Ice Cream By The Scoop Recipe
oregon dark cherry | vanilla bean | coffee almond fudge
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Ingredients
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Oregon Dark Cherry Ice Cream
Vanilla Bean Ice Cream
Coffee Almond Fudge Ice Cream
Method
Oregon Dark Cherry Ice Cream
- 1
- 2
Make the Base
In a separate bowl, mix together heavy cream, whole milk, vanilla extract, and salt. Stir until combined.
- 3
Combine and Churn
Add the cherry mixture to the cream mixture. Pour into an ice cream maker and churn according to the manufacturer’s instructions.
- 4
Freeze
Transfer to a container and freeze for at least 4 hours or until firm.
Vanilla Bean Ice Cream
- 5
Make the Base
In a mixing bowl, whisk together heavy cream, milk, sugar, salt, and the scraped vanilla bean along with its pod.
- 6
Chill
Cover and refrigerate the mixture for at least 2 hours or overnight for best flavor.
- 7
Churn the Ice Cream
After chilling, remove the vanilla pod and churn the mixture in an ice cream maker according to the manufacturer's instructions.
- 8
Freeze
Transfer to a container and freeze for at least 4 hours or until firm.
Coffee Almond Fudge Ice Cream
- 9
Prepare the Coffee Mixture
In a small bowl, dissolve instant coffee granules in 2 tablespoons of hot water.
- 10
Make the Base
In a mixing bowl, whisk together heavy cream, milk, sugar, coffee mixture, almond extract, and salt until combined.
- 11
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 12
Add Fudge Sauce
In the last few minutes of churning, slowly drizzle in chocolate fudge sauce to create swirls.
- 13
Freeze
Transfer to a container and freeze for at least 4 hours or until firm.
