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Post by Deleted on Jun 26, 2014 18:57:01 GMT -5
Give me all your outrageous flavor combo ideas. What worked? What was a flop? What do you want to make some day when you get it together? We've made some good ones. Chai tea was awesome, and so was plain black tea. Once I made honey and rosewater, which i liked a lot, but others found to be a bit much. I think I'd like to try again, only this time use less rose and also swirl in chopped chunks of baklava YES I'M TOTALLY ALLOWED TO DO THAT. I have successfully made Guiness ice cream, which was good and people loved it, but I thought was just okay. I made roasted beet cream too, which had amazing color and flavor, but my friends called me Dwight Schrute for a while after that one. Last summer I made sweet corn ice cream which was freaking DELICIOUS. Ah, but my poor super-taster son took one bite and looked at me in horror: "what is this?" "It's corn!!" *gives me a look of deep hurting* "why would you DO THAT?!" Ahem, many years ago my husband made pot ice cream. Since THC is fat-soluble, he gently warmed the weed and a split and scraped vanilla bean in cream, then let it steep for a while, then pressed and strained out the solids. It was green and tasted amazing and also packed a deep and stony wallop. I told him we'd make a fortune selling it at summer festivals, but we were too busy being stoned to accomplish much of anything This year I will be making matcha green tea ice cream, most definitely, maybe stir in chunks of crystallized ginger. You? Has anyone tried savory ice creams?
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Post by ๐ huss ๐ on Jun 26, 2014 21:53:20 GMT -5
The worst ice cream I ever made was a sour cherry and black pepper recipe that involved sweetened condensed milk. It was godawful. I also tried an Earl Grey ice cream that didn't turn out right, but I didn't keep notes on that one. The best I've made were strawberry/black pepper and cardamom/honey.
Sadly, the ice cream maker belonged to an old roommate, so I don't make them anymore.
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LazBro
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Post by LazBro on Jun 27, 2014 8:12:01 GMT -5
What the fuck is wrong with you people and your tea ice creams? Don't y'all know that tea is 100% fucking disgusting in all its forms?
Sorry, I'm calm, I'm calm.
Homemade ice cream is very new to the Snape repertoire, having just received an ice cream maker a few months ago. I've made bing cherry ice cream, classic vanilla ice cream and a salted caramel ice cream. All were good, but the salted caramel ice cream was my clear favorite. Not only do I love that flavor - even if its considered overdone these days - but that was also the most premium of the ice creams I've made with a base of cream, half-and-half and egg yolks. Unbelievably velvety and rich.
This weekend I'll be making a premium banana ice cream to sandwich between peanut butter cookies for a late Father's Day cookout. Those are two of my dad's favorite flavors (and mine, too).
As for aspirations, I think a "Take 5" ice cream would be great. That is, an ice cream that incorporate all the flavors of the world's greatest candy bar, the Take 5. Chocolate, caramel, peanuts, peanut butter and pretzels. Has anybody ever done pretzels in ice cream before? I know you'd need to add them late in the spin to preserve shape, but I'd still be afraid they'd get soggy. Maybe if I used chocolate covered pretzels (two birds, one stone even).
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Post by Liz n Dick on Jun 27, 2014 12:44:18 GMT -5
I've never made it (I keep getting grandiose dreams to use my ice cream maker more often, but we have a killer ice cream shoppe about a mile from our house, so... yeah), but I once had an absolutely splendid bay leaf ice cream. You should give that a try!
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Gumbercules
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Post by Gumbercules on Jun 27, 2014 12:59:26 GMT -5
Savory ice cream that I had and loved: black truffle. It was SUPER intense. It had to be eaten with the rest of the dessert that accompanied it, but man, was it delicious.
We had a crappy ice cream machine (only worked 4 or 5 times. after that it would never actually freeze), but made some great flavors. Mexican chocolate (high quality chocolate with cinnamon and cayenne) Lavender & honey goat cheese with a cranberry compote swirl And whatever else we did, I've since forgotten about. I want to get a new, higher quality machine, but I'm half-assed trying to lose weight, and there's no way ice cream would help me.
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Paleu
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Post by Paleu on Jun 27, 2014 18:01:30 GMT -5
What the fuck is wrong with you people and your tea ice creams? Don't y'all know that tea is 100% fucking disgusting in all its forms? Sorry, I'm calm, I'm calm.
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Post by pairesta on Jun 30, 2014 8:18:37 GMT -5
I think the closest I've come to a savory ice cream was some grapefruit sorbet I served atop raw oysters one. Otherwise I'm purely in the sweet camp.
I used to be an ice cream making fool but now I make it once a year if that. My abiding problem seems to be making it too grainy or that it freezes into a brick overnight.
For Valentine's I often make a banana/cinnamon/ricotta gelato that my wife loves but honestly I'm kinda over it.
I find nut based ice creams to be pretty reliable, and their oiliness seems to help the ice cream too. I'm always amazed at how wonderful pistachio gelato is.
Also I have switched fully into the cream-based ice cream as opposed to custard, which is too much of a production and has too much room for error in it, in my opinion.
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Post by Jimmy James on Jun 30, 2014 9:44:25 GMT -5
I find nut based ice creams to be pretty reliable, and their oiliness seems to help the ice cream too. I'm always amazed at how wonderful pistachio gelato is. Also I have switched fully into the cream-based ice cream as opposed to custard, which is too much of a production and has too much room for error in it, in my opinion. The most requested one I've done is a "Philadelphia style" (i.e. non-custard) pistachio ice cream. It was so easy compared to some of the custard ones I had done that it felt like cheating- just chuck everything in the churn and plug it in. Another success was a Guinness ice cream, which I paired with a chocolate honey sauce. In the "never again" column was a sweet potato ice cream I did once- I can't even say what went wrong, but it was just... not good. It sat in the freezer for a while after that, and every month or so, I'd get to thinking, "No, it's a solid concept, Jimmy. You like sweet potato pie, there's no way it was as bad as you remember." I'd scoop out a bowl, and sure enough, it was as bad as I remembered. And yet, even as I'm typing it, I'm thinking, "Maybe I should go back to the drawing board? It has potential, surely this idea can still be salvaged!" I may need an intervention.
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LazBro
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Post by LazBro on Jun 30, 2014 9:57:40 GMT -5
I find nut based ice creams to be pretty reliable, and their oiliness seems to help the ice cream too. I'm always amazed at how wonderful pistachio gelato is. Also I have switched fully into the cream-based ice cream as opposed to custard, which is too much of a production and has too much room for error in it, in my opinion. The most requested one I've done is a "Philadelphia style" (i.e. non-custard) pistachio ice cream. It was so easy compared to some of the custard ones I had done that it felt like cheating- just chuck everything in the churn and plug it in. Another success was a Guinness ice cream, which I paired with a chocolate honey sauce. In the "never again" column was a sweet potato ice cream I did once- I can't even say what went wrong, but it was just... not good. It sat in the freezer for a while after that, and every month or so, I'd get to thinking, "No, it's a solid concept, Jimmy. You like sweet potato pie, there's no way it was as bad as you remember." I'd scoop out a bowl, and sure enough, it was as bad as I remembered. And yet, even as I'm typing it, I'm thinking, "Maybe I should go back to the drawing board? It has potential, surely this idea can still be salvaged!" I may need an intervention. I think maybe the cold brings out the starchy, vegetal qualities of the potatoes. Try the same concept only with pumpkin and I bet she'll be delish. (Not very helpful advice in June, I'll admit).
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Deleted
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Post by Deleted on Jul 1, 2014 13:16:30 GMT -5
Finally remembered to clear some space out in the freezer for the ice cream maker cannister. Going to try to get two kinds made for the holiday weekend - something adventurous for the adults and something plain for the kids.
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Post by Pedantic Editor Type on Jul 2, 2014 8:39:28 GMT -5
I'm a big ole NOPE! on the savory ice cream.
But I've made a few really good sweet ones. I usually don't make custard -- laziness, mostly. I've found that evaporated milk gives it a nice texture. Last fall I made some killer pumpkin ice cream, and for my birthday back in March I made some AWESOME brown sugar ice cream with salty-sweet cinnamon roasted pecans. I want to make more of that.
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Post by NewHereAgainoZach on Jul 5, 2014 1:32:12 GMT -5
I made a lemon custard ice cream a while back that was absolutely insane. I remember that it was my dad's favorite ice cream, and had to try and make it in his honor.
That was a loaner machine, though. One of these days, I'll get my own.
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LazBro
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Post by LazBro on Jul 7, 2014 11:03:45 GMT -5
:: That moment when you suddenly remember that you have a quart of homemade banana ice cream in your freezer ::
:: And your wife and baby aren't home ::
:: And there's nothing to stop you ::
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Post by Pedantic Editor Type on Jul 7, 2014 11:41:09 GMT -5
I guess I should have posted my blueberry cheesecake ice cream recipe here. Anyone want it?
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Post by NewHereAgainoZach on Jul 7, 2014 13:30:46 GMT -5
:: That moment when you suddenly remember that you have a quart of homemade banana ice cream in your freezer :: :: And your wife and baby aren't home :: :: And there's nothing to stop you :: THE PERFECT CRIME!
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Post by pairesta on Jul 7, 2014 20:08:11 GMT -5
"Nougat" ice cream: almonds and honey mixed into the base and then strained. Peaches to mix in.
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Post by Pedantic Editor Type on Jul 8, 2014 8:12:19 GMT -5
So, cheesecake ice cream. The base is pretty easy:
1 5 oz can evaporated milk 11 oz heavy cream or half and half 1/2 cup sugar Pinch of salt 2 tsp vanilla 2 Tbsp cornstarch in 2 Tbsp water or milk 1 cup (8 oz) cream cheese
combine the evaporated milk, cream, vanilla, salt and half the sugar over low heat, stirring occasionally until it steams. Remove from heat and whisk in cornstarch slurry, then add cream cheese and rest of sugar. Stirl constantly until combined. (Put back over low heat if needed.) Chill for a few hours.
I added blueberry syrup at the start of churning, then mixed in crumbled graham crackers and drizzled a bit more syrup on top before putting it in the freezer. I think any fruit syrup would work pretty well, really, or maybe chocolate and caramel? The graham crackers give it a nice textural contrast. Turns out super creamy and nicely thick. I was really pleased.
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Baron von Costume
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Post by Baron von Costume on Jul 16, 2014 14:13:22 GMT -5
Way back when for an iron chef competition with my cooking forum dorks I made a coriander cashew ice cream that was amazing. I definitely hit that mix of sweet and savoury just right and it was a delicious change of scene as part of the larger meal.
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Mr. Snrub
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Post by Mr. Snrub on Sept 23, 2014 19:48:33 GMT -5
This thread is well-timed!
Last night I picked up a marked-way-down electric ice cream maker at the Kroger for 13 bucks. Been thinking about getting one for a while. It's out of season now, and the box was pretty beat up, so sweet, sweet discount action.
Now, I found out not too long ago that actual mammal milk seems to give me trouble, but fortunately I love the various nut- and soy-based substitutes. So I used a can of coconut milk, some almond milk, sugar, cocoa, and shredded coconut. Didn't even measure - just dumped them into the blender and mixed, then into the maker.
And hey! It turned out pretty well! I put the bulk of it into the freezer to firm it, but The Anachronist's Girlfriend and I enjoyed a little straight out of the canister. It had the right texture, the consistency of a thick milkshake, and tasted terrific, if a little too sweet... but that's easy to remedy next time.
Looking forward to experimenting with other non-dairy mixtures, as well as sorbets and maybe frozen cocktails.
This talk of the tea-based ice creams intrigues me! Maybe I'll try an Earl Grey version...
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Mr. Snrub
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Post by Mr. Snrub on Sept 24, 2014 10:22:01 GMT -5
Way back when for an iron chef competition with my cooking forum dorks I made a coriander cashew ice cream that was amazing. I definitely hit that mix of sweet and savoury just right and it was a delicious change of scene as part of the larger meal. That sounds amazing. I must try it... possibly with a "milk" I recently discovered made from cashews and other nuts.
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LazBro
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Post by LazBro on Sept 24, 2014 10:27:55 GMT -5
Whenever I read about nut "milks" I'm always reminded of Lewis Black:
"It's not soy milk. It's soy juice. They only call it soy milk, because when you say soy juice you actually start to gag."
I can't listen at work so hopefully this is the stretch I'm referring to:
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Smacks
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Post by Smacks on Sept 24, 2014 13:49:06 GMT -5
Give me all your outrageous flavor combo ideas. What worked? What was a flop? What do you want to make some day when you get it together? We've made some good ones. Chai tea was awesome, and so was plain black tea. Once I made honey and rosewater, which i liked a lot, but others found to be a bit much. I think I'd like to try again, only this time use less rose and also swirl in chopped chunks of baklava YES I'M TOTALLY ALLOWED TO DO THAT. I have successfully made Guiness ice cream, which was good and people loved it, but I thought was just okay. I made roasted beet cream too, which had amazing color and flavor, but my friends called me Dwight Schrute for a while after that one. Last summer I made sweet corn ice cream which was freaking DELICIOUS. Ah, but my poor super-taster son took one bite and looked at me in horror: "what is this?" "It's corn!!" *gives me a look of deep hurting* "why would you DO THAT?!" Ahem, many years ago my husband made pot ice cream. Since THC is fat-soluble, he gently warmed the weed and a split and scraped vanilla bean in cream, then let it steep for a while, then pressed and strained out the solids. It was green and tasted amazing and also packed a deep and stony wallop. I told him we'd make a fortune selling it at summer festivals, but we were too busy being stoned to accomplish much of anything This year I will be making matcha green tea ice cream, most definitely, maybe stir in chunks of crystallized ginger. You? Has anyone tried savory ice creams? Wow weed ice cream. I would so try that. I have a recipe for sweet corn ice cream but it has black raspberries in it too. I have not tried it. I love the flavor of tea so the black tea one sounds awesome. I never made anything really too crazy but my favorite I've made it toasted almond/coconut.
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Sept 24, 2014 13:55:48 GMT -5
Way back when for an iron chef competition with my cooking forum dorks I made a coriander cashew ice cream that was amazing. I definitely hit that mix of sweet and savoury just right and it was a delicious change of scene as part of the larger meal. That sounds amazing. I must try it... possibly with a "milk" I recently discovered made from cashews and other nuts. It was seriously great. I made it mostly because this competition required a dessert entry and my other stuff was so high effort I needed something I could just set and forget for a few minutes but I've actually made it a few times since.
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Deleted
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Post by Deleted on Sept 24, 2014 20:05:22 GMT -5
Way back when for an iron chef competition with my cooking forum dorks I made a coriander cashew ice cream that was amazing. I definitely hit that mix of sweet and savoury just right and it was a delicious change of scene as part of the larger meal. That sounds amazing. I must try it... possibly with a "milk" I recently discovered made from cashews and other nuts. I'm not sure how it would work in ice cream, but you can make cream from cashews.
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Mr. Snrub
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Post by Mr. Snrub on Sept 24, 2014 21:03:24 GMT -5
That sounds amazing. I must try it... possibly with a "milk" I recently discovered made from cashews and other nuts. I'm not sure how it would work in ice cream, but you can make cream from cashews. Hmmmmmmmm!
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Deleted
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Post by Deleted on Sept 25, 2014 19:25:20 GMT -5
Smacks, it was so good. Like, delicious and potent. Recently he made fudge with hash oil. He's a wizard.
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Deleted
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Post by Deleted on Sept 25, 2014 23:45:44 GMT -5
Smacks, it was so good. Like, delicious and potent. Recently he made fudge with hash oil. He's a wizard. OMG. I've been craving edibles like crazy.
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Deleted
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Post by Deleted on Sept 30, 2014 23:44:41 GMT -5
I need an ice cream machine so I can make Mexican chocolate rocky road with toasted marshmallows and extra almonds.
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Post by Pedantic Editor Type on Oct 1, 2014 9:37:28 GMT -5
I have leftover pumpkin puree in the freezer, I think I need to make pumpkin ice cream again this year.
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Gumbercules
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Post by Gumbercules on Oct 2, 2014 8:36:53 GMT -5
I have leftover pumpkin puree in the freezer, I think I need to make pumpkin ice cream again this year. Are you actually going to make an ice cream with it, or are you just pulling it out of the freezer and calling it "ice cream"?
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