny pieces.
2. Next, melt the butter in a saucepan. Stir in the brown sugar and half of the half and half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
3. In another bowl, whisk the egg yolks together and slowly stir in the brown sugar mixture. Whisk together and pour back into your saucepan. Cook over low heat, constantly stirring and scraping the bottom, until the custard thickens enough to coat your spatula. Strain the custard into the half-and-half, stirring over the ice bath, until cool.
4. When cool, add rum and vanilla. Stir then freeze in your ice cream maker (I used this one) according to manufacturers directions. Add bacon bits during the last few minutes of churn. Depending on the consistency desired, you may find that you want to put the ice cream in the freezer for a few hours to set.
Do you have any unique ice cream flavors you want to share? Please comment below. Also, share with us your favorite weird ice cream.
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