Bags of Spices

THE HUGGINS FAMILY

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Category: Treats

  • Vanilla Poached Pears

    Vanilla Poached Pears

    Delicate Bosc pears are gently poached in a fragrant blend of Pinot Gris, vanilla, and cinnamon, then filled with a silky vanilla bean pastry cream. Served upright with a drizzle of reduced poaching syrup, these elegant pears make a stunning and lightly indulgent finale to any meal.

    Ingredients

      Pears

    • 1 bottle (750 ml) Pinot Gris
    • 1 cup water
    • ¾ cup sugar
    • 1–2 vanilla beans, split and seeded
    • ¼ tsp ground cinnamon
    • 6 Bosc pears, peeled with stems intact

      • Crème Pâtissière Filling

    • 1 cup whole milk
    • 1 vanilla bean, split and seeded (or 1 tsp pure vanilla extract)
    • 3 egg yolks
    • ¼ cup sugar
    • 2 tbsp cornstarch
    • 1 tbsp butter
    • Pinch of salt
    • Optional: ¼ cup lightly whipped cream, folded in after chilling for a softer texture

    Directions

    Poach the Pears

    In a large saucepan, combine Pinot Gris, water, sugar, vanilla seeds and pods, and cinnamon. Bring to a gentle boil over medium-high heat.

    Core pears from the bottom, keeping stems intact. Lower heat to maintain a steady simmer and add pears to the liquid. Cover and poach 30 minutes, or until tender when pierced with a skewer.

    Using a slotted spoon, transfer pears to a shallow dish, standing them upright. Refrigerate until cool.

    Return the poaching liquid to high heat and reduce to about 1 cup (20–25 minutes). Strain and chill for serving.

    Prepare the Crème Pâtissière

    In a saucepan, heat milk, vanilla bean seeds and pod (if using), and salt just to a simmer. Remove from heat; steep 10 minutes. Remove pod.

    In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.

    Gradually whisk in some of the warm milk to temper, then return mixture to the saucepan.

    Cook over medium heat, whisking constantly, until thickened and just beginning to bubble (1–2 minutes).

    Remove from heat and whisk in butter until smooth. Transfer to a bowl; cover surface with plastic wrap. Chill completely (about 1 hour).

    For a lighter texture, fold in whipped cream before using.

    Fill and Serve

    Cut a thin slice from the base of each chilled pear so it stands upright.

    Spoon or pipe the chilled crème pâtissière into the cored centers of the pears.

    Drizzle each pear with a few spoonfuls of the cooled poaching syrup. Serve upright on dessert plates, optionally garnished with a few vanilla bean flecks or edible flowers.

    Notes

    Preparation

    • The poaching syrup can be made ahead and refrigerated for up to 1 week.
    • The pastry cream can be prepared 1 day in advance; stir gently before using.
    • To help pears stand upright, cut a small flat section from the base before filling and plating.

    Serving Suggestions

    • Serve as a light finish to an elegant dinner, paired with crisp white wine or sparkling water.
    • Garnish with whipped cream, toasted almonds, or a sprig of mint for added presentation.

    Variations

    • Substitute crème fraîche or lightly sweetened whipped cream for a lighter filling.
    • Use Bartlett or Anjou pears instead of Bosc for a softer texture and milder flavor.

    Make-Ahead & Storage

    • Assemble pears up to 4 hours before serving; keep refrigerated until ready to plate.
    • Leftovers may be refrigerated up to 2 days; drizzle with syrup just before serving.
  • Soft Pretzels

    Soft Pretzels

    These homemade soft pretzels bake up golden brown, chewy, and buttery—just like the ones from a pretzel shop. The dough can be made quickly for a same-day bake or rested in the refrigerator for a richer, malty flavor and more authentic bakery-style texture.

    Ingredients

    • 1½ cups warm water (105–110°F)
    • 1 packet (2¼ tsp) active dry or instant yeast
    • 1 tsp table salt
    • 1 tbsp brown sugar (or 1 tbsp barley malt syrup for classic flavor)
    • 1 tbsp butter, melted and slightly cooled
    • 3½–4 cups all-purpose flour
    • ½ cup baking soda (see note for enhanced version)
    • 9 cups water
    • kosher or coarse sea salt, for topping
    • 2 tbsp butter, melted (for brushing after baking)

    Optional Egg Wash (for Soft, Glossy Pretzels)

    • 1 egg, beaten with 1 tbsp water

    Directions

    Prepare the Dough

    In a large bowl, combine warm water and yeast. Let stand for about 1 minute until slightly foamy. Stir in table salt, brown sugar, and melted butter.

    Add 3½ cups of flour, one cup at a time, mixing with a wooden spoon until a soft dough forms. If dough is sticky, add up to ½ cup more flour gradually until smooth and slightly tacky but not wet.

    Knead and Rest

    Turn dough onto a lightly floured surface and knead for about 3 minutes until elastic and uniform. Shape into a ball.

    • Quick Version: Cover lightly and let rest for 10 minutes before shaping.
    • Bakery-Style Version: Cover the bowl with plastic wrap and refrigerate 1–2 hours (or up to overnight). Bring to room temperature for 10–15 minutes before shaping.

    Shape the Pretzels

    Preheat oven to 425°F (220°C). Line baking sheets with parchment paper or silicone baking mats.

    Divide dough into 8–10 equal pieces (about 90–100 g each). Roll each piece into a 20-inch rope and twist into a pretzel shape. Place on prepared baking sheets.

    Boil in Baking Soda Solution

    In a large pot, bring 9 cups water and ½ cup baking soda to a gentle boil. For deeper color, bake the baking soda first (spread on a tray and bake at 250°F for 1 hour) before adding it to the water.

    Drop pretzels, one or two at a time, into the boiling solution for 20–25 seconds. Remove with a slotted spoon, drain well, and place on prepared baking sheets.

    Top and Bake

    For traditional bakery-style pretzels, sprinkle with kosher or coarse sea salt immediately after boiling, then bake as directed.

    For a softer, fair-style pretzel, brush with the optional egg wash before sprinkling with salt. Bake for 11–13 minutes, or until deep golden brown with a shiny crust and soft interior.

    Finish

    Brush warm pretzels with melted butter immediately after baking for a glossy finish and tender bite. Serve warm with mustard, cheese sauce, or butter.

    Notes

    Preparation

    • Lower hydration (3½ cups flour to 1½ cups liquid) produces the classic tight, chewy crumb.
    • A short cold ferment (1–2 hours) develops malty depth and improves shaping.
    • Bake baking soda before boiling for more intense pretzel color and flavor.
    • Brushing with butter right after baking adds shine and a soft finish without dulling color.

    Egg Wash vs. Baking Soda Finish

    • Without Egg Wash (Traditional): Deep mahogany color, chewy crust, classic pretzel flavor.
    • With Egg Wash (Soft & Glossy): Lighter golden color, slightly softer texture, mild sheen.
    • Both versions can be brushed with melted butter after baking for extra flavor and softness.

    Serving Suggestions

    • Serve warm with mustard, cheese dip, or honey butter.
    • Top with coarse salt, everything bagel seasoning, or cinnamon sugar for sweet pretzels.
    • Use smaller portions to make pretzel bites or sandwich rolls.

    Make-Ahead & Storage

    • Shaped pretzels can be refrigerated for up to 6 hours before boiling.
    • Freeze shaped, unboiled pretzels up to 1 month; boil directly from frozen before baking.
    • Store baked pretzels airtight up to 2 days; reheat at 350°F for 5–7 minutes to refresh.
  • Chocolate Mocha Ice Cream

    Chocolate Mocha Ice Cream

    Deeply rich and smooth chocolate ice cream infused with bold espresso and a subtle tang of buttermilk for balance. The result is café-level mocha flavor—decadent yet refined—with a clean, refreshing finish that highlights both the chocolate and espresso notes.

    Ingredients

    • Chocolate–Mocha Custard:

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet or semisweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • 2 tsp instant espresso powder, divided (see directions)
    • ½ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Chocolate Base

    In a medium saucepan, whisk together whole milk, cream, ¼ cup sugar, cocoa powder, 1½ tsp espresso powder, and salt. Warm gently over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    Temper the Yolks

    In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish the Flavoring

    Strain through a fine mesh sieve into a clean bowl. Stir in vanilla. Dissolve the remaining ½ tsp espresso powder in 1 tbsp hot water or cream, then whisk it into the warm custard for a final espresso boost.

    Add the Buttermilk & Chill

    Allow the custard to cool slightly, then stir in the buttermilk. Cover and chill thoroughly—at least 4 hours or overnight.

    Churn

    Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.

    Notes

    Preparation

    • Buttermilk adds brightness and keeps the mocha flavor balanced.
    • For a sweeter, richer result, replace the buttermilk with whole milk.
    • For a darker mocha profile, add 1 tsp more espresso powder or swap 1 oz chocolate for unsweetened baking chocolate.
    • For an ultra-smooth texture, whisk in ⅛ tsp xanthan gum while the base is warm (before chilling).

    Serving Suggestions

    • Serve affogato-style with a shot of hot espresso.
    • Pair with biscotti, chocolate cake, or almond cookies.
    • Top with shaved dark chocolate for extra intensity.

    Variations

    • Add ½ cup chocolate-covered espresso beans during the last minute of churning.
    • For a mocha-ripple version, swirl in ½ cup chocolate-fudge sauce before freezing.
    • For a tiramisu-inspired twist, add 1 tbsp mascarpone to the warm custard before chilling.

    Make-Ahead & Storage

    • Refrigerate the unchurned base up to 2 days before freezing.
    • Store churned ice cream in an airtight container up to 1 week.
    • For ideal scooping, let rest at room temperature 5–10 minutes before serving.
  • Dark Chocolate Buttermilk Ice Cream

    Dark Chocolate Buttermilk Ice Cream

    Rich, silky, and deeply flavored, this dark chocolate ice cream balances Dutch-process cocoa and melted dark chocolate with the subtle tang of buttermilk for a clean, sophisticated finish. Smooth, scoopable, and layered with complex cocoa notes, it evokes the character of fine European chocolate.

    Ingredients

    Chocolate Custard Base:

    • 1½ cups heavy cream
    • 1 cup whole milk
    • ¾ cup sugar, divided
    • ½ cup Dutch-process cocoa powder
    • 4 oz dark chocolate (60–70%), finely chopped
    • 4 egg yolks
    • ½ tsp instant espresso powder (optional, for depth)
    • ½ tsp vanilla extract
    • pinch table salt
    • ⅛ tsp xanthan gum (stabilizer)

    After Cooking:

    • ¾ cup cold buttermilk
    • 1 tbsp light corn syrup (optional, for slightly softer texture)

    Directions

    Bloom the Cocoa

    In a medium saucepan, whisk cocoa powder with ½ cup of the milk and ¼ cup sugar to form a smooth paste. Add remaining milk, heavy cream, espresso powder (if using), and salt. Heat over medium until steaming and sugar is dissolved.

    Melt the Chocolate

    Remove from heat and whisk in the chopped dark chocolate until melted and glossy. Return briefly to low heat only if needed to melt fully.

    Make the Custard

    In a separate bowl, whisk egg yolks with remaining ½ cup sugar until pale and thick. Temper slowly with ½ cup warm chocolate mixture, then return mixture to the saucepan.

    Cook gently over low heat, stirring constantly, until custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat and stir in vanilla and optional corn syrup.

    Add the Xanthan Gum

    While custard is warm (below 160°F / 70°C), sprinkle xanthan gum evenly over the surface and immediately blend with an immersion blender or whisk vigorously until fully dispersed. Strain through a fine mesh sieve.

    Incorporate the Buttermilk

    Cool mixture to lukewarm (below 110°F / 43°C). Whisk in buttermilk to preserve fresh tang and prevent curdling. Chill thoroughly, preferably overnight.

    Churn & Freeze

    Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours.

    Notes

    Preparation

    • Xanthan gum gives smoother body and reduces iciness—use sparingly.
    • If using corn syrup, reduce total sugar to ⅔ cup to maintain balance.
    • Espresso powder intensifies chocolate flavor without adding coffee notes.
    • For extra richness, replace ½ cup of the whole milk with half-and-half.
    • Using Natural Cocoa Powder: Add ⅛ tsp baking soda during the “Bloom the Cocoa” step to reduce acidity and deepen color. Increase chocolate to 4½ oz and reduce buttermilk to ⅔ cup.

    Serving Suggestions

    • Top with dark chocolate curls or shavings.
    • Pair with espresso caramel, berries, or almond biscotti.
    • Finish with a pinch of flaky sea salt for contrast.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream in an airtight container up to 1 week.
    • Soften 5–10 minutes at room temperature before serving.
  • Raspberry Buttermilk Ice Cream

    Raspberry Buttermilk Ice Cream

    This raspberry buttermilk ice cream is creamy, tangy, and fruit-forward. The rich custard base is tempered carefully to avoid any eggy flavor, while the buttermilk adds refreshing tartness that enhances the bright, fresh taste of raspberries. Inspired by a recipe shared by our friend Holly (her version here), this variation delivers a silky, balanced ice cream with just the right mix of sweetness and tang.

    Ingredients

    Custard Base:

    • 6 large egg yolks
    • 1¼ cups sugar
    • 2 cups milk
    • 2 cups heavy cream
    • 2 cups cold buttermilk
    • 1 tsp vanilla extract

    Raspberry Purée:

    • 2–3 cups fresh or frozen raspberries
    • ¼ cup sugar (adjust to taste)
    • 1 tsp lemon juice (optional, brightens flavor)

    Directions

    Prepare the Raspberry Purée

    In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 5–7 minutes). Strain through a fine-mesh sieve to remove seeds. Cool completely.

    Prepare the Custard Base

    In a medium saucepan, heat the milk and sugar over medium heat until steaming (do not boil). In a separate bowl, whisk egg yolks until smooth. Slowly pour about ½ cup of the hot milk into the yolks while whisking constantly to temper. Return the mixture to the saucepan.

    Cook the Custard

    Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–79°C). Do not boil. Immediately strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Stir until cooled to room temperature.

    Chill & Combine

    Once completely cool, stir in the heavy cream, buttermilk, vanilla, and raspberry purée. Refrigerate at least 4 hours or overnight.

    Freeze

    Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4–6 hours.

    Notes

    Preparation

    • Keep the custard below 175°F / 79°C to avoid eggy flavor and preserve raspberry aroma.
    • Strain both the purée and the custard for a silky, seed-free texture.
    • Adjust sugar based on the sweetness of your raspberries.

    Serving Suggestions

    • Serve with fresh raspberries or a raspberry coulis.
    • Top with crushed shortbread or vanilla wafers for crunch.
    • Pairs beautifully with lemon bars or angel food cake.

    Make-Ahead & Storage

    • Raspberry purée can be made 2–3 days ahead and refrigerated.
    • Custard base can be refrigerated up to 2 days before churning.
    • Store churned ice cream up to 1 week in an airtight container.
    • Let soften 5–10 minutes before serving.
  • Nutty Coconut Ice Cream

    Nutty Coconut Ice Cream

    Jane’s favorite ice cream, and Opa’s, has always been Nutty Coconut—a flavor that balances creamy coconut sweetness with the satisfying crunch of toasted nuts. This homemade version captures that nostalgic combination in a silky coconut custard base, layered with toasted coconut, almonds, and pecans. Smooth, nutty, and tropical, it’s a rich yet refreshing treat that brings a little taste of the islands to every scoop.

    Ingredients

    Coconut Custard Base:

    • 1 can (14 oz) full-fat coconut milk
    • 1 cup heavy cream
    • ¾ cup sugar
    • 4 large egg yolks
    • pinch table salt
    • ½ tsp coconut extract
    • ½ tsp vanilla extract

    Add-Ins:

    • ¾ cup sweetened shredded coconut, toasted
    • ½ cup chopped toasted pecans
    • ½ cup chopped toasted almonds

    Directions

    Prepare the Toasted Nuts & Coconut

    Spread the shredded coconut, pecans, and almonds on a parchment-lined baking sheet. Toast at 325°F until fragrant and golden—about 5–8 minutes for coconut and 8–10 minutes for nuts. Cool completely and set aside.

    Make the Coconut Custard Base

    In a medium saucepan, whisk together coconut milk, heavy cream, half the sugar, and salt. Heat until steaming but not boiling.

    In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick. Slowly temper with ½ cup hot coconut mixture, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Stir in coconut and vanilla extracts. Cover and chill thoroughly—preferably overnight.

    Churn & Add Mix-Ins

    Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. Add toasted coconut and nuts during the last minute of churning. Freeze until firm, about 4 hours.

    Notes

    Preparation

    • Use full-fat coconut milk for best texture; light coconut milk makes the base thinner.
    • Replace half the heavy cream with coconut cream for deeper coconut flavor.
    • Lightly salt the toasted nuts before cooling to balance sweetness.
    • Strain the custard to ensure a perfectly smooth base.

    Serving Suggestions

    • Top with extra toasted coconut for crunch.
    • Pair with warm caramel sauce or pineapple compote.
    • Serve alongside grilled fruit for a tropical dessert.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream in an airtight container for up to 1 week.
    • Let soften 5–10 minutes before scooping.
  • Dark Chocolate Almond Fudge Ribbon Ice Cream

    Dark Chocolate Almond Fudge Ribbon Ice Cream

    Deep, velvety chocolate ice cream brightened with a touch of espresso and balanced by creamy buttermilk, swirled with a glossy chocolate–almond fudge ribbon that stays silky even when frozen. The result is rich, spoonable, and layered with dark chocolate flavor and fragrant almond.

    Ingredients

      Chocolate Custard Base

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • ½ tsp instant espresso powder
    • ½ tsp vanilla extract
    • pinch table salt
    • ½ cup cold buttermilk (added after cooking)

      • Chocolate–Almond Fudge Ribbon

    • ½ cup sugar
    • ⅓ cup unsweetened cocoa powder (Dutch-process recommended)
    • ⅓ cup heavy cream
    • ¼ cup water
    • 2 tbsp light corn syrup
    • 2 tbsp butter
    • ¾–1 tsp almond extract (to taste)
    • ½ tsp vanilla extract
    • pinch table salt

      • Optional Garnish

    • Chopped toasted almonds
    • Flaky sea salt

    Directions

    Prepare the Chocolate Custard Base

    In a saucepan, whisk together the milk, cream, cocoa powder, ¼ cup sugar, espresso powder, and salt. Warm over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve into a clean bowl, then stir in the vanilla. Allow to cool slightly, then stir in the cold buttermilk. Chill completely, preferably overnight.

    Make the Chocolate–Almond Fudge Ribbon

    In a small saucepan, whisk together sugar, cocoa powder, water, and corn syrup. Bring to a gentle simmer and cook for 1–2 minutes. Remove from heat; whisk in butter, cream, vanilla, almond extract, and salt. Let cool completely, then refrigerate until thickened but still pourable.

    Churn and Layer

    Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions. As you transfer it to a container, alternate layers of ice cream and thin ribbons of the fudge sauce. Swirl lightly with a butter knife for a marbled effect without overmixing. Freeze 4–6 hours until firm.

    Notes

    Preparation

    • Chill the fudge ribbon fully before layering; warm sauce will sink instead of ribboning.
    • For a deeper chocolate profile, replace 1 tbsp cocoa with 1 tbsp Dutch-process cocoa.
    • Increase almond extract up to 1 tsp to intensify almond flavor.

    Serving Suggestions

    • Top with chopped toasted almonds for crunch.
    • Add flaky sea salt for contrast and brightness.
    • Serve with biscotti, chocolate cake, or espresso in an affogato.

    Variations

    • Mocha Almond: Increase espresso powder to 1 tsp.
    • Black Forest: Replace almond extract with kirsch; swirl in cherry compote.
    • Chocolate–Orange: Add ½ tsp orange zest; replace almond extract with orange extract.

    Make-Ahead & Storage

    • Refrigerate churn-ready custard up to 48 hours.
    • Store churned ice cream up to 1 week for best texture.
    • Let stand 5–10 minutes before serving for optimal scoopability.
  • Hot Fudge Sauce

    Hot Fudge Sauce

    This classic hot fudge sauce delivers the rich, chewy texture and glossy finish of an old-fashioned ice cream parlor fudge. Thick and silky when warm, it sets with just a hint of chew where it meets cold ice cream—perfect for sundaes or swirling into homemade ice cream. A small batch of true nostalgia, made from real chocolate, cocoa, and butter.

    Ingredients

    • ½ cup sugar
    • ⅓ cup light corn syrup
    • ⅓ cup water (for chewier texture, reduce to ¼ cup)
    • ¼ cup Dutch-process cocoa powder
    • 2 oz dark chocolate (60–70%), finely chopped
    • 2 tbsp unsalted butter
    • ¼ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Fudge Base

    In a small saucepan, whisk together the sugar, corn syrup, water, and cocoa powder until smooth. Bring to a gentle boil over medium heat, stirring constantly. Continue cooking 3–5 minutes, until the mixture thickens slightly and develops a glossy sheen. Longer cooking creates a chewier, old-fashioned texture.

    Finish the Sauce

    Remove from heat and whisk in the chopped chocolate, butter, vanilla, and salt until melted and smooth. Avoid excessive stirring as the sauce cools to maintain gloss and elasticity.

    Cool & Store

    Let cool to your preferred consistency before using. The sauce thickens as it cools but should remain spoonable. For nostalgic, chewy fudge, drizzle slightly warm over cold ice cream.

    Notes

    Preparation

    • For deeper chocolate flavor, increase chopped chocolate to 3 oz.
    • Cooking the syrup mixture longer produces a chewier, more traditional fudge texture.
    • If using natural cocoa instead of Dutch-process, add ⅛ tsp baking soda during heating to neutralize acidity and preserve smoothness.
    • Use dark chocolate between 60–70% cacao for ideal balance.

    Serving Suggestions

    • Drizzle over ice cream for a glossy, chewy hot fudge topping.
    • Layer into homemade ice cream as a ripple.
    • Serve warm over brownies, cheesecake, or banana splits.
    • Pairs beautifully with peppermint, peanut butter, vanilla, or coffee ice creams.

    Make-Ahead & Storage

    • Store in a sealed jar up to 2 weeks.
    • Warm gently before serving using a double boiler or short microwave bursts.
    • If too thick after chilling, whisk in 1–2 tsp warm cream or milk to loosen.
  • Speculoos Ribbon Ice Cream

    Speculoos Ribbon Ice Cream

    I first fell in love with speculaas while living in The Netherlands—those crisp, caramelized cookies scented with cinnamon, nutmeg, and clove were unlike anything I’d tasted before. Though the rest of our family has only visited, our Dutch and German ancestry, and our holiday traditions, have long reflected this heritage. Each Christmas, we bake homemade speculaas as part of our celebration, their aroma filling the house with warm spice and nostalgia. This ice cream captures that same spirit in a creamy, elegant dessert: a smooth vanilla–buttermilk base swirled with ribbons of cookie butter and flecked with crushed speculaas for texture and depth.

    Ingredients

      Ice Cream Base

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar
    • 5 egg yolks
    • ½ tsp vanilla extract
    • pinch table salt
    • ⅛ tsp cinnamon (optional)
    • pinch nutmeg (optional)

      • Mix-Ins

    • ⅔ cup Speculoos or Biscoff cookie butter
    • ½ cup crushed speculaas or Biscoff cookies (for layering and garnish)

    Directions

    Make the Custard Base

    In a saucepan, warm the milk, cream, sugar, salt, and optional spices over medium heat until steaming and the sugar dissolves.


    Temper the Yolks

    In a medium bowl, whisk the egg yolks until thick and pale. Slowly temper with ½ cup of the hot milk mixture, whisking constantly, then return all to the saucepan.


    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.


    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Stir in the vanilla. Allow to cool slightly, then stir in the buttermilk. Chill thoroughly, preferably overnight.


    Churn & Layer

    Churn the chilled base in an ice cream maker according to the manufacturer’s directions.

    Warm the cookie butter just until pourable. As you transfer the churned ice cream to its container, alternate layers of ice cream, drizzled cookie butter, and crushed cookies. Swirl gently with a butter knife without overmixing. Freeze until firm.

    Notes

    Preparation

    • The buttermilk brightens the flavor and balances the sweetness of the cookie butter.
    • Use whole milk instead of buttermilk for a richer, sweeter ice cream.
    • Add a pinch of cinnamon, clove, or ginger for extra “speculaas” aroma.
    • Reserve some crushed cookies for topping—they soften over time in the ice cream.

    Serving Suggestions

    • Top with freshly crushed speculaas for added crunch.
    • Serve with warm caramel sauce or cinnamon whipped cream.
    • Excellent alongside apple pie, poached pears, or Dutch-style oliebollen.

    Variations

    • Cookie Butter Crunch: Toss crushed cookies with a little melted butter and freeze before layering.
    • Swirl Boost: Melt an additional ¼ cup cookie butter and drizzle through the top third before freezing.
    • Speculoos Latte: Add 1 tsp espresso powder to the warm custard base.

    Make-Ahead & Storage

    • Refrigerate the unchurned custard for up to 2 days.
    • Store churned ice cream airtight for up to 1 week.
    • Let soften at room temperature 5–10 minutes before serving.
  • Mango Gelato

    Mango Gelato

    This bright and silky gelato captures the pure flavor of ripe mangoes in classic Italian style—smooth, dense, and refreshingly balanced. The natural sweetness of the fruit shines through a light dairy base, while a touch of vanilla or spiced rum adds warmth and depth. Each scoop feels like a taste of summer, golden, fragrant, and intensely mango-forward.

    Ingredients

      Base:

    • 2 cups ripe mango purée (strained to remove fibers; from about 3–4 large mangoes or 16 oz frozen mango)
    • 1 cup whole milk
    • ¼ cup heavy cream
    • ⅔ cup sugar
    • ⅛ tsp xanthan gum (stabilizer)
    • 1 tbsp fresh lemon juice
    • pinch table salt
    • ½ tsp vanilla extract (optional; rounds flavor)
    • 1 tbsp spiced rum (optional; softens texture and adds warmth)

    Directions

    Prepare the Mango Purée

    Peel and cube ripe mangoes, or use thawed frozen mango chunks. Purée until completely smooth in a blender or food processor, then strain through a fine mesh sieve to remove fibers. Measure 2 cups purée, cover, and refrigerate.

    Make the Dairy Base

    In a small saucepan, whisk together milk, cream, sugar, and salt. Heat gently over medium heat until steaming and the sugar is fully dissolved. Remove from heat and cool slightly, about 10–15 minutes.

    Combine & Stabilize

    In a blender, combine the cooled milk mixture, mango purée, lemon juice, vanilla, and rum (if using). Sprinkle xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds until emulsified and slightly thickened.

    Chill the Base

    Transfer to a covered container and refrigerate until very cold, at least 4 hours or overnight for best texture.

    Churn & Freeze

    Churn the chilled base in an ice cream maker according to manufacturer instructions until thick and velvety. Transfer to a container and freeze 3–4 hours to firm fully.

    Notes

    Preparation

    • Xanthan gum improves creaminess and prevents iciness; a little goes a long way.
    • Lemon juice brightens the mango flavor and balances natural sweetness.
    • If mangoes are less sweet, increase sugar slightly (up to ¾ cup total).
    • For a richer variation, substitute coconut milk for the whole milk.

    Serving Suggestions

    • Serve with diced fresh mango or mango coulis for extra fruit intensity.
    • Top with toasted coconut flakes or macadamia nuts for added texture.
    • Pair with lime cookies or shortbread for contrast.

    Make-Ahead & Storage

    • Refrigerate the blended base for up to 2 days before churning.
    • Store churned gelato in an airtight container for up to 1 week.
    • Allow to soften at room temperature for 5–10 minutes before scooping.