Butterscotch Bourbon Ice Cream

This homemade ice cream is so creamy and perfect. I stupidly forgot to take a picture of it scooped out, so you'll just have to take this one of it churning. A few summers ago, the New York Times came out with a fantastic ice cream article and recipe with a basic base and a whole bunch of ways to customize it with different flavors, aptly titled, "The Only Ice Cream Recipe You'll Ever Need." They had a butterscotch bourbon flavor that I tried last weekend - yum! It's really, really good and I will definitely make it again. It's rich and creamy and has just a hint of bourbon - it's not overwhelming at all. (I don't like my desserts to taste like booze).

Fresh Strawberry Ice Cream

I've never been a huge strawberry ice cream person. I usually go for mint chocolate chip or Oreo or something with chocolate in it before this, but wow, it make a huge difference to make it yourself with in-season strawberries. Did anyone else see this ice cream base recipe in the Times? I couldn't wait to try it. The strawberry ice cream is fresh and tart and delicious, and Jamie remarked on how fruity it was. Try it before they're gone!!

Berry Ice Cream Sauce

 

Jamie loves berries, so I made some berry syrup to go over vanilla ice cream. Wow! Huge success. This is simple and makes for an incredible dessert.

Serves 2-4
Ingredients:
1/2 bag of frozen berries
Sugar (about 1/4 cup, to taste)
1 tsp vanilla extract
1 tbsp butter
(vanilla ice cream)

Rhubarb Ice Cream with Caramel Swirl

Since I'm a sucker for rhubarb, I couldn't resist trying this recipe from the New York Times. It was great! The sour cream gives a unique richness and creamy texture, the rhubarb is tart and awesome, and the caramel adds extra sweetness and something toothsome. The chunks of rhubarb are great, too. It's a little bit of a labor of love, but if you love rhubarb, ice cream, and time consuming weekend cooking projects (guilty), then this is perfect!

Ingredients:
1 1/2 cups whole milk
1 3/4 cup plus 6 tbsp granulated sugar
pinch kosher salt
1 tsp vanilla extract
4 large egg yolks, slightly beaten
1 1/2 cups sour cream
3/4 pounds rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream