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A dense, ultra-creamy scoop-shop-style raspberry ice cream with surprisingly bold berry flavor; bright, tart, and unmistakably summer, with a balanced sugar blend that keeps the texture soft and scoopable in a home freezer. Toasted cardamom almonds add warmth and just enough crunch to keep each bite interesting.

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!)

A toasted milk ice cream base loaded with hefty ribbons of chewy fudge and roasted peanut butter.

It's a decadent and slightly more complex take on the classic PB+chocolate pairing.