Vanilla Ice Cream Espresso Martini

Vanilla Ice Cream Espresso Martini

von | Juli 22, 2026 | BEVERAGES, CREAMY, UP TO 30 MINUTES, VEGETARIAN

Vanilla Ice Cream Espresso Martini

Vanilla Ice Cream Espresso Martini

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July 20, 20246 by Kimberly

This Vanilla Ice Cream Espresso Martini is both a cocktail and a dessert: bold espresso, coffee liqueur, and tequila meet a scoop of creamy vanilla ice cream that slowly melts into the drink. It makes the Espresso Martini smooth, cold, and almost like an affogato served in a cocktail glass. Perfect as an after-dinner dessert drink or as a special ending to an evening when coffee alone simply will not do.

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TOTAL TIME

10 min

SERVES

2 cocktails

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Sometimes, Classic Vanilla Ice Cream simply ends up in an Espresso Martini. This version is made for those evenings when you do not want to choose between a cocktail, coffee, and dessert.

To me, an Espresso Martini is one of those drinks that gets to be a little bit of everything at once. It is cold, bold, slightly sweet, and usually arrives at exactly the point when the evening has already been very good, but does not quite feel over yet.

For my version, I used tequila instead of vodka. It is joined by Kahlúa, a little sugar syrup if needed, a scoop of vanilla ice cream, ice cubes, and a fresh shot of espresso. The drink stays strong and slightly bitter, while the coffee liqueur adds just enough sweetness.

And then comes the part that turns the cocktail into a proper dessert: an extra scoop of vanilla ice cream placed directly into the martini glass.

The ice cream slowly melts into the Espresso Martini and changes it a little with every sip. At first, the coffee and tequila are still quite pronounced, but later the drink becomes softer, creamier, and almost reminiscent of an ice-cold affogato with coffee liqueur. That is why I skipped the classic coffee bean garnish altogether. The scoop of vanilla ice cream is already the main event.

Hi, I'm Kimberly!

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!

 

 

Vanilla Ice Cream Espresso Martini
Vanilla Ice Cream Espresso Martini

LET’S MAKE A PIECE OF HAPPINESS

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Vanilla Ice Cream Espresso Martini

Vanilla Ice Cream Espresso Martini

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
Print Recipe

Description

This Vanilla Ice Cream Espresso Martini is both a cocktail and a dessert: bold espresso, coffee liqueur, and tequila meet a scoop of creamy vanilla ice cream that slowly melts into the drink. It makes the Espresso Martini smooth, cold, and almost like an affogato served in a cocktail glass. Perfect as an after-dinner dessert drink or as a special ending to an evening when coffee alone simply will not do.

GOOD TO HAVE ON HAND

  • cocktail shaker
  • cocktail measuring cup
  • martini glass

Ingredients

Units Scale
ICED ESPRESSO MARTINI
  • 2 scoops of classic vanilla ice cream
  • 40 milliliters tequila blanco
  • 20 milliliters coffee liquor
  • 2 shots of espresso
  • 4 tbsp crushed ice cubes
ASSEMBLY
  • 2 scoops of classic vanilla ice cream

Instructions

  1. Pull a shot of espresso and allow it to cool slightly.
  2. Add all the ingredients to a cocktail shaker and shake vigorously.
  3. Place one scoop of vanilla ice cream in each martini glass and pour the cocktail over it.
  • Prep Time: 10 min

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Yogurt Lime Ice Cream Trifle

Yogurt Lime Ice Cream Trifle

von | Juli 20, 2026 | CREAMY, DESSERT & SWEETS, FRUITY, ICE CREAM, LIME, VEGETARIAN

Yogurt Lime Ice Cream Trifle

Yogurt Lime Ice Cream Trifle

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July 20, 2026 by Kimberly

This yogurt lime ice cream dessert tastes like an ice-cold, creamy limeade, only with crunchy lemon cookies and little pieces of meringue in between. Fresh, slightly tangy, and just sweet enough, it is the perfect summer dessert for hot days. The best part is that the dessert glasses can be prepared in advance and served straight from the freezer whenever guests stop by unexpectedly or an ordinary Tuesday could use something a little special.

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

TOTAL TIME

10 min

SERVES

2 desserts

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Of course, the Yogurt Lime Swirl Ice Cream had to become a proper dessert. One that looks as though you spent a long time in the kitchen, even though it actually takes barely five minutes.

The idea mostly came about because I still had some lemon cookies and a few of those little meringues left over, and they were far too pretty to simply disappear into the back of a cupboard. So I layered everything in dessert glasses: crushed cookies on the bottom, creamy yogurt lime ice cream on top, and then a generous layer of crumbled meringue. A slice of lime on the rim, a little of the remaining lime swirl spooned over the top, and suddenly it looked very much like a carefully planned dessert rather than a way of using up leftovers.

We had actually planned to eat it straight away. Then we spontaneously decided to go out, so I simply placed the finished glasses in the freezer. To be honest, I was not entirely sure how the cookies and meringue would handle it. But the following evening came with a very pleasant surprise: the cookies were still crisp, the meringue had kept its texture, and the ice cream was, of course, exactly as it should be.

Ever since, I have thought that keeping ready-made dessert glasses in the freezer is almost a little ingenious. You open the freezer on a completely ordinary weekday and take out a dessert that is already finished, served in an ice-cold glass, with nothing else left to do.

Flavour-wise, it reminds me of limeade, only in the form of creamy ice cream. Fresh, slightly tangy, and sweet enough, with crunchy pieces in every spoonful. On a really hot summer day, this combination is hard to beat.

Hi, I'm Kimberly!

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!

 

 

Yogurt Lime Ice Cream Trifle
Yogurt Lime Ice Cream Trifle

LET’S MAKE A PIECE OF HAPPINESS

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Yogurt Lime Ice Cream Trifle

Yogurt Lime Ice Cream Trifle

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
Print Recipe

Description

This yogurt lime ice cream dessert tastes like an ice-cold, creamy limeade, only with crunchy lemon cookies and little pieces of meringue in between. Fresh, slightly tangy, and just sweet enough, it is the perfect summer dessert for hot days. The best part is that the dessert glasses can be prepared in advance and served straight from the freezer whenever guests stop by unexpectedly or an ordinary Tuesday could use something a little special.

GOOD TO HAVE ON HAND

  • pretty dessert bowls

Ingredients

Scale

Instructions

  1. Crumble the cookies into small pieces and divide them between the dessert glasses.
  2. Add 3 scoops of yogurt lime swirl ice cream to each glass.
  3. Crumble the meringue and sprinkle it over the ice cream.
  4. If you have any lime swirl left, drizzle it over the meringue.
  5. Finish by placing a lime slice on the rim of each glass.
  6. Serve immediately or place the glasses in the freezer until ready to serve.
  • Prep Time: 10 min

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Yogurt Lime Swirl Ice CreamYogurt Lime Swirl Ice Cream Bruleed Salted Caramel Ice CreamBruleed Salted Caramel Ice Cream Classic Vanilla Ice CreamClassic Vanilla Ice Cream Salted Caramel Ice CreamSalted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

von | Juli 19, 2026 | CREAMY, CRISPY & CRUNCHY, DESSERT & SWEETS, ICE CREAM, MILK & CREAM, UP TO 30 MINUTES, VEGETARIAN

Bruleed Salted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

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July 19, 2026 by Kimberly

Imagine tapping your spoon through a thin, crisp caramel shell to find ice-cold, creamy salted caramel ice cream underneath. That is exactly what this crème brûlée ice cream is: warm and caramelized on top, soft, cold, and slightly salty underneath. Every spoonful brings together shards of caramel and melting ice cream – and that contrast is exactly what makes this dessert so good.

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TOTAL TIME

10 min

SERVES

2 ramekins

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You probably know by now that I like things to be a little special. Not necessarily complicated, but whenever a small idea can turn a good dessert into something even better, I have to try it. That is exactly how this Salted Caramel Crème Brûlée Ice Cream came to be.

It started with my Salted Caramel Ice Cream, which is already perfectly good on its own. But then I started thinking about crème brûlée – more specifically, that moment when the spoon breaks through the thin, firm sugar crust. Probably one of the best sounds a dessert can make. Naturally, the question followed: why shouldn’t that work on ice cream too? It does. Surprisingly well, in fact.

Underneath the caramel layer, the ice cream stays cold and creamy. With the first spoonful, the crust breaks into small pieces that mix with the soft salted caramel ice cream. Sweet caramel, a little salt, and that contrast between crisp and creamy.

For the crust, I did not simply use regular sugar this time. I first melted it into a dark caramel, let it cool and harden completely, and then ground it into a fine powder. This allows the caramel powder to melt especially quickly under the blowtorch while adding even more depth and toasted flavour. It does not just taste like caramelized sugar, but intensely of caramel, which is of course perfect with the ice cream.

You can still skip that extra step and use regular sugar instead. The dessert works very well that way too. The caramel version is more for those days when you feel like a small kitchen experiment and a little extra effort suddenly seems entirely reasonable.

Hi, I'm Kimberly!

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!

 

 

Bruleed Salted Caramel Ice Cream
Bruleed Salted Caramel Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

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Bruleed Salted Caramel Ice Cream

Bruleed Salted Caramel Ice Cream

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 ramekins 1x
Print Recipe

Description

Imagine tapping your spoon through a thin, crisp caramel shell to find ice-cold, creamy salted caramel ice cream underneath. That is exactly what this crème brûlée ice cream is: warm and caramelized on top, soft, cold, and slightly salty underneath. Every spoonful brings together shards of caramel and melting ice cream – and that contrast is exactly what makes this dessert so good.

GOOD TO HAVE ON HAND

  • kitchen torch
  • small saucepan
  • parchment paper
  • heatproof ramekins
  • small sieve

Ingredients

Units Scale

Instructions

  1. Optional: Caramelize the sugar in a small saucepan, then pour it onto a sheet of parchment paper. Leave it to cool completely and harden. Once set, transfer the caramel to a food processor and blend it into a fine powder. You can skip this step and use regular white sugar instead.
  2. Spoon the ice cream into the ramekins and smooth the surface, leaving a little room at the top. Sift the caramel powder or regular white sugar evenly over the ice cream using a small sieve. Briefly torch the surface until the sugar melts and forms a firm caramel shell.
  3. Serve immediately or return the ramekins to the freezer until ready to serve.
  • Prep Time: 10 min

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Yogurt Lime Swirl Ice Cream

Yogurt Lime Swirl Ice Cream

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

Yogurt Lime Swirl Ice Cream

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.

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

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!

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!

 

 

Yogurt Lime Swirl Ice Cream
Yogurt Lime Swirl Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

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Yogurt Lime Swirl Ice Cream

Yogurt Lime Swirl Ice Cream

  • Author: Kimberly
  • Total Time: 1 hours
  • Yield: 6 portions 1x
Print Recipe

Description

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.

GOOD TO HAVE ON HAND

Ingredients

Units Scale
ICE CREAM BASE
  • 750 grams greek yogurt (10% fat)
  • 145 milliliters full-fat cow milk
  • 145 grams heavy whipping cream
  • 125 grams white sugar
  • juice of 1 lemon
LIME SWIRL
  • 120 milliliters water
  • juice of 1 lime
  • 50 grams white sugar
  • zest of 1 lime
  • 6 grams clear cake glaze powder
  • 25 grams corn syrup
  • green food coloring

Instructions

LIME SWIRL

  1. Add the water, sugar, corn syrup, lime zest, and clear cake glaze powder to a small saucepan and whisk until smooth. Bring to a brief boil while stirring, until the mixture thickens slightly and turns glossy.
  2. Remove from the heat. Stir in the lime juice and food coloring and let it cool completely.

YOGURT ICE CREAM

  1. Depending on your ice cream maker, place the freezer bowl in the freezer at least 24 hours in advance.
  2. For the ice cream base, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
  3. Turn on the ice cream maker and pour in the yogurt mixture. Let it churn for about 15 minutes, until it reaches a creamy frozen yogurt consistency.

ASSEMBLY

  1. Layer the ice cream with the lime swirl in a freezer-safe container and swirl it gently with a knife, if desired.
  2. If you want to enjoy the ice cream soft and creamy right away, serve it immediately. For firmer scoops, freeze it for another 3–4 hours.
  • Prep Time: 1 hours

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Salted Caramel Ice Cream

Salted Caramel Ice Cream

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

Salted Caramel Ice Cream

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.

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

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!

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!

 

 

Salted Caramel Ice Cream
Salted Caramel Ice Cream
Salted Caramel Ice Cream
Salted Caramel Ice Cream
LET’S MAKE A PIECE OF HAPPINESS
Print
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Salted Caramel Ice Cream

Salted Caramel Ice Cream

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

Description

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.

GOOD TO HAVE ON HAND

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the milk, glucose syrup, salt, and butter. Stir everything over low to medium heat until the caramel has completely dissolved.
  6. In a separate bowl, whisk the 5 egg yolks until smooth.
  7. 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.
  8. Pour everything back into the saucepan and heat over low to medium heat, stirring constantly, until the mixture reaches 84°C.
  9. 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.
  10. 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

Classic Vanilla Ice Cream

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

Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

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JUMP TO VIDEO

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!

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!

 

 

Classic Vanilla Ice Cream
Classic Vanilla Ice Cream

LET’S MAKE A PIECE OF HAPPINESS

Print
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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream

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

Description

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.

GOOD TO HAVE ON HAND

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

  1. 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.
  2. In the meantime, whisk the egg yolks with the remaining sugar until well combined.
  3. 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.
  4. Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
  5. 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.
  6. Place the mixture directly in the fridge.
  7. In the evening: Remove the vanilla pods from the well-chilled ice cream base.
  8. Pour the mixture directly into the ice cream maker and churn until creamy.
  9. 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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