The Curious Creamery ice cream mix gives a whole new meaning to the term “mixology.” Not only are you literally mixing with an electric mixer, you’re measuring and balancing ingredients to produce a batch of homemade, carefully curated ice cream. It’s a magical experience that makes you feel like a kid and a bona fide scientist at the same time.

Each carton of The Curious Creamery includes two packets of ice cream mix. Think of the contents as blank canvasses for your inner artist, chef, and mixologist to create a masterpiece of flavors. What you choose to add to the mix is entirely up to you. Just remember that the mix will take on the colors and the taste of whatever you add. It’s incredible! If the Ice Cream Fairy really exists, we’d argue that the little silver packets in every tub are actually filled with Ice Cream Fairy dust. Tweet us if you agree.

Our first creation incorporates Patrón XO Café Dark, a tequila-based coffee and chocolate liqueur, with richly brewed espresso roast coffee. The result is a decadent blend of flavors fit for any die-hard coffee ice cream lover.

Coffee Dreamer

1 packet The Curious Creamery Ice Cream Mix

2 teaspoons Cointreau Liqueur

1.5 tablespoons Patrón XO Café Dark Cocoa

5.5 ounces freshly brewed espresso roast that has been chilled

1 cup dark chocolate chunks

Garnish with orange zest brittle

Directions

Before you begin, make sure that all of your ingredients have had time to adequately chill. The colder, the better!

Combine all the liquids into the ice cream tub, followed by the Curious Creamery ice cream mix. Using an electric hand mixer, blend the ingredients for three to seven minutes or until the mixture becomes creamy. Set the blender aside and stir in the dark chocolate chunks. Securely replace the ice cream tub lid and place your ice cream mixture in the freezer. Set your kitchen timer for one hour. After an hour, open the tub back up and stir your ice cream with a spoon or spatula to evenly distribute the chocolate chunks, and to prohibit them from sinking to the bottom. Set your kitchen timer for two to six hours, or freeze overnight. Once your creation has solidified, enjoy!

Orange Zest Brittle

¼ cup sugar

¼ cup water

¼ cup orange zest

1.5 ounce Cointreau Liqueur

Combine the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the consistency resembles jam. Turn off the heat and allow the mixture to cool, then pour into a shallow baking pan and freeze. When ready to use, chip your desired amount off the pan for garnishing.

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Your favorite buttery chardonnay with notes of vanilla, the essence of caramel, and a perfect mouth feel just found a new home: an ice cream tub! This creamy, mildly sweet recipe made with The Curious Creamery ice cream mix is the perfect way to finish off any meal.

Strawberry Wine

1 packet The Curious Creamery Ice Cream Mix

2.5 ounces Clos du Bois Chardonnay

2.5 ounces strawberry infused water

1.5 ounces Amaretto Di Saronna

1 teaspoon Stirrings Simple Syrup

2 cups finely chopped strawberries

Fresh strawberries for garnish

Directions

Before you begin, make sure that all of your ingredients have had time to adequately chill. The colder, the better!

Combine the chopped strawberries with the Amaretto di Saronna and marinate for one to four hours, stirring occasionally.

Next, combine all the liquids (excluding the strawberries) into the ice cream tub, followed by The Curious Creamery ice cream mix. Using an electric hand mixer, blend the ingredients for three to seven minutes or until the mixture becomes creamy. Set the blender aside and stir in the strawberry mix. Securely replace the ice cream tub lid and place your ice cream mixture in the freezer. Set your kitchen timer for one hour. After an hour, open the tub back up and stir your ice cream with a spoon or spatula to evenly distribute the strawberries, and to prohibit them from sinking to the bottom. Set your kitchen timer for another twenty minutes and repeat the stirring process. Finally, set your kitchen timer for two-six hours, or store overnight. Once your creation has solidified, enjoy!

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Dark & Spicy

1 packet The Curious Creamery Ice Cream Mix

5.5 ounces Negra Modelo beer

2 cups marinated peaches

2.5 tablespoons brown sugar chili pepper simple syrup

Drizzle with bourbon butter syrup

Directions

Before you begin, make sure that all of your ingredients have had time to adequately chill. The colder, the better!

Begin by slicing a fresh peach and marinating the slices in enough Negra Modelo to be submerged for two to six hours. When you’re ready to make the ice cream, strain the peaches and discard of the beer.

Next, combine all the liquids (excluding the peaches) into the ice cream tub, followed by The Curious Creamery ice cream mix. Using an electric hand mixer, blend the ingredients for three to seven minutes or until the mixture becomes creamy. Set the blender aside and stir in the peaches. Securely replace the ice cream tub lid and place your ice cream mixture in the freezer. Set your kitchen timer for one hour. After an hour, open the tub back up and stir your ice cream with a spoon or spatula to evenly distribute the peaches, and to prohibit them from sinking to the bottom. Set your kitchen timer for another twenty minutes, and repeat the stirring process. Finally, set your kitchen timer for two-six hours, or store overnight. Once your creation has solidified, enjoy!

Brown Sugar Red Pepper Simple Syrup

1 cup water

1 cup brown sugar

½ teaspoon red pepper flakes

Combine the ingredients in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the consistency thickens. Turn off the heat and strain the mixture into a measuring pitcher, mason jar, or other storage container. Allow the mixture to cool. Use once cooled or refrigerate.

Bourbon Butter Syrup

1 cup sugar

½ cup water

2 tablespoons Four Roses Bourbon Whiskey

½ teaspoon vanilla extract

2 teaspoons unsalted butter

Combine all the ingredients except for the bourbon in a small saucepan and bring to a boil. Reduce the heat to low, add the bourbon, and simmer until the consistency thickens. Turn off the heat and allow the mixture to cool. Use immediately or refrigerate.

*Important Tip!*

If using alcoholic beverages with high ABV, for best results we recommend diluting with water, milk, or any non-alcoholic beverages to around 6 percent ABV. (See section on alcoholic preparation at https://www.thecuriouscreamery.com/how-to-make-ice... for more boozy tips and dilution examples)

Recipe provided by Jordan Catapano