ICE CREAM FLAVORS INSPIRED BY AVENGERS: INFINITY WAR

For The Stark Raving Hazelnuts

If your hazelnuts aren’t peeled, you’ll need to add them to a pot with 2 cups of water and 3 Tbsp of baking soda. Bring the water to a boil and cook until the water turns black. Drain them and add them to an ice bath and then peel the skins off. Add them to a 350°F oven and roast for 5-7 minutes.

In a saucepan add sugar, water and a pinch of salt. Whisk to combine and keep stirring until it’s a light golden brown. Add your toasted hazelnuts and make sure each one is coated in sugar.

Add hazelnuts to a parchment lined baking sheet and separate so all hazelnuts are flat and not on top of each other. Let cool for 15 minutes.

Once sugar and hazelnuts harden, break up into smaller pieces.

In a bowl add strained greek yogurt, sugar, sifted cocoa powder, lowfat milk, a pinch of salt, vanilla extract and instant coffee. Whisk to combine. Cover and refrigerate for at least 8 hours.

Add your mixture to an ice cream machine and churn for about 25 minutes. When there’s 5 minutes left, add your hazelnuts. Add churned yogurt to a pint sized container and put in the freezer for a minimum of 2 hours.

For The Hunka Hulka Burning Fudge

In a pot add heavy cream and milk, along with sugar, and light corn syrup. Whisk to combine and bring to 175°F.

In a bowl add egg yolks and white sugar. Whisk to combine.

Remove your milk and heavy cream mixture from the heat and SLOWLY add 1 cup to your egg mixture. If you do it too fast, it’ll cook the eggs, so again do it SLOWLY.

Add that back to the pot with the rest of the milk and heavy cream mixture and bring the whole thing to 185°F. Whisk constantly and then add cocoa powder along with instant coffee, a pinch of salt, and vanilla extract.

Add chopped unsweetened chocolate and whisk to combine.

Add to a bowl and let cool down to room temperature. Cover and refrigerate for 8 hours.

For the Fudge

Add milk, granulated sugar, a pinch of salt to a pot. Whisk to combine and just bring to a boil. Sift in cocoa powder. Whisk again to combine and then kill the heat and add unsweetened chocolate. Cover with a pan lid and let melt for 3 minutes before adding unsalted butter. Whisk to combine, add to a bowl and let cool to room temperature.

Add ice cream mixture to the ice cream machine and churn for 20-30 minutes until it has lightened in color and resembles soft serve.

Add ice cream to a loaf pan and then cover with fudge and top with chocolate chunks. Mix to combine.

Add ice cream to a pint sized container and put in the freezer for a 2-4 hours.

For The Raspberry Thorbet

In a saucepan add water, a pinch of salt, and Sure Jell pectin. Bring to a simmer and mix constantly until everything has melted. Set aside to cool at room temperature.

In a food processor add raspberries, granulated sugar, and the pectin mixture. Process for 30 seconds and then strain through a fine mesh sieve using a spoon and then eventually a soup ladle.

Remove 1 cup of the mixture to cover and freeze separately. With the rest of the mixture cover and refrigerate for 8 hours.

Add the frozen sorbet to the refrigerated sorbet and mash to combine using a potato masher.

Add to the ice cream machine and churn for 15-25 minutes.

Add sorbet to a pint sized container and put in the freezer for 2 hours.

Serve and enjoy!