Grown Up Ice Cream Party

Churn After Reading

Red curry, blue cheese, pink peppercorn—all are ingredients well used in savory dishes. But why should the main course have all the fun? Especially when you can DIY these flavors into ice creams that make dessert way more daring.

Like Rhett and Scarlett, these pairings may seem unlikely at first. But we promise you—the end result is explosive. We ought to know. One taste, and we were downright smitten ourselves.

You don’t even need to let that summer diet rain on your parade. Lighten up ice cream by replacing the whole milk with 2 percent and using 1/4 cup of egg substitute for each whole egg the recipe calls for. Just don’t mess with the cream or egg yolks in the recipe—those affect ice cream’s texture in a big way.

Dan Roberts[+]

Dark Chocolate Ice Cream with Paprika & Agave

Its over-the-top decadence leaves a lasting impression on your palate. Almost fudgelike, it's a chocolate lover’s dream. We're talking groans of ecstasy, folks. Pair with espresso.

Yield: 1 qt

• 1 cup whole milk
• 1/2 cup agave nectar
• 2 eggs
• 1 tsp. Hungarian paprika
• Dash salt
• 8 oz. bittersweet chocolate, melted and cooled
• 2 cups heavy whipping cream
• 1 1/2 tsp. vanilla extract

In a small heavy saucepan, heat milk and agave nectar until bubbles form around sides of pan. In a small bowl, whisk the eggs, paprika and salt. Stir in chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts: 1/2 cup equals 446 calories, 36 g fat (21 g saturated fat), 137 mg cholesterol, 71 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.

Dan Roberts[+]

Blue Cheese Ice Cream with Pomegranate Ripple

Salty-sweet goodness is what you get when you invite rich blue cheese to mingle with tart sweet pomegranate molasses (a syrup made from concentrated pomegranate juice and sugar). If your local grocer doesn't carry it, try a Middle Eastern market. Pair with prosecco.

Yield: 3 1/2 cups

• 1 cup whole milk
• 1/2 cup sugar
• 5 egg yolks, beaten
• 1/2 cup crumbled blue cheese
• 1 cup heavy whipping cream, whipped
• 2 tsp. pomegranate molasses

In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Whisk in cheese until smooth. Transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fold in whipped cream. Fill cylinder of ice cream freezer twothirds full; freeze according to the manufacturer’s directions. In a large container, layer a third of the ice cream and 1 tsp. molasses. Repeat. Top with remaining ice cream. Swirl mixture; freeze until firm.

Nutrition Facts: 1/2 cup equals 270 calories, 20 g fat (11 g saturated fat), 204 mg cholesterol, 167 mg sodium, 19 g carbohydrate, 0 fiber, 6 g protein.

Dan Roberts[+]

Red Curry-Pandan Ice Cream

Often steeped in coconut milk, the tropical leaves of the pandan plant infuse this sweet treat with fresh, nutty flavor and a serene green hue. Check the freezers of your local Asian foods market for it. Pair with jasmine tea.

Yield: 1 qt

• 1 cup whole milk
• 3 pandan leaves
• 1/2 tsp. McCormick red curry powder
• 1 can (15 oz.) cream of coconut
• 1 1/2 cups heavy whipping cream
• 1 drop green food coloring, optional

In a small saucepan, combine the milk, pandan and curry powder. Bring to a boil. Remove from the heat. Cover and steep for 30 minutes.

Remove and discard pandan leaves. In a blender, combine the cream of coconut, whipping cream, food coloring if desired and milk mixture. Cover and process until blended.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts: 1/2 cup equals 381 calories, 27 g fat (18 g saturated fat), 64 mg cholesterol, 58 mg sodium, 35 g carbohydrate, trace fiber, 2 g protein.

Dan Roberts[+]

Pink Peppercorn & Sake Ice Cream

Don't worry, the sake isn't overpowering, and it tempers the sweetness in this creative concoction. Flecks of pink peppercorn offer pleasing pops of color and surprising jolts of joy. Pair with Japanese plum wine.

Yield: 3 1/2 cups

• 1 1/2 cups whole milk
• 1/2 cup sugar
• 2 tsp. whole pink peppercorns, crushed
• Dash salt
• 5 egg yolks, beaten
• 1 cup heavy whipping cream
• 1/2 cup sake

In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.

Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts: 1/2 cup equals 257 calories, 17 g fat (10 g saturated fat), 198 mg cholesterol, 61 mg sodium, 19 g carbohydrate, 0 fiber, 4 g protein.

Dan Roberts[+]