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ICE CREAM RECIPES!!

Guys - sorry this info is later than planned, but it has been a wild week. On the plus side, I was able to try out some strawberry ice cream and, let me tell you... c'est magnifique!

 

Here are some ice cream variations to start us off. If you have any requests, suggestions, etc, email them to hello@canadasbakingbox.ca and I will happily add them here. I'd love to keep adding to this list and just have it here forever, so that we can all reference when desired.

Strawberry Ice Cream:
Extra ingredients: 2 cups strawberries, hulled and diced, 2 1/2 tbsp honey, 1 1/4 tsp lemon juice
Modifications: 1 tsp vanilla
In large bowl, mix strawberries, honey, sugar and lemon juice. Allow to sit 15-20 minutes, for the strawberries to release their juices. Mash the mixture until there are no large strawberry pieces (or put into a food processor or blender, if you prefer a smoother strawberry ice cream than an ice cream with strawberry chunks). Mix the rest of the base ingredients (milk, whipping cream, vanilla and salt) into the strawberry mixture and 'churn' following the method on the recipe card - or using your ice cream maker, if you have one. Will solidify in about 3-4 hours. Enjoy!

Chocolate Ice Cream:
Extra ingredients: 3/4 cup dutch process cocoa powder, 1/3 cup brown sugar
*Modifications: 1 cup + 2 tbsp 3% milk
In large bowl, whisk together cocoa and both sugars. Add milk and whisk until sugar are dissolved. Stir in whipping cream, vanilla and salt. 'Churn' following the method on the recipe card - or using your ice cream maker, if you have one. Will solidify in about 2 hours. Enjoy!

Honey Lavender Ice Cream:
Extra ingredients: 1 1/2 tbsp fresh lavender blossoms (or 1 1/2 tsp dried), 3 large egg yolks, 3 tbsp honey
*Modifications: 6 tbsp granulated sugar
Heat milk in small saucepan over medium heat, along with lavender blossoms and vanilla until it just begins to simmer. Whisk egg yolks and sugar in small bowl. Slowly pour hot milk into egg mixture, whisking vigourously and add everything back into the pot. Using a wooden spoon and stir milk mixture over medium heat for about 4 minutes. Pour through a strainer and let come to room temperature. Once cooled, whisk 35% whipping cream and honey into mixture, then 'churn' following the method on the recipe card - or using your ice cream maker, if you have one. Will solidify in about 4 hours. Enjoy! 
*adapted from Anna Olson's Baked Alaska recipe

**will be adding more, keep checking back!

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