What should you get that ‘special’ (super-picky and has everything) foodie on your holiday list? Now you know. By the way, if you’re a fan of candied citrus, you’ll want to make extra, since Buddha’s hand is a unique and special treat.

Ingredients

• 3 cups diced Buddha’s hand (fingered citron)
• 3 cups white sugar, divided
• 2 cups water

Directions

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The taste of homemade marshmallows is unbelievably rich compared to the store-bought variety. And with the opportunity to flavor or shape them as you desire, who wouldn’t want to try this fun treat? While dealing with the sugar syrup is clearly a job for grownups, spreading the marshmallow in the pan and cutting them out is one kids will enjoy.

Even if you think you don’t like marshmallows, give the homemade version a try and you just might change your mind. 

I’ll admit I’m a little biased, as marshmallows are one of my favorite foods. I can’t get enough of their creamy, pillowy texture, like eating candy-flavored clouds. But that’s why I’m so determined to get you to try them! It’s an enjoyable process with a delightful end product that you can’t simply buy. Isn’t that the whole point of baking?

INGREDIENTS

Here’s what you’ll need:

• 3 packages (21g total) unflavored gelatin
• 1 cup (227g) cool water, divided
• 1 1/2 cups (298g) granulated sugar
• 1 cup (312g) light corn syrup*
• 1/8 teaspoon salt
• 1 tablespoon (14g) vanilla extract
• confectioners’ sugar, to sprinkle on top

*If you prefer not to use corn syrup, you can substitute with another inverted sugar, such as honey or golden syrup. Just note these will add some flavor. 

Start by greasing a 9” x 13” pan. This step is key — if the pan isn’t well greased, your marshmallows will stick horribly and be a pain to remove from the pan. So spray thoroughly! You can also line your pan with a parchment paper sling, but even if you use parchment paper, you’ll still need to grease it.

Next, prepare your gelatin. Add 1/2 cup (113g) cool water to the bowl of a stand mixer fitted with a whisk attachment, then mix in the gelatin. Let it sit while you prepare the simple syrup. You can also make these with a mixing bowl and handheld mixer — they’ll just take longer to whip up.

In a medium saucepan, combine the remaining 1/2 cup (113g) water, sugar, corn syrup, and salt. Cook over medium heat, stirring, until the sugar dissolves. This should take a minute or two; the mixture will turn slightly translucent without any grittiness from the sugar crystals.

Once the sugar has dissolved, increase the heat to high and let cook, untouched, until the mixture reaches 240°F on a candy thermometer. (Make sure your thermometer just touches the sugar mixture, and not the bottom of the pot, for an accurate temperature reading.)

The syrup will start bubbling vigorously as it heats, and it should take about 5 to 10 minutes to reach 240°F. Keep a close eye on it — you want to remove it from the heat as soon as it reaches the desired temperature. And don’t stir! Agitating the mixture can cause sugar crystals to form, preventing a smooth syrup.

Taking care not to spill or splash the very hot syrup, remove from the heat. Set your mixer to low speed, then slowly pour the syrup into the gelatin as it whisks. Try to aim for where the gelatin meets the side of the bowl, as this will help prevent splatters.

Once the mixture has fully combined, increase the speed to high and watch the magic happen.

As the mixture whips, it’ll become white and billowy, expanding in the bowl like meringue. Continue to beat until the mixture is very stiff  and has cooled to lukewarm — if you place your hand on the mixer bowl, it shouldn’t be hot to the touch. This should take anywhere from 3 to 10 minutes.

At the end of mixing, beat in the vanilla extract (if you’re making vanilla-flavored marshmallows).

You’ll want to get the marshmallow mixture from the bowl and into the prepared pan without too much delay — the longer you wait the more the gelatin starts to set up, making the mixture stiffer and more difficult to work with.

Scrape the marshmallow mixture into the prepared pan, then use your hands to gently flatten. Be warned! It will be incredibly sticky. I find it’s easier to work with wet hands here. Use an offset spatula to smooth the top.

Sprinkle confectioners’ sugar over the top of the marshmallows so the entire surface is covered. Then let the pan sit, uncovered, for several hours or even overnight to set.

Once firm, it’s time to cut into squares! It’s best to use a very sharp, lightly greased knife (or even kitchen scissors) to cut, in order to prevent the marshmallows from sticking too much. If you’d like to make fun shapes, use greased cookie cutters to stamp out marshmallows. To help prevent sticking even more, dip your utensils in cold water in between cuts.

I like to toss my cut marshmallows in a mixture of equal parts confectioners’ sugar and cornstarch before storing them, as it helps prevent them from sticking together.

One of the best parts about marshmallows — besides their pure, sweet taste and fluffy texture — is how long they last. Kept in an airtight container, they can be stored for up to a month. (Between you and me, I’ve had success storing them even longer — I once had a batch of marshmallows I forgot about in the pantry that was still good after several months.)

Use homemade marshmallows the same way you would their store-bought counterparts: melted into hot chocolate, toasted over a fire, or eaten straight. Of course, you don’t have to stick with plain vanilla, either. Experiment with different flavorings, like rose water or Fiori di Sicilia.

I love to make holiday versions every winter as a special treat for friends and family. Here are some of my favorite marshmallow variations.

Peppermint marshmallows

For a minty, pink-hued treat, follow our recipe for Peppermint Crunch Marshmallows, which calls for the addition of both peppermint oil and peppermint crunch (or crushed peppermint candies). They’re equal parts stunning and delicious!

Gingerbread marshmallows

Turn your favorite holiday cookie into marshmallows with just a few simple tweaks to this basic recipe. Instead of light corn syrup use dark corn syrup, which provides a more nuanced, caramel flavor closer to molasses. If you really love the rich, dark taste of molasses, you can replace half or even all of the corn syrup with molasses by volume.

In addition, omit the vanilla and add 2 teaspoons ginger, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon cloves (or 1 to 2 tablespoons Gingerbread Spice) to the stovetop syrup before cooking for a dose of wintry spice.

Eggnog marshmallows

Spiked with nutmeg and vanilla, these marshmallows evoke the creamy, dreamy drink of the season. Follow the recipe as written, adding 1 teaspoon nutmeg to the syrup mixture before cooking. If you can use freshly grated nutmeg instead of ground, I highly recommend it. The flavor is much brighter, fresher, and more vibrant. You can also add 1/2 teaspoon rum extract in addition to the vanilla.

Maple marshmallows

Ditch the corn syrup for maple syrup, and your marshmallows will take on a whole new flavor profile. To make, follow our recipe for Maple Marshmallows, which amps up the taste with the addition of maple flavor and a dusting of maple sugar and confectioners’ sugar.

Chocolate-dipped marshmallows

If you’re gifting your homemade marshmallows, an extra dip in chocolate makes for an even more impressive treat. Once your marshmallows are cooled and cut, dip them in a bowl of melted chocolate and let dry for a few minutes to set. You can also sprinkle peppermint crunch, toasted nuts, or cacao nibs on the dipped chocolate section before it sets for some added flair.

See our post on dipping chocolate tips for details on how to prepare.

Embrace the magic of marshmallows

If you haven’t ventured into candy making before, this is the perfect place to start. Marshmallows are fairly forgiving, and though you’ll need to be careful with the hot syrup, they’re quite simple to pull together. And I promise, if you’ve never experienced the joy of biting into a homemade marshmallow — no matter the flavor — you’ll have your whole world changed.

Homemade Marshmallows INSTRUCTIONS

This Pecan Pie Cobbler recipe combines a traditional pecan pie with a cobbler for an easy dessert! It’s so easy and best served with ice cream!

Pecan Pie Cobbler Recipe

This Pecan Pie Cobbler recipe combines a traditional pecan pie with a cobbler for an easy dessert! The ingredients are layered in a baking dish, and hot water is poured over the top. Once baked, you get a delicious homemade cobbler with a golden crust and gooey pecan filling. It’s easy and best served with a big scoop of ice cream!

Sometimes the best desserts are the simple ones, and a hot water cobbler is one of the easiest! If you’ve never heard of this type of cobbler, I’m so excited to share it with you. It’s easy and delicious.

Hot Water Cobbler Recipe

Some cobbler recipes have you mix up a batter to pour over a filling in a pan. However, a hot water cobbler is totally different.

For this type of dessert, you layer melted butter with pecans and the dry ingredients in a baking dish, pour boiling water over the top, and it turns into the most fantastic cobbler once it’s baked!

For this version, we’re making a Southern pecan pie cobbler. It takes a pecan pie filling, combines it with a cobbler batter, and turns it into a warm, gooey cobbler. So there’s no pie crust to worry about and no complicated steps.

Sometimes it’s called crazy crust pecan pie because when you get all of the ingredients in the pan, you’ll think, “there’s no way this will work!” But it does, and it magically forms three distinct layers: a pecan filling with an amazing caramel sauce, fluffy soft cake, and a golden crust. It tastes like a crustless pecan pie with cake. In other words, it’s so good!

How to Make Pecan Pie Cobbler

1. Mix the flour, granulated sugar, baking powder, and salt with a wire whisk in a large bowl.
2. Next, whisk in the milk and vanilla. Set aside.
3. Place the sliced butter in a 9×13” baking pan and place it in the oven while it preheats.
4. Once butter is melted, remove the hot pan from the oven to your work surface and drop the flour mixture by the spoonful evenly over the melted butter.
5. Sprinkle the chopped pecans over the top of the flour and butter, and then sprinkle the brown sugar evenly over the pecans.
6. Lastly, pour the boiling hot water over the top of all the ingredients.
7. Bake until puffed and set.

The only crazy thing about this pecan cobbler is how delicious it is! You might not go back to a regular pecan pie once you try it – it’s so easy. Enjoy!

Recipe Tips

• When you melt the butter in the pan, be careful transferring it back and forth to the oven. The pan will be hot!
• It’s delicious served hot or warm, but you can also serve it at room temperature. Don’t forget to add some whipped cream or a scoop of vanilla ice cream!
• You can store the cobbler at room temperature for up to two days or in the refrigerator for up to three days. Just keep it loosely covered with plastic wrap.

Best Crumble Topping for Fruit Pies

This recipe for crumble topping is the perfect crumble for any pie recipe. You can make it with brown sugar or granulated sugar and it’s even the perfect topping for muffins or fruit crisp.

4 Ingredients Needed

• 12 tablespoons (170g) unsalted butter
• ⅔ cup (133g) Sugar: You can use granulated sugar, brown sugar, or a combination of sugars in this recipe. Just use 2/3 cup of either or the combination.
• 1 ½ cups (186g) all-purpose flour
• ¼ teaspoon salt

Instructions

• Grate cold butter into a large bowl. Alternately, you can dice it small.
• Add sugar: use all brown or all white or a combination to make ⅔ cup. Use whatever combination you like (I like using ⅓ cup each brown and white).
• Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
• Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.

Recipe Notes

• Store crumble in an airtight container in the refrigerator for up to 24 hours before using.
• If using salted butter, omit added salt.

Grating the Butter makes it easier!

There is nothing harder than using a pastry cutter to cut in cubed or diced butter. It takes a lot of time and arm strength, so I created a shortcut: I grate the butter. If you want to make mixing the crumble much easier, grate the butter.

• Freeze the butter for about 30 minutes.
• Grate it using a box grater.
• Use as directed in the recipe.

How to make Crumble

1. Whisk your dry ingredients in a large bowl.
2. Add your butter in small chunks or grated (see below)
3. Use a pastry cutter to cut the butter into the dry ingredients.
4. The crumble is done when it’s crumbly and pea-sized with no loose dry ingredients.

Expert Tips

• Grating the butter makes it easier to cut into the ingredients, but it’s not required if you don’t want to.
• Crumble topping is delicate and should be crumbly, so you don’t want to use a mixer. You want to make crumble topping by hand, so I like using a pastry cutter.
• If you don’t have a pastry cutter, you can use a fork or two knives, but a pastry cutter is easier.
• You can make this up to a day ahead of time and store it in the refrigerator in an airtight container.

Recipe Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 2mg | Potassium: 30mg | Sugar: 16g | Vitamin A: 525IU | Calcium: 9mg | Iron: 1.1mg

Prep Time 10minutes minutes

Total Time1 0minutes minutes

Serving Size 1 serving

The BEST Pie Crust Recipe

This All Butter Pie Crust is my absolute favorite pie crust recipe. It works EVERY time and produces flaky, buttery homemade pie crust that will make your pie recipe perfect!

Recipe Nutrition

How to make Pie Crust in a food processor

1. Add your all purpose flour and salt to your food processor. Pulse once or twice to combine.
2. Add your butter. It’s COLD, straight from the fridge. Don’t touch it too much. Don’t go answer the phone. Cold, straight from the fridge to the food processor! Pulse a couple of times.
3. Add your ICE water. Not the ice, just the cold water. Start with 1 tablespoon.
4. Pulse a few times, let it run a few seconds. I always add a second tablespoon of water at that point, always. But, depending on altitude and humidity and your kitchen and the star alignment, you might need more.
5. Wait to see if it comes together before adding more than 2 tablespoons of water. You do not want a wet dough. It takes a few seconds for it to turn into the ball of all butter pie crust!

How to make pie crust by hand

1. If you don’t have a food processor, you can do this by hand with a pastry cutter. Just whisk the flour and salt first. Then cut in the butter with your pastry cutter until you can’t anymore (this is called a shaggy dough).
2. Turn the dough out onto a lightly floured surface and press it together until it forms a disk. Try not to work it too much – just enough so it comes together.

Important Notes

Pie Plate Size: This crust fits best in a 9-inch pie plate (not deep dish). Not all pie plates are the same size. This crust will fit a smaller pie plate but not a larger one.

Use a pie crust shield to keep your edges from burning. If you don’t have a pie crust shield, you can use strips of foil. I add these before baking and remove them about 10-15 minutes before the pie is done baking.

How to crimp the edges

• Use your knuckles to crimp the edges.
• You can also skip the finger step and use the tines of a fork to crimp the edges.
• Make it decorative: Another way I like to dress up my pie edge is to make a second all butter pie crust and use small cookie cutters to cut shapes and put them around the edges.

Baking Instructions

I have added baking times to the recipe because of reader comments, but you really have to go by the recipe you’re using. This crust blind bakes in about 20-30 minutes, but if you’re making a filled pie, you’ll need to bake according to the recipe directions.

All butter pie crusts don’t brown like a crisco crust does, so it’ll be lighter in color when it’s done baking. Use egg wash to make it nice and golden brown.

Avoid a soggy bottom pie by baking at a high temperature for 10-15 minutes (about 425°F then lowering your oven temperature to the one in your recipe).

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A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!

Ingredients Needed

Recipe Notes

A peach pie can be made with a double crust, lattice crust, or even a crumble topping. This peach pie recipe is easy and fast and perfect!

Keep Fruit Pie From Being Runny

Have you ever made a fruit pie and it was too wet? Chances are your binder wasn’t good enough and/or you used too much sugar.

• Sugar makes fruit weep more, drawing out more liquid. Too much sugar in your pie will increase the chances it’s wet.
• Fruit pies need binding. Flour and cornstarch are the two most popular binders. I prefer cornstarch and find it works best when thickening fruit pies.

This pie may look when when it’s done baking but it will firm up as it cools.

Except for apple, you can use this easy recipe for almost any fruit or berry filling.

Avoiding a soggy bottom peach pie

One question I always get asked about baking pies is how to make the pie crust not soggy on the bottom. I don’t like a crunchy bottom crust but I don’t want it soggy. To combat the problem do the following:

1. Bake the pie at 425°F for 10 minutes.
2. Then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.. Cover the outer edges of the pie crust with a pie crust shield if they start to brown too much before the pie is cooked through.

To brown the edges of your crust (and top if you’re using a lattice or double crust), be sure to brush the pie with a bit of egg wash before baking. I make my egg wash with one egg and a tablespoon of water.

How done your pie crust gets also depends on what recipe you’re using:

If you’re using a refrigerated crust or frozen one from the store, it will cook faster. Homemade pie crust, like my all butter pie crust, will take longer to cook.

If you’re worried about the bottom and you want a very crunchy crust here is what to do:

1. Blind Bake the crust for about 10 minutes.
2. Then fill the pie and bake as directed.

Storage

Store cooled peach pie covered with plastic wrap in the refrigerator (same for leftovers). To freeze pie, wrap it well and store in freezer. It’s okay to make the crust and topping ahead of time, but don’t add the sugar to the peaches and the fruit to the crust until just before baking.

Recipe Nutrition

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A big thank you to my friend Zoë who recommended I use her grandmother’s egg custard recipe to use up a bunch of our fresh eggs. I don’t know about you, but I LOVE, LOVE, LOVE using old recipes.

This recipe for old-fashioned egg custard is crazy good!!

Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it’s made with fresh or canned peaches so you can enjoy it all year round! It’s one of my favorite family recipes from my mom, and although I am bias, I think it’s the best of the best!

Peach season is pretty much the best time of the year, am I right?! I love going to “pick your own” farms or buying a large box from a local vendor. Peaches are one of those things I could never get sick of!

This peach cobbler recipe comes from the writers mom, and it is a family favorite recipe she made for us all the time growing up! The best part about it is that it literally takes 5 minutes to throw together!  You can use a quart jar of homemade canned peaches, but you can also use fresh peaches!

How to easily peel peaches:

I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

How to make Peach Cobbler:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helped to bring out some juice from the peaches. Remove from heat and set aside.

• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired.

How to store and reheat peach cobbler:

Peach cobbler is best enjoyed warm, right after it’s baked. Store leftover cobbler covered, in the fridge for 4-5 days.

To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it’s browning too much).

Tell me this isn’t the epitome of comfort food desserts?! A bowl of warm peach cobbler served with a small scoop of vanilla ice cream on top is seriously my idea of heaven.

Recipe

4.94 from 9218 votes

Peach Cobbler

Servings9

Calories315

 Prep 15minutes mins

 Cook 40minutes mins

Notes

To substitute canned peaches, use 1 quart jar, undrained.

Nutrition

Calories: 315kcalCarbohydrates: 59gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 303mgPotassium: 150mgFiber: 2gSugar: 47gVitamin A: 538IUVitamin C: 3mgCalcium: 85mgIron: 1mg

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 The Best Ice Cream Recipe – The Only One You Will Ever Need!

The Ice Cream

Ice Cream Base

Time: 20 minutes plus several hours’ cooling, chilling and freezing

• 1.5 cups heavy cream
• 2.5 cup whole mil
• 1 cup sugar (original) or = 2/3 cup honey (natural)
• ⅛ teaspoon fine sea salt
• 6 large egg yolks
• ¼ oz Vanilla
• add flavoring as to your like, ingredients and ideas below

• Step 1 In a small pot, simmer while stirring occasionally the heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
  • Remove pot from heat. In a separate bowl, whisk yolks.
  • Whisking constantly, slowly whisk about a third of the hot cream into the yolks,
  • Then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

• Step 2
  • Strain through a fine-mesh sieve into a bowl.
  • Cool mixture to room temperature.
  • Cover and chill at least 4 hours or overnight.
• Step 3
  • Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until neededYield: About 2pints

Vanilla, Coffee or Green Tea

If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffee grinder or food processor; or 1/4 cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.

Mint or Basil

In a food processor, pulse together 1 cup clean and dry mint or basil leaves with 2/3 cup granulated sugar until pulverized and bright green. Use herb sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.

Cinnamon

Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 2/3 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Chill.

Lemon or Lime

In a food processor, pulse together zest of 3 lemons or limes with 2/3 cup granulated sugar until smooth and brightly colored. Use citrus sugar instead of plain sugar to make the base. Let custard steep off the heat for 30 minutes before straining. Stir in the juice and zest of 1 lemon or lime. Chill.

Strawberry or Raspberry

Make the base without milk. In a blender, purée 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.

Peach or Apricot

Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of almond extract if desired. Chill.

Cherry

In a saucepan over medium heat, simmer 6 cups pitted cherries (from 2 pounds) with 1/3 cup sugar until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry purée into warm, strained base. Add a few drops of kirsch if desired. Chill.

 

Banana

In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without milk. Stir 1/2 cup buttermilk and the fruit purée into warm, strained base. Add a few drops of vanilla extract if desired. Chill.

Chocolate

In a saucepan, bring 3/4 cup cream and 3 tablespoons Dutch-processed cocoa powder to a simmer. Put 1 cup chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth. Make base using 1 1/2 cups milk, 3/4 cup sugar and no cream. Stir chocolate mixture, 3/4 cup crème fraîche or sour cream and 1 teaspoon vanilla extract into base. Strain and chill.

Chocolate Hazelnut

Make the base with 2 cups milk, 1 cup cream and 1/4 cup sugar. Whisk 1 cup chocolate hazelnut spread (such as Nutella) and 1 teaspoon vanilla extract into warm, strained base. Chill.

Salted Caramel

In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 1/2 cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle 1/4 teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.

Butterscotch Bourbon

Make the salted caramel variation using 1/2 cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the flaky sea salt

Almond

In a medium saucepan over medium heat, cook 1/2 cup sliced almonds with 2 tablespoons sugar and a pinch of salt until deeply golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 1/2 cups cream and 1 1/2 cups milk. Let custard steep off the heat for 1 hour before straining (press down hard on solids). Add 1/4 teaspoon almond extract to base before chilling. Break reserved nuts into pieces and add to base during last 2 minutes of churning.

Pistachio

Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup unsweetened pistachio paste and 1/4 teaspoon almond extract into warm, strained base. Chill.

Peanut Butter

Make the base using 2 cups milk and 1 cup cream. Whisk 1 cup natural smooth peanut butter and 1/2 teaspoon vanilla extract into warm, strained base. Chill.

Coconut

In a medium saucepan, toast 1/2 cup sweetened shredded coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup shredded unsweetened coconut until deeply golden, 5 minutes. Proceed with base recipe in the same pot, using 1 cup cream, 1 cup milk and 1 cup coconut milk. Let custard steep off the heat for 1 hour before straining (press down hard on the solids). Add reserved coconut to base during the last 2 minutes of churning.

 

This is the best recipe found here at Michael’s Organic Honey
– https://michaelsorganichoney.com/the-best-ice-cream-recipe-the-only-one-you-will-ever-need/