No Churn Ice Cream 5 Ways #dessert #chocolate

>>>Cherry Bourbon and Cacao Nib – boozy fruits, vanilla frozen yogurt and cacao nibs for a touch of crunch. Truly, I am not so much that into fruity based frozen yogurt, however I adore, love, love this dessert. The combo of fruits and whiskey never gets old. Goodness, and since I am dependent on cacao nibs of late, I simply needed to include them – they are great combined with the fruits and whiskey, in addition to I truly adore the crunch they give.

>>>Blackberry Lavender – Lavender mixed dessert twirled with crushed blackberries. This one is very basic and once more, another fruity one, BUT despite everything I adore it. It's simply light and new. It's additionally not very substantial so it's ideal for nibbling.

>>>Sea Salt, Honey and Dark Chocolate Chunk – Oh this flavor. It's PERFECT. Sweet, salt and chocolatey. That's all anyone needs to know.

>>>Espresso Chip – This one is potentially my exceptionally most loved flavor. It's simply so extraordinary and flavorful. I adore the combo of chocolate and espresso. Set up them together in a rich, sweet frozen yogurt?? Better believe it, in adoration!

>>>Malted Vanilla and Peanut Butter Cup Chip – This one is simply unadulterated sin commendable. Malt powder, nutty spread containers and chocolate. It's fundamentally every child's fantasy… and each grown-up's mystery dream… what? You realize that is so valid.

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INGREDIENTS
ICE CREAM BASE

• 2 cups heavy whipping cream
• 1 ounce can sweetened condensed milk 14
• 1 tablespoon vanilla extract OR 1 vanilla bean seeds removed

BOURBON CHERRY AND CACAO NIB

• 4 cups fresh or frozen cherries pitted + halved
• 2 tablespoon butter
• 1 tablespoon brown sugar
• 2 tablespoons bourbon
• 1 cup cacao nibs or mini chocolate chips

BLACKBERRY LAVENDER

• 1/3 cup heavy cream
• 2 tablespoons dried lavender
• 2 pints fresh blackberries

SEA SALT, HONEY AND DARK CHOCOLATE CHUNK

• 1/4 cup honey
• 1 teaspoon flaky sea salt
• 6 ounces dark chocolate chopped

ESPRESSO CHIP

• 2-3 tablespoons instant coffee I used 3
• 2 tablespoon Kahlua
• 6 ounces milk or dark chocolate chopped
• 1/2 cup chocolate covered coffee beans

MALTED VANILLA AND PEANUT BUTTER CUP CHIP

• 1/2 cup malted milk powder
• 1 cup peanut butter cups chopped
• 4 ounces semi-sweet or dark chocolate chopped

INSTRUCTIONS
BOURBON CHERRY AND CACAO NIB

1. Heat a large skillet over medium heat. Add the butter and once melted, add the cherries and brown sugar. Cook until caramelized, about 4 minutes. Remove from the heat and add the bourbon. Allow to cool before adding to the ice cream.
2. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean 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 cherries and all the juice in the pan. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.

BLACKBERRY LAVENDER

1. Add the heavy cream to a small sauce pot and bring to a low bowl. Remove from the heat and stir in the lavender. Cover and steep for 10 minutes, then transfer to the fridge to cool completely. Once cool, strain the the cream through a fine mesh strainer.
2. In a bowl, mash the blackberries.
3. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk and the seeds from 1 vanilla bean to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Add the lavender cream. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.

SEA SALT, HONEY AND DARK CHOCOLATE CHUNK

1. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, honey 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. Stir in the chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.

EXPRESSO CHIP

1. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean, instant coffee and Kahlua to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the chocolate and chocolate covered coffee beans. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.

MALTED VANILLA AND PEANUT BUTTER CUP CHIP

1. Add the 2 cups heavy cream, 1 (14 ounce) can sweetened condensed milk, the seeds from 1 vanilla bean and malted milk powder to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Stir in the peanut butter cups and chocolate. Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.

For more detail : bit.ly/2HPOh48

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