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Hottest NEW ice cream flavors of the summer!🍦

3 summer ice cream flavours
Servings:

serving time6

Ingredients

  • Blood orange and Chocolate Ice Cream

  • 10 egg yolks

  • ½ cup sweetened condensed milk

  • 1 tsp vanilla extract

  • 4 cups thickened/whipping cream

  • 1 cup blood orange juice, freshly squeezed

  • 1 cup chocolate sauce

  • Hibiscus and Lime Ice Cream

  • 10 egg yolks

  • ½ cup sweetened condensed milk

  • 1 tsp vanilla extract

  • 4 cups thickened/whipping cream

  • 1 cup hibiscus syrup, flowers drained

  • Zest of two limes

  • Pear & blue Cheese Ice Cream

  • 3 pears, peeled and chopped

  • 1 tsp lemon juice

  • 1 cup sugar

  • 10 egg yolks

  • ½ cup sweetened condensed milk

  • 1 tsp vanilla extract

  • 4 cups thickened/whipping cream

  • 150g danish blue cheese

  • Waffle Cones

  • 2 Eggs

  • 1/2 cup of Granulated Sugar

  • 1/4 cup of Milk

  • 1 tsp of Vanilla Extract

  • 1/4 cup of Unsalted Butter, melted

  • 1/2 cup of All Purpose Flour

  • 1/4 tsp of Salt

  • 1 tbsp cocoa powder

  • ½ tsp raspberry flavouring

  • 1 drop pink food gel

  • Decorations

  • Chocolate sprinkles to decorate

  • Maraschino cherries to decorate

  • Whipped cream to decorate

  • 1 cup Caramel sauce

Instructions

  1. Blood orange and Chocolate Ice Cream

  2. Begin by adding the egg yolks, sweetened condensed milk, vanilla extract, 2 cups of cream and blood orange juice into a large mixing bowl and whisk to combine. Microwave for 5 minutes, whisk until smooth, then microwave for 2 minutes, whisk. Set aside to cool completely.

  3. Add the remaining 2 cups of cream to a separate mixing bowl and use an electric hand mixer to whip to stiff peaks.

  4. Add the cooled custard to the cream and use a spatula to fold in.

  5. Pour half of the mixture into a loaf tin, drizzle with chocolate sauce, then add the remaining ice cream and drizzle with the rest of the chocolate sauce. Freeze overnight. Use an ice cream scoop to scoop out into the chocolate ice cream cones.

  6. Hibiscus and Lime Ice Cream

  7. Begin by adding the egg yolks, sweetened condensed milk, vanilla extract, 2 cups of cream, lime zest and hibiscus syrup into a large mixing bowl and whisk to combine. Microwave for 5 minutes, whisk until smooth, then microwave for 2 minutes, whisk. Set aside to cool completely.

  8. Add the remaining 2 cups of cream to a separate mixing bowl and use an electric hand mixer to whip to stiff peaks.

  9. Add the cooled custard to the cream and use a spatula to fold in.

  10. Pour the mixture into a loaf tin and freeze overnight. Use an ice cream scoop to scoop out into the raspberry ice cream cones.

  11. Pear & blue Cheese Ice Cream

  12. Begin by adding the chopped pears into a microwave safe bowl along with the lemon juice and sugar. Microwave for 10 minutes to cool until tender, then set aside allow to cool completely.

  13. Add the egg yolks, sweetened condensed milk, vanilla extract and 2 cups of cream, into a large mixing bowl and whisk to combine. Microwave for 5 minutes, whisk until smooth, then microwave for 2 minutes, whisk. Set aside to cool completely.

  14. Add the remaining 2 cups of cream to a separate mixing bowl and use an electric hand mixer to whip to stiff peaks.

  15. Add the cooled custard to the cream and use a spatula to fold in. Then add the cooked pear and crumbled blue cheese and fold in.

  16. Pour the mixture into a loaf tin and freeze overnight. Use an ice cream scoop to scoop out into the vanilla ice cream cones. Drizzle with caramel sauce.

  17. Waffle Cones

  18. Add sugar and eggs into a large mixing bowl and whisk until well combined and pale in colour. About 2 minutes. Whisk in the butter, milk and vanilla until well combined.

  19. Add the flour and salt and whisk until well combined.

  20. Preheat your waffle iron on a low/medium heat setting iron and spray with cooking oil.

  21. Split the mixture into three separate bowls. To make the chocolate waffle cones add the cocoa powder and mix until well combined. To make the Raspberry waffle cones add the raspberry flavouring and pink food gel. Leave the third bowl plain.

  22. Pour about ¼ cup of batter, place it in the waffle cone maker and cook for 1 ½

  23. Wrap each one around the cone the shaper came with or around a cone shaped custard horn mould.

  24. Allow the cones to cool completely before filling with the ice cream.

  25. Use any types of toppings you like. I used a cherry and some whipped cream for the hibiscus and lime ice cream, some chocolate sprinkles for the blood orange and a caramel drizzle for the pear and blue cheese.

3 summer ice cream flavours
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