Ice cream variations and add-ins

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Ice cream variations and add-ins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Ice cream variations and add-ins is one of the most favored of current trending foods on earth. It's easy, it's quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Ice cream variations and add-ins is something that I have loved my entire life.

Many things affect the quality of taste from Ice cream variations and add-ins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ice cream variations and add-ins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can cook Ice cream variations and add-ins using 48 ingredients and 11 steps. Here is how you can achieve it.

use the ice cream base and add the variations

Ingredients and spices that need to be Get to make Ice cream variations and add-ins:

1. Strawberry
2. 1 pint fresh strawberries
3. 1 tablespoon red wine vinegar
4. Banana (optional red hots)
5. 3 ripe bananas, sliced
6. 1 cup brown sugar
7. 1/2 cup water
8. 1 cup red hots (optional)
9. Tea
10. 2 tablespoons tea (chai, Earl Grey, etc)
11. Mint
12. 1 bunch fresh mint
13. Fluffernutter
14. 1/2 cup smooth peanut butter
15. 1/2 teaspoon vanilla
16. 1/2 cup fluff
17. Chocolate chunks
18. 450 grams (1 pound) dark chocolate, chopped
19. 1/4 cup coconut oil
20. 1/2 teaspoon salt
21. Cinnamon streusel
22. 1/2 cup salted butter, melted
23. 1 teaspoon vanilla
24. 1 cup + 2 tablespoons flour (wheat or half oats may be substituted)
25. 2 teaspoons cinammon
26. 1/4 teaspoon salt
27. 1/3 cup brown sugar
28. 1/3 cup sugar
29. Caramel rice crispies
30. 1/2 cup sugar
31. 2 tablespoons water
32. 1 teaspoon salt
33. 3 1/4 cups rice crispies (other cereal, nuts, etc)
34. Blueberry basil
35. 1 pound blueberries
36. 1 tablespoon lemon juice
37. 3/4 cup sugar
38. 2/3 cup glucose
39. 10 basil leaves
40. Mint chocolate
41. 1/2 teaspoon mint extract
42. chocolate sauce
43. Chocolate sauce for swirling
44. 125 grams dark chocolate
45. 85 grams heavy cream
46. Chocolate ice cream
47. 16 ounces dark chocolate
48. 1/4 cup cocoa powder

Instructions to make to make Ice cream variations and add-ins

1. Strawberry: Hull and blend the strawberries in a blender until smooth. Strain through a fine-meshed strainer. Add to the ice cream base and churn.
2. Banana: Cook the bananas, brown sugar, and water for ~10 minutes over medium heat until mushy. Use a blender and puree until smooth. Churn the ice cream base. Add the red hots at the end.
3. Tea: steep tea in the hot ice cream base for 20 minutes, strain and then refrigerate. Then churn.
4. Mint: wash well and place stems and all into the food processor. Puree until smooth. Let steep overnight in the ice cream base. Then churn.
5. Fluffernutter: add the peanut butter and vanilla to the ice cream base. Churn and add fluff at the end.
6. Chocolate chunks: mix the ingredients together and melt chocolate in the microwave, heating for 15-30 seconds and stirring. Repeat until smooth. Pour the chocolate into a 9x9 inch pan and freeze for 2 hours. Remove and chop into bit sized pieces with a serrated knife, working quickly as the chocolate will melt. Store the other chocolate in the freezer while chopping. Store in the freezer.
7. Cinnamon streusel: Preheat the oven to 350 F and line a baking sheet with parchment paper. Add the vanilla to the melted butter and let cool slightly. Mix the dry ingredients, then add the butter, toss until small pieces of streusel form. Bake for 10 minutes, stir the streusel and bake for 5 more minutes. Cool and store in the freezer.
8. Caramel rice crispies: place the sugar, water, and salt in a heavy bottomed saucepan and cook over medium heat until 240 F. Remove from heat and add the cereal and stir gently to coat. Continue stirring until the cereal turns white and crystallizes around the cereal. Heat a skillet over medium heat and caramelize the cereal and stir constantly. The cereal should caramelize quickly. Spread onto a baking sheet and let cool. Break up the cereal, let cool, and store in the freezer.
9. Blueberry basil: combine all of the ingredients except the basil in a saucepan and cook over medium heat, stirring occasionally. When the blueberries begin to break down, add the basil and reduce the heat to medium low. Cook for 20-30 minutes until thick. Let cool and store in the freezer.
10. Mint chocolate: add the mint extract to the ice cream base. For the chocolate, melt the chocolate and mix in the cream. Let cool to room temperature and then place in a plastic bag, snip the corner of the bag and express out the chocolate into the ice cream base after the ice cream has been churning and is almost ready.
11. Chocolate: melt the chocolate in the base. Remove ~1 cup of the base and whisk in the cocoa powder and then return the cocoa powder mixture to the base. Stir well and refrigerate before churning.

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So that is going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Ice cream variations and add-ins. Thank you very much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!