This is one of my favorite variations on a traditional ice cream and actually results in a lighter consistency that might be closer to a sherbet. The method is basically the same as the vanilla ice cream, but the buttermilk gives the final product a really nice, tangy flavor.
While I’ve provided the basic recipe below, I highly recommend trying this ice cream with any kind of stone fruit (peaches are my favorite). Just add about a cup of finely chopped fruit near the end of the churning process. The sweetness from the fruit is perfect with the tangy buttermilk.
This is definitely ice cream that you can’t find in the store!
These variations all begin with the basic vanilla ice cream recipe, but they are a bit more exotic. Use the ingredients listed instead of the original recipe ingredients. Any preparation changes are noted. You definitely can’t find these in the store. The one exception is pistachio. While you can find pistachio in the store, the homemade version is much more flavorful.
Add cocoa powder and chili powder to milk mixture and whisk well. Bring to a simmer. No need to steep mixture before whisking with egg yolks. Important to strain this custard before chilling and churning it.
Make custard mixture as you would with the standard recipe. Add ginger to the milk at the beginning of the recipe so it dissolves as the milk heats. Steep and stir the milk until most of the ginger dissolves. Reheat custard mixture if it has cooled, then strain custard mixture into cream. Add extracts and chill. Add orange juice before churning.
Make custard as normal, adding honey to the hot milk mixture with a
The really nice thing about all of these sauces is that they take just minutes to prepare. You can make them on a whim, assuming you have the ingredients handy.
I love all of these over plain vanilla ice cream, but obviously you can create some fun combinations. Try the fresh strawberry sauce with the orange ginger ice cream, for example.
Making a simple, warm, homemade ice cream sauce makes ice cream a special occasion and a real treat. These sauces also happen to keep pretty well, for at least a week or two in the fridge. To reheat, just stir in
Combine ingredients in a small saucepan over medium heat. Bring to a simmer and mash strawberries. Let simmer for 10 minutes until it thickens, stirring frequently. Serve warm or cold.
Combine ingredients in a small saucepan over low heat. Stir until combined and smooth. Do not simmer or the sauce will break. When the sauce is warm and a single, slightly thick consistency, it’s done. Serve warm. If your sauce does break and turn grainy, you can usually fix it by stirring in
Combine ingredients in a small saucepan over low heat until chips are melted. Sauce should be very thick, perfect for ice cream. Serve warm.
Combine ingredients in a small saucepan and heat over medium-low heat, stirring frequently. As marshmallows melt, they will start to foam. Watch it closely at this point, and once the marshmallows are completely melted, kill the heat. The sauce will thicken as it cools. Let cool a minute before using, but serve warm.
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