Discover ice cream recipes worth remixing

Rich and creamy butter pecan with real beurre noisettes and Grade C ahorn syrup.

A Sichuan pepper infused honey in a classic pistachio base.

Guilt-free vanilla ice cream, balanced for scoopability.

Texture is on point and not too sweet. My partner couldn't pick the no added sugar high protein vanilla from my regular vanilla in a blind test.

Recipe is measured for Ninja Creami Deluxe tub.

A modern take on gelato in its purest form – fresh milk, evaporated and concentrated in a rotovap, and sweetened cream; no flavourings, no egg yolks.

This ice cream is bold, spicy, balanced, and a surprise hit with everyone who tried it. I'm really quite proud of it!

This started with me wanting to experiment with Sichuan peppercorns in ice cream. I eventually settled on using it in an asian-fusion-esque hot honey mix-in which uses a mala (spicy and numbing) chili oil. To complement it, I mix this into a mango ice cream base which pairs quite well with the spice.

At first bite, you're greeted by tropical mango and a rich, velvety creaminess. But as it melts on your palate, the complex warmth of the chili oil settles in leaving a lingering, slow-burning spice which beckons for another spoonful. I was delighted at how balanced the flavor profile was and how well-received this was by everyone who had a scoop.

When I do this again, there are a couple changes I'll make:

• The mango flavor could be punched up a bit. Needs more (and riper) mango and probably some citric acid as well in the ice cream base.
• The numbing sensation was not detectable, so I'll pump up the amount of peppercorns in the chili oil next time (tbd if this is actually good or not!)

Cook's Notes: Makes about 3 quarts, but can be halved for a smaller 1-1/2 to 2 quart freezer. If you find any lumps in the custard after cooking, press through a strainer before refrigerating. For vanilla bean ice cream, add 2 whole vanilla beans and reduce the extract to 3 teaspoons. Slice the pods in half lengthwise and use a knife to scrape out the seeds, adding both the seeds and the pods to the custard mixture. Cook as directed, let the custard cool for 30 minutes before removing the pods; cover and refrigerate.