Halloween Ice Cream Recipes – To Die For!

Set of ice cream with fantasy character face

It’s not long until Halloween’s shadow is cast upon us, and seeing as the frosts haven’t yet hit the local graveyards, we at Bonzer have decided there is still plenty of time to enjoy some chilling Halloween themed ice cream, gelato, and sorbet!
Whether you’re creating ice cream for your customers, or just for yourself and are calling it ‘gelato’ in an effort to pretend you’re not really a big kid at heart, these frightening flavours are sure to petrify your palate.
So, let’s get stuck in and run through our revolting recipes. (They’re actually delicious we promise)!

Terrifying Toffee Apple Spicy Ice Cream

Toffee Apple Icecream

This spicy toffee apple ice cream is perfect for tucking into after a productive night spent trick or treating and terrorising your neighbourhood!

Ingredients (serves 4 people):
● 290ml of full cream milk
● 300ml of double cream
● 1 vanilla pod
● 6 medium freerange egg yolks
● 175g of caster sugar
● 450g of dessert apples (cored, peeled, and chopped)
● 2 tbsp of lemon juice
● 1 tsp of ground cinnamon
● 75g of toffee pieces

Directions:
● Place the milk, double cream, and vanilla pod in a saucepan and bring to the boil.
● Remove the mixture from the heat and set aside for 15 minutes.
● Strain and remove the vanilla pod.
● Whisk the egg yolks and sugar in a bowl until the mixture goes a pale colour and becomes fluffy.
● Blend in the vanilla cream and pour into a separate saucepan.
● Cook the mixture over a very low heat, constantly stirring it until it becomes thick and will coat the back of a wooden spoon.
● Remove from the heat and let the mixture cool down.
● Put the apples and lemon juice in a saucepan and cook on a low heat until they become soft.
● Stir in the spices, mash the mixture, and allow it to cool.
● Stir the apple mixture and toffee pieces into the vanilla custard and pour into a bowl.
● Freeze the mixture by following your ice cream maker manufacturer’s instructions.
● Transfer the mixture into the chilled bowl and freeze until hard.
● The ice cream is now ready to serve.

Jacko’ lantern Gelato with Spine Chilling Spices

pumpkin-lrg

Our Jacko’ lantern gelato is essentially like a lighter pumpkin pie ice cream, with warming autumnal spices the ideal pick me up after a night spent carving creepy pumpkins.

Ingredients (serves 5 people):
● 1 tsp of olive oil or canola oil
● 225g of fresh pumpkin flesh
● ½ litre of lowfat milk
● 40g of brown sugar
● 40g of honey
● 1 tsp of ground ginger
● ½ tsp of ground cinnamon
● ⅛ tsp of grated nutmeg
● A tiny pinch of ground cloves
● ½ a vanilla pod (split and scraped)

Directions:
● Cut your pumpkin flesh into pieces and pour the olive or canola oil over them.
● Place the pieces on a baking sheet on a baking tray and cover with kitchen foil.
● Roast them in an oven at 220°C/425°F for 1 to 1 ½ hours until completely tender.
● Place the milk, sugar, and honey in a saucepan and gently simmer.
● Once simmered, remove the mixture from the heat and stir until all the sugar has dissolved.
● Transfer the mixture into a mixing bowl and whisk in the other ingredients.
● Let the mixture cool down and then place it to chill in your refrigerator.
● Freeze the mixture by following your gelato maker’s instructions.
● Transfer the mixture into the chilled bowl and freeze for 2 hours.
● The gelato is now ready to serve.

Bonechilling Blood Orange Sorbet

orange-lrg

Bram Stoker himself would be proud of this vitamin C laden vampiric delight.
An easy to make and excellent palate cleanser, after those regular midnight feasts.

Ingredients (serves 6 people):
● 200g of caster sugar
● 600ml of freshly squeezed blood orange juice
● The juice of ½ a lemon
● 2 tbsp of Amaretto

Directions:
● Place the sugar and 150ml of water into a pan and simmer for around 10 minutes until the liquid becomes like a syrup.
● Remove the syrup from the heat and allow it to cool.
● Stir the blood orange juice and lemon juice into the syrup and add the Amaretto.
● Pour the sorbet mixture into your sorbet maker and freeze it following the manufacturer’s instructions. Alternatively, you can pour the mixture into a freezersafe container , cover it with its lid and freeze it for 1 hour, then whisk it every ½ hour for 2 hours in order to break up any ice crystals.
● Scoop and serve up the sorbet what could be easier?

Here at Bonzer, we like to ensure making delicious ice cream, gelato, or sorbet is easy and fun, so try out our Halloween ice cream recipes and let us know what you think. We guarantee you will bring both fright and delight to your guests or customers and have them wanting more, forever and ever and ever!…
So, if you would like to find out more about our professional ice cream and gelato machines or any of our other products, please email sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.

If you found this article amusing or useful, you might like to view our other related posts from the vaults of the Bonzer blog:

Which Is The Best Commercial Gelato Machine For You?

Bonzer Halloween Cocktail Guide
Sydney’s Bonzer® Orange Spider Web Cake