For the past month, I’ve tried a new ice cream recipe with ingredients from the farmers market.

A few tips and notes:

• I have this bad (well, delicious) habit of replacing all the dairy in ice cream recipes with heavy cream only. It’s more calories, but I find it keeps the ice cream from getting an icy/frozen taste and gives you a smooth taste.
• Use a rubber spatula on the pan once you mix the egg yolks with the cream. If you don’t scrape well, you risk making an omelet on the bottom of your pan.
• Use fresh eggs. It makes a huge difference.

Here’s what I made:

Honey lavender

Honey lavender recipe

I followed the advice of a few commenters and used about half of the prescribed honey (since it was local) and it turned out great.

Strawberry basil

Strawberry basil recipe

No deviations or recommendations. This recipe was 👌.

Toasted almond and cherry swirl

I borrowed bits from two recipes: Toasted almond recipe and cherry swirl recipe

I recommend not mixing the caramelized toasted almonds into the batter and instead using it as a topping. (And use sea salt on those caramelized almonds, you won’t regret it!) I didn’t bother with the almond extract as I thought the batter had the right amount of flavor.

Blueberry vanilla and lemon curd ripple

Again, I borrowed from two recipes: Blueberry recipe and lemon curd recipe

For the blueberries, I blended and strained them before cooking to get a smooth texture. I also steeped the vanilla bean in the batter for an hour before I chilled it, which I found complimented the blueberry tartness beautifully.

🍨

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