Grilled Pineapple with Coconut Ice Cream and Makrut Lime-Leaf Maple Syrup

1 fresh pineapple
Premium coconut ice cream
Runamok Makrut Lime-Leaf Infused Maple Syrup

Peel the pineapple and slice into wedges, being sure to remove the woody core. Put the wedges on a medium-hot grill and cook until browned and slightly caramelized. Remove from the grill with tongs and cut into bite-sized pieces.

Combine all three ingredients in a bowl being sure to leave the bottle of maple syrup nearby – just in case you need more.

Fig, Honey, and Pistachio Kulfi

1 litre whole milk
1 can sweet condensed milk
50 g dried whole milk powder
300 g ricotta
1 tbsp Acacia honey
1 tbsp cornflour, made into a thin paste with water
50 g chopped pistachios
60 g soft figs, chopped. (either fresh or preserved)

1 tsp vanilla extract
1 pinch saffron
1 tsp ground cardamom

Heat a saucepan over medium heat and boil the litre of whole milk until it reduces a bit (15-20) minutes. Add the can of condensed milk, stir for a while until dissolved.

Now add the ricotta, powdered milk , honey and stir continuously until dissolved. Finally add the cornflour paste and stir until the milk mixture is thick. Add saffron, vanilla, figs and pistachios and cook for about 5 minutes, stirring continuously.

Take off heat and cook for about 10 minutes. Pour into Kulfi moulds or parchment paper cones with a stick and allow to rest for 10 minutes – pop into a freezer for 7-8 hours or overnight.

To serve, if using Kulfi moulds, leave outside for a few minutes then warm with hands and allow Kulfi to slip out, sprinkle with a chopped pistachio and serve immediately.

Walnut, Cardmom, and Rosebud Kulfi

225 ml whole milk
50 grams caster sugar
225 ml double cream
1 tbsp rose buds, petal separated from leaves
1 1/2 tbsp chopped walnuts
1 tsp ground cardamom
1 tsp rose water

Additional rosebuds and chopped walnuts, for garnish

Heat milk and sugar until dissolved, do not allow to boil. Cool.

Stir in cream, rose water and cardamom.

Start the ice cream maker and pour in milk mixture.

When the mixture starts to freeze, add rose and walnuts.

Freeze until desired consistency is reached.

Garnish with extra rose buds and chopped walnuts.

Serve on chilled himalayan salt blocks.

Blueberry Ice Cream

Ingredients

2 cups blueberries
1 cup sugar
1 tbsp water
2 cups cream

Put berries and sugar and water in a pot and bring to boil. Reduce heat and simmer until sugar is dissolved and blueberries soft and mushy. Take off heat and let cool to room temperature. Use hand mixer to blend until smooth.

Add in cream and stir.

Cover and chill til very cold and pour mixture into your ice cream machine and follow machine instructions.

Mango Ice Cream

1 1/2 cup mango puree(approx. 1 big or two small mangos)
3/4 cup coconut milk
1/2 cup cream
1-3 tbsp lemon juice
1/4 tsp vanilla
1 cup milk
2 large egg yolks
1/2 cup to 3/4 cup sugar(depends on how sweet your mango is)

Cut the mango flesh off leaving the seed. Puree the mango flesh. (I use stick blender, just be careful flying mango bits) Stir together the mango puree, coconut milk, cream, 1 tbsp of the lemon juice and vanilla.

Heat milk till just boiled.

In a separate bowl, mix the egg yolks, large pinch of salt and sugar (use up to 3/4 cup sugar if your mango is not so sweet and 1/2 cup if your mango is extremely sweet).

Very slowly pour the milk into the yolk mixture, stirring constantly. Pour back into the pot and cook, stirring constantly, over low heat until the custard thickens enough to coat the back of your spoon. Remove from heat.

Stir with the mango mixture. Taste. Add more lemon juice and sugar (use caster sugar if possible at this point) until the mixture taste like delicious ripe mango. This taste/adjust is important because every kind of mango will be different in taste and ripeness level and therefore you must adjust. Remember that when your ice cream is cold it will taste less sweet so adjust sugar accordingly.

Pour through a sieve to remove bits and strings from mango. Let cool.

Chill in the fridge til cold and then make ice cream in your machine.

Before serving, let the ice cream sit out for around 5 mins to soften before scooping. Enjoy your homemade delicious Mango Ice Cream!

Passion Fruit Ice Cream

3/4 cup fresh passion fruit pulp (from 9 fresh passion fruits )
1 cup cream
1/2 cup milk
1/2 cup sugar
3 large egg yolks

Cut the fruits open and scoop pulp and seeds into large strainer placed over a porcelain or glass bowl. Mash the pulp using a wooden spoon against the strainer until most the the juice is released. Reserve seeds. You should have 1/2 cup passion fruit juice.

Heat cream, milk, sugar in small saucepan until warm. Whisk egg yolks separately. Very slowly drizzle the warmed milk mixture into the egg yolks, stirring constantly to incorporate.

Pour the milk egg mixture back into the saucepan, turn heat to medium. Stir constantly, scraping sides and bottom until the mixture thickens enough to coat the back of your spoon.

Turn heat off, strain custard into a large bowl. Add the passion fruit juice and stir.

When completely cool, put in your refrigerator to chill and make ice cream with your ice cream machine. Remember to add the passion fruit seeds at the very end of the mixing.

To serve, take out of the freezer 5 minutes beforehand to soften a bit before scooping. Enjoy, enjoy!

Lychee Ice Cream

2 cups (14 oz) fresh lychee peeled and deseeded, 380g
1/2 cup cream
3/4 cup sweetened condensed milk
1 cup milk
4 egg yolks
1/2 cup sugar
pinch salt

Wash, peel and deseed lychee. Puree the lychee in blender or food processor.

Stir cream and lychee together.

In a small pot, add in milk, condensed milk and heat over low heat until just steaming.

In separate bowl whisk egg yolks, sugar and salt.

Pour heated milk into egg mixture, 1-2 tbsp at a time, stirring constantly while pouring.

Pour egg/milk mixture back into the pot. Heat over low to medium heat, stirring and scraping the bottom constantly, until mixture thickens and coats the back of a spoon.

Remove from heat, then stir in the lychee cream mixture. Let cool completely.

To make ice cream follow the instructions of your ice cream maker.

Tea Ice Cream

1 1/2 cup cream
1 1/2 cup milk
2/3 cup raw sugar
pinch salt
3-6 egg yolks (the more egg yolks the creamier)
6 Pu-erh teabags (or the equivalent amount of your favorite tea)

In a small pot heat cream and milk over low heat until steam rises. Remove from heat, add in tea bags (with paper tags removed) and cover. Let sit for 10 mins or more until the tea flavor is fully released into the milk. Squeeze liquid from tea bags and remove. Return milk mixture to heat and heat again til the steam rises. Remove from heat.

Mix egg yolks and sugar in bowl. Add in milk mixture little by little, stirring after each addition. Pour the milk egg mixture back into the pot and heat over low heat until the mixture thickens into a custard. To check if custard is formed, dip spoon in mixture and run finger over the mixture coating the back of the spoon. If the line your finger makes on the spoon holds clean then your custard is done. Remove from heat and strain into a bowl. Let the custard cool to room temperature by placing in a bowl of iced water.

Make ice cream according to the instructions of your ice cream maker. Or if you don’t have a machine you can do it by hand like we do. Cover the cooled custard and place in freezer. Wait about an hour and half and then check. You should see ice crystals starting to form at the sides of the custard. Stir up the custard completely, breaking up the crystals as much as possible. Repeat this procedure of freezing and then stirring up for a 2-3 hours until the custard has an even texture like soft serve ice cream. At this point the ice cream should be left to freeze over night.

To serve bring ice cream out 5 mins ahead of time to let it soften. Scoop and enjoy!

Black Sesame Ice Cream

1 2/3 cup milk
1/3 cup sugar
3 egg yolks
2 tbsp maple syrup or honey
6 tbsp sesame paste* (see recipe below)
1 cup cream
1 tsp of vanilla
1 tbsp roasted black sesame seeds

Heat milk in pot until simmering. Remove from heat. In bowl, whisk egg yolk and sugar, then add maple syrup, black sesame paste and mix. Slowly add the milk, stirring the whole time. Pour all back into the pot and heat over medium low heat, stirring constantly and scraping the pot bottom, until the mixture is thick enough to cling to the back of your spoon. Take off heat. Let cool.

Whisk cream and vanilla until soft peaks form. Add whisked cream and roasted sesame seeds to the cooled custard and fold to mix.

Cool mixture in refrigerator and then use your ice cream machine to make ice cream or if you don’t have ice cream maker then cover your ice cream mixture with cling wrap and put in freezer. After 20 minutes, take out and stir vigorously. Put back in freezer. Repeat every half hour for three hours, making sure to break up any ice crystals that form. After three hours the ice cream will be in a soft serve state. You can enjoy it then, or if you like it harder, just pack into your ice cream container and freeze for a couple hours more before eating. For serving take out of freezer 5 mins before scooping. Sprinkle on some roasted whole black sesame seeds for visual effect and crunch.

Black Sesame Paste*
3 1/2 tbsp black sesame seeds
3 tbsp honey or maple syrup

Directions:
Roast sesame seeds in cast iron or non stick pan over medium heat. Stir until the seeds pop and smell fragrant. Let cool, set aside 1 tbsp and grind the rest in coffee or spice grinder until fine and mixture is moist. Remove ground sesame to a bowl and add the honey and stir.

Meyer Lemon Icebox Cake

2 cups heavy cream
12 ounces mascarpone cheese
1/2 cup white sugar
1/4 cup limoncello liqueur
Zest of 3 Meyer lemons
1 teaspoon Meyer lemon juice
1 teaspoon vanilla
16-18 ounces lemon wafer cookies
Lemon zest curls for garnish

Using a standing mixer with a whisk attachment, combine the cream, mascarpone, sugar, limoncello, lemon zest, lemon juice and vanilla. Mix on low speed to begin, gradually increasing speed until firm peaks form.

Use an 8-inch springform pan to assemble the cake. You will be making 4 layers each of cookies and of filling.

Begin with a layer of cookies, overlapping to insure a solid base with no spaces between the cookies.

Next, add 1/4 of the filling and smooth with an offset spatula. Repeat the cookie-filling layers 3 more times, finishing with the cream filling on top of the cake.

Smooth carefully with a spatula. Cover and refrigerate overnight.

To serve, run a knife around the sides of the cake and remover sides of the springform pan. Using 2 spatulas, carefully lift the cake off the springform bottom. Place cake on a stand or plate. Garnish with lemon zest curls, cut and serve while still cold.

Mango Kulfi

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins).

Place in the freezer, and allow to set for at least 10 hours, until frozen.

Dip the outside of the pan in warm water, just long enough to release the kulfi.

Remove plastic wrap. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Magic Shell

7 ounces bittersweet chocolate, chopped
2 tablespoons virgin coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water.

Stir in the coconut oil and heat until dissolved, about 1 minute.

Keep the liquid lukewarm until ready to pour over the ice cream.

Chocolate will harden into a shell within a few seconds when spooned over ice cream.

Passionfruit Ice Cream Pie with Ginger Crust

One 8-ounce box gingersnaps, lightly crushed
1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
2 tablespoons coarsely chopped candied ginger
4 tablespoons unsalted butter, softened
1 1/4 cups dulce de leche (16-ounce jar)
1/2 cup passion fruit nectar (see Note)
3 pints vanilla ice cream, slightly softened
1/4 cup salted roasted pistachios, coarsely chopped
2 tablespoons shredded sweetened coconut

In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a blender, blend the dulce de leche and passion fruit nectar until smooth.

Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.

Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

MAKE AHEAD
The pie can be frozen in an airtight container for up to 4 days.

NOTES
Look for passion fruit nectar at supermarkets, preferably the Looza brand.

Icebox Chocolate Cheesecake

70 Nabisco Famous Chocolate Wafers (from 2 packages)
Three 8-ounce packages cream cheese, at room temperature
1 cup chocolate syrup, such as Hershey’s

Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

MAKE AHEAD
The plastic-wrapped cake can be refrigerated for up to 3 days.

Basic Icebox Cake (and 7 Variations)

Cookies of choice
Nilla wafers, Graham crackers, animal crackers, chocolate chip cookies, gingersnaps, Oreos, amaretti cookies, Milanos, Biscoff, butter waffles—just avoid “coated” cookies (like frosted animal crackers) that will not be able to absorb the moisture from the whipped cream, as they’ll remain firm

Whipped cream of choice
Coffee- and/or booze-spiked; swirled with jam, peanut butter, tahini, caramel, dulce de leche, lemon curd; folded with cocoa powder, grapefruit zest, a splash of Campari; tangy with crème fraîche or Greek yogurt

Add-ins
Chopped chocolate, nuts, chocolate-covered espresso beans, or Luxardo cherries; cocoa nibs; fresh fruit; pistachio paste

Toppers and garnishes
Chocolate shavings or curls; marshmallows (brûlée them!); chocolate, strawberry, or caramel sauce; sprinkles; the streusel from your freezer

Customize each category to your liking. If you’re hunting for a unifying theme, look for inspiration from classic desserts—like tiramisu or banana cream pie or strawberry shortcake, or choose a color schemes—pink, green, yellow, golden—or a flavor profiles (fruity, chocolatey, nutty, salty-sweet).

Once you’ve picked your materials, arrange a layer of cookies, a layer of whipped cream, a layer of cookies… repeat until you’re finished. You can make a freestanding icebox cake on a round plate or tuck it into a plastic wrap-lined loaf pan for the neatest appearance. Finish with a layer of whipped cream if you want softness throughout, or end on a layer of cookies if you’re looking for more of a top crust sort of situation. Stick it in the fridge for 8 to 12 hours and the next time you see it, the cookies and cream will have joined in a perfect union.

Icebox cakes come in all shapes and sizes. The classic is: Nabisco chocolate wafers, layered with whipped cream, and stacked into a log. You could also build the cake in a circle, or arrange logs next to each other for a more-classic cake shape. You could flavor your whipped cream with peanut butter or coffee or caramel. You could use graham crackers or gingersnaps or thin chocolate chip cookies.

There are 5 Steps

Dump a lot of heavy cream into a bowl, and whip it until it holds a medium-to-stiff peak. If you’re measuring, whip 3 cups of cream for each sleeve of cookies. Before whipping, you can fold in flavorings like splash of vanilla or a big pinch of confectioner’s sugar, but the cream is great as is.

Take a cookie, spread a spoonful of whipped cream on top of it, and top it with another cookie. Repeat until you have a little tower. When the tower gets too high, lay it on its side.

Build another tower of cookies, lay it on its side, and connect your two cookie-logs. Repeat until the sleeve of wafers is finished, reserving some of your whipped cream. You should have one, big, messy log of cookies and cream.

Frost the log with your remaining whipped cream.

Cover your cake with foil, and let it rest in the fridge overnight. Before serving, you can garnish it with chocolate shavings or sprinkles — but I usually just slice it on the bias and dig in.

Tirami-icebox:
Biscoff cookies + whipped cream spiked with 1 tablespoon of espresso power and 1 tablespoon amaretto + cocoa powder and chocolate shavings

Birthday Cake:
Animal crackers + vanilla bean-flecked mascarpone whipped cream + rainbow sprinkles

Spumoni:
Milano cookies + whipped cream mixed with pistachio paste + halved strawberries and chopped chocolate

Matcha Mint:
Thin Mints (but we’d recommend Oreos instead—Thin Mints remain firm because of their chocolate shell) + mint-infused matcha whipped cream + sifted matcha

Cherry Chip:
Tate’s chocolate chip cookies + whipped cream mixed with chopped Luxardo cherries and miniature chocolate chips + additional cherries and chocolate

Berry Shortcake:
Belgian butter waffle cookies + whipped cream folded with raspberry preserves and almond extract + fresh fruit, confectioners’ sugar, and sliced almonds

Lemon Meringue:
Graham crackers + whipped cream folded with lemon curd + marshallow “meringue” topping

Dark Chocolate Pizzelle

3/4 cup all-purpose flour
2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1 egg
1/2 cup brown sugar
5 tbsp unsalted butter, melted
2 tsp vanilla extract

Add flour, cocoa powder, and baking powder in a bowl and stir to combine.

In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.

Heat your pizzelle iron to your desired leve. Brush the top and bottom of the iron with a small amount of cooking spray to ensure there wouldn’t be any sticking.

Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. For a 4-inch pizzells, use 1-1/2 – 2 tsp batter. Adjust to less if you’re looking for smaller pizzelle.

Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.

Double Chocolate Pizzelles

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.

Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

Adjust baking times for softer or crispier cookies, according to personal preference.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediately upon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Classic Pizzelles

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediatelynupon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Strawberry Ice Cream

30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
1 1/4 cups sugar, divided
4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
2 cups half and half
1/2 cup corn syrup
1/2 teaspoon kosher salt, to taste
Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Lemon Gelato

2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
1/2 cup sugar

In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.

In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)

Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour.

Freeze in an ice cream maker according to manufacturer’s instructions.