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We're in the middle of a heatwave and what better time to dust your ice cream machine off than now?! Making ice cream at home is a simple process and tastes SO much better than store-bought. Not to mention that it's preservative and additive free. You know that fun ingredient on the back of the ice cream carton that says "carrageenan". Well, that's seaweed. It's a stabilizer and it's used to make sure your ice cream doesn't melt too fast - along with a combination of other things that you would never add to your homemade ice cream. So next time you crave an icy, creamy treat try making your own. But before we get to the recipes, let talk about all of the different kinds of ice creams and frozen treats that you can make and how they are different. Ice Cream: Ice cream is defined by being a mix that is no less than 10% milkfat, or butterfat, and usually is a combination of both cream and milk. It cannot increase by more than 100% in volume during the churning process, which would make it too airy and light. Ice cream will always contain milk and sugar and may also include eggs. It is generally served around -12 degrees. Ice Milk: Ice milk is a frozen dairy dessert that contains less then 10% milkfat, or butterfat. This treat will usually contain more ice crystals due to a higher water content, hence the word ice in the title. It is less rich and slightly more refreshing than ice cream and one of Cortney's favorite's! Frozen Custard: A super popular style of ice cream that is rich and decadent. Custard contains more than 10% butterfat, just like ice cream, but must also contain 1.4% egg yolks by weight. And while some ice creams also contain egg yolks, it's the churning process that really sets frozen custard apart. It is churned much more slowly, incorporating as little air as possible for a denser final product. Gelato: While many Americans tend to think that gelato is richer than ice cream, we are incorrect in that assumption. Gelato is made with whole milk rather than cream. The rich, dense texture is accomplished with a slower churning process and it is also served at a higher temperature than ice cream. The lower amount of butterfat allows the flavor of the gelato to hit your palate faster, which gives the impression of a more flavorful ice cream. Soft Serve: This frozen concoction contains less milkfat than traditional ice cream and is served at -6 degrees (6 degrees warmer) than ice cream. It is also churned with more air, giving it a lighter, airy texture. You may also see dairy-free versions of soft-serve. Frozen Yogurt: Frozen yogurt is made of a combination of yogurt, milk and cream. The ratios are not regulated by the FDA, so some frozen yogurts really only contain enough yogurt to make them tart. This also means that some frozen yogurt is not healthier than ice cream, just different. Also, the good probiotics and bacteria found in yogurt are killed when the yogurt is frozen, so you are also not getting good gut health from frozen yogurt. Check your labels. However, none of these things make it any less delicious! Sherbet (say it with me...Sher-bet): This fruity treat is fruit juice that also contains less than 2-3% milkfat. The fat can be milk, cream, buttermilk or even eggs. It is also sometimes thickened with gelatin, which gives it a richer mouthfeel. Refreshing and delicious! Sorbet: Sorbet is a mixture of fruit and sugar, which is frozen and contains no dairy. Some sorbets may contain egg whites for thickening, so while they are typically thought of as vegan is is best to always ask! Sorbet is still churned in an ice cream maker, giving it a lighter texture. Granita: Very similar to sorbet, however it is not churned. Granita's are poured into a container, then the top is scraped multiple times to create a lightly textured frozen dessert. So dive in - and start playing with your ice cream maker! Don't forget to check your manuals. Many home ice cream machines now have lower churning settings so that you can make custard, gelato and sorbet at home, too! And if you don't have an ice cream make, don't worry! We've got you covered with our no churn Vegan Coconut & Strawberry Ice Cream and our Dark Chocolate & Almond Koufi. Some of our favorite frozen treat recipes: Salted Chocolate Ice Cream with Cardamom & Cherries Cheater's Vanilla Ice Cream (so easy!) Vegan Coconut & Strawberry Ice Cream Dark Chocolate & Almond Kulfi

Ingredients · 2 C. heavy cream · ½ C. cocoa powder · 1 can sweetened condensed milk · ½ tsp salt · ½ tsp. cardamom, ground · 1 tsp. smoked paprika · 1 ½ . toasted almond, cracked and slightly ground Preparation 1. Prepare a loaf mold by lining it completely with saran wrap, leaving a couple inches on each side over the edge; set aside. 2. Pour cream and cocoa powder into a mixing bowl of a stand mixer. Turn the mixer on its lowest and combine the cream and cocoa powder. 3. When combined, turn the speed up and let the cream form stiff peaks. 4. When the cream has peaked, turn the mixer speed down and slowly drizzle in the can of sweet condensed milk. Make sure it is combined well. Stop the mixer and scrape the sides of the bowl gently. When the mixer is off, add the salt, cardamom and chili powder. 5. Turn the mixer on med-med high and beat the mixture to a nice soft peak 6. 7. When the mixture has peaked, gently fold in your pistachios. Do not fold aggressively or it will deflate the cream! 8. Transfer the mixture to the lined mold, cover the top with the extra wrap and freeze until set. 9. When set and frozen, remove from the mold and cut into slices, or keep in the mold and scoop out.

Ingredients 2 cans coconut milk 2 T. cornstarch ¼ C. maple syrup 1 tsp. vanilla 4 C. frozen strawberries Preparation Combine the coconut cream and the cornstarch together in a food processor.  Whip to soft peaks. Remove to a bowl and set aside. In the same food processor, combine the maple syrup, vanilla and strawberries.  Process the ingredients until they are creamy.  Remove the ingredients to a bowl and very gently fold in the soft whipped coconut milk. Place the ice cream base in a container with a lid and freeze.  Every 30 minutes, quickly remove from the freezer and whisk slightly. Do this for the first 3-4 hours.  After 3-4 hours, the ice cream will be firm enough to scoop.

Ingredients: 1 cup heavy whipping cream 1 ¼ cup whole milk ¾ cup sweetened condensed milk 1 teaspoon vanilla Method: 1. Place all ingredients into a bowl and mix. 2. Place into bowl and refrigerate until completely cooled. 3. When the mixture has cooled, freeze in an ice cream maker according to the manufacturer’s directions. Makes 1 quart.

Ingredients: 2 cups heavy whipping cream ½ cup whole milk 180 grams dark chocolate 1/3 cup sugar 5 egg yolks 1 teaspoon salt Pinch cardamom 8 ounces frozen cherries, halved Method: 1. Combine cream, milk and chocolate in a saucepan over medium heat and scald. 2. In a bowl, whisk together egg yolks and sugar until creamy. 3. Slowly temper cream mixture into eggs and then return to saucepan over low heat. Add salt and cardamom. Heat until thickened enough to coat the back of a spoon. 4. Cool completely in the refrigerator. 5. Place into ice cream mixer and follow manufacturers directions. Add cherries 10-12 minutes into churning. 6. Place into freezer at least 4 hours to set. Enjoy! Makes 1 quart.

Ingredients: 10 vanilla beans 1 liter vodka Directions: Split vanilla beans in half.  Place vanilla bean and vodka in jar, tightly seal. Store in cool, dark place for 3 weeks, shaking periodically. Use anywhere after 3 weeks of infusing.  6+ months for best flavor.

Ingredients: 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed 1/4 teaspoon kosher salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder Pinch Red Pepper Flakes 1/4 cup shredded parmesan cheese 1/4 cup mozzarella cheese 1 egg Method: Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and thoroughly dry a small head of cauliflower. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Place cooked cauliflower onto a clean tea towel and allow to cool. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring. You want to squeeze out as much water as possible. Place cauliflower into a bowl. Add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil , 1/2 teaspoon dried oregano ), 1/2 teaspoon garlic powder ), and a dash of red pepper if you want. Now add your egg and mix. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven. Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Ingredients: 3 oz. butter 1 c. brown sugar 5 cardamom pods, green 1 stick cinnamon 2 star anise ½ tsp coriander 1 x ½” piece thumbprint size ginger 3 pears, halved 2 puff pastry sheets, thawed and cut into rounds Method: Melt the butter in a sauté pan over high heat. Add the sugar and cook until the sugar melts and then caramelizes to an amber color, swirling the skillet if necessary for even browning. (Do not stir or sugar may crystallize.) Remove the pan from the heat. Put pears in the pan cut side up, cover the pan and return to the heat. Cook over medium-low heat until the pears are almost tender and have released their juices, 5 minutes. Remove the pears. Remove the cover and increase the heat to medium, add all spices and cook until the juices have reduced and are very thick and syrupy, about 15 minutes, remove as many seed spices as possible.  Add the pears back to the pan cut side down and top with the pastry rounds. Brush the pastry with melted butter and sprinkle with sugar and bake in a 400 degree oven for 20 minutes.  Let cool slightly. Lightly butter ramekins and slice the apples and pears and layer them around the outside of the ramekin and dice some apples and put them in the middle. Spoon some of the reduced sauce over the apples until they are covered. Now take the puff pastry sheets and roll out a little bit. Place a ceramic ramekin on the puff pastry sheet and cut around the bottom of the ramekin.  Place the puff pastry round on top of the apple mixture tucking around the sides of the apples.  Cut some slits in the puff pastry and bake on 400 for 20 minutes.  Remove from oven and let cool. Refrigerate.

Ingredients: 4# chicken, either 1 full bird cut into 8 pieces, or a combination of thighs and drumsticks 2 carrot, oblique cut 5 celery, oblique cut 1 red onion, rough chop 6 garlic cloves, smashed 1.5 c. white wine ¼ c. flour 3 c. chicken stock 4 thyme sprigs 4 bay leaves 1 T. parsley, chopped 2 T. tarragon, chopped ½ lemon, zest 1/2 c. greek yogurt (if preference) Salt and Pepper to taste Method: Season chicken with salt and pepper and set aside.  In a large heavy bottom pot, heat up 3 T. oil until smoking.  Brown the chicken very deeply on both sides, then remove. Lower the heat to medium, add 1 oz of butter and add the carrot, celery, onion, garlic, and thyme.  Sweat vegetables for 8-10 minutes or until soft.  Deglaze the pan with the white wine and let reduce by half, scraping up any bits stuck to the bottom of the pan. Next add the flour and stir in well, and cook for 4-5 minutes.  Then add the chicken stock and turn heat up to medium high. When the stock is starting to thicken, add the chicken back to the pan, cover it, wait for it to come to a near boil, cover it and turn the heat down to medium low and simmer for 30 minutes, stirring occasionally.  When chicken is cooked and slightly coming off the bone, add the parsley, tarragon, and lemon zest. Do a final season with salt and pepper, and add the yogurt if you prefer to have it creamy.

Ingredients 4 small beets, peeled and thinly sliced 1/2 English cucumber, peel removed in alternating strips and thinly sliced 2 Persian cucumbers, peel removed in alternating strips and thinly sliced 6 green onions, sliced into 2” long thin strips 3 assorted sweet peppers, thinly sliced ½ preserved lemon, finely diced plus 1 tablespoon juice for dressing 5 ounces ricotta or homemade orange cheese 2 cups herb salad mix ¼ cup rice vinegar ½ teaspoon sugar 2 teaspoons poppy seeds Olive oil, to drizzle Salt & Pepper to taste Optional garnish: Orange Zest, Additional Poppy Seeds Method: 1. In a small bowl, combine preserved lemon juice, vinegar, sugar and poppy seeds. Season with salt and pepper to taste. 2. In a bowl, toss together cucumbers, green onions, preserved lemons and herb salad mix with 2/3 of the vinegar mixture and a drizzle of olive oil. Season additionally if needed. 3. Add remaining dressing mixture to beets with a drizzle of oil and toss to coat. 4. On a serving platter, lay beets in a base ring. Top with salad mixture and sprinkle with cheese. 5. If desired, garnish with additional poppy seed and orange zest. Enjoy!

Ingredients: · 1 large store-bought flatbread · Olive oil, to brush · 2 tablespoons butter · 2-3 pears cored and sliced into small wedges · 2 tablespoons honey divided · ¼ cup shallots thinly sliced · 2 teaspoons fresh rosemary finely chopped, plus extra for garnish · 6 ounces brie cheese, sliced · 2 ounces thinly sliced prosciutto torn into strips · ¼ cup toasted walnuts, chopped · 1 cup arugula · Salt & Pepper to taste Method: 1. Preheat oven to 400˚F. Place flatbread onto a parchment-lined baking sheet. Brush the top with a thin coating of olive oil. Bake for 5 minutes to crisp the crust. 2. In a large saute pan, melt butter. Add pears, shallots, rosemary and 1 tablespoon honey and cook until pears begin to caramelize. 3. Place the brie on the flatbread and spread as evenly as you can. Top with the pear mixture, then prosciutto and walnuts. 4. Drizzle with remaining honey. Season with freshly ground pepper, to taste. 5. Bake flatbreads 10-12 minutes until pears soften, cheese melts, and crust edges are golden brown. Let cool slightly. 6. Gently toss arugula with a drizzle of olive oil, salt and pepper. Place on top of flatbread. 7. Cut, serve and enjoy!

Ingredients: 1.5-2# flank steak 2 red bell peppers, julienned 2 yellow peppers, julienned 1 red onion, julienned 1 jalapeno, cut in half lengthwise ½ tsp cumin 1 T. smoked paprika ¼ tsp ground allspice ¼ tsp ground clove 5 whole springs fresh oregano 3 bay leaves 5 cloves garlic, rough chop 1 can (14-16 oz) crushed tomato, fire roasted if possible 1 c. stuffed green olives with pimento, cut in half 2 T. capers 4 T. tomato paste 1 c. chicken stock Method: Season the flank steak with salt and pepper.  Turn the pressure cooker on to the browning setting and add 1 T. olive oil.  When the oil is hot, brown the flank steak on both sides and remove. Now add the peppers, onion, jalapeno, cumin, paprika, allspice, clove, oregano, bay leaves, and garlic.  Saute for 5-7 minutes or until the vegetables are soft.  Then add the tomato paste, crushed tomatoes, olives, capers and chicken stock.  Stir well to combine.  Then add the flank steak, making sure it is submerged.  Place the top on the pressure cooker and set on high for 50 minutes. When the timer goes off and the pressure has released, open the pressure cooker and remove the flank steak.  Shred the flank steak on a cutting board using a fork and then return it to the pressure cooker. Now turn the pressure cooker (with the lid off) on the saute setting and reduce the sauce until it has thickened.  10- 15 minutes.  Serve Immediately.