Ice Cream Aromatics

∙ If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides.

∙ Add seeds and pods; or ½ cup whole coffee beans ground coarsely in a coffee grinder or food processor; or ¼ cup green tea leaves to the cold milk and cream mixture.

∙ Let custard steep off the heat for 30 minutes before straining.

∙ Chill.

∙ In a food processor, pulse together 1 cup clean and dry mint or basil leaves with ⅔ cup granulated sugar until pulverized and bright green.

∙ Use herb sugar instead of plain sugar to make the base.

∙ Let custard steep off the heat for 30 minutes before straining.

∙ Chill.

∙ Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor.

∙ Add ⅔ cup granulated sugar and pulse until finely ground.

∙ Use cinnamon sugar instead of plain sugar to make the base.

∙ Let custard steep off the heat for 30 minutes before straining.

∙ Chill.

∙ In a food processor, pulse together zest of 3 lemons or limes with ⅔ cup granulated sugar until smooth and brightly colored.

∙ Use citrus sugar instead of plain sugar to make the base.

∙ Let custard steep off the heat for 30 minutes before straining.

∙ Stir in the juice and zest of 1 lemon or lime.

∙ Chill.