Yogurt Lime Swirl Ice Cream

von Kimberly | Juli 7, 2026 | 60 TO 120 MINUTES, DESSERT & SWEETS, ICE CREAM, LIME, MILK & CREAM, REFRESHING, SUMMER, VEGETARIAN, YOGURT

Yogurt Lime Swirl Ice Cream

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July 7, 2026 by Kimberly

Creamy yogurt ice cream meets a fresh lime swirl. This homemade frozen yogurt is summer in a bowl. The yogurt base stays wonderfully creamy and scoopable even after freezing, while the lime swirl brings natural color and a bright hint of tartness for that wow-worthy marble look. Whether as a refreshing dessert, a sweet cool-down on hot days, or a showstopper at your next dinner party: this yogurt lime ice cream makes every summer moment a little more refreshing.

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TOTAL TIME

1 hour

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some recipes work on the first try. And then there’s this yogurt lime swirl ice cream. The lime swirl took me four attempts. Four! But hey, for a yogurt lime swirl ice cream, I wanted nothing less than perfect. My goal was clear: I wanted a homemade ice cream that doesn’t turn rock hard in the freezer, but stays beautifully creamy and scoopable. Sounds simple, but it isn’t. Anyone who has ever had to chisel ice cream out of the freezer knows exactly what I mean. So I tinkered, tested, tossed and on the fourth try, everything finally came together. Creamy, fresh, scoopable. Exactly the way I had imagined it.

I didn’t want to compromise on the color either. The swirl in this recipe gets its color entirely from natural ingredients. It was supposed to look like real lime not like plastic. The base is my tried-and-true Yogurt Ice Cream. Yogurt ice cream is my absolute favorite anyway that light freshness, that creaminess, that feeling of summer in a bowl. But paired with the tangy, fresh lime swirl? It takes the whole thing to a completely different level. The best part comes when you layer it: the yogurt base and lime swirl are added to the container in alternating layers and gently swirled with a knife, creating a gorgeous marble look.

Every scoop looks a little different, and that’s exactly what makes this frozen yogurt so special to me. It’s one of those recipes where even the plating is pure joy. Whether as dessert on a warm summer evening, a little cool-down in between, or the highlight of your next dinner with friends, this yogurt lime ice cream is my personal summer favorite. And I promise you: after the first spoonful, you’ll understand why I don’t regret a single one of those four attempts. I simply love everything about it.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Salted Caramel Ice Cream

von Kimberly | Juli 4, 2026 | CREAMY, DESSERT & SWEETS, ICE CREAM, MILK & CREAM, SUMMER, SWEET, VEGETARIAN

Salted Caramel Ice Cream

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July 4, 2026 by Kimberly

Imagine opening your freezer and finding homemade salted caramel ice cream waiting for you: creamy, sweet, salty, and layered with thick ribbons of caramel swirl. This ice cream tastes like a summer evening after spending the whole day by the sea: salty skin, shoulders still warm from the sun, open windows, and that moment when you have absolutely nothing left to do except spoon something cold from a bowl.

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TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

I think there are ice cream flavors you like, and then there are ice cream flavors that suddenly become part of your personality. Salted caramel is definitely in the second category for me. Whenever I see those two words, my brain is immediately on board. No questions. No reason. Just: yes, please.

So it was pretty clear that I had to make salted caramel ice cream myself. The beautiful thing about it starts long before the ice cream is even finished. In the kitchen, the sugar slowly turns into caramel, and suddenly the whole apartment smells warm.

And then comes the part I was almost most excited about: the caramel swirl. That glossy, thick caramel sauce that gets layered between the ice cream and creates those beautiful ribbons when you scoop into it.

Here is my very important note: give the base enough time to cool down before putting it into the ice cream maker. Really. Cold base equals better ice cream. But even with my little bit of impatience, it still turned into a creamy, caramel-y, slightly salty ice cream that became even more perfect in the freezer.

And by the first spoonful at the latest, it was clear: this flavor is staying. It tastes like a summer evening, like a little dessert moment, like “just a little bit more” — and then somehow you find yourself standing in front of the freezer again with a bowl and a spoon.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Salted Caramel Ice Cream

Author: Kimberly
Total Time: 9 hrs
Yield: 6 portions 1x

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Description

GOOD TO HAVE ON HAND

ice cream maker
small saucepan
medium saucepan
whisk
large bowl

Ingredients

Units Scale

CARAMEL SWIRL

120 grams white sugar
40 grams butter
100 milliliters heavy whipping cream
optional: 40 grams corn syrup

SALTED CARAMEL ICE CREAM

500 grams heavy whipping cream
500 milliliters full-fat cow milk
180 grams white sugar
5 egg yolks
1/2-3/4 tsp salt

Instructions

Caramel Swirl: Caramelize the sugar until it turns a beautiful amber color. Stir in the butter. Slowly add the cream, carefully, as the mixture will bubble up strongly. Stir in the glucose syrup at the end. Let the sauce simmer for a few minutes until slightly thickened. Allow it to cool completely. Once cold, it should be creamy, thick, but still spoonable.
Ice Cream Base (morning): Heat the cream in a medium saucepan until hot, but not boiling. Keep it warm over the lowest heat. This is important because cold cream can make the caramel clump more and cause stronger splattering when added.
Add the sugar to a large saucepan and let it melt over medium heat. Try not to stir at the beginning. Once the sugar has melted, continue heating until the caramel is dark golden to amber in color.
Slowly add the hot cream to the caramel while stirring. Be careful: it will bubble and steam heavily. Work slowly. If small caramel lumps form, don’t worry they will dissolve again as you keep stirring.
Add the milk, glucose syrup, salt, and butter. Stir everything over low to medium heat until the caramel has completely dissolved.
In a separate bowl, whisk the 5 egg yolks until smooth.
Slowly pour the warm caramel milk and cream mixture into the egg yolks while whisking constantly. Start with just a few ladles, then gradually add more. This prevents the egg yolks from curdling.
Pour everything back into the saucepan and heat over low to medium heat, stirring constantly, until the mixture reaches 84°C.
Pour the mixture through a fine sieve into a bowl. Ideally, place the bowl directly into a cold water bath or ice bath and stir occasionally for 10–15 minutes. Then cover and place in the fridge. The goal is for the base to be properly cold before churning it in the ice cream maker.
Ice Cream Base (afternoon/evening): Pour the base directly into the ice cream maker and churn. Straight from the machine, the ice cream will be rather soft and creamy. For scoopable ice cream, freeze for another 2–3 hours. After that, it should be nicely firm. If needed, let it sit at room temperature for 5–10 minutes before serving.

Prep Time: 60 min
Passive Time: 8 hrs

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Classic Vanilla Ice Cream

von Kimberly | Juli 2, 2026 | CREAMY, DAIRY, DESSERT & SWEETS, EGGS, ICE CREAM, MILK & CREAM, OVER 120 MINUTES, SUMMER, SWEET, VEGETARIAN

Classic Vanilla Ice Cream

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July 2, 2026 by Kimberly

By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some things sound so simple at first that you almost underestimate them. Vanilla ice cream, for example. At first glance, it is the classic, the safe choice, the flavor that is somehow always there. But when vanilla ice cream is made really well, it suddenly is not plain at all. It is creamy, rounded, soft, aromatic, and exactly the kind of ice cream that makes you think after the first spoonful: Oh, this is what it is supposed to taste like.

For me, homemade vanilla ice cream felt like the perfect way to start our little ice cream month. If you are going to begin with ice cream love, you might as well begin with the foundation. With the recipe that shows whether an ice cream is truly good. No hiding behind toppings, sauces, or wild flavor combinations. Just milk, cream, egg yolks, sugar, and vanilla. But done properly.

And that is exactly why two vanilla pods go into this base. Not because we want to be dramatic — although, maybe a little — but because real vanilla simply makes all the difference. Those tiny black specks do not just look beautiful; they give the ice cream that warm, deep flavor that store-bought vanilla ice cream so often misses.

To be honest, I had a little respect for making ice cream with egg yolks myself, but in the end, it is much more doable than you might think. You take a little time in the morning to prepare the base, let it chill peacefully in the fridge, and then pour it into the ice cream maker in the evening. And then that moment happens: the machine is running, the mixture becomes lighter, thicker, creamier — and at some point, the ice cream looks like the softest vanilla ice cream in the world. Straight from the machine, it is basically like soft serve, which for me personally is already a very strong argument for going in immediately with a spoon.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Classic Vanilla Ice Cream

Author: Kimberly
Total Time: 8 hrs + 60 min
Yield: 6 portions 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

ice cream maker
medium saucepan
whisk
large bowl

Ingredients

Units Scale

500 grams heavy whipping cream
500 milliliters full-fat cow milk
190 grams white sugar
5 egg yolks
2 vanilla beans
pinch of salt

Instructions

In the morning: Add the milk, cream, scraped vanilla seeds, vanilla pods, salt, and half of the sugar to a saucepan and heat slowly. The mixture should become hot, but not boil. Remove the saucepan from the heat and set aside.
In the meantime, whisk the egg yolks with the remaining sugar until well combined.
Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then pour everything back into the saucepan.
Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
Pour the ice cream base through a fine sieve. Add the vanilla pods back in so they can continue to infuse the mixture while it chills.
Place the mixture directly in the fridge.
In the evening: Remove the vanilla pods from the well-chilled ice cream base.
Pour the mixture directly into the ice cream maker and churn until creamy.
Serve the finished ice cream immediately or transfer it to a suitable container and freeze for another 4 hours until firm.

Prep Time: 60 min
Passive Time: 8 hrs

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Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

von Kimberly | Juni 21, 2026 | 60 TO 120 MINUTES, BEEF, BELL PEPPER, CRISPY & CRUNCHY, DINNER, LETTUCE, OMNIVORE, TURKISH

Mini Turkish Lahmacun Flatbreads with Herb Garlic Sauce

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June 21, 2026 by Kimberly

These Mini Turkish Lahmacun Flatbreads are my little special version of Turkish pizza: thin, crispy dough, a flavorful beef filling with pomegranate molasses, and fresh toppings like romaine lettuce, bell peppers, tomatoes, red onions, sumac, and parsley. This recipe is perfect if you want to make something special at home, but are looking for a modern, easy, and shareable version. It’s ideal for serving, mixing up the toppings, and using up leftover vegetables.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

90 minutes

SERVES

10 flatbreads

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

We’re not just having Turkish pizza today, we’re having Mini Turkish Lahmacun Flatbreads. Small, crispy, savory, topped with sauce, fresh vegetables, and exactly the kind of “I’ll just have one more” energy that, of course, is never actually true.

Making Turkish pizza from scratch had been on my to-do list for ages. Not because you can’t buy it on almost every corner, but because I simply love being able to make these kinds of things myself. Also, lahmacun is genuinely one of the best ways to use up leftover vegetables. A little bell pepper, tomato, lettuce, onion, a few herbs, and suddenly fridge leftovers turn into a special dinner.

The thing I was most curious about was the dough, because this dish really stands or falls with it. And what can I say: it turned out perfect. Super easy to work with. After baking, it gets beautifully crispy on the outside while still staying soft on the inside. Exactly how you want it. And the beef filling? A 10 out of 10. I added pomegranate molasses, which makes the savory, spiced mixture a little fruitier and more rounded.

The best part about the mini version is: you will definitely eat more than one. And that is very much part of the concept here. Each flatbread can be topped a little differently: a little more herb garlic sauce, more sumac, extra tomato, or a little more lettuce. I love dishes that let you try a bit of everything.

And honestly, every now and then I just love a recipe that happens in the oven. The beef mixture is spread onto the thin flatbreads, baked for a few minutes, and then all that’s left to do is top them with sauce, romaine, bell peppers, tomatoes, red onions, sumac, and fresh parsley.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

CRAVING MORE?

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Pistachio White Chocolate Cookies

von Kimberly | Juni 14, 2026 | COOKIES, DESSERT & SWEETS, NUTTY, PISTACHIO, UP TO 30 MINUTES, VEGETARIAN

Bakery Style Pistachio White Chocolate Cookies

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June 14, 2026 by Kimberly

These cookies are soft, thick, chewy, and filled with creamy pistachio cream. They are based on my bakery style vanilla cookie dough, but made with sweet white chocolate and a little pistachio cream filling that melts into the middle while baking. The dough is shaped like a little cookie sandwich, chilled until firm, and baked straight from frozen for that perfect bakery-style texture: slightly crisp on the outside, soft in the middle, and beautifully rich without being complicated.

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TOTAL TIME

30 min

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

I already knew I loved this cookie. It is the kind of dough that makes you understand why bakery cookies always feel a little more special than regular homemade cookies. Thick, soft, slightly chewy, buttery in the best way, and honestly just dramatic enough to deserve its own little moment.

This recipe is based on my Bakery Style Vanilla Cookie dough, which has quickly become one of those recipes I want to use again and again. Once you have a good base cookie dough, it almost feels rude not to play around with it. And because I love pistachio cream this version had to happen.

These cookies are made with white chocolate and filled with a little spoonful of pistachio cream in the center. The dough is shaped almost like a tiny cookie sandwich: one small scoop of dough, a little press with a spoon, a spoonful of pistachio cream, and then another scoop of dough on top.

After baking, the cookies are slightly crisp on the outside, soft and chewy in the middle, with little pockets of white chocolate and that creamy pistachio center. They are rich, but not too much. Sweet, but balanced by the nutty pistachio. And honestly, they feel like the kind of cookie you would buy from a tiny bakery where everything is a little expensive, but somehow still completely worth it.

And the best part: you can freeze the shaped cookie dough balls and bake them straight from frozen whenever you want. Which means warm pistachio white chocolate cookies are never really that far away.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!