ice creamfrozen desserts

We have gotten totally spoiled by living near a bunch of really good ice cream shops with all sorts of great flavors. A favorite of mine is malted ice cream -- in ice cream form, not in shake/frappe form. It may not be terribly sophisticated, but I adore malt (and malted milk balls), probably because we had a malt shop in town that made insanely thick malts -- complete with whipped cream, a wafer, and a cherry on top -- when I was growing up, and it was where we went for treats on warm summer evenings. Anyhow, back to the present. Earlier in the summer, our neighborhood ice cream shop (a.k.a. our after-dinner destination almost every day) had both malted vanilla and a chocolate ice cream with pretzel pieces. I had a scoop of each together, but what I really wanted was to have them combined into one flavor (plus the pretzel bits weren&#39;t coated in anything to keep them from getting soggy, and something definitely needed to be done about that!). So, ta-da! This is basically a malted version of Cook&#39;s Illustrated&#39;s vanilla ice cream with homemade chocolate covered pretzel nubbins swirled in. I usually don&#39;t use corn syrup in anything, but I&#39;ve got to say, it does a nice job of keeping the ice cream from freezing too hard.

Malted Vanilla Ice Cream with Chocolate-Covered Pretzels

dark chocolate

butter

heavy cream

milk

sugar

corn syrup

salt

malt powder

vanilla extract

Chocolate-covered pretzel bits

Line a rimmed baking sheet with wax paper. Gently melt the chocolate in a double boiler or in the microwave. Stir in the butter until the mixture is smooth and the butter has completely disappeared.

Drop the pretzel bits into the chocolate and stir until all the pretzel pieces are coated. Then, using a fork, lift the pretzel bits out of the chocolate several at a time and push them onto the lined baking sheet, trying to make sure the individual pieces are separated from each other, for the most part. Transfer to the refrigerator to chill until the chocolate has hardened. Store in an airtight container until ready to use.

Combine the cream, milk, 1/4 cup of sugar, corn syrup, and salt in a heavy-bottomed saucepan and heat to a bare simmer, then turn the heat down. Meanwhile, in a medium bowl, whisk together the egg yolks, malt powder, and the remaining 1/4 cup sugar.

When the cream mixture is hot, whisk a ladleful of the hot cream into the egg yolks (whisk vigorously!) to temper them. Repeat with one or two more ladlefuls. Then, pour the egg mixture into the pot with the rest of the cream mixture.  

Cook the custard mixture over medium-low heat, stirring constantly, until it has thickened to a custard texture and coats the back of a spoon (it will be around 180 F). Pour the custard through a fine mesh strainer into a large metal bowl, then stir in the vanilla.

You can chill your custard over an ice bath, but I have hated ice baths ever since organic chemistry (I don't like bain-maries much either for the same reason). I just stick mine, covered, into the fridge and leave it overnight or until it is completely chilled.

Transfer your custard to your ice cream machine and process according to the manufacturer's instructions until it reaches the consistency of soft serve, adding the pretzel bits in the last minute or so of churning.   

Eat immediately (mmmm, soft serve), or transfer to an airtight container and chill for a couple hours until firm.

Malted vanilla ice cream

I’ve made this sherbet recipe, adapted from Cooks Illustrated, more than a dozen times, and each time, I can’t get over how good, bright, and delicious it is.  It knocks the socks off store-bought versions.  My favorite part of this recipe is the technique of whipping the cream and then gently incorporating it into the orange juice base, which results in a wonderfully creamy yet light sherbet.  Enjoy the sherbet on its own, or for a really refreshing drink, combine a few scoops of it with orange juice and seltzer.  The sherbet recipe is very adaptable, so feel free to play around with the types of citrus you use.  A nice variation is using 1 cup OJ and 1 cup grapefruit juice, especially when grapefruits are at their peak.

Fizzy Orange Sherbet Cooler

orange juice,

lemon juice lemons

orange juice, preferably freshly squeezed, chilled

seltzer,

orange sherbet

In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp.  With machine running, add OJ and lemon juice in a steady stream.  Continue to process until sugar is fully dissolved, about 1 minute.

Pass mixture through fine-mesh strainer into medium-sized bowl.   Cover with plastic wrap and chill in the freezer until very cold but not frozen – about 45 minutes.  Alternatively, chill in the refrigerator for 2+ hours.  

When juice mixture is cold, whip the cream using whisk or stand mixer until soft peaks form.  Whisking constantly, add juice mixture to cream in a steady stream, pouring against the edge of the bowl.  Immediately transfer juice/cream mixture to the canister of your ice cream maker and begin churning.  Churn until set, about 25 to 30 minutes.  

When done, transfer sherbet from canister to storage container and press plastic wrap against surface.  Freeze until firm, about 3 hours.  

For orange sherbet

Pour the orange juice and seltzer into a tall glass, with enough clearance to hold the sherbet.  Add the sherbet and let it fizz.  Alternatively, you can blend the three ingredients together for a shake of sorts.  Enjoy!

To assemble coolers

I took two of my favorite, tried and true recipes, and combined them to make these indulgent ice cream sandwiches. The cookies are from Tartine No.3 by Chad Robertson and the olive oil gelato is adapted from Food52 founder Amanda Hesser who found the recipe in Robin and Caroline Weir&#39;s book Ice Creams, Sorbets &amp;amp; Gelati.

Chocolate and Olive Oil Ice Cream Sandwiches

water

olive oil

cacao nibs

chocolate

unsalted butter

dark rye flour

baking soda

brown sugar

eggs

flaky salt,

Whisk the sugar, water, milk and salt together in a medium saucepan. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar. While the mixture is heating on the stove, whisk the egg yolks together in a large bowl.

When the milk mixture has come to a gentle simmer, slowly stream it into the egg yolks while whisking constantly. Pour the mixture back into the saucepan and cook over medium low heat while whisking constantly until the mixture comes to 185ºF. Be careful not to let the mixture boil which will scramble the eggs and ruin the base. 

Remove the custard from the heat and chill completely. When you are ready to churn the ice cream, whisk in the olive oil. The mixture will be thick and glossy. Churn the custard in an ice cream machine according to manufacturer's instructions, adding the cacao nibs just before the ice cream is done spinning. Remove to a freezer safe container and freeze until firm, 4 hours or overnight. 

Olive Oil Gelato with Cacao Nibs

Melt the chocolate and butter together over a double boiler. Stir occasionally until the mixture is completely smooth. Remove from the heat and set aside while you prepare the rest of the cookies

In the bowl of a standing mixer fitted with the whisk attachment or with an electric mixer, beat the eggs. Slowly add in the sugar and beat until the mixture is light in color and the eggs have tripled in volume. 

Stir in the vanilla extract, followed by the melted chocolate mixture. Finally, remove the bowl from the mixer and fold in the flour mixture until well combined. The dough will be very soft, almost batter-like in texture. Refrigerate the dough for about 30 minutes or until firm enough to scoop.

Preheat oven to 350º. Line a baking sheet with parchment paper and portion the cookies into heaping tablespoons. Sprinkle each cookie with flaky salt and bake the cookies for 8-10 minutes or until the cookies have puffed and crackly tops. Let the cookies cool on the baking sheets for 5 minutes then move to a rack to cool completely. 

When the cookies have cooled completely and the ice cream is firm enough to scoop, assemble the sandwiches. 

To Assemble: Flip half of the cookies over so their flat sides are up. Top each cookie with a small scoop of ice cream (a cookie scoop makes a great mini ice cream scoop) and top the ice cream with another cookie, flat side down. Put the sandwiches on a parchment lined baking sheet or plate and re-freeze until firm. 

Salted Chocolate Rye Cookies

Salt and pepper are the main characters in this ice cream recipe. A crunchy salt and pepper brittle is a great topping for this easy dessert recipe.  

Salt &amp;amp; Pepper Ice Cream

(454 grams) heavy cream

(150 grams) granulated sugar

vodka

Flaky salt, for finishing

black peppercorns

(99 grams) granulated sugar

Flaky salt,

Add the cream to a saucepan and heat over medium until hot and steaming. Meanwhile, roughly crush the 1 tablespoon of black peppercorns (I use a mortar and pestle; a cutting board and heavy skillet works too). Turn off the heat and stir in the crushed peppercorns. Let steep for 1 hour, stirring occasionally for even infusing. Meanwhile, finely crush the remaining ½ teaspoon of peppercorns and set aside.  

Strain the cream into a large bowl (the same one you’ll whip in) and discard the soaked peppercorns. Add the sugar, vodka, and salt and stir until the sugar has dissolved. Stir in the finely crushed peppercorns. Cover and refrigerate until very cold, at least a few hours or up to 1 day. 

Use a whisk (this is a workout) or hand mixer to whip to very soft peaks. You can also do this in a stand mixer if you prefer. 

Transfer the whipped base to a freezer-safe container—I like using a loaf pan—and cover. Freeze for 8 to 12 hours, until scoopable. (Like all ice creams, this is best freshly frozen; if you’re eating it a day or two later, once it’s fully firm, let it sit out for a few minutes to soften slightly before scooping.) 

Serve with a pinch of flaky salt sprinkled on top, plus some brittle, if you’re including it. 

Salt & Pepper Ice Cream

Smash or grind the peppercorns, aiming for a mix of coarse and fine. Line a sheet pan with parchment paper. (Or, if you’re comfortable with caramel-making, do this while the sugar is caramelizing.) 

Add the sugar to a small saucepan and pour 3 tablespoons of water on top. (If any sugar granules get caught on the sides of the pan, use a wet brush or fork to wash them down.) Bring to a boil over medium-high heat and cook until it turns the color of dark maple syrup, keeping a close eye after the first few minutes; you can gently swirl the pan to encourage even cooking but avoid stirring, which can cause crystallization. 

As soon as the sugar caramelizes, cut the heat and use a silicone spatula to stir in the peppercorns. Scrape this mixture onto the lined sheet pan, quickly spreading it as thinly as possible. Immediately sprinkle all over with flaky salt. 

Let cool completely, about 15 minutes, before breaking and smashing into pieces, then transfer to an airtight container, where it will keep for at least 1 week. 

Salt & Pepper Brittle (Optional)

This is America&#39;s Test Kitchen Balsamic Vinegar recipe. If you really wanted to try this hack and were missing the port— you absolutely should. Enjoy!

America’s Test Kitchen’s Instant Aged Balsamic Vinegar

balsamic vinegar

port

Combine ingredients in shallow, nonreactive pan and slowly reduce over extremely low heat. Mixture should be barely simmering. Continue until mixture is reduced to half its original volume. Let cool to room temperature and use immediately.

Serve over vanilla ice cream or panna cotta, on ripe pears or strawberries, with cheeses (especially, but not limited to, Parmesan), stirred into soups and drizzled over grilled steaks and pork chops—or anywhere else your food could use a hit of bright, sweet tang. 

This Kulfi recipe calls for a mix of evaporated milk and cream. It is then cooled down while the cardamom &amp;amp; rose water latch on with a spicy floral sweetness. 

Meera Sodha’s Cardamom &amp;amp; Rose Water Kulfi

cardamom pods

(12-ounce 354 milliliters) can evaporated milk

(295 grams) heavy cream

(100 grams) sugar

rose water

Fresh fruit, for serving (optional)

rose petals

Crush the cardamom pods lightly to free the seeds inside; then discard the outer green pods. Using a spice grinder or a mortar and pestle, grind the seeds as finely as you can.

Combine the evaporated milk, cream, sugar, rose water, and ground cardamom in a saucepan. Bring the mixture to a gentle boil over medium-low heat, stirring often to keep it from sticking to the bottom of the pan.

When it starts to boil, remove from the heat and set the pot in a larger bowl of ice water to cool it down, stirring the mixture occasionally. When the mixture is cold, pour it through a fine-mesh strainer set over a large measuring cup or other container with a spout. Pour the strained mixture into kulfi molds, ice pop molds, or another freezable container. Cover tightly and freeze until firm, at least 3 hours.

To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate and give them a sharp tap on the top.

Serve with fresh fruit or by themselves. Store any leftovers airtight in the freezer.

Genius Tip: For extra-fetching pops (and to give a sneak preview on the flavor), The Fearless Baker author Erin Jeanne McDowell sprinkles ingredients like dried rose petals or chopped pistachios on the exposed surface of her ice pops (or kulfis, as the case may be) once the base is firm enough that the topping won’t sink in, usually after about 1 hour of freezing.

https://cdn.jwplayer.com/videos/Zcv2M4zJ.mp4

Chetna Makan makes her foolproof baked Alaska recipe complete with 3 layered flavors: chocolate cake, hazelnut meringue, and coffee ice cream.

Chocolate, Coffee &amp;amp; Hazelnut Baked Alaska 

Coffee Ice Cream

whole milk

instant coffee

superfine sugar

Chocolate Cake

unsalted softened butter,

all-purpose flour

baking powder

70% dark chocolate, melted

Hazelnut Meringue

cream of tartar

roasted hazelnuts, chopped, divided

<em>Make the ice cream</em>: Chill the bowl of an ice cream maker according to the manufacturer's instructions. Heat the milk and cream in a medium saucepan over medium heat and as soon as it comes to a simmer, remove from the heat and stir in the instant coffee. In a large heatproof bowl whisk the egg yolks and sugar for 2 minutes until creamy and pale. Whisking constantly, slowly pour the hot milk mixture into the egg mixture, then immediately pour back into the saucepan. Cook for 5 to 6 minutes over medium heat, stirring constantly, until the mixture starts to thicken and coats the back of the spoon. 

Pour the custard through a fine mesh sieve into a large bowl. Place in the refrigerator and chill for at least 30 minutes (or overnight if you can) to cool it slightly. Pour the cooled custard into the chilled bowl of the ice cream maker. Churn according to the manufacturer’s instructions until the mixture is the consistency of soft-serve ice cream. Line an 8-inch-wide (about 1 quart) freezer-safe bowl with 2 layers of plastic wrap with a long overhang on all sides. Pour the soft ice cream into the prepared bowl, fold the plastic overhang over the top, and freeze until fully set, at least 5 or 6 hours (overnight is best).

Up to 24 hours before you plan to serve the baked Alaska, make the cake. Heat the oven to 350°F/180°C. Grease an 8-inch round cake tin with butter and line with parchment paper.

In a large bowl, use a whisk, wooden spoon, or an electric mixer to beat the butter and sugar until light and creamy. Beat in the eggs until combined. Mix in the flour and baking powder until just combined, then mix in the melted chocolate. Scrape the batter into the prepared tin and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and cool completely in the tin.

When you are ready to serve the baked Alaska, <em>make the meringue</em>. In a large bowl, whisk the egg whites until you get soft peaks. Whisking constantly, slowly add the sugar until combined. Add the cream of tartar and continue to whisk until the meringue has firm peaks, and is shiny and stiff. Fold in half (15 grams) of the hazelnuts.

Preheat the oven to 425°F/220°C. Unmold the cake onto a flat cookie sheet (or a standard rimmed half sheet pan) and remove the parchment paper—the flat side of the cake should be facing up. Working quickly, remove the bowl of ice cream from the freezer and unwrap the plastic overhang from the surface. Carefully pull the molded ice cream out of the bowl and invert the ice cream over the cake, then peel off the plastic wrap. Spread the meringue all over the exposed ice cream and cake, using the back of a spoon to make decorative peaks (alternatively, transfer the meringue to a piping bag and pipe a design.) Sprinkle the remaining hazelnuts over the meringue. Bake for 7 to 8 minutes, until the meringue is golden. Serve immediately. 


https://cdn.jwplayer.com/videos/MxPFpRzB.mp4

What a lovely summer treat! This Tea Granita is so easy to make and has such a refreshing bite. I like that the recipe allows for creativity &amp;amp; personal taste.

Iced Tea Granita

(roughly 1 cup) freshly brewed tea, cooled

lemon juice

caster sugar

Dissolve the sugar in the lemon juice over low heat and then mix with the tea.  Strain into a plastic container with a lid.

Freeze for 3 hours and then mix well, breaking up the crystals around the edge of the container and mixing them with the slushy centre.  Freeze for an additional 2 hours and mix again.

When ready to serve, scratch up the granita with a fork and serve in small glasses.  If you have made it ahead and it has frozen solid, put it in the fridge for 30 minutes to soften a little before serving.

Simple herbed ice pops using fresh ingredients.

Strawberry Tarragon Ice Pops

strawberries

tarragon leaves

stevia leaves

coconut water

Simmer all ingredients but vinegar over medium heat until strawberries release most of their juices and it is easy to mash them up.

(optional) Remove from heat and add vinegar.


Remove tarragon and stevia and roughly mash up strawberries.

Pour into ice-pop mold and freeze for 24 hours.

To remove pops from mold, place under warm water until stick can easily be pulled out.

I shared a coconut-lime sorbet at Il Buco in New York recently that was so perfectly tart and creamy I had to attempt to recreate it. I wound up with something even more exotic--thanks to the deeply flavorful jaggery and the beautifully perfumed kaffir lime leaves--but I can&#39;t say I was disappointed. This has a wonderful taste of the tropics, especially welcome when the weather is so cold.

Coconut-Lime Sorbet

coconut milk (organic is good)

jaggery

kaffir lime leaves

lime juice

sea salt

In a medium saucepan over medium-low heat, combine coconut milk, jaggery and lime leaves. Stir until jaggery is dissolved and milk is heated through, about 5 minutes. 

Remove coconut milk from heat, cover pan and allow to steep as it cools. Once completely cool, stir in lime juice and strain, discarding lime leaves. Stir in salt.

Process in your ice cream maker. Serve right away, or freeze for a couple of hours to firm up more, as desired.

This is, hands down, my new favorite chocolate dessert. An adaptation on David Lebovitz's Chocolate Sorbet (which is more than worthy of its Genius Recipe status), this impossibly smooth chocolate sorbet is heightened to new levels with the malty and hoppy notes of the beer. I opted for a winter ale (if you can get your hands on Granville Island Brewery's Lions Winter Ale you will not be disappointed) and complemented it with a pinch of warming winter spices, but feel free to change it up and experiment with your own favorite brew. I could also see a rich and dark stout working very well in this recipe (though I would replace some of the beer with water to avoid overpowering the chocolate).Consider yourself warned: this is some seriously addicting stuff. That fact, paired with the straight-out-of-the-freezer scoopability (almost unheard of in home-churned frozen desserts) are a dangerous combination!Note: If, say, it is not winter, don't shelve this one until December. Swap the winter ale for a nut brown, hold off on the spices, and enjoy any time of the year.

Winter Ale Chocolate Sorbet

(1 bottle/can) Winter Ale

cocoa powder

semi-sweet chocolate, chopped

Bring water, sugar, brown sugar, cocoa powder, and salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Once mixture has come to a boil, add beer (mixture will boil up) and return to a boil. Allow to boil for approximately 1 minute, continuing to stir.

Add chocolate, vanilla extract, and spices to a blender. Pour hot beer, sugar, and cocoa mixture over the chocolate and allow to sit for 1-2 minutes. Blend on high until completely smooth (about 1 minute).

Chill blended mixture in the fridge for a couple of hours or overnight.

Process mixture in an ice cream maker according to manufacturer's instructions. Store in freezer to allow to firm up. Sorbet will remain smooth and scoopable up to a week (I can't say how it fares beyond that -- it's never lasted that long around here!)

What says "party" more than cake? Ice cream with cake. Or, better yet, an ice cream cake. And the first rule of ice cream cakes? There are no rules. This is your chance to culminate all your dessert training (eating) into one beautiful combo cake. Before getting started, take a moment to consider the ice cream cake’s four elements: cake, filling, topping, texture—and how you can get them to work in concert, not against each other. While you may love strawberry ice cream, caramel sauce, and chocolate sprinkles, you might not love them together. For some flavor inspo, here are a couple ideas: Chocolate cake, spiked cherry ice cream, hot fudge, mint chip, magic shell. Banana cake, coffee ice cream, condensed milk, crunchy salt. Carrot cake, cardamom kulfi, cream cheese frosting, coconut shreds. This is not the time for a fancy or fussy cake; go with one that's tried-and-true (here's our trusty chocolate, lemon, funfetti recipes). All you’ll need is one layer—line your cake round with a parchment circle and let it cool completely in the pan when it’s finished baking before assembling (if it’s still warm, the ice cream will melt into a puddle). While the cake is cooling, work on the ice cream—and by work, I mean buy a few pints of ice cream. Homemade is great if you have it, sure, but buying means you can easily play with different flavors in one cake (think: one layer of cherry vanilla, another pistachio; rocky road up top and coffee below). Let the ice cream soften in the fridge for 10 or so minutes—it should be easily scoopable, like the texture of a thick yogurt. The filling needn’t be just ice cream, though. For bonus points, consider other thick but spreadable liquids in the ice cream sundae family: hot fudge, caramel sauce, butterscotch, fruit-based syrups or jams. For extra credit, create distinct layers with a sprinkling of finely crushed crunchies, be it Oreo, shortbread, streusel, leftover cookies, or toasted cake crumbs. When you’re ready to layer, transfer your cake round to a plate, wrap with a collar of acetate (or 4-inch-wide sheet of parchment) for crisp-looking edges, and begin building (freezing your progress until firm, about 20 minutes after each layer). The cake collar will help you attain unimaginable heights, but be mindful as you work to keep each layer level, evenly weighted, and without excess air pockets (lift and drop the pan a few times). Whether you’ve gone cake, ice cream, fudge, ice cream; or cake ice cream, ice cream—be sure to level the top-most layer once more with an offset spatula. This will make your cherries-on-top extra handsome. Finish with a confident pour of magic shell or eager-to-set caramel sauce for an ice cream bar–like crunch or chew. Whipped cream rosettes around the cake’s edges are cute. So are sprinkles or chocolate shavings, and a literal cherry on top.

Ice Cream Cake

(9-inch) baked cake round (any flavor!)

ice cream (one

magic shell, liquified (optional)

Wrap the room-temperature cake in a 6-inch-wide acetate cake collar (or a sheet of parchment that stands over the cake by 4 inches).

Working with one flavor at a time and using an ice cream scoop, dish 3 pints of ice cream in concentric circles atop the cake layer. Using an offset spatula, level and smooth the ice cream so it’s evenly distributed without air pockets. Freeze for about 20 minutes, until set.

When the first layer is set, top with an even layer of a filling of choice (hot fudge, caramel, cake crumbs, or cookies). Tilt the pan to level out the filling and freeze for another 20 minutes.

Top with the remaining 3 pints of ice cream, if using. Freeze for about 20 minutes, until set.

Finish the cake by covering with your frosting of choice or magic shell, or leave as is. Decorate as desired with any remaining toppings, such as buttercream rosettes, sprinkles, or cake crumbs. Freeze until ready to serve; cut into wedges with a sharp knife.

In 2008, Food & Wine editor Kristin Donnelly asked me if I could create an ice cream recipe for home cooks. After making more than 75 batches (with a Cuisinart Ice-20 1 & 1/2-quart canister machine), I felt like I'd come up with a base recipe that yielded ice cream that had the same taste, texture, consistency, and finish as the ice cream we made in our professional kitchen. Here is the base recipe, which you can also find (with recipes for lots of flavors) in my book, Jeni's Splendid Ice Creams at Home.“Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.”

Jeni Britton Bauer's Ice Cream Base For Home Ice Cream Machines

cornstarch

cream cheese softened/room temperature

fine sea salt

Here’s how to make the base to make any ice cream flavor in my book, or any ice cream flavor you can dream up. 

PLEASE NOTE: 24 HOURS BEFORE YOU WANT TO MAKE THE ICE CREAM, WASH THE CANISTER, DRY IT WELL, AND PLACE IT IN THE COLDEST PART OF THE FREEZER. DO NOT REMOVE IT UNTIL YOU ARE READY TO POUR THE CHILLED CREAM INTO IT.

PREP 3 BOWLS In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. In a large bowl, make an ice bath (heavy on the ice) and set aside. 

COOK Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—the timing is critical. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.

CHILL Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese. Pour the mixture into a 1-gallon Ziploc freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.

FREEZE Cut the corner off the bag, pour the chilled base into the frozen canister of your ice cream machine, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

HOW TO TELL WHEN YOUR ICE CREAM IS DONE The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away from the sides (about 25 minutes). If you stop too soon, there will be a thin layer of really dense ice cream on the sides of the canister.

SERVE When you remove the ice cream from the freezer, let it sit and relax for 5 to 10 minutes before you scoop and serve it—it doesn’t need to melt, but it does need to thaw slightly. Ideally, serve and eat it while it’s quite firm but pliable and you are able to easily roll it into a ball. Once you’ve scooped it, return any remaining ice cream to the freezer. If the ice cream has melted too much at room temperature, refreezing it will result in an ice cream that is too icy.

For better butter pecan ice cream, skip the ice cream machine, and double down on the butter and the pecans. Here’s the scoop (sorry, I couldn’t help it): You’ll melt some butter and toast a lot of pecans on the stovetop, for roasty flavor and crunchy crunch. (Make sure you stick them in the freezer as soon as they’re out of the pan, so they’re cooled down by the time you stir them into the finished ice cream base.) Next you’ll melt even more butter until it browns, intensifying in flavor and making your kitchen smell like the happiest place on earth. And while a classic no-churn ice cream template calls for condensed milk (sweetness, custardiness) and whipped cream (richness, airiness), we’re upgrading the latter component by throwing raw pecan pieces and cold heavy cream into a blender. The machine does all the hard work, yielding a whipped pecan cream that adds both cloudlike fluff and capital-P Pecan flavor to every bite. Now, about those other ingredients: Resist the temptation to skip the salt. It balances all the sweetness. And when you add the vanilla extract (pure is preferable), take a cue from my mom, who always lets the measuring spoon overflow just a bit. As I’ve learned from these Genius blondies, it’s hard to overdo the vanilla in just about any dessert, and especially here.

No-Churn Butter Pecan Ice Cream

(171 grams) pecan pieces, divided

Kosher salt

sweetened condensed milk

Stick a quart container or loaf pan in the freezer. 

Melt 1 tablespoon of butter in a large skillet over medium heat. Add 1 cup (114 grams) of pecans, plus a pinch of salt, and toss to coat. Toast for about 5 minutes, stirring often and lowering the heat as needed so the nuts don’t burn, until very fragrant. Transfer to a large plate and immediately stick in the freezer to chill out. (If there are any pecan bits or browned butter left behind, wipe out the pan with a towel.) 

Empty the can of condensed milk into a large bowl. 

Add the remaining 2 tablespoons of butter to the emptied skillet and return to the stove over medium heat. Cook, watching closely, until the milk solids in the butter start to brown and smell like roasting hazelnuts. Pour the brown butter directly into the condensed milk, scraping every last bit out of the pan. 

Add the vanilla to the condensed milk, plus another pinch of salt, and stir to combine. 

Add the remaining 1/2 cup (57 grams) of pecans to a blender. Process until powdery. Add a big splash of cream and process to combine, scraping down as needed. Add another big splash and repeat. Now pour in the rest of the cream and blend until the cream is whipped. 

Scrape the whipped cream into the condensed milk mixture and gently fold to combine. Now fold in the toasted pecans from the freezer. 

Remove the container from the freezer and add the ice cream. Cover and freeze for at least 6 hours, until however firm you like your ice cream. 

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