Using the basic vanilla ice cream recipe, you could add so many different types of spices and essences! If you feel the vanilla will overpower the other flavors, substitute regular granulated sugar for the vanilla sugar.
- 2 to 3 tablespoons of elderflower cordial (non-alcoholic syrup), whisked in after cooking the custard. British and some European markets would carry elderflower cordial.
- A pinch of saffron threads, added to the cream while heating.
- 2 to 3 tablespoons of port, sweet Marsala wine or cream sherry, added near the end of the churning process. Might lessen the freezing process if added too soon, due to the alcohol content. It tastes like zabaglione.
- Rose petal and/or orange blossom essence, whisked in after cooking the custard. Use 1 to 2 tablespoons if the “flower water” (less concentrated) variety, but only a few drops if it’s the highly concentrated essence. You can find these flower essences at Middle Eastern (and, again, some European) markets.
Since fruit and chocolate based ice creams use a significant mass of additional flavoring (which need a few more steps), I’ll write those up as separate recipes.
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