This ice cream method is probably the closest to the game, ingredients-wise. There’s only two elements: heavy whipping cream, which provides the fat which gives the ice cream its traditional smooth mouthfeel, and sweetened condensed milk, which provides the sugar that interrupts the production of ice crystals and makes the ice cream easier to scoop.
This style of ice cream is perfect for folks who can’t consume traditional animal dairy, and since coconuts are available in-game it felt appropriate to use them for a dairy-free ice cream.
We're still in the middle of rhubarb season (at least in New England), so now is the perfect time to use it up while we still can.
Enter this perfect rhubarb pie.
Evelyn always reminds me of spring and summer, when she can be seen tending the flowerbeds all over Pelican Town. A renowned local baker, she gives you her secret recipe for her famous cookies after you reach a 4-heart relationship with her, and it immediately evokes the flavors and feelings of warmer months and old-fashioned tastes.
This is the first recipe Caroline sends you when you reach a high enough relationship with her. She appears to be a big fan of vegetable gardening and champions how wonderful it is to cook with your own home-grown produce. She is, admittedly, not wrong.
Sophelise is a pasteurized milk cheese from Cricket Creek Farm in Massachusetts that comes in roughly 9 ounce wheels—perfect for a small party or an indulgent meal for two (or one, no judgment).
Bean hotpot! It's one of Demetrius's favorite meals, it's healthy, it...might help you mine. At least, that's what Clint says when he sends you the recipe.
Other than being delicious and full of fruit, neither give much information about the recipe. We know there's melon, but as the game doesn't specify what kind, we have to guess. My personal guess? Watermelon.
I honestly know nothing about cheesemaking in the southeastern U.S., despite growing up there—which is why I was utterly delighted to find out about Thomasville Tomme. Made at Sweet Grass Dairy in Thomasville, Georgia, this is a raw milk cow cheese modeled after a French Pyrenees mountain style tomme.