Category: Recipes

This recipe was inspired by our trip to Australia and our numerous visits to Gelato Messina, known for their unique, wacky, and utterly delicious gelato flavors.

Australians love their biscuits, and Iced VoVos are biscuits with pink fondant, raspberry jam, and coconut. We used strawberries instead of raspberries (you can use either) and marshmallows instead of fondant, and the result was utterly delicious, and honestly much better than the biscuit itself.

Every time I drink Baileys, I think “I should buy Baileys more often.” If you’re looking for a perfect excuse to have it in the house, here it is.

Speculoos cookies are spiced European shortbread cookies, common in the Netherlands, Belgium, and Germany and generally eaten around Christmas. Personally, I don’t care for them that much, but Speculoos Cookie Butter is one of my favorite foods ever. It’s equally as delicious as Nutella, though a completely different flavor. You can put it on anything, but I prefer to eat it plain by the spoonful. Obviously, I had to turn it into ice cream, which is more socially acceptable to eat by the spoonful.

This recipe is great for Halloween or Thanksgiving! Or any time, of course. If you’ve ever accidentally bought “Pumpkin Pie Filling” instead of pure pumpkin puree and don’t know what to do with it, this recipe will use it up!

This recipe was inspired by our trip to Bluebird Ice Cream in Seattle. They had a delicious stout ice cream, and told us that the secret was reducing the stout over heat until it made a “beer caramel”, and then mixing that into the ice cream.

Ice cream bases are the most important part of making ice cream. In fact, when you read ice cream recipes, they’re generally all quite similar: base + flavor of choice. Master your base, and all your ice creams will be delicious, until you start trying to make weird roasted eggplant ice cream anyway. Luckily, bases are quite easy, and you can’t really go wrong with sugar and cream! Let’s start churning.

Custard Base:
A custard base uses egg yolks as an emulsifier to make the ice cream richer and creamier. It also makes the ice cream a bit softer and easier to scoop directly out of the freezer, which is quite nice. The general recipe looks like this: Continue reading “Different Ice Cream Base Recipes”

We bet you’ve never heard of this flavor before! We wanted to create a Pacific Northwest themed flavor. Don’t be afraid, the maple syrup and sea salt pairs with the candied smoked salmon to create a fantastic sweet-and-salty combination.