Fruit Ice Cream

Fruit ice cream combines rich custard base with fresh or roasted fruit. The fat content allows more subtle fruit integration than sorbet.

Blueberry Ice Cream

Jammy blueberry with creamy base.

Ingredients

Component	1x	2x
Fruit
Fresh or frozen blueberries	280g	560g
Granulated sugar (for fruit)	40g	80g
Lemon juice	10g	20g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	100g	200g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g

Yield: ~1000ml (1x)

Method

1. Cook berries: Combine blueberries and 40g sugar in saucepan. Cook over medium heat until berries burst and mixture thickens, 10–12 min.

2. Purée: Blend until smooth. Strain through fine mesh. Add lemon juice. Reserve 200g purée.

3. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Combine: Whisk in blueberry purée.

5. Age and churn: Chill overnight. Churn to -6°C.

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Peach Ice Cream

Roasted peach for concentrated flavor.

Ingredients

Component	1x	2x
Fruit
Ripe peaches	400g (~3 medium)	800g
Brown sugar (for roasting)	25g	50g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	100g	200g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Roast peaches: Halve and pit peaches. Toss with brown sugar. Roast at 200°C / 400°F for 25–30 min until caramelized. Cool.

2. Purée: Blend roasted peaches (skins on) until smooth. Reserve 280g purée.

3. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Combine: Whisk in peach purée. Once the strained base cools below 40°C, whisk in the vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

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Cherry Garcia Style

Cherry ice cream with chocolate chunks.

Ingredients

Component	1x	2x
Cherries
Sweet cherries, pitted	300g	600g
Granulated sugar (for fruit)	30g	60g
Kirsch (optional)	15g	30g
Base
Whole milk	320g (1⅓ c)	640g (2⅔ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	110g	220g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Almond extract	2g	4g
Mix-ins
Dark chocolate chunks	80g	160g

Yield: ~1000ml (1x)

Method

1. Cook cherries: Combine cherries and 30g sugar. Cook until soft and jammy, 10 min. Cool. Add kirsch if using.

2. Rough chop: Pulse half in food processor for purée (reserve 120g). Leave other half as chunks (reserve 80g).

3. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Combine: Whisk in cherry purée. Once the strained base cools below 40°C, whisk in the almond extract.

5. Age: Chill overnight.

6. Churn: Process to -6°C. Add cherry chunks and chocolate in last 30 sec.

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Mango Ice Cream

Tropical richness.

Ingredients

Component	1x	2x
Fruit
Ripe mango purée	220g	440g
Lime juice	15g	30g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	100g	200g
Egg yolks	100g (5)	200g (10)
Corn syrup	30g	60g
Fine sea salt	2g	4g

Yield: ~1000ml (1x)

Method

1. Prepare mango: Purée fresh mango or use quality frozen purée. Mix with lime juice.

2. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Combine: Whisk in mango purée.

4. Age and churn: Chill overnight. Churn to -6°C.

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Banana Foster

Caramelized banana with rum.

Ingredients

Component	1x	2x
Bananas
Ripe bananas	250g (~2 large)	500g
Unsalted butter	30g	60g
Brown sugar	45g	90g
Dark rum	25g	50g
Base
Whole milk	300g (1¼ c)	600g (2½ c)
Heavy cream	280g (generous 1 c)	560g (2⅓ c)
Granulated sugar	90g	180g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Ground cinnamon	1g	2g
Fine sea salt	2g	4g
Vanilla extract	5g	10g

Yield: ~1000ml (1x)

Method

1. Caramelize bananas: Melt butter in skillet. Add brown sugar, cook until melted. Add sliced bananas. Cook 3–4 min until caramelized. Add rum (carefully—may flame). Cool.

2. Purée: Blend caramelized bananas until smooth. Reserve 220g.

3. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks and cinnamon in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

4. Combine: Whisk in banana mixture. Once the strained base cools below 40°C, whisk in the vanilla.

5. Age and churn: Chill overnight. Churn to -6°C.

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Raspberry Cheesecake

Tangy cream cheese with raspberry swirl.

Ingredients

Component	1x	2x
Cream Cheese Base
Cream cheese, room temp	115g	230g
Whole milk	280g (generous 1 c)	560g (2⅓ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	130g	260g
Egg yolks	80g (4)	160g (8)
Corn syrup	25g	50g
Lemon juice	10g	20g
Vanilla extract	5g	10g
Fine sea salt	2g	4g
Raspberry Swirl
Raspberry purée	120g	240g
Granulated sugar	40g	80g
Corn syrup	20g	40g

Yield: ~1000ml (1x)

Method

1. Make swirl: Combine raspberry purée, sugar, corn syrup. Simmer until reduced to 120g (~65° Brix). Cool.

2. Make custard: Combine the milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Add cream cheese: Whisk the hot custard into the cream cheese until smooth. Once the base cools below 40°C, add the lemon and vanilla.

4. Blend: Immersion blend for uniform texture.

5. Age: Chill overnight.

6. Churn and swirl: Process to -6°C. Layer with raspberry swirl when packing. Single knife swirl.

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Coconut

Tropical coconut cream richness.

Ingredients

Component	1x	2x
Coconut
Full-fat coconut milk	200g	400g
Toasted coconut flakes	50g	100g
Base
Whole milk	200g (generous ¾ c)	400g (1⅔ c)
Heavy cream	260g (generous 1 c)	520g (generous 2 c)
Granulated sugar	130g	260g
Egg yolks	100g (5)	200g (10)
Corn syrup	25g	50g
Fine sea salt	2g	4g
Vanilla extract	5g	10g
Coconut extract	2g	4g

Yield: ~1000ml (1x)

Method

1. Toast coconut: Toast flakes at 165°C / 325°F until golden, 5–7 min. Reserve for folding.

2. Make custard: Combine the milk, coconut milk, cream, sugar, corn syrup, and salt with the whisked egg yolks in a quart mason jar; finger-tighten the lid. Sous vide 82.8°C / 181°F for 50 min, swirling at 25 min. Strain hot.

3. Finish: Once the strained base cools below 40°C, add the extracts.

4. Age: Chill overnight.

5. Churn: Process to -6°C. Add toasted coconut in last 30 sec.