Ice Cream



1. Add 1 qt. vanilla ice cream starter into a standard ice cream machine (follow instructions on package). Start machine and churn ice cream.

2. Add 2 tablespoons peppermint extract and crushed candy to mixture. When ice cream becomes freezer ready, remove container from ice cream maker and spoon into mason jars. Place jars in freezer for 12 hours.

3. Using an ice cream scoop, take one scoop of ice cream and place it on top of a sugar cone. Sprinkle with crushed peppermint.


  • 12 doz. small sugar cones
  • 1 qt. ready made vanilla ice cream base
  • 1 oz. peppermint extract
  • ½ c. peppermint candy, crushed
Almond Milk Coffee with Caramel Ice Cream | 0 Comments
From Ice Cream Sliders, Aired on Mon 7/27
Chef Jeff Henderson, Ice Cream


-      Heat coffee, almond milk, brown sugar, and cinnamon in a small saucepan

-      In a nonstick skillet dry-cook pecans with cayenne.

-      Chop pecans

-      Scoop ice cream into dish and top with chopped pecans

-      Serve with hot coffee and enjoy!

  • 1 cup almond milk
  • 1 cup pre-brewed coffee
  • 2 tablespoons raw sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons pecans
  • 1 pinch cayenne pepper
  • 3 scoops salted caramel ice cream


1.    Pre-freeze your home ice cream maker until it is at it’s coldest

2.   In a small pot, over medium heat whisk sugar, heavy cream, and milk until sugar is dissolved, whisk mixture until it is right above tepid, or warm enough to touch

3.   slowly pour milk mixture into a large bowl with the whisked egg yolks, whisking while pouring slowly

4.   whisk until fully blended and smooth

5.    pour mix into home-ice cream maker and let machine blend and freeze until frozen consistency and let set in freezer for a few hours

6.   serve with a sugar cone

  • 1 cup heavy cream
  • 1 cup milk
  • ½ cup sugar, white granulated
  • 5 farm-fresh egg yolks, whisked finely
  • ½ teaspoon vanilla
  • 2 teaspoons bubble gum extract
  • ½ teaspoon red food coloring
  • 6 sugar cones
The Back Story


·      2 cups blueberries

·      2 tablespoons honey

·      1 orange’s zest and juice

·      ⅓ cup granulated sugar

·      ¼ cup orange juice

·      ¼ cup water

·      1 cup ice


1.    In blender, combine all ingredients and blend until smooth

2.   serve in chilled glass



Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)



-Blend ingredients together

-Garnish with a mint sprig

  • 4 scoops vanilla ice cream
  • ½ cup almond milk
  • ½ cup chicory coffee
  • 1 teaspoon coffee grinds
  • 1 mint sprig for garnish


-      In a hot skillet, melt butter, thyme, honey, brown sugar, nutmeg and cinnamon together

-      Once ingredients are combined, stir in whiskey

-      Toss figs in glaze, and serve with vanilla ice cream topped with pomegranate seeds and granola

  • 1 cup quartered figs
  • ¼ cup brown sugar
  • ¼ cup whiskey
  • 2 tablespoons olive-oil butter
  • 1 tablespoon honey
  • 1 tablespoon pomegranate seeds
  • 1 tablespoon granola
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 springs fresh thyme, stems removed


-       Add all ingredients into blender and blend for 1 to 2 minutes till smooth consistency

-       Add to glass and serve

  • 1 cup vanilla ice cream
  • ½ cup 2% milk
  • 2 tablespoons peanut butter
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