Lindsay Clendaniel

By day, pediatric psychologist LINDSAY CLENDANIEL helps children. In her off-hours, though, she indulges her other passion: ice cream. Clendaniel, who writes the blog, has done what many with a sweet tooth would love to do: She has taste-tested scores of recipes from ice cream parlors across America. Her cookbook, Scoop Adventures: The Best Ice Cream of the 50 States, reveals scrumptious flavor discoveries, from Chipotle Raspberry to Prickly Pear Coconut.

AMERICAN WAY: How did you choose which recipes to include?
LINDSAY CLENDANIEL: I wanted an eclectic mix. A good, well-made classic flavor can be delicious, but I think people are used to the flavors they’ve been eating for a long time. This is a way for them to branch out.

AW: What are some unusual ingredients to try?
LC: Lavender and basil go well together. Spicy ingredients like cayenne pepper, spicy ginger. Pair some flavorful fruit with chocolate — an orange chocolate ice cream or cherry chocolate.

AW: What should newbie ice-cream makers keep in mind?
LC: To not be intimidated. It can be a lot of fun. If you have a basic knowledge of cooking technique, then you can make ice cream.

AW: What’s a must-have for homemade ice cream?
LC: An ice cream maker. There are different methods without an ice cream maker, and they work fine, but to get the creamy consistency, it’s worth the effort to get an ice cream maker. And you can get one for $50.

AW: Any other tips?
LC: Use good ingredients. If you use good milk and a cream with high butterfat, you’ll have creamier, tastier ice cream. If you’re adding wine, you want to make sure it’s a wine you would drink. 

Make Your Own
The addition of allspice, cloves and pecans gives this scoop — a local favorite at Hartzell’s Ice Cream in Bloomington, Ind. — a comforting and warm feeling, making it perfect for enjoying when you need a little bit of warmth on a chilly day.

2 cups whole milk
Apple Butter Rummy Pecan
Lindsay Clendaniel
1 1/2 teaspoons cornstarch
1 1/4 cups heavy cream
2/3 cup brown sugar
2 tablespoons light corn syrup
1 vanilla bean, split and scraped
1 1/4 cups unsweetened apple butter
1 teaspoon freshly ground cinnamon
1/4 teaspoon allspice*
1/8 teaspoon ground cloves*
1/8 teaspoon fine sea salt
2 to 3 tablespoons
Appleton Jamaican Rum
1 cup salted pecans
*Note: If you are using spiced apple butter, omit cloves and allspice from recipe.

Fill a large bowl with ice water. In a small bowl, combine 2 tablespoons milk with cornstarch, whisk and set aside. In another large bowl, add cream and set aside.

Combine the remaining milk with the next 8 ingredients (brown sugar through sea salt) in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Remove from heat and pour into a large bowl with cream and stir to combine. Carefully remove vanilla bean. Set bowl in the ice-water bath to cool, 20 ­minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, add rum, adjusting to taste. Pour into an ice-cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in salted pecans. Transfer to a freezer-­safe container and freeze until firm, at least 4 hours.

1 cup chopped pecans
1 tablespoon unsalted butter
¼ teaspoon sea salt

In a heavy skillet over medium heat, melt the butter. Add pecans and stir to coat. Sauté until the pecans begin to brown, stirring occasionally. Stir in salt and remove from heat. Cool completely before adding to ice cream.

Tip: Prefer the flavor of peaches? Substitute peach butter and bourbon for a sweet, Southern-­inspired treat.