Malachi

A simple, premium, chocolate + almond ice cream base.

Very high solids due to cocoa and almond paste, so I decreased the guar to half of what I normally use. Texture worked out very well with this amount.

Tasting notes

Texture was great, easily scoopable straight out of the freezer. Taste is very almond forward, I might dial that back a bit next time and increase the cocoa powder. I think this recipe could use something else to make it more interesting.

A premium coffee ice cream base with chunks of fudgy biscoff butter.

Tasting notes

• The ice cream paired very well with the biscoff, but the chunks as shown in the image were too large and overwhelmed the palate. Will chop them up more finely next time.
• The texture of the biscoff chunks worked very well with the ice cream, soft and very slightly chewy.

Biscoff butter mixed with cream and oil, then frozen, to achieve a fudge-like consistency.

This made a little too much for 1L of ice cream base, so I would recommend to scale down a bit.

Refined coconut oil would be a better sub for oil (but I didn't have it on hand for this batch).

A premium, clean, banana ice cream with soft chunks of biscoff butter.

A simple, clean, premium banana ice cream base made with steeped overripe bananas and turbinado sugar.

Tasting notes

For this iteration I used frozen bananas and steeped for ~12 hours, which imparted a strong banana flavor that I was very happy with. It was scoopable directly from the freezer, did not melt quickly, and had a great clean texture. Overall very happy with this base and the flavor will pair well with additional flavors.

A moderate-intensity, premium coffee ice cream base using coffee beans steeped overnight.

Tasting notes

• Coffee taste was present, but not strong. Good with mix-ins or other flavors, but on its own I would increase the coffee and keep the same sweetness.
• Texture was perfect, scoopable out of the freezer
• Yield was slightly lower that I'd like, the coffee beans do retain some of the base so increase a bit more for next batch

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!)

An asian fusion take on hot honey using Sichuan peppercorns and gochugaru pepper flakes.

Tasting notes

I wasn't sure how well this would work, but everyone tasting this had rave reviews. It's not overly sweet and the savory elements of the chili oil linger on the tongue. It's a bit addictive and the bright red color is very attractive!

A simple, low fat (6%) mango ice cream. The low fat and high mango content helps mango be the dominant flavor. Inulin is a good fat replacement to help with texture.

Tasting notes

• Scoopable direct from the freezer

• Texture is comparable to higher fat recipes, smooth and rich feeling

• Flavor could be punched up a bit more, next time:

  • Use citric acid
  • Use riper mangoes
  • Use even more mango

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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.

Similar to my chewy fudge recipe, but with peanut butter powder instead.

Has a similarly thick texture, though slightly less chewy. Peanut butter has a nice roasted flavor, not too sweet, and a nice salty kick.

My normal sweet cream base with vanilla + toasted milk powder.

The toasted milk powder adds a surprisingly complex caramel taste which has to be tasted to be believed. Easy to pair with other flavors.

My typical base.

• Scoopable directly from the freezer
• Rich (~15% milkfat)
• Relatively low sweetness
• No need to cook the base (no egg yolks and guar gum hydrates cold)

A basic black sesame ice cream. Rich, soft, and scoopable. Has enough black sesame flavor to come through, but is a little lighter than my other versions because I did not want to overwhelm the matcha ganache I layered into it.

Tastes just like a matcha kit kat!

A sweet and spicy cherry swirl.

The chilis were pronounced when tasted alone, but once frozen and combined with ice cream it was difficult to pick out.

Next time, I would use fresh cherries and add more chili flakes.

A basic goat cheese base

Texture: Soft and luxurious
Taste: Well balanced, just enough goat cheese flavor for my palette and not overly sweet

A holiday classic with a twist!

The result was very scoopable, with chai flavor dominating, but still recognizably eggnoggy. The chai powder I used was very ginger-forward, which added a nice bite.

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