Firefly Grill Sorbet & Ice Cream Recipes

Firefly Grill Sorbet & Ice Cream Recipes

Thank you so much, Firefly Grill, for these delicious sorbet and ice cream recipes!!!  Use the Vanilla Ice Cream as a base to play with different flavor combinations.  Here are some fun flavors to try.

12 Outrageously Delicious Ice Cream Flavor Variations

  1. Ginger Orange – Peel and mince 1/4 cup fresh ginger and heat it with the milk, cream, and sugar mixture.  Before letting it mature in the refrigerator add 2 teaspoons orange water or 1/4 cup orange liquor like Grand Marnier. 
  2. Chocolate Bourbon – Melt 6 oz. dark chocolate, 6 oz. milk chocolate, 6 oz. white chocolate and stir into the milk mixture after the yolks.  Then mix in 1/2 cup bourbon.
  3. Lucky Charms – Add 2 cups Lucky Charms cereal to milk mixture after mixing in yolks.  Strain out cereal after letting it rest over night.  After ice cream has churned, fold in 1-2 cups of cereal!
  4. Salted Vanilla – Fold in 2 teaspoons Maldon flake salt to finished ice cream.
  5. Black Pepper & Honey – Add 1/4 cup whole black pepper corns to milk mixture before heating.  Replace 4 oz. sugar with 6 oz. honey.  Strain pepper corns from milk mixture after the over night rest.
  6. Rose – Add 1 tablespoon rose water to mixture after yolks.
  7. Pineapple Basil – Add 8 oz very well drained crushed pineapple to and 1/4 cup finely minced basil to ice cream base after whisking in yolks.
  8. Strawberry Jalapeno – Devein and seed 1 jalapeno and add to the milk mixture while heating to 65C.  After whisking in yolks, add 8 oz. strawberry puree and let rest overnight.
  9. Pumpkin Spice – Add 4 oz pure pumpkin and 2 teaspoons pumpkin pie spice mix to milk mixture before heating to 65C.
  10. Lemon Mint – Use sorbet recipe.  Replace strawberry and raspberry puree with 4 oz lemon juice and the zest of 2 lemons.  Mix in 2 tablespoons minced mint before putting in ice cream mixer.
  11. Cardamon and Sweet Cream – Add 2 tablespoons whole cardamon pods with the vanilla bean into milk mixture before heating.
  12. Cherry Almond – Make a puree with 1 can dark bing cherries or 1 1/2 cups pitted fresh cherries and mix into milk mixture before heating along with 2 teaspoons 100% pure almond extract.

The above variations are simply suggestions and ideas to help you come up with your very own ice cream recipes.  Have fun and play around with the flavorings and the amounts to what suits your taste.  If you come up with something amazing, please drop a note in the comments or email me and let us know what you came up with!

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Vanilla Ice Cream

5 ice creams lined up in separate cups on a board on a wooden table

Ice Cream Flavors that can’t be beat! Here’s a vanilla ice cream base recipe to play with so you can come up with all your own amazing flavor combinations. Super YUM! | www.lakesidetable.com

  • Author: Firefly Grill
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 1.5 quarts
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Ingredients

  • 10.9 oz. Heavy Whipping Cream (309g)
  • 5.5 oz. 2% Milk (156)
  • 4 oz. Sugar (113g)
  • 1 Vanilla Bean
  • .07 oz. Ice Cream Stabilizer (2g)
  • 3 oz. Egg Yolks (85g)
  • .7 oz. Trimoline* (20g)
  • .07 oz. Fine Salt (2g)

Instructions

1. Cut vanilla bean in 1/2 and scrape out the seeds.

2. Add vanilla bean husk and scraping to the milk, cream, and sugar.

3. Heat to 65C (or 149F)

4. Turn off heat and let cool.  Then slowly stream yolks into liquid while whisking constantly.

5. Let mature overnight in the refrigerator.

6. Strain base with a fine strainer before spinning in ice cream machine.

7. Spin in ice cream machine until thick and creamy.

Notes

Both Ice Cream Stabilizer and Trimoline can be found on Amazon.  Check out my post for links.  Trimoline is a sweet sugar syrup that stabilizes and helps keep the ice cream from crystalizing.  Ice Cream Stabilizer is a guar gum powder that also keeps ice cream smooth and creamy.

Special equipment needed: Ice Cream Maker, Kitchen Scale, Trimoline (invert sugar), & Ice Cream Stabilizer

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Berry Lemonade Sorbet

red berry sorbet
Ice Cream Flavors that can’t be beat! Here’s a vanilla ice cream base recipe to play with so you can come up with all your own amazing flavor combinations. Super YUM! | www.lakesidetable.com
  • Author: Firefly Grill
  • Prep Time: 30
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1.5 quarts
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American

Ingredients

Sorbet Base

  • 2.7 oz. Water (77g)
  • 1.7 oz. Sugar (50g)
  • .7 oz. Powdered Sugar (20g)
  • .05 oz. Ice Cream Stabilizer (2g)*

Sorbet

  • 2.4 oz.  Raspberry Puree (68g)
  • 5 oz. Sorbet Base (142g)
  • 6 oz. Lemonade (170g)
  • 2.4 oz. Strawberry Puree (68g)

Instructions

1. In a sauce pan bring water to a boil

2. Put purees and lemonade in a plastic container and set aside

3. Combine sugars and sorbet stabilizer in a bowl and whisk thoroughly

4. Add dry ingredients to boiling water

5. Add everything to the plastic container

6. Mix well and let set for 4 hours.

7. Strain and spin in an ice cream maker until desired thickness.

Notes

*This can be found on Amazon.  I’ve got a link to one that is inexpensive and easily available in larger cities and on Amazon.

Special equipment needed: Ice Cream Maker, Kitchen Scale & Ice Cream Stabilizer