Homemade ice cream flavors

[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.

I would love to have the Mexican chocolate recipe, if you come back PP.

[ThatSmileyFaceGuy]

Tabasco and chocolate

[Anonymous]

Anonymous wrote:OK -- anyone with these awesome recipes -- got links?

The coconut ice cream recipe came from this book:

http://www.amazon.com/Perfect-Scoop-Sorbets-Granitas-Accompaniments-ebook/dp/B005EH3ERU/ref=sr_1_5?ie=UTF8&qid=1408628629&sr=8-5&keywords=homemade+ice+cream

[Anonymous]

I do a basic vanilla ice but I steep crushed culinary lavender in the milk, then strain and chill before churning. I've also added fresh mint to that concoction. Turns out kind of a weird color, but it's soooo delicious. Serve with homemade lavender shortbread cookies. Yum.

[Anonymous]

David Lebovitz has great recipes for ice cream. He has a blog where he posts a lot of them.

[Anonymous]

a PP here: Dave Lebovitz has, I think, the best ice cream bases...

here are the recipes I said I would post:
vanilla with salted caramel and chocolate covered potato chips:
http://365scoops.com/2012/02/02/vanilla-bean-ice-cream-with-salted-caramel-and-chocolate-covered-potato-chips/

red velvet:
http://www.browneyedbaker.com/2012/02/13/red-velvet-ice-cream/

chocolate pb swirl
http://www.browneyedbaker.com/2010/08/06/chocolate-fudge-swirl-peanut-butter-ice-cream/

[Anonymous]

Anonymous wrote:a PP here: Dave Lebovitz has, I think, the best ice cream bases...

here are the recipes I said I would post:
vanilla with salted caramel and chocolate covered potato chips:
http://365scoops.com/2012/02/02/vanilla-bean-ice-cream-with-salted-caramel-and-chocolate-covered-potato-chips/

red velvet:
http://www.browneyedbaker.com/2012/02/13/red-velvet-ice-cream/

chocolate pb swirl
http://www.browneyedbaker.com/2010/08/06/chocolate-fudge-swirl-peanut-butter-ice-cream/

Awesome, thanks! I have my ice-cream bowl in the freezer prepping.
Anyone with one of those lavender strawberry flavors have a known good recipe?

[Anonymous]

PP who posted recipes - I was a recipe tester for an ice cream cookbook that came out and one of my recipe tests was a lavender ice cream. I liked about 3 spoons full but then I just couldn't finish it. I'm not a fan of floral/herbal ice cream outside of mint. Fresh mint...yes. But that's about it. Just my 2 cents - maybe the recipe I tested was too much lavender, or maybe it's not my cup of tea.

The cannoli ice cream I made was more of a test and it was great - I made a ricotta ice cream base (similar to the way I did cream cheese for the red velvet), covered cannoli shells in chocolate, added some mini chocolate chips, cut up rehydrated dried cherries and that was it. It was really good.

Damn I love homemade ice cream! Luckily, with an infant at home, I don't have the time to do it. I did, however, want to open an ice cream business. Pipe dreams, I suppose!

[Anonymous]

Anonymous wrote:Nutella.
Peach & yoghurt
Date and tahini

Date and tahini recipe please!

I winged a tahini ice cream recipe trying to come close the the halvah soft serve I'd had in Israel. It was good but not great.

[Anonymous]

Anonymous wrote:

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.

I would love to have the Mexican chocolate recipe, if you come back PP.

It's super easy. As I mentioned with the tea and mint ice creams, I like to use Jeni Britton Bauer's ice cream base recipe:

http://food52.com/recipes/18681-jeni-britton-bauer-s-ice-cream-base-for-home-ice-cream-machines

At the cooking stage (step 4), I melt in 2-3 disks of Mexican chocolate (for a 1.5 quart batch), depending on how strong I want the flavor to be. I like Ibarra, but Abuelita is fine too. Easy, and my kids love it.

[Anonymous]

Sour cherry

[Anonymous]

Anonymous wrote:
Date and tahini recipe please!

I winged a tahini ice cream recipe trying to come close the the halvah soft serve I'd had in Israel. It was good but not great.

Don't have a recipe, sorry. I just add a couple of big spoonfuls of tahini and some chopped dates to my regular milk base. The tahini goes in at the beginning; the dates at the end of the churn.

[Anonymous]

Peaches are in season.

Who's got a good peach recipe they'd like to share?

[Anonymous]

Again, no recipe, but with peaches, I take 3-4 peaches, roughly chop, then whizz them in the blender. Add an equal amount of good yoghurt (I like a tangy full-fat runny style of yoghurt). Churn.

[Anonymous]

Anonymous wrote:PP who posted recipes - I was a recipe tester for an ice cream cookbook that came out and one of my recipe tests was a lavender ice cream. I liked about 3 spoons full but then I just couldn't finish it. I'm not a fan of floral/herbal ice cream outside of mint. Fresh mint...yes. But that's about it. Just my 2 cents - maybe the recipe I tested was too much lavender, or maybe it's not my cup of tea.

The cannoli ice cream I made was more of a test and it was great - I made a ricotta ice cream base (similar to the way I did cream cheese for the red velvet), covered cannoli shells in chocolate, added some mini chocolate chips, cut up rehydrated dried cherries and that was it. It was really good.

Damn I love homemade ice cream! Luckily, with an infant at home, I don't have the time to do it. I did, however, want to open an ice cream business. Pipe dreams, I suppose!

Curious - how do you become an ice cream recipe tester? Sounds like fun!