Frozen: A Modern Cookbook

Introduction

Welcome to Frozen, the essential guide to making incredible ice cream right in your own kitchen. At Slap Ice Cream, we believe that the best frozen treats don’t come from a factory—they come from a place of passion, creativity, and the joy of sharing something special.

Ice cream is more than just a dessert; it’s an experience. It’s the simple pleasure of a classic scoop on a hot day, the exciting crunch of a new mix-in, and the satisfying richness of a perfectly balanced flavor. This book is a celebration of that experience.

Inside, you’ll find everything you need to become an ice cream pro. We’ll start with the foundational principles and a list of essential tools, then dive into a collection of recipes ranging from timeless classics to bold, modern flavors. We’ll explore toppings, mix-ins, and even other frozen desserts to help you push the boundaries of what’s possible.

So grab your spoons, get ready to experiment, and let’s start creating some magic. Welcome to the world of Slap Ice Cream.

Table of Contents

Part 1: The Foundations

• Chapter 1: The Basics of Ice Cream Making
• Chapter 2: Essential Equipment for Every Home Cook
• Chapter 3: The Golden Rules: Tips for Success
• Chapter 4: Understanding Ingredients: Dairy, Sugar, and Beyond

Part 2: The Classics Reimagined

• Chapter 5: Vanilla Bean Perfection
• Chapter 6: Rich Chocolate Dream
• Chapter 7: Strawberry Fields Forever
• Chapter 8: Mint Chip Mania
• Chapter 9: Coffee & Cream

Part 3: Modern Flavors & Bold Combinations

• Chapter 10: Salted Caramel Crunch
• Chapter 11: The Matcha Moment
• Chapter 12: Espresso Swirl with Dark Chocolate
• Chapter 13: Honey Lavender
• Chapter 14: Spiced Chai Latte
• Chapter 15: Avocado Lime Zest
• Chapter 16: Pistachio Rosewater

Part 4: Toppings, Sauces & Mix-ins

• Chapter 17: Simple Hot Fudge Sauce
• Chapter 18: The Perfect Caramel Sauce
• Chapter 19: Berry Compotes & Syrups
• Chapter 20: Cookie Crumbles, Candied Nuts & More!
• Chapter 21: Creative Mix-in Combinations

Part 5: Beyond Traditional Ice Cream

• Chapter 22: Refreshing Sorbets & Sherbets
• Chapter 23: Creamy Gelato at Home
• Chapter 24: Dairy-Free Delights
• Chapter 25: Ice Cream Cakes & Sandwiches

Part 6: Troubleshooting & FAQs

• Chapter 26: Common Problems & Solutions
• Chapter 27: Storing Your Frozen Creations
• Chapter 28: Fun for All Ages: Kids in the Kitchen

Glossary Acknowledgements Index

Chapter 1: The Basics of Ice Cream Making

Making ice cream from scratch might seem intimidating, but it’s a simple process that anyone can master. It all comes down to a few key ingredients, a bit of patience, and a trusty ice cream maker.

Our recipes are based on a classic custard base, which gives the ice cream its signature creamy texture and rich flavor. Don’t worry, the process is straightforward: you’ll heat milk and cream, temper in egg yolks, and cook it until it’s thick enough to coat a spoon.

For the most part, we’ll focus on churned ice creams, where the base is slowly frozen while being agitated. This churning process is what prevents large ice crystals from forming, ensuring your final product is smooth, not icy.

Essential Equipment

While you don’t need a professional kitchen, a few key tools will make the process easier and more successful:

• Ice Cream Maker: This is the most important tool. A simple canister machine that you freeze ahead of time works perfectly for most home cooks.
• Heavy-Bottomed Saucepan: To heat your base without scorching.
• Whisk: For tempering egg yolks and stirring the base.
• Fine-Mesh Sieve: To strain the finished custard and ensure a perfectly smooth texture.
• Mixing Bowls: For prepping ingredients and chilling the base.
• Airtight Container: To store your finished ice cream in the freezer.

Classic Flavor Recipe: Vanilla Bean Perfection

This is the foundation of all our recipes. Once you master this base, you can add any flavor you can imagine.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar, divided
• 1 vanilla bean pod, split and scraped
• 6 large egg yolks
• Pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Add the vanilla bean pod and its scrapings. Heat over medium heat, stirring occasionally, until the mixture is hot and begins to steam, but is not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until the mixture is pale and thick.
3. Carefully “temper” the egg yolks. Slowly and gradually pour about half a cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Pour the warmed egg yolk mixture back into the saucepan with the remaining cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a spatula, until the base thickens enough to coat the back of the spatula. Do not let it boil.
5. Remove from heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl. This removes any bits of cooked egg or vanilla pod. Place the bowl in an ice bath to cool completely.
6. Once chilled, transfer the base to your ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the finished ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Chapter 2: Modern Flavor Recipe: Salted Caramel Crunch

A perfect blend of sweet and salty with a satisfying crunch from roasted pecans.

Ingredients

• 1 batch Vanilla Bean Perfection base (prepared in advance and chilled)
• 1 cup sugar
• ¼ cup water
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon flaky sea salt
• ½ cup roasted and chopped pecans

Instructions

1. Make the caramel sauce: In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Immediately remove from heat.
2. Carefully and slowly whisk in the heavy cream and butter. The mixture will bubble and steam. Add the sea salt and stir until the caramel is smooth. Let it cool completely.
3. Churn the Vanilla Bean Perfection base in your ice cream maker.
4. In the last 5 minutes of churning, add half of the cooled caramel sauce and the chopped pecans. Churn until just combined.
5. Transfer the churned ice cream to an airtight container, drizzling the remaining caramel sauce in as you layer it. Freeze until firm.

Topping Recipe: Simple Hot Fudge Sauce

This thick, glossy sauce is the perfect companion to any ice cream flavor.

Ingredients

• ⅔ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ⅔ cup heavy cream
• ½ cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter

Instructions

1. In a small saucepan, whisk together the cocoa powder and sugar.
2. Gradually whisk in the heavy cream and whole milk until the mixture is smooth.
3. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes until slightly thickened.
4. Remove from heat and stir in the butter, vanilla extract, and salt.
5. Serve warm over your favorite ice cream. The sauce will thicken as it cools.

Chapter 3: The Golden Rules: Tips for Success

Making delicious ice cream is a rewarding experience, and following a few key “golden rules” can help you achieve consistently amazing results. These are the small but crucial details that separate a good batch from a spectacular one.

1. Always Chill Your Base Thoroughly. This is the most important rule. A warm base will take much longer to freeze in the churner, leading to larger ice crystals and a grainy, icy texture. For best results, chill your base in the refrigerator for at least 4-6 hours, or even overnight. This gives the ingredients time to meld and mature, resulting in a richer, more flavorful ice cream.
2. Use High-Quality Ingredients. The flavor of your ice cream is only as good as the ingredients you use. This is especially true for dairy. Use heavy cream with a high fat content for a richer, smoother texture. For vanilla, opt for a whole vanilla bean over imitation extract. For fruit flavors, use ripe, in-season produce.
3. Don’t Over-Churn. Once your ice cream reaches the consistency of soft-serve, it’s ready. If you continue to churn, you risk over-aerating the mixture, which can lead to a less dense, less creamy final product. Trust your machine and the process.
4. Harden in the Freezer. After churning, your ice cream will be a soft, glorious consistency, but it needs to harden to scoop properly. Transfer it to an airtight container and freeze for at least 4 hours. For an even better result, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This prevents the formation of a layer of ice crystals on top.
5. Think Ahead for Mix-ins. If you’re adding solid mix-ins like nuts, chocolate chips, or cookies, chill them beforehand. Adding warm or room-temperature ingredients can melt the ice cream and disrupt the churning process. Add them in the last few minutes of churning so they are evenly distributed.

Following these simple rules will help you create ice cream that’s perfectly smooth, incredibly rich, and full of flavor every single time.

Classic Flavor Recipe: Vanilla Bean Perfection

This is the foundation of all our recipes. Once you master this base, you can add any flavor you can imagine.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar, divided
• 1 vanilla bean pod, split and scraped
• 6 large egg yolks
• Pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Add the vanilla bean pod and its scrapings. Heat over medium heat, stirring occasionally, until the mixture is hot and begins to steam, but is not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until the mixture is pale and thick.
3. Carefully “temper” the egg yolks. Slowly and gradually pour about half a cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Pour the warmed egg yolk mixture back into the saucepan with the remaining cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a spatula, until the base thickens enough to coat the back of the spatula. Do not let it boil.
5. Remove from heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl. This removes any bits of cooked egg or vanilla pod. Place the bowl in an ice bath to cool completely.
6. Once chilled, transfer the base to your ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the finished ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Modern Flavor Recipe: Salted Caramel Crunch

A perfect blend of sweet and salty with a satisfying crunch from roasted pecans.

Ingredients

• 1 batch Vanilla Bean Perfection base (prepared in advance and chilled)
• 1 cup sugar
• ¼ cup water
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon flaky sea salt
• ½ cup roasted and chopped pecans

Instructions

1. Make the caramel sauce: In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Immediately remove from heat.
2. Carefully and slowly whisk in the heavy cream and butter. The mixture will bubble and steam. Add the sea salt and stir until the caramel is smooth. Let it cool completely.
3. Churn the Vanilla Bean Perfection base in your ice cream maker.
4. In the last 5 minutes of churning, add half of the cooled caramel sauce and the chopped pecans. Churn until just combined.
5. Transfer the churned ice cream to an airtight container, drizzling the remaining caramel sauce in as you layer it. Freeze until firm.

Topping Recipe: Simple Hot Fudge Sauce

This thick, glossy sauce is the perfect companion to any ice cream flavor.

Ingredients

• ⅔ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ⅔ cup heavy cream
• ½ cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter

Instructions

1. In a small saucepan, whisk together the cocoa powder and sugar.
2. Gradually whisk in the heavy cream and whole milk until the mixture is smooth.
3. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes until slightly thickened.
4. Remove from heat and stir in the butter, vanilla extract, and salt.
5. Serve warm over your favorite ice cream. The sauce will thicken as it cools.

Chapter 4: Understanding Ingredients: Dairy, Sugar, and Beyond

The best ice cream starts with a deep understanding of its core components. While a recipe provides the blueprint, knowing what each ingredient contributes allows you to master the art of ice cream making and even start creating your own recipes.

Dairy: The Foundation of Creaminess

• Heavy Cream: This is the superstar of ice cream. Its high fat content (typically 36-40%) is crucial for creating that luxurious, smooth texture. The fat globules give ice cream its body and richness.
• Whole Milk: Milk provides the water content needed to dissolve sugar and other ingredients. Using whole milk (around 3.25% fat) is important, as lower-fat milks can lead to an icy texture. The milk proteins also help stabilize the mixture.
• Eggs: Our custard-based recipes rely on egg yolks as an emulsifier and thickener. The lecithin in the yolks binds the water and fat together, preventing the ice cream from separating. They also contribute to a richer flavor and a smoother texture.

Sugar: More Than Just Sweetness

Sugar is a multifunctional ingredient in ice cream. It’s not just for flavor; it’s a key structural component.

• Sweetness and Flavor: This is sugar’s most obvious role.
• Depressing the Freezing Point: Sugar lowers the freezing point of the ice cream base. This is crucial because it prevents the mixture from freezing solid, allowing it to remain scoopable. Without enough sugar, your ice cream would become a hard, inedible block of ice.
• Texture: Sugar prevents the formation of large, hard ice crystals, contributing to a smooth mouthfeel.

Beyond the Basics: Flavorings, Stabilizers, and More

• Salt: A pinch of salt is essential. It enhances the flavor of all the other ingredients, particularly sweet ones, creating a more balanced and complex taste.
• Extracts and Flavorings: Vanilla extract, peppermint extract, or almond extract are used to infuse flavor. For the richest taste, use a pure extract or a whole vanilla bean.
• Stabilizers (Optional): While not in our base recipes, professional ice cream makers often use stabilizers like xanthan gum or guar gum. These help prevent ice crystals and maintain a consistent texture, especially in homemade ice cream that might be stored for a while.

Chapter 5: Vanilla Bean Perfection

This is the foundation of all our recipes. Once you master this base, you can add any flavor you can imagine.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar, divided
• 1 vanilla bean pod, split and scraped
• 6 large egg yolks
• Pinch of salt

Instructions

1. Prepare the Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Using a sharp knife, carefully slice the vanilla bean pod lengthwise and scrape out the tiny, dark seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat, stirring occasionally, until it’s hot and just begins to steam. Do not let it boil.
2. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining granulated sugar and the pinch of salt until the mixture is pale and thick. This is a crucial step for achieving a smooth texture.
3. Temper the Eggs: This is the most delicate part of the process. Slowly and gradually pour about a half-cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This slowly raises the temperature of the eggs so they don’t scramble when you add them to the hot saucepan.
4. Cook the Custard Base: Pour the warmed egg yolk mixture back into the saucepan with the remaining cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a silicone spatula, until the base thickens enough to coat the back of the spatula. This should be a temperature between 170−175∘F. Do not let it boil.
5. Strain and Chill: Immediately remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. This removes any bits of cooked egg or the vanilla bean pod. Place the bowl in an ice bath to cool completely, stirring occasionally.
6. Churn: Once the base is thoroughly chilled (at least 4 hours in the refrigerator), transfer it to your ice cream maker. Churn according to the manufacturer’s instructions.
7. Harden: Transfer the finished ice cream to an airtight container and freeze for at least 4 hours, or until it’s firm enough to scoop. Enjoy your perfect vanilla bean ice cream!

Modern Flavor Recipe: Salted Caramel Crunch

A perfect blend of sweet and salty with a satisfying crunch from roasted pecans.

Ingredients

• 1 batch Vanilla Bean Perfection base (prepared in advance and chilled)
• 1 cup sugar
• ¼ cup water
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon flaky sea salt
• ½ cup roasted and chopped pecans

Instructions

1. Make the caramel sauce: In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Immediately remove from heat.
2. Carefully and slowly whisk in the heavy cream and butter. The mixture will bubble and steam. Add the sea salt and stir until the caramel is smooth. Let it cool completely.
3. Churn the Vanilla Bean Perfection base in your ice cream maker.
4. In the last 5 minutes of churning, add half of the cooled caramel sauce and the chopped pecans. Churn until just combined.
5. Transfer the churned ice cream to an airtight container, drizzling the remaining caramel sauce in as you layer it. Freeze until firm.

Topping Recipe: Simple Hot Fudge Sauce

This thick, glossy sauce is the perfect companion to any ice cream flavor.

Ingredients

• ⅔ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ⅔ cup heavy cream
• ½ cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter

Instructions

1. In a small saucepan, whisk together the cocoa powder and sugar.
2. Gradually whisk in the heavy cream and whole milk until the mixture is smooth.
3. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes until slightly thickened.
4. Remove from heat and stir in the butter, vanilla extract, and salt.
5. Serve warm over your favorite ice cream. The sauce will thicken as it cools.