When I was a child, ice cream was a black-or-white choice. Vanilla or chocolate. Those were the two standard grocery store options. If we were lucky, Mom would bring home a carton of Neapolitan with its impressive layers of chocolate, vanilla and strawberry. And on the rare, over-the-moon occasion, Mom found Butterscotch Ripple.
It was such a treat, when no one was looking, I’d liberate the butterscotch swirl, gouging it out with my spoon — straight from the carton. The rest of the family was left with nothing but tunnelled vanilla. And I didn’t care.
I like to think I’ve evolved since then. Today, I no longer hog the butterscotch. Instead, I make my own ice cream — with lots and lots and lots of whatever catches my fancy. Mix-ins are my new butterscotch swirl. And I approach them with the same restraint I showed in my youth.
Mix-Ins
A good rule of thumb is 1 1/2 to 2 cups ( 350 to 500 ml) of mix-ins per litre (1 quart) of ice cream base. But not all mix-ins are created equal.
Cookies and pretzels can get soggy. Tossing the bits in melted chocolate first will not only add flavour but maintain their crunch.
Fruit can get icy. To avoid this, either cook the fruit first or add a bit of vodka to the mix to prevent freezing.
Chocolate chips become rock hard. Melt and make into crackle for a more tooth-friendly mix-in. (More on this in a later post.)
Thin pourables, such as maple syrup or balsamic vinegar, are too liquid to use as a swirl. But that doesn’t mean you need to miss out. Mix them into the base to infuse the flavour throughout, or pour them over the scooped ice cream.
MIX-INS with store bought ice cream
If you don’t make ice cream from scratch, you can add mix-ins to premium store-bought. Don’t feel limited to diary-based ice cream, either. Cashew and coconut frozen desserts are perfect alternatives. While vanilla is a go-to base, plain chocolate and coffee ice cream are excellent options. Just be sure they don’t already contain a ripple or mix-in. Soften the ice cream in the bowl of a stand mixer fitted with a paddle. Once softened slightly (not liquid), stir in your mix-in pieces or layer with ripples. (See below for details.)
HOW TO USE MIX-INS
For small pieces, like candied nuts, toffee bits or pieces of frozen fruit: Fold them into the ice cream base at the last minute, just before spooning the mixture into the container for freezing.
For ripples: Don’t stir. Layer. Spread a smear of sauce on the bottom of the freezer container. Top with a layer of ice cream base. Alternate layers of sauce and ice cream. The swirls will appear when you scoop.
ALTERNATIVES TO MIX-IN
If mix-ins aren’t your thing, what about pour-ons? Any sauce or syrup will do. You can try my hard-topped chocolate sauce, which is a homemade version of the classic Magic-Shell®. Maple syrup is a natural option, while thick aged balsamic vinegar, or liqueur can be more “grown-up” alternatives.
And if a few candied nuts or sprinkles land on top, who am I to judge?
No-churn vanilla ice cream transforms into almost any version imaginable thanks to mix-ins. This Raspberry Ripple variation uses either fresh or frozen berries to create an ice cream parlour classic.
Ingredients
Raspberry Ripple 2 cups (500 ml) raspberries, fresh or frozen and slightly thawed 1/4 cup ( 60 ml) granulated sugar 1 tablespoon ( 15 mL) vodka (Don’t omit this! It prevents the sauce from freezing.)
Ice Cream Base 1 can (300 mL/ 14 oz.) sweetened condensed milk 1 teaspoon (5 ml) vanilla extract generous pinch fine sea salt 2 cups (500 ml) cold whipping cream (35%)
Instructions
Raspberry Ripple Place raspberries in a large bowl and sprinkle with sugar and vodka. Mash with a fork until a few lumps remain. Cover and refrigerate at least 15 minutes or until ready to use.
Ice Cream Base Line a freezer-safe container or baking tin with plastic wrap or parchment. Set aside.
In a large bowl, scoop the sweetened condensed milk, making sure you scrape all the milk from the tin. Mix in the vanilla extract and fine sea salt.
Using a hand mixer or a stand mixer fitted with a whisk, whip the cream until it holds stiff peaks, about 2 to 3 minutes.
Mix a generous scoop of whipped cream into the condensed milk. Fold in the remainder of the whipped cream being careful to keep as much air in the mix as possible.
Assembly Spread a bit of sauce on the bottom of the prepared freezer container. Top with a layer of ice cream. Alternate layers of sauce and ice cream. Place a piece of plastic wrap directly on the surface to prevent ice from forming. Freeze until firm, at least 4 hours, preferably overnight.
To serve, allow to soften at least 10 minutes before scooping, longer if frozen overnight. Alternatively, when you sit down to dinner, place the ice cream in the refrigerator to soften for up to 45 minutes. Return to the freezer immediately after scooping.
