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
Make the Base
In a separate bowl, mix together heavy cream, whole milk, vanilla extract, and salt. Stir until combined.
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.
Freeze
Transfer to a container and freeze for at least 4 hours or until firm.
Vanilla Bean Ice Cream
Make the Base
In a mixing bowl, whisk together heavy cream, milk, sugar, salt, and the scraped vanilla bean along with its pod.
Chill
Cover and refrigerate the mixture for at least 2 hours or overnight for best flavor.
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.
Freeze
Transfer to a container and freeze for at least 4 hours or until firm.
Coffee Almond Fudge Ice Cream
Prepare the Coffee Mixture
In a small bowl, dissolve instant coffee granules in 2 tablespoons of hot water.
Make the Base
In a mixing bowl, whisk together heavy cream, milk, sugar, coffee mixture, almond extract, and salt until combined.
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Add Fudge Sauce
In the last few minutes of churning, slowly drizzle in chocolate fudge sauce to create swirls.
Freeze
Transfer to a container and freeze for at least 4 hours or until firm.
