Recipe courtesy of Tieghan Gerard
Total:
8 hr 5 min
Active:
1 hr
Yield:
5 cups of each flavor
Level:
Easy
Total:
8 hr 5 min
Active:
1 hr
Yield:
5 cups of each flavor
Level:
Easy

Ingredients

Salted Chocolate-Hazelnut Chip:
Blueberry Chia Jam:
Peach Honey Lavender:

Directions

Watch how to make this recipe.

For the salted chocolate-hazelnut chip: Add the sweetened condensed milk and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Stir in the chocolate chunks. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.

For the blueberry chia jam: Combine the blueberries, honey and lemon juice in a small saucepan and bring to a boil. Cook, mashing the berries with a fork occasionally, until the blueberries burst, 5 to 8 minutes. Stir in the chia seeds and reduce the heat, then simmer until thick, 5 minutes. Remove from the heat, then stir in 1/3- to 1/2-cup water, as needed to thin the jam slightly. Let cool, at least 15 minutes.

Add the heavy cream, sweetened condensed milk, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Using a spatula, swirl in the blueberry jam, leaving white streaks to create a swirled blueberry ice cream. Spoon the ice cream into a freezer-safe container and freeze for 6 hours or overnight.

For the peach honey lavender: Add 1/2 cup of the cream to a small saucepot and bring to a low boil. Remove from the heat and stir in the lavender. Cover and steep 10 minutes, then strain through a fine-mesh strainer; discard the lavender. Transfer to the fridge to cool completely, at least 2 hours. 

Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Add the peaches, honey and butter and toss well to combine. Bake until the peaches have caramelized, 30 to 35 minutes. Set aside to cool.

Add the cooled lavender cream, the sweetened condensed milk, vanilla and the remaining 1 3/4 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer). Whip until stiff peaks form. Gently stir in the peaches. Spoon the ice cream into a freezer-safe container and freeze for 4 hours or overnight.

IDEAS YOU'LL LOVE

Cream Cheese Icing

Recipe courtesy of Ina Garten

Avocado Ice Cream

Recipe courtesy of Irene Wong

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Creamed Spinach

Recipe courtesy of Tyler Florence

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Cream of Broccoli Soup

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking