Homemade ice cream flavors

[Anonymous]

I need inspiration! What are your favorite flavors to make at home? I usually do strawberry, chocolate, and peanut butter.

[Anonymous]

I make a wonderful Earl Grey tea ice cream. I also love to make mint ice cream with mint from my garden. It has a delicate color and fresh flavor - not at all like the bright green mint ice cream you get at the store.

My kids really love it when I make Mexican chocolate ice cream, using the Ibarra chocolate disks.

[Anonymous]

Chocolate or vanilla with a variety of things: chocolate chips, brownie, brownie and chocolate chip (my favorite), oreo cookies. Next I'm trying cookie dough.

[Anonymous]

Anonymous wrote:I make a wonderful Earl Grey tea ice cream. I also love to make mint ice cream with mint from my garden. It has a delicate color and fresh flavor - not at all like the bright green mint ice cream you get at the store.

My kids really love it when I make Mexican chocolate ice cream, using the Ibarra chocolate disks.

Not OP, the other poster - I'd love to make mint - how do you do that.

[Anonymous]

I love the idea of using tea - yum!

[Anonymous]

Peach, coffee, nutella and Pb chocolate are our favorites.

[Anonymous]

Tea recipe pretty please!

[Anonymous]

Nutella.
Peach & yoghurt
Date and tahini

[Anonymous]

Date ice cream sounds yummy!

[Anonymous]

For both the mint and tea ice creams, I use Jeni Britton Bauer's base recipe and just steep the teabags or mint in the hot milk mixture for several minutes (before you put it in the ice bath), then remove. For a 2-quart batch, I'd use 4-5 tea bags or a good sized bunch of mint - maybe 5-6 big stems. The flavor is delicate, so don't worry about using too much. I'm not very exact, but it always turns out.

I want to make a ginger ice cream next.

[Anonymous]

I make a time consuming chocolate hazelnut ice cream once that was good but ended up tasting just like Nutella. Next time, I'll go straight to the Nutella and save the time I spent roasting, crushing, and steeping the hazelnuts.

[Anonymous]

I make mint icecream by the required amount of milk & cream for the recipe then simmering a good handful of mint in it for 10 minutes or so. Strain and cool then use as you would ordinarily.

[Anonymous]

We've made banana ice cream that is wonderful with pound cake and a rum raisin sauce.

[Anonymous]

Cinnamon vanilla
Green tea
Lemon vanilla

[Anonymous]

DH is in love with habanero ice cream, I am not a fan. We seem to have an extremely spicy plant this year in the garden, he is waiting impatiently for this summer's batch.