Making The Weirdest Ice Cream Flavors Taste Good

Mac & Cheese Ice Cream:

1. In a medium bowl, whisk together the egg yolks, sugar, and a pinch of salt until well combined.
2. In a medium saucepot, combine the milk and heavy cream over medium heat  and gently cook until it starts to bubble, being careful not to boil.
3. Take off the heat and add the cheese rinds.  Let it steep for 15 minutes.
4. Remove the rinds and bring the cream back to a gentle simmer over medium heat. As soon as the mixture looks like it’s about to boil, turn off the heat.
5. While whisking the egg mixture constantly, slowly stream in the hot cream,1 cup at a time. Once all the cream has been added, pour the mixture back into the saucepot. Stirring frequently, cook over medium-low heat until the mixture has thickened slightly.
6. Whisk in the powdered cheese and continue to cook until the custard is thick enough to coat the back of the spoon. 
7. Using a chinois or a fine mesh sieve, strain the custard into a bowl set over an ice bath. Stir until the custard is cold.
8. Pour into an ice cream machine with a compressor and let it run until very thick and smooth, about 45 minutes. Transfer to an airtight container and freeze overnight.

Wasabi Ice Cream:

1. In a medium bowl, whisk together the egg yolks, sugar, and a pinch of salt until well combined.
2. In a medium saucepot, combine the milk and heavy cream, and gently cook over medium heat until it starts to bubble, being careful not to boil. Remove from the heat.
3. In a small bowl, add the matcha and 2 Tbsp of the hot cream. Whisk until thoroughly combined. Pour the matcha mixture into the pot and stir to combine. 
4. While whisking the egg mixture constantly, slowly stream in the hot matcha cream,1 cup at a time. Once all the matcha cream has been added, pour the mixture back into the saucepot. Stirring frequently, cook over medium-low heat until the mixture is thick enough to coat the back of a spoon.
5. Using a chinois or a fine mesh sieve, strain the custard into a bowl set over an ice bath. Add the wasabi and sake, and whisk until combined and the custard is cold.
6. Pour into an ice cream machine with a compressor and let it run until very thick and smooth, about 45 minutes. Transfer to an airtight container and freeze overnight.

Buttered Croissant Ice Cream:

1. Preheat the oven to 350℉. 
2. Spread the croissant cubes evenly on a half sheet pan and bake until dry and light golden brown, about 6 to 8 minutes. Remove and let cool completely at room temperature.
3. Spread the milk powder in a half sheet pan and bake for 1 minute. Keep a close eye as the milk powder can brown quickly.
4. In a medium bowl, whisk together the egg yolks, sugar, and a pinch of salt until well combined.
5. In a medium saucepot, combine the milk and heavy cream, and gently cook over medium heat until it starts to bubble, being careful not to boil. 
6. Add the toasted milk powder and whisk to combine.
7. While whisking the egg mixture constantly, slowly stream in the hot cream,1 cup at a time. Once all the cream has been added, pour the mixture back into the saucepot. Stirring frequently, cook over medium-low heat until the mixture has thickened slightly.
8. Turn off the heat, add three-quarters of the croissant croutons and stir to combine.Allow to steep for 10 minutes.
9. Using a chinois or a fine mesh sieve, strain the custard into a bowl set over an ice bath. Stir until the custard is cold.
10. Pour into an ice cream machine with a compressor and let it run until almost thick and smooth, about 40 minutes. 
11. With the machine still running, add the remaining croissant croutons and continue to churn until very thick and smooth, about 1 minute.
12. Transfer to an airtight container and freeze overnight.