Lemon Juice on Celine's Stealth Creamery

C2.1 Earl Grey Lychee

Fri, 03 Jul 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★★★☆	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Earl Grey (3 tea bags)
Milk, 2% fat, ultra-filtered (2 cups)
Lychee, fresh (215 g / ~10)
Salt (⅛ tsp)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (1 tsp)

Instructions:

Steep the Earl Grey tea bags in milk over medium heat for ~15 minutes.
Remove the tea bags and let the mixture cool.
Blend everything together.
Freeze for 24 hours.
Spin on ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Summer is the season of fresh fruits and lychees are one of my all time favourites! The combination of the bergamot in Earl Grey and the fresh florals in lychee is such a bubble tea classic. IYKYK! Another one for Celine’s Choice.

The Good (what went well):

Layers of flavour: The bright florals of the lychee hits strong upfront, followed by the deeper and richer Earl Grey tea. Steeping the tea was definitely worth the effort!

The Bad (lessons learned):

Icy texture: There’s not enough body in this recipe. Lychees are mostly water and there’s just not a lot of substance holding it together. Add more fat or stabilizers next time.

B2.2 Toasted Sweet Corn Custard

Sun, 07 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Sweet corn kernels (2 cups / cut from ~2 cobs)
Butter, unsalted (1 ⅓ tbsp)
Salt (⅜ tsp)
Cinnamon (2 tsp)
Milk, 0% fat, ultra-filtered (1 ⅔ cups)
Egg yolk (2 yolks)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (1 tbsp)
Vanilla extract, pure (1 tsp)

Instructions:

For fresh sweet corn, slice the kernels off the cobs and scrap the cob to collect the “corn milk”.
Melt the butter in a small pot over medium heat until foaming.
Add the sweet corn kernels, scrapings, salt, and cinnamon. Saute for 5 minutes.
Pour in the milk and simmer for 15 minutes on low heat.
Remove the mixture from heat. Add egg yolks, sweetner, and xanthan gum. Blend until smooth.
Bring the mixture back onto low heat. Stir contantly while scraping the bottom until the mixture thickens.
Remove the mixture from heat. Add in lemon juice and vanilla extract. Stir to mix.
Freeze for 24 hours.
Spin on ICE CREAM (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

This flavour combination was a fun surprise, it tastes a little like Cinnamon Toast Crunch X Frosted Flakes. While I enjoyed the warmth of this pint, I think I preferred the previous version of this recipe that was more pudding-like and had a strong corn aroma.

The Good (what went well):

A little extra lemon juice: Trust the process! Right after I added a whole tablespoon of lemon juice, I thought I seriously messed up. The acidity overpowered everything! However, flavours change when they freeze and the final product was perfectly bright and balanced.

The Bad (lessons learned):

Cinnamon overpowered corn: For the cinnamon lovers, this might not even be a bad thing. But, my vision for this recipe was corn-focused, and this one was just too cinnamon-y.
Icy texture: Bring back the tofu, don’t skimp on the butter.

B3.1 Roasted Black Sesame

Mon, 25 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Sesame seeds, black, roasted (60 g)
Milk, 0% fat, ultra-filtered (1 ½ cups)
Miso, white, reduced-sodium (2 tsp)
Silken tofu (150 g)
Sesame oil (½ tsp)
Almond Extract (¼ tsp)
Salt (⅛ tsp)
Honey (1 tbsp)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Vanilla extract, pure (1 tsp)
Lemon juice (1 tsp)

Instructions:

Microwave the sesame seeds in milk until hot. Steep for 15 minutes to soften the hull and fully infuse the sesame flavour into the milk.
Blend everything except lemon juice together.
Stir in the lemon juice.
Freeze for 24 hours.
Spin on ICE CREAM.
Push down and re-spin with a splash of milk.

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

Inspired by black sesame glutinuous rice balls (tangyuan), this recipe went heavy on the sesame taste and aroma. The tofu was added for body but it really didn’t work with the nutty flavour profile. I am a huge fan of sesame and will definitely try this one again.

The Good (what went well):

Rich sesame aroma: Sesame oil was a great touch.

The Bad (lessons learned):

The texture was gummy: The xanthan gum was too much. This recipe probably doesn’t need it.
Too beany and not enough nutty: Tofu synergizes with grassy and starchy foods (e.g., corn, sweet potato, red bean) and not so much with roasted and fermented foods (e.g., sesame, coffee, caramel). In an attempt to boost the nuttiness with almond extract, I went a little overboard with it and the aftertaste became slightly bitter. No tofu or almond extract next time.
The acidity was too bright: Lemon juice is quite powerful. Use something more subtle like rice vinegar.

B2.1 Toasted Sweet Corn Custard

Sat, 23 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★☆☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Sweet corn kernels (2 cups / cut from ~2 cobs)
Butter, unsalted (2 tbsp)
Salt (¼ tsp)
Cinnamon (1 tsp)
Milk, 0% fat, ultra-filtered (1 ⅔ cups)
Silken tofu (125 g)
Egg yolk (2 yolks)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (2 tsp)
Vanilla extract, pure (1 tsp)

Instructions:

For fresh sweet corn, slice the kernels off the cobs and scrap the cob to collect the “corn milk”.
Melt the butter in a small pot over medium heat until foaming.
Add the sweet corn kernels, scrapings, salt, and cinnamon. Saute for 5 minutes.
Pour in the milk and simmer for 15 minutes on low heat.
Remove the mixture from heat. Add soft tofu, egg yolks, sweetner, and xanthan gum. Blend until smooth.
Bring the mixture back onto low heat. Stir contantly while scraping the bottom until the mixture thickens.
Remove the mixture from heat. Add in lemon juice and vanilla extract. Stir to mix.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

This pint tastes just like a sweet corn tofu pudding (douhua) that you might find in a Chinese dessert shop. I think my momma would approve (not too sweet)! This is the first recipe to make the list for Zebby’s Pick! Fantastic aroma, flavour, and texture.

The Good (what went well):

Fragrant buttery sweet corn: The toasting and steeping steps do the heavy-lifting to draw out the essence of corn.
Butter: Real butter brings an irreplaceable level of depth to the flavour.

The Bad (lessons learned):

The flavour was a bit flat: More salt, acidicity, and spices (e.g. cinnamon, cardamom, or nutmeg) would provide some balance.

E1.1 Summer in Provence

Thu, 14 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Pear, D’Anjou, diced (2 pears)
Dates, pitted and diced (3 dates)
Applesauce (½ cup)
Honey (1 ½ tbsp)
Salt (pinch)
Fish sauce (½ tbsp)
Balsamic vinegar (1 tbsp)
Brie, diced (25 g)
Milk, 0% fat, ultra-filtered (1 cups)
Lemon juice (1 tbsp)
Fig fruit spread (1 tbsp)
Mixed nuts, crushed (20 g)

Instructions:

Cook the pear, dates, applesauce, honey, and salt on low heat until the pears are soft and the liquid has reduced (the mixture should be jammy)
Add in the fish sauce and balsamic vinegar to the fruit mixture, continue simmering on low until the sauces have reduced (taste test: the acidity and fishiness should mellow out, and turn into a salted-caramel-like flavour)
Remove the mixture from the heat, add and melt the brie
Once the mixture has fully cooled, add in the milk and lemon juice
Blend until smooth
Freeze for 24 hours
Spin on LITE ICE CREAM
Add in fig fruit spread and nuts, spin on MIX-IN

Nutrition Facts

Reflections

Inspired by classic charcuterie arrangements (minus the cured meats), this recipe combines subtle sweetness from the fruits with rich earthiness from the brie. And also…fish sauce!? It might seem strange at first but the salt and umami works wonderfully as a flavour bridge.

Overall Rating: ★★★☆☆

The Good (what went well):

Floral aroma: Honey adds a floral element that’s not found in other sweetners.
Layered flavours: Salt suppresses bitterness, amplifies sweet and umami, and balances sourness. A pinch of salt can tie different flavour profiles together.

The Bad (lessons learned):

Funky smell and aftertaste: Go easy on the cheese, sometimes less really is more.
Gritty texture: Peel and strain the pear. Use flavour concentrates.