Cup, cone, or tub – whatever shape your ice cream takes, there’s no saying no to a scoop of this #BeatTheHeat specialist. We’ve acquainted you with the best ice cream spots in the capital, but with the temperatures soaring high, the doors to outdoors are preferred shut. Fret not, #DSSCRecommends the perfect fix, we bring to you no-sweat recipes to help you churn away the summer burn.
Chocolate, Strawberry, Butterscotch – classics, yet vanilla. This season stow away that comfort ice cream and scream for these three striking flavours that promise to set the chill on your summer. Introducing Maple Bacon, Lemon & Candied Jalapeno, and Apple Pie to make your heart melt.
Maple Bacon Ice-cream
Prep Time: 10 minutes + freezing
Caters To: 6 gobblers
Challenge Level: Beginner
From The Pantry:
- 225 grams of bacon
- 1 cup of brown sugar
- 470 grams of heavy cream
- 1 can of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 1 tablespoons of maple syrup + maple syrup for garnish
Cook Away:
- Preheat the oven to 400 F.
- Coat both the sides of each slice of bacon with the brown sugar.
- Bake on a cooling rack, over a baking pan for about 15-20 minutes, until they are caramelized and firm.
- Let the bacon cool.
- Whip the cream until it forms sturdy peaks, be careful not to whip for too long.
- Whisk in the sweetened condensed milk, vanilla, and maple syrup.
- Pour the mixture into a dish and place in the freezer.
- Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours, make sure it is nice and firm!
Drizzle with the maple syrup and serve!
Lemon & Candied Jalapeno Ice Cream
Prep Time: 20 minutes + freezing
Caters To: 6 gobblers
Challenge Level: Intermediate
From The Pantry:
Candied Jalapenos
- 2 jalapeno peppers, stemmed, seeded, and diced
- 1 cup sugar
Lemon Ice Cream
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 2 tablespoons lemon zest (from about 3 lemons)
- 3 tablespoons cream cheese, softened
Cook Away:
Candied Jalapenos
- In a pan combine the sugar with 1 cup of water and bring to a boil. Lower the heat to medium-low, and when sugar is dissolved, add the jalapenos and simmer for 10 minutes. Drain well.
- Spread out the jalapeno pieces on a sheet of wax paper, leave them out until dry (usually overnight).
Lemon Ice Cream
- Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
- In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, lemon zest, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, cover, and let the mixture steep for an hour.
- Return to mixture to a boil, stir in the cornstarch, and cook, stirring, until thickened, about 2 minutes.
- Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Strain mixture through a fine mesh, discard solids, cover and chill thoroughly.
- When mixture is completely chilled, churn ice cream according to manufacturer’s instructions, then fold in the candied jalapenos and transfer to a storage container before freezing.
Enjoy your ice cream with a side of waffle chips.
Apple Pie Ice Cream
Prep Time: 30 minutes + freezing
Caters To: 8-10 gobblers
Challenge Level: Intermediate
From The Pantry:
Apple Compote:
- 1/4 cup brown sugar packed
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon
- 2 medium sized apples (peeled and cut into 1/4 inch pieces)
Ice cream base:
- 1 can of sweetened condensed milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 2 cups cold heavy cream
- 3/4 cup crushed graham crackers
Cook Away:
Apple Compote
- Place brown sugar and butter in a medium saucepan. Stir until the butter is melted and the brown sugar and butter are combined. Add apples and pie spice, stir to coat the apples. Simmer, partially covered, for 10-15 minutes, until the apples are tender, stirring occasionally.
- Transfer to a bowl and refrigerate until chilled. Once chilled, prepare ice cream base.
Ice cream
- In a large bowl, combine sweetened condensed milk, pie spice, and vanilla extract.
- Puree half the apple compote, and stir the pureed compote into the condensed milk mixture. Set aside.
- Using a hand mixer or stand mixer, whip the heavy cream until stiff. Gently fold half the whipped cream into the condensed milk, then fold in the other half. Stir in most of the cookie crumbs, reserving a tablespoon or two for the top.
- Pour half the ice cream base into a loaf pan. Top with half the remaining apple compote. Pour in the last half of the ice cream base and top with remaining apple compote and reserved cookie crumbs.
- Cover and freeze until firm, at least 6 hours.
The perfect amalgamation of winter & summer is ready to be served.
