Poppy Seed Ice Cream Creamy Vanilla Poppy Seed Ice Cream with a Delicate Crunch Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon honey (optional, for added depth) 1 teaspoon pure vanilla extract 1 tablespoon lemon zest (optional, for brightness) 3 tablespoons poppy seeds 4 egg yolks Directions: In a saucepan over medium heat, combine cream, milk, and sugar. Stir until sugar dissolves and mixture is steaming (do not boil). In a separate bowl, whisk egg yolks. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly (to temper). Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F / 77°C). Remove from heat. Stir in vanilla, honey, lemon zest (if using), and poppy seeds. Chill the mixture in the refrigerator for at least 4 hours or overnight. Once cold, churn in an ice cream maker according to manufacturer instructions. Transfer to a container and freeze for at least 2 hours for a firmer texture. Prep Time: 20 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 290 kcal | Servings: 6 servings #poppyseedicecream #homemadeicecream #vanillaicecream #gourmeticecream #poppyseeddessert #summerdesserts #creamyicecream #icecreamrecipes #eggcustardbase #uniqueicecream #lemonvanilla #smallbatchicecream #homemadetreats #icecreamflavor #slowchurn #dessertinspo #fromscratchdessert #icecreamlovers #artisanalicecream #coldtreat Something different, something dreamy Try this Poppy Seed Ice Cream—creamy, smooth, with a delicate crunch in every bite!

Rose Ice Cream Delicately Fragrant Rose Ice Cream with a Floral Finish Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 2 teaspoons rose water (adjust to taste) A few drops of natural pink food coloring (optional) Crushed dried rose petals, for garnish (optional) Directions: In a saucepan, combine heavy cream and milk. Heat over medium until warm but not boiling. In a separate bowl, whisk egg yolks and sugar until pale and creamy. Slowly pour the warm milk mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil. Remove from heat. Stir in rose water and food coloring if using. Let the mixture cool completely, then chill in the refrigerator for at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours or until firm. Garnish with dried rose petals before serving if desired. Prep Time: 20 minutes | Chilling/Freezing Time: 8 hours | Total Time: 8 hours 20 minutes Kcal: 280 kcal | Servings: 6 servings #roseicecream #floraldesserts #homemadeicecream #middleeasterndessert #roseflavor #summerdesserts #icecreamlovers #creamyindulgence #easyicecreamrecipe #romanticflavors #pinkdesserts #exoticflavors #artisanicecream #eggcustardbase #dessertinspiration #beautifuldesserts #uniqueicecream #cooltreats #frozendessert #gourmeticecream Cool, creamy, and kissed with rose This Rose Ice Cream is the floral dessert of dreams—perfect for summer evenings and romantic cravings!

Corn Ice Cream Creamy Sweet Corn Ice Cream with a Hint of Vanilla Ingredients: 2 cups fresh or frozen sweet corn kernels 2 cups whole milk 1 cup heavy cream 3/4 cup granulated sugar 1/4 teaspoon salt 4 large egg yolks 1 teaspoon vanilla extract Directions: In a saucepan over medium heat, combine the corn, whole milk, and salt. Simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool slightly, then blend until smooth. Strain through a fine mesh sieve, pressing to extract as much liquid as possible. Discard solids. Return the strained corn milk to the saucepan. In a bowl, whisk the egg yolks with sugar until pale. Slowly pour some warm corn milk into the egg mixture to temper, whisking constantly. Pour everything back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (around 170°F or 77°C). Remove from heat, stir in heavy cream and vanilla extract. Let cool completely, then chill in the fridge for 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy. Transfer to a container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 15 minutes | Chill & Freeze Time: 8 hours Total Time: 8 hours 35 minutes Kcal: 290 kcal | Servings: 6 servings #cornicecream #sweetcorn #icecreamrecipe #homemadeicecream #summertreats #asianflavors #sweetcornicecream #eggcustardbase #icecreamlover #dessertideas #cornrecipes #frozendessert #coldtreat #vanillacorn #creamyicecream #custardicecream #freezerfriendly #summerdessert #artisanalicecream #cornbaseddessert Who knew sweet corn could be this creamy and dreamy? This Corn Ice Cream is the surprise hit of the summer!