CHOCOLATE COCONUT “ICE CREAM”

Makes about 1 quart When we first opened our ice cream shop, our vegan (dairy-free) ice cream was made with soy milk and silken tofu. It was good, but not great, and it lacked the rich creaminess of our dairy-based ice creams. Then it occurred to us: coconut milk! It has plenty of fat for […]

CARAMELIZED BANANA ICE CREAM

In order to bring out the most intense banana flavor possible, we cook very ripe bananas with brown sugar until they’re caramelized and bubbly. This reduces the water content, intensifies the banana flavor, and brings out the sweetness of the fruit. In this recipe especially, the riper your bananas, the better and more flavorful your […]

MANGO SAUCE

Makes about 2 ½ cups This flavorful sauce adds a sweet–tart note and a hit of color to ice cream, cakes, and other desserts. SPECIAL EQUIPMENT: Blender or food processor SHELF LIFE: 2 days   INGREDIENTS 2 large or 3 medium ripe mangoes, peeled, pitted, and cut into chunks 2 tablespoons strained fresh lime juice […]

TOASTED COCONUT ICE CREAM

Makes about 1 quart We use two different types of toasted coconut in this ice cream: unsweetened coconut steeps with the milk and cream to impart a full coconut flavor without added sugar, and sweetened coconut is folded into the finished ice cream for just a bit of texture and crunch. We’ve found that using […]

SNICKERDOODLES

Makes about 30 cookies Snickerdoodles, for the uninitiated, are basically sugar cookies that get a dusting of cinnamon-sugar before baking. If you’re making these to use them in Ricanelas Ice Cream, try baking them just a bit darker than you normally would. This helps ensure they stay crunchy once mixed into the ice cream. CHILLING […]

EVADNE’S GINGERBREAD

Makes two 8-inch cakes (enough for two ice cream cakes) or about 16 cupcakes. Anne says, “This recipe came to me from my dear friend and coworker Shannan Hobbs. She got it from her Great Granny Tatum, who was a housewife in the 1920s. In those days, apparently it was common for authors to sprinkle […]

PICANTE GALIA MELON ICE POPS

Makes eight 3-ounce ice pops Kris says, “I always look forward to this refreshing, summery pop. It reminds me of vacations in Mexico, where I’ve been served pieces of melon or mango sprinkled with lime, salt, and cayenne pepper. At the beach and with a nice cold beer in hand, I could eat that spicy […]

APPLE PIE ICE CREAM

Makes about 1 quart Our kitchen manager, Debby, came up with this ice cream. She’s big on inclusions (cookies and candies and other treats that are added to ice cream), and so she favors flavors that have lots of “stuff” in them. This re-creation of apple pie features cooked apples, brown sugar, and cinnamon, and […]

RICANELAS ICE CREAM

Makes about 1 quart Our ice cream maker Ezequiel came up with this flavor, which is inspired by a popular cinnamon cookie made in his hometown in Mexico. Reinvented as an ice cream, the cookie becomes cinnamon-infused ice cream with chopped Snickerdoodles folded in. It’s one of our most popular flavors with both our guests […]

EGG NOG ICE CREAM

Makes about 1 quart When you think about it, egg nog is not so different from ice cream base: they both contain egg yolks, cream, and sugar, and they both benefit from a spike of booze. Our version is enriched with extra egg yolks, nutmeg, cinnamon, and just the right amount of brandy (or rum). […]