Unusual Ice Cream Flavours

Lemon ice cream is very unusual and takes a lot of time to make, but if you like lemon, it will be well worth it. Lavender Ice cream has a delicate lavender vanilla taste that one will either love or hate. Kids generally don’t like this ice cream but adults with a discriminating palate will find it a delicacy. Clove ice cream is spicy and good during Halloween and Thanksgiving. Ginger Ice cream is great during the winter because it is strangely warming. Serve it with gingerbread. If you'd like to read about the history of ice cream try some recipes for more typical ice cream flavors, don't miss Summer Ice Cream Treats.

Luscious Lemon Ice Cream

• 2 large lemons
• 2 cup sugar
• 1/2 cup water
• 2 cup whipping cream

1. Wash and remove ends of lemons. Cut off most of the rind.
2. Cut lemons in half and remove seeds. Put in food processor or blender.
3. Chop lemons fine and add sugar and blend or process until smooth.
4. Add water. Let mixture stand one hour to overnight in the refrigerator.
5. In a bowl whip cream until stiff.
6. Fold into the lemon mixture and freeze as per directions for your ice cream freezer.

Lovely Lavender Ice Cream

• 1-1/4 cup + 2 Tablespoons sugar
• 1 Tablespoon + 2 teaspoon lavender flowers
• 3 cup milk
• 3 Tablespoons heavy cream
• 1 vanilla bean, split lengthwise and scraped
• 6 egg yolks

1. In a saucepan combine 2 Tablespoons of the sugar, 1-1/2 Tablespoons of the lavender and 1-1/2 teaspoons water.
2. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture forms a dry mass (about 2 - 3 minutes)
3. Transfer to a plate to cool then grind into a find powder. (Use your mortar and pestle or put in your blender)
4. In a large saucepan, combine milk, cream, scraped seeds fromvanilla bean, the pod itself, and remaining 1-/14 cup sugar and 1/2 tsp lavender.
5. Cook over medium heat stirring frequently until sugar dissolves and mixture is hot but not boiling (about 8 minutes).
6. Remove from heat, cover and let steep 15 minutes.
7. Strain through a fine sieve and return to saucepan.
8. In a bowl beat egg yolks until well blended.
9. Gradually add 1/3 of the warmed milk mixture in a thin stream and whisking all the time.
10. Then return this mixture to the pan.
11. Stir in reserved lavender powder.
12. Cook over low heat, stirring constantly until the custard lightly coats the back of a spoon, 5 to 7 minutes. Do not boil.
13. Remove from heat and strain into a medium bowl.
14. Set this bowl into a large bowl in which ice and water have been added and let it cool to room temperature stirring occasionally.
15. Cover and refrigerate at least 2 hours or overnight.
16. Pour into ice cream freezer and freeze according to freezer instructions.

Clove Ice Cream

• 2/3 cup sugar
• 1 cup half and half
• 2 cups whipping cream
• 12 cloves whole
• 6 egg yolks
• 1/4 teaspoon ground cloves

1. Warm the sugar, half and half, cream and whole cloves in a saucepan to just under the boiling point.
2. Turn heat down and keep hot, but do not boil, for 30 minutes.
3. Taste the mixture to check the strength of the clove flavoring.
4. If it is too weak keep heating the mixture. If it tastes like cloves continue with the recipe.
5. In a bowl whisk the egg yolks just enough to break them up. Stir in some of the hot mixture then return all to the cream saucepan.
6. Cook over low heat, stirring constantly until the custard coats the back of the spoon.
7. Strain into a bowl and chill overnight. Taste again before proceeding with your ice cream maker. If it doesn't taste clovey enough, add some ground cloves up to 1/8 tsp.
8. Continue freezing per freezer instructions.

Ginger Ice Cream

• 2 cups whole milk
• 2 cups heavy cream
• 1/2 cup peeled, chopped fresh ginger
• 8 egg yolks
• 1/2 cup sugar

1. In a saucepan bring the milk, cream and ginger to simmer. Cover, let it rest for 20 minutes.
2. Bring to simmer again. Strain into medium bowl. Discard the ginger.
3. In a large bowl, beat yolks and sugar until they are a pale yellow color.
4. Gradually beat in the milk mixture.
5. Return mixture to the saucepan and place over medium heat, stirring constantly until custard thickens and coats the back of a spoon. Make sure you do not boil
6. Strain custard into a clean bowl and chill about 2 hours or overnight.
7. Place in ice cream freezer and proceed as instructions direct.

Once you’re finished with regular varieties of ice cream try these flavors for a different and extraordinary taste.

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