Reply to What brand of ice cream do you buy?

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[quote=Anonymous][quote=Anonymous]Ice cream making PP here - I use custard.  Without egg yolks, the base has a greater chance of getting "icy", if that makes sense (more ice crystals form vs a very smooth texture).  I've made without egg yolks and I don't enjoy it as much.  I also have messed around with the combination of dairy (milk/heavy cream/half and half) and found a combo that isn't too thick that it leaves a weird texture in your mouth.  And if course, for me, different flavors require a different amount of egg yolks.  It's trial and error.

I agree, making it from scratch unless you have a favorite method can be a pain in the ass.  However, I went through a phase where I was making SO much of it (for friends, for gatherings, etc) that it's become very easy for me.  I've had people ask to pay for it before.  If only I had a business partner :) But if you stick with it - assuming you want to - it's a very easy skill and just requires a few minutes of active prep time and few tastes are as good as the ice cream just after it's churned and not yet set.  :)

FWIW, I'm a terrible baker!  That's why I love making ice cream - I don't have to bake! [/quote]

I find this all very interesting (as someone who dislikes ice cream but loves a really good frozen custard). What sort of flavors have you come up with at home? [/quote]

PP here....First, the "custard" refers to the stuff you make before you churn.  So I'm not making custard, per se, but the base is a custard because of the egg yolks.  However, the custard base for chocolate ice cream is pretty amazing, like delicious homemade chocolate pudding.

Our favorites.....
-chocolate with homemade peanut butter patties and fudge ripple
-chocolate with salted caramel
-chocolate brownie
-coffee chip (me, husband doesn't like coffee)
-red velvet cake with a cream cheese base
-stracciatella (vanilla chip)
-french vanilla (husband's favorite)
-salted caramel
-cookies and cream (and chocolate cookies and cream)

these are the standbys that we make.  I've made fruit flavors, but they aren't my favorite so I just don't really make them.  Salted caramel is the most difficult, vanilla is the easiest.  I personally like flavors with chunks of stuff, like chocolate covered pretzels and brownie bits.  My husband likes basic flavors, so I will make stracciatella or cookies and cream for him and he'll finish a quart in a few days.  Red velvet is always a huge hit when we make it for company.[/quote]

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