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Post by Pedantic Editor Type on Sept 9, 2016 12:09:38 GMT -5
made the chocolate and cinnamon ice cream and it is delish. I bought some Ghirardelli chocolate powder and added a mess load of cinnamon to an almond milk and cream mix. Added a little vanilla. I went to a farmers market and saw a cocoa powder so dark, that it had to be an ingredient for a magic potion or something. Like, Peruvian darkness powder from Harry Potter. I thought it was neat so I had to buy it. I guess I'll find out if it make a bitter chocolate ice cream. Sounds delicious! A pinch of chile powder and you'd have Mexican hot chocolate. I am considering a fairly straightforward chocolate-covered pretzel and salted caramel ice cream.
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Post by Pastafarian on Sept 23, 2016 8:12:34 GMT -5
Saw a recipe recently for sweet potato ice cream with coconut milk, fresh ginger and fresh turmeric added to it. Sounds pretty good to me.
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Post by Pedantic Editor Type on Sept 29, 2016 9:22:20 GMT -5
OK, I finally decided...a fairly standard vanilla with salted caramel swirl and pecan brittle on top. Yay pecan brittle.
(Yeah, summer's officially over, but it's never a bad time for ice cream.)
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Post by Pedantic Editor Type on Mar 22, 2017 10:23:05 GMT -5
I swear to bob, I should've been an ice cream recipe developer for some small fancy ice cream company or something.
I had a great idea for a flavor: Old-Fashioned. A bourbon vanilla base with a hint of orange and studded with maraschino cherries. Maybe a hint of bitters in there somewhere.
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LazBro
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Post by LazBro on Mar 22, 2017 10:32:57 GMT -5
I swear to bob, I should've been an ice cream recipe developer for some small fancy ice cream company or something. I had a great idea for a flavor: Old-Fashioned. A bourbon vanilla base with a hint of orange and studded with maraschino cherries. Maybe a hint of bitters in there somewhere. That sounds outrageously delicious. And, if I have my facts straight, you are uniquely positioned for a career change at the moment.
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Post by Pedantic Editor Type on Mar 22, 2017 12:04:22 GMT -5
I swear to bob, I should've been an ice cream recipe developer for some small fancy ice cream company or something. I had a great idea for a flavor: Old-Fashioned. A bourbon vanilla base with a hint of orange and studded with maraschino cherries. Maybe a hint of bitters in there somewhere. That sounds outrageously delicious. And, if I have my facts straight, you are uniquely positioned for a career change at the moment. If only I could get a job based on "I have really great ideas for ice cream flavors".
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Post by Pedantic Editor Type on Mar 24, 2017 15:16:35 GMT -5
I made vanilla ice cream (cornstarch method), added 1 tsp orange extract and approximately 1/4 c. bourbon (Wild Turkey). I also diced up some maraschino cherries and am soaking them in a little Wild Turkey (what I had left from two airplane bottles). Boozy and delicious.
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Post by Pastafarian on Mar 24, 2017 21:16:26 GMT -5
I made vanilla ice cream (cornstarch method), added 1 tsp orange extract and approximately 1/4 c. bourbon (Wild Turkey). I also diced up some maraschino cherries and am soaking them in a little Wild Turkey (what I had left from two airplane bottles). Boozy and delicious. Everything about that sounds good, but then you had to go throw maraschino cherries in there. It's like those Persian rugs where the rugmaker purposely puts in a flaw because of the sentiment that only Allah is perfect and has the right to create perfectly. I bow my head to your imperfect ice cream. Kidding aside I'd probably get over my reservations pretty quick and gobble it down. EDIT: I read this from the bottom up, so didn't realize you were going for an old fashioned. Funny enough the last time I was at the store I saw a new line of Haggen Daaz ice creams based on cocktails. Don't think they had this though!
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Post by Pastafarian on Mar 24, 2017 21:18:07 GMT -5
That sounds outrageously delicious. And, if I have my facts straight, you are uniquely positioned for a career change at the moment. If only I could get a job based on "I have really great ideas for ice cream flavors". www.benjerry.com/flavors/flavor-gurusFor enough money and a couple of cases of product I can make sure one of them takes an "early retirement".
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Post by Pedantic Editor Type on Mar 25, 2017 0:10:18 GMT -5
I made vanilla ice cream (cornstarch method), added 1 tsp orange extract and approximately 1/4 c. bourbon (Wild Turkey). I also diced up some maraschino cherries and am soaking them in a little Wild Turkey (what I had left from two airplane bottles). Boozy and delicious. Everything about that sounds good, but then you had to go throw maraschino cherries in there. It's like those Persian rugs where the rugmaker purposely puts in a flaw because of the sentiment that only Allah is perfect and has the right to create perfectly. I bow my head to your imperfect ice cream. Kidding aside I'd probably get over my reservations pretty quick and gobble it down. EDIT: I read this from the bottom up, so didn't realize you were going for an old fashioned. Funny enough the last time I was at the store I saw a new line of Haggen Daaz ice creams based on cocktails. Don't think they had this though! The cherries are necessary! Plus it adds some texture. But I did leave them as a topping.
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Post by Pastafarian on Mar 25, 2017 0:19:44 GMT -5
Everything about that sounds good, but then you had to go throw maraschino cherries in there. It's like those Persian rugs where the rugmaker purposely puts in a flaw because of the sentiment that only Allah is perfect and has the right to create perfectly. I bow my head to your imperfect ice cream. Kidding aside I'd probably get over my reservations pretty quick and gobble it down. EDIT: I read this from the bottom up, so didn't realize you were going for an old fashioned. Funny enough the last time I was at the store I saw a new line of Haggen Daaz ice creams based on cocktails. Don't think they had this though! The cherries are necessary! Plus it adds some texture. But I did leave them as a topping. Occasionally when I get a manhattan or old fashioned in a fancier bar they'll have these cherries that actually look like cherries but were soaked in brandy or bourbon. (and aren't super bright red) Those I'm very much into, and I think they'd be fantastic in ice cream.
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Gumbercules
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Post by Gumbercules on Mar 28, 2017 8:51:24 GMT -5
Everything about that sounds good, but then you had to go throw maraschino cherries in there. It's like those Persian rugs where the rugmaker purposely puts in a flaw because of the sentiment that only Allah is perfect and has the right to create perfectly. I bow my head to your imperfect ice cream. Kidding aside I'd probably get over my reservations pretty quick and gobble it down. EDIT: I read this from the bottom up, so didn't realize you were going for an old fashioned. Funny enough the last time I was at the store I saw a new line of Haggen Daaz ice creams based on cocktails. Don't think they had this though! The cherries are necessary! Plus it adds some texture. But I did leave them as a topping. Maybe make a cherry swirl. Make a sort of cherry glaze or compote. I'm just thinking the frozen chunks of cherry might be too hard of a texture. But if it works, then never mind.
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LazBro
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Post by LazBro on Mar 28, 2017 8:58:03 GMT -5
The cherries are necessary! Plus it adds some texture. But I did leave them as a topping. Maybe make a cherry swirl. Make a sort of cherry glaze or compote. I'm just thinking the frozen chunks of cherry might be too hard of a texture. But if it works, then never mind. Not sure about real maraschino cherries, but "sundae" cherries don't get too hard when frozen. I haven't had it in years, but regional ice cream chain Braums has a cherry-limeade sorbet sherbet loaded with those bright red maraschino cherries, and it's just the best.
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Post by Pedantic Editor Type on Mar 28, 2017 9:00:36 GMT -5
The cherries are necessary! Plus it adds some texture. But I did leave them as a topping. Maybe make a cherry swirl. Make a sort of cherry glaze or compote. I'm just thinking the frozen chunks of cherry might be too hard of a texture. But if it works, then never mind. Like I said, I left them as a topping - it is possible that frozen chunks of cherry would be pretty hard, although, I've seen cherries in ice cream before. And there was alcohol involved in this, so it didn't freeze all the way hard.
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Post by Liz n Dick on Mar 28, 2017 9:34:19 GMT -5
Maybe make a cherry swirl. Make a sort of cherry glaze or compote. I'm just thinking the frozen chunks of cherry might be too hard of a texture. But if it works, then never mind. Like I said, I left them as a topping - it is possible that frozen chunks of cherry would be pretty hard, although, I've seen cherries in ice cream before. And there was alcohol involved in this, so it didn't freeze all the way hard. Our neighborhood gelato place had a "grapefruit cocktail" sorbet not too long ago that had reasonably finely-chopped cocktail cherries in it. They weren't enormous chunks, but they were still substantial enough to register as cherries. And they were perfection. They remained fairly chewy, and were just such a pleasing and fun addition to the sorbet. So I think you could totally have mixed the cherries in with your Old Fashioned ice cream!
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Gumbercules
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Post by Gumbercules on Apr 18, 2017 9:44:43 GMT -5
ICE CREAM SEASON IS UPON US!
I'm making Blueberry (or Strawberry, depending on what's cheaper) Cheesecake Ice Cream tonight.
I'm happy with my tried and true custard base, but this one is very close to the cheesecake ice cream PET first mentioned here years ago. I tried some cheesecake ice cream from the local creamery last week, and I want all of it.
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Post by Pedantic Editor Type on Apr 18, 2017 9:47:40 GMT -5
ICE CREAM SEASON IS UPON US! I'm making Blueberry (or Strawberry, depending on what's cheaper) Cheesecake Ice Cream tonight. I'm happy with my tried and true custard base, but this one is very close to the cheesecake ice cream PET first mentioned here years ago. I tried some cheesecake ice cream from the local creamery last week, and I want all of it. Cheesecake ice cream is so delicious! The blueberry cheesecake stuff I made years ago was so good. Enjoy
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Post by Pastafarian on Apr 29, 2017 19:06:47 GMT -5
Maybe make a cherry swirl. Make a sort of cherry glaze or compote. I'm just thinking the frozen chunks of cherry might be too hard of a texture. But if it works, then never mind. Not sure about real maraschino cherries, but "sundae" cherries don't get too hard when frozen. That's due to the antifreeze the soak them in.
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Post by Pastafarian on Apr 29, 2017 19:09:42 GMT -5
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Post by pairesta on Apr 30, 2017 20:01:37 GMT -5
First ice cream of the season: sweet cream (vanilla ice cream base, sans vanilla) with a broiled strawberry compote and ginger snaps sprinkled over it.
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Gumbercules
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Post by Gumbercules on Nov 17, 2017 17:00:57 GMT -5
Just made a vegan ice cream using coconut cream as the base. It's chocolate coconut, which I'm going to call Mounds. I'm going to toast up some almond pieces to put on top, to make an almond joy.
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