I Stood The Watch (Homemade Ice Cream)

[Naturally]

Designed to be clipped to a cupboard as I perform the sweet science of ice cream making, these recipes are adapted to the instruments I have at hand in my kitchen. A KitchenAid mixer and NutriBullet handle the heavy work, while a digital kitchen scale ensures accuracy and consistency. Each recipe is written to make the process approachable and precise, so the focus can remain on flavor, texture, and the quiet pleasure of crafting something simple and delightful.

Inspired by the quiet rhythm of a day at sea, marked by the watches that structure time and bring focus to small moments, “First Watch” Vanilla, “Dog Watch” Coffee, and “Midnight Watch” Chocolate each capture a mood, a flavor, and a pause in the day to savor something simple and comforting. Like standing a watch, making and enjoying these ice creams is a ritual that blends patience, attention, and a little pleasure along the way.

First Watch – Vanilla
Timeless vanilla ice cream, a quiet classic of comfort and sweetness that never goes out of style. There is magic in taking the ordinary and making it special, and simple ingredients can create extraordinary flavor. “First Watch” Vanilla Ice Cream starts with familiar warmth, subtle nutty and caramel undertones from lightly toasted Nido milk powder, and a touch of honey and light corn syrup. Creamy, smooth, and soft, it invites a pause to enjoy each spoonful.

Dog Watch – Coffee
A spirited pause in the early evening, “Dog Watch” Coffee is bold, comforting, and quietly energizing. The rich aroma of freshly steeped coffee infuses a creamy, smooth base lightly sweetened with honey, sugar, and corn syrup. Vanilla adds gentle warmth, while the soft, velvety texture invites a moment of reflection before the night sets in.

Midnight Watch – Chocolate
Rich, indulgent chocolate that feels like a moment alone under the night sky. “Midnight Watch” Chocolate Ice Cream blends familiar cocoa with subtle warmth from cinnamon, a hint of espresso, and gentle sweetness from honey and light corn syrup. Toasted Nido milk powder adds a soft nutty undertone. Creamy, smooth, and velvety, each spoonful is a private moment of richness to savor in the deep of night.

Not every kitchen will have the exact instruments or ingredients used here, and that is part of the joy of making ice cream your own. Substitutions and adaptations are welcome, from using whole milk instead of Nido milk powder to adjusting sweeteners or flavorings to your taste. The process is as much about creativity, resourcefulness, and personal touch as it is about precision, and every adjustment is an opportunity to make the ice cream truly yours. So do not take what I have garnered as absolutes, but as solid groundwork on sure footing.

Fair winds and following seas, shipmates … and sweet moments to chart your course

 

[Naturally]

“First Watch” Vanilla Ice Cream (1 Quart)​

Ingredients​

NutriBullet Base:

• ¾ cup warm water (~180 g) @ 105–115 °F (40–46 °C) 30-35 sec in microwave
• 8 tbsp Nido powdered milk (~64 g) — can be lightly toasted in microwave for 2 min on 50% power for subtle caramel/nutty aroma (30 sec intervals, stir, repeat)
• ¼–⅓ tsp guar gum (~1 g) — keeps ice crystals at bay
• 1 ½ tbsp sugar (~18 g)
• 2 tbsp filtered honey (~43 g)
• 3 1/2 tbsp light corn syrup (~77 g)
• Pinch salt (~1/16 tsp)
• Pinch nutmeg (~1/16 tsp)

Whisked Cream:

• 1 cup heavy cream (~240 g)
• 1 cup half-and-half (~240 g)
• 3/4 tsp pure vanilla extract (~3 g)
• 3/4 tsp pure vanilla bean paste (~4 g)

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Side Bar Notes:​

Drop~1/64 tsp​

Smidgen~1/32 tsp

Pinch~1/16 tsp

Dash~1/8 tsp

Tad~1/4 tsp​

Step-by-Step Instructions​

1. Prepare Nido (optional toasting):
   • Spread Nido in a thin layer on a microwave-safe plate.
   • Microwave 2 min at 50% power, stirring every 30 sec, until lightly golden and aromatic.
   • Let cool before using.
2. Prepare NutriBullet Base:
   • Combine warm water, Nido, guar gum, sugar, honey, corn syrup, nutmeg and salt.
   • Blend 30–45 sec until smooth.
   • Rest 5 minutes to allow foam to settle.
3. Whisk Cream & Base:
   • In KitchenAid standard bowl, whisk ½ cup heavy cream with NutriBullet base 3–5 min on medium-high (6 - 8) to incorporate air.
4. Add Remaining Cream & Vanilla:
   • Add remaining ½ cup heavy cream + 1 cup half-and-half, vanilla extract, and vanilla bean paste.
   • Whisk 1–2 min (4 - 6) until fully combined.
   • Let mixture sit 5–10 min at room temperature to allow vanilla to bloom.
5. Chill:
   • Cover and chill ≥1 hr, preferably overnight, for flavor melding and improved texture.
6. Churn:
   • Pour chilled mixture into KitchenAid frozen bowl.
   • Churn 16–20 min until soft-serve consistency (soft peaks, still pliable).
7. Freeze to Firm Up:
   • Transfer to airtight container; press parchment directly on surface to prevent ice crystals.
   • Freeze ≥4 hr, preferably overnight.
8. Serve:
   • Let sit 2–5 min at room temperature before scooping to let vanilla aroma bloom.
   • Optional: sprinkle a tiny extra dab of vanilla bean paste on top for fresh aroma with each scoop.

 

[Naturally]

Dog Watch — Coffee Ice Cream (1 Quart)​

Ingredients​

Warm Coffee Infusion

• ½ cup heavy cream (~120 g)
• ½ cup half-and-half (~120 g)
• 3 tbsp (~15 g) Onyx Cold Brew Excellence whole bean, medium-coarse (23 on my 32 setting burr grinder)

Ice Cream Base

• ½ cup heavy cream (~120 g)
• 1 cup half-and-half (~240 g)
• Sugar: 3 tbsp + 1 tsp (~37 g)
• Honey: 2½ tbsp (~54 g)
• Light corn syrup: 4½ tbsp (~96 g)
• Pinch of salt (~1/16 tsp)
• ½ tsp pure vanilla extract (~2 g)
• Optional but recommended: ¼–⅓ tsp guar gum (~1 g) for extra smoothness ***

Equipment Side Bar Notes:

• French press
• Melitta paper filters or fine-mesh sieve
• Stand mixer with whisk attachment or whisk
• Ice cream maker

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*** Guar gum (if using) Sprinkle it slowly while whisking, not all at once. If you want absolute safety: mix it into the sugar first, then add.​

Step-by-Step Instructions​

1. Warm Dairy & Bloom Coffee​

1. Combine ½ cup heavy cream + ½ cup half-and-half.
2. Heat to 150–160 °F.
3. Add coffee grounds, stir gently to fully wet.
4. Cover and steep 35 minutes, off heat.

2. Strain Infused Dairy​

1. Press mixture gently through the French press.
2. Pour through pre-wetted (with water) Melitta paper filter into a bowl. Use a funnel or strainer lined with a filter.
3. Collect approximately 7/8 cup (~210 mL) clear, coffee-infused dairy (~210 g).

3. Add Honey & Sweeteners​

1. While the infused dairy is slightly warm (~100 °F) or at room temperature, whisk in:

Honey, Sugar, Light corn syrup, Pinch of salt, ½ tsp vanilla extract, Optional: guar gum

4. Whisk Base with Remaining Dairy​

1. In a stand mixer, combine infused + sweetened dairy with ½ cup heavy cream.
2. Whisk 3–5 minutes on medium-high (6–8) to incorporate air.
3. Add remaining 1 cup half-and-half. Whisk 1–2 minutes on medium (4–6) until fully combined.
4. Let sit 5–10 minutes at room temperature to allow flavors to meld.

5. Chill​

• Cover and chill ≥1 hour, preferably overnight.

6. Churn​

• Pour chilled base into frozen ice cream maker bowl.
• Churn 16–20 minutes until soft-serve consistency.

7. Freeze to Firm Up​

• Transfer to airtight container.
• Freeze ≥4 hours, preferably overnight.

8. Serve​

• If needed, let sit 3–5 minutes at room temperature to soften before scooping. Optional: dust lightly with finely ground coffee or a pinch of cocoa for aroma.

 

[Naturally]

“Midnight Watch” Chocolate Ice Cream (1 Quart)​

Ingredients​

NutriBullet Base:

• ¾ cup warm water (~180 g), 105–115 °F (40–46 °C) 30-35 sec in microwave
• 8 tbsp Nido powdered milk (~64 g)
  (optional: lightly toasted 2 min at 50% power, stirred every 30 sec)
• Cocoa blend (17 g total) 12.5 g Dutch-process and 4.5 g natural baking cocoa
• ¼–⅓ tsp guar gum (~1 g) — keeps ice crystals at bay
• 2½ tbsp sugar (~30 g)
• 2 tbsp filtered honey (~43 g)
• 3½ tbsp light corn syrup (~77 g)
• Full pinch salt (~1/16 tsp)
• Pinch cinnamon (~1/16 tsp)
• Pinch espresso powder (~1/16 tsp, optional but recommended)

Whisked Cream: Side Bar Notes:

• 1 cup heavy cream (~240 g)
• 1 cup half-and-half (~240 g)
• 1/2 tsp pure vanilla extract (~2 g)
• 1/2 tsp pure vanilla bean paste (~3 g)

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Bloom the Cocoa (important)

• In the NutriBullet cup, combine: warm water, cocoa blend, sugar, honey
• Blend 20–30 sec until smooth, thick, and glossy
• Rest 2–3 minutes to fully hydrate cocoa

Step-by-Step Instructions​

1. Prepare Nido (optional)​

• Spread Nido thin on a microwave-safe plate.
• Microwave 2 min at 50% power, stirring every 30 sec. Stop when lightly golden and aromatic.
• Let cool before using.

2. Finish NutriBullet Base​

• To the bloomed cocoa mixture, add Nido, guar gum, corn syrup, salt, cinnamon, espresso powder
• Blend 30–45 sec until smooth
• Rest 5 minutes for foam to settle

3. Whisk Cream & Base​

• In a KitchenAid bowl, whisk: NutriBullet base and ½ cup heavy cream. Whisk 3–5 minutes on speed 6–8 to incorporate air.

4. Add Remaining Cream & Vanilla​

• Add: Remaining ½ cup heavy cream, 1 cup half-and-half, Vanilla extract, Vanilla bean paste
• Whisk 1–2 minutes on speed 4–6 until fully combined.
• Rest 5–10 minutes at room temperature.

5. Chill​

• Cover and chill at least 1 hour, preferably overnight.

6. Churn​

• Pour chilled base into frozen KitchenAid ice cream bowl.
• Churn 16–20 minutes until soft-serve consistency.

7. Freeze to Firm Up​

• Transfer to an airtight container. Freeze at least 4 hours, preferably overnight.

8. Serve​

• Let sit 3–5 minutes before scooping.
• Optional: dust lightly with Dutch-process cocoa just before serving.

 

[Naturally]

EDIT to add: Jeez, the forum post template sure isn't very adaptable to the format of my Libre Office word documents. Shoot. But all the info is there anyway

 

[Naturally]

OH and I also have a set of measuring spoons for a drop, smidgen, pinch, dash and tad. Accurate, repeatable and consistent ...

 

[Kadee]

OH and I also have a set of measuring spoons for a drop, smidgen, pinch, dash and tad ...

I’ve got a set of those spoons @Naturally i bought them when I was making fermented veggies …and yoghurt
as I used this culture that’s supposed to make 100 batches of yoghurt

I still use the “ Tad “ for some things =1/4 teaspoon

Approximate Measurements:​

• Drop = 1/64 teaspoon
• Smidgen = 1/32 teaspoon
• Pinch = 1/16 teaspoon
• Dash = 1/8 teaspoon
• Tad = 1/4 teaspoon