I’ve been making a lot of ice cream recently and experimenting with different flavors. The best one I’ve made so far is zucchini ice cream. It’s also the ice cream that everyone, across the board, loves.
This is what I gather in my basket every day:
I love to make all my favorite sweet things in ice cream form, like zucchini bread. The zucchini are grated (better if it’s everything but the very center of the vegetable where the seeds are).
The essential flavors that come through in zucchini bread are sugar and cinnamon, and sometimes walnuts. So that’s what I used for the ice cream, to keep it simple yet delicious.
- Milk, whole – 1 1/4 cup (200 ml)
- Cream – 1 1/2 cups (355 ml)
- Vanilla extract – 1 tsp (5 ml)
- Sugar – 1/2 cup (100 grams)
- Cinnamon – 1 tsp
- Salt – 1/4 tsp
- Zucchini, grated (all except the seedy center) – 1 1/4 cup (190 grams)
- Walnuts, finely chopped (optional) – 2/3 cup (50 grams)
- Place all the ingredients (except the walnuts) in a saucepan and simmer until the zucchini is just tender but not mushy.
- Place the pan in an ice water bath and cool completely.
- Add the walnuts if desired.
- Follow the manufacturer’s instructions for your ice cream maker or:
- Pour the mixture into a flat metal baking pan and freeze.
- Once frozen the ice cream can be served, or stored for future use:
- Transfer the ice cream into an airtight container and return to the freezer.