Häagen – Dazs

SMOOTHIE Fresh

In a medium saucepan, combine 1 cup whole milk and 1.25 cups heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form at the edges, but do not let it boil (about 5–7 minutes).

Warm the milk and cream

While the milk warms, whisk 0.75 cups granulated sugar together with 4 large egg yolks in a heatproof bowl until the mixture becomes pale and slightly thickened (about 1–2 minutes).

Whisk sugar into yolks

Slowly pour about 1/2 cup of the hot milk/cream into the yolk-sugar mixture in a thin stream while whisking constantly to raise the yolks’ temperature (this prevents curdling). Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking continuously.

Temper the yolks

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–79°C). Do not boil.

Cook to custard consistency

Remove the custard from heat and immediately strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in 1.5 tsp pure vanilla extract and 0.25 tsp fine sea salt. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely cold, at least 4 hours or preferably overnight.

Strain and chill

Once thoroughly chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Churn the custard

If using mix-ins, gently fold them into the churned ice cream by hand: for swirls (hot fudge or fruit compote), layer alternate spoonfuls of ice cream and sauce in the storage container to create ribbons; for nuts, cookie pieces, or chocolate chunks, fold them in evenly so they are distributed throughout.

Fold in mix-ins (optional)

Transfer the churned ice cream to a light, airtight 300 ml container (or a small freezer-safe container). Press a piece of parchment directly on the surface to minimize ice crystals, seal with a lid, and freeze for at least 4 hours until firm.

Harden the ice cream

Chopped toasted almonds: Toast 1/4 cup almonds in a dry skillet over medium heat, stirring, until golden and fragrant (3–5 minutes). Cool before folding into churned ice cream.

Hot fudge swirl: Warm 1/4 cup hot fudge so it is pourable but not hot. Spoon alternating layers of ice cream and fudge into the container and gently ripple with a knife to create marbling.

Fruit compote swirl: Reduce 1/4 cup fruit compote on the stove for a few minutes to thicken if needed. Cool, then layer and ripple into the ice cream as with the fudge.

Cookie pieces: Chop 1/4 cup shortbread or butter cookies into small pieces and fold them into the churned ice cream just before freezing so they keep some texture.

whole milk

heavy cream

granulated sugar

large egg yolks

pure vanilla extract

fine sea salt

chopped toasted almonds

hot fudge or chocolate swirl

fruit compote (berry or mango)

cookie pieces (shortbread or butter cookies)

If your banana isn't already frozen, peel and slice it and freeze for at least 1 hour. Measure 1 cup of frozen mixed berries and keep frozen until blending for best texture.

Prepare fruit

Place the frozen banana slices, frozen mixed berries, 1 cup Greek yogurt, and 1 cup almond milk into a high-speed blender.

Add to blender

Add 1 cup fresh baby spinach, 1 tablespoon honey or maple syrup, and 1 teaspoon fresh lemon juice to the blender. If using vanilla extract (optional), add 1/2 teaspoon.

Add greens and flavor

Secure the blender lid and blend on high for 30–60 seconds, stopping to scrape down the sides once if needed. Blend until smooth and no large fruit pieces remain. If the mixture is too thick, add up to 2 tablespoons more almond milk and blend again.

Blend

For extra fiber and omega-3s, add 1 teaspoon ground chia seeds and blend for an additional 5–10 seconds. If you want a colder, frothier smoothie, add 4 ice cubes and pulse until combined.

Pour the smoothie into a 12–16 oz glass. Garnish with 2 fresh mint leaves and a slice of strawberry or lemon on the rim if desired.

Häagen – Dazs

Smoothie Fresh