Cold dulls flavor. A custard that tastes perfect warm can taste flat once it is frozen, which is why ice cream makers season the base a little more boldly than a frosting. Here is how to flavor custard ice cream, Philadelphia style, no churn, gelato, sorbet, popsicles, and milkshakes with extracts and flavor oils.
- Flavor the chilled base, before churning. Taste it cold, since that is closer to how it will eat.
- Extracts for the base, oils for the chocolate. Culinary Aromatics® extracts flavor the mix; Pure Infusions™ flavor oils flavor chocolate ribbons and coatings.
- Start at 3 to 5 drops per cup of base. Then adjust while it is still liquid.
Custard and Philadelphia style ice cream
Custard bases, made with egg yolks, are rich and round. Philadelphia style, just cream, milk, and sugar, is cleaner and lets a flavor speak plainly. Either way, cook and chill the base first, then stir in the extract once it is cold, so the aroma goes straight into the churn.
Favorites to try: Bulgarian rose with pistachio, cardamom with honey, Valencia orange with dark chocolate chips, and fresh mint chip made with peppermint extract. Vanilla ice cream gets its flavor from Pure Vanilla Extract, Planifolia & Tahitian, used in the amount your recipe calls for.
No churn and gelato
No churn ice cream starts with whipped cream folded into sweetened condensed milk. Whisk the extract into the condensed milk before folding, so it spreads without deflating the cream. Lavender honey and orange creamsicle are both easy wins.
Gelato uses more milk and less cream, and it is served a little warmer, so flavors read more clearly. Use the lower end of the range and add a drop at a time while the base is cold.
Sorbet and popsicles
Sorbet is fruit, sugar, and water, which makes it a perfect match for an extract. Stir it into the chilled syrup before churning: lavender in lemon sorbet, rose in raspberry, ginger in mango. For popsicles, mix the extract into the juice or yogurt base before pouring into molds. Freezing solid mutes flavor even more than churning, so taste the base once it is cold and be a little generous.
| Frozen dessert | Format | Flavor ideas |
|---|---|---|
| Custard or Philadelphia style | Extract in the chilled base | Rose pistachio, cardamom honey, mint chip |
| No churn | Extract in the condensed milk | Lavender honey, orange creamsicle |
| Gelato | Extract, lower end of the range | Almond, ginger, cardamom |
| Sorbet and popsicles | Extract in the chilled syrup or juice | Lemon lavender, raspberry rose, mango ginger |
| Milkshakes | Extract in the blender | Peppermint, Valencia orange, vanilla |
| Chocolate ribbon, shell, or coating | Flavor oil in the melted chocolate | Peppermint, orange, cardamom |
Milkshakes take the extract
A milkshake is a drink, so use a Culinary Aromatics extract, not a flavor oil. Add a few drops to the blender with the ice cream and milk. A peppermint shake or an orange vanilla shake comes together in a minute.
Chocolate ribbons, shells, and coatings take the oil
When the flavor goes into melted chocolate, for a stracciatella drizzle, a mint chocolate ribbon, or a dipped cone shell, use a Pure Infusions flavor oil. It has an organic coconut derived MCT carrier, mixes straight into the chocolate, and is alcohol free. Vanilla and chocolate extracts can seize melted chocolate, so keep them in the base. Our chocolate and candy guide goes deeper.
Swirls, mix ins, and sauces
Flavor does not have to live only in the base. A caramel swirl with a few drops of cardamom, a raspberry ripple with rose, or a fudge sauce with orange adds a second layer that shows up in some spoonfuls and not others, which keeps every bite interesting.
Water based swirls and fruit sauces take the extract. Anything built on chocolate or a hard shell coating takes the flavor oil. Fold swirls in as the ice cream comes out of the machine, just before it goes into the freezer, so the ribbons stay distinct.
How much to use
| Where the flavor goes | Starting amount |
|---|---|
| Ice cream, gelato, sorbet, popsicle base | 3 to 5 drops per cup of base |
| Milkshake | 3 to 5 drops per cup |
| Chocolate ribbon or coating (flavor oil) | 3 to 5 drops per cup |
| Vanilla extract | The amount your recipe calls for, one for one |
The rates above are a starting point. Taste and adjust; every base is different. Freezing mutes flavor, so many bases want the upper end, but rose, lavender, and peppermint still start below the baseline. The guide to how much extract to use scales this up to a full batch.
The Culinary Aromatics Kit includes a spray nozzle. A light mist of rose or orange over a scoop just before serving brings back the aroma that cold takes away. More on aromatic finishing.
Keep exploring
- Mixing extracts into cocktails and mocktails
- Flavoring buttercream and frosting
- Choosing a flavor format for chocolate and candy
Make your next batch
Angel Bake extracts and flavor oils carry no added sugar and are Kosher Pareve, Non-GMO, Gluten-Free, and vegan, with more than 300 cups per 2 oz bottle. Shop Culinary Aromatics extracts and Pure Infusions flavor oils. Ice cream shops and creameries can order gallon sizes through our wholesale inquiry page.