Screaming for Ice Cream

[Michelle Nordell]

Summer is ice cream season and I pulled out my ice cream maker to try some new ideas that turned out rather well:



Roasted Apricot-Almond Ice Cream and Tehina-Pistachio Ice Cream

What are you making?

[Ian Sutton]

Regular fallback is vanilla + cinnamon + a little nutmeg. The combination works well for my tastes (and can be a flexible match for plenty of desserts)

regards

Ian

[Daniel Rogov]

Year round in my house - vanilla, vanilla with rum or Calvados, vanilla with espresso coffee, vanilla with mint, vanilla with cinnamon, vanilla with nutmeg,
In season for me - strawberry, blueberry, blackberry.
Those for me are fun. The others I buy.

Best
Rogov

[Yoni M]

Hi Michelle,

Did you buy your machine locally? Do you have a recommended brand?

[Michelle Nordell]

Hi Michelle,

Did you buy your machine locally? Do you have a recommended brand?

Hi Yoni,

I bought my in England. It is a gel filled ice cream maker made by Kenwood and I would like to buy a better brand. I have heard that the Cuisinart ICE-30BC or the Cuisinart ICE-50BC are good. Of course, if I had unlimited funds I would buy the Lello Musso Lussino.

[John Tomasso]

I love the idea of roasting the fruit to concentrate the flavors. I may try that with peaches tonight.

[Michelle Nordell]

I love the idea of roasting the fruit to concentrate the flavors. I may try that with peaches tonight.

I tried it with white peaches this weekend and it turned out very nice. I sprinkled powdered ginger and sugar on the peaches before roasting them and infused the cream mixture with several slices of fresh ginger and let it steep for 1 hour before making the custard.

[Matilda L]

These sound fabulous. I don't have an ice cream maker, though.

Matilda

[Michelle Nordell]

These sound fabulous. I don't have an ice cream maker, though.

Matilda

You can make it without an ice cream machine. Just put the ice cream in a shallow dish, let it freeze for 30 minutes, take it out of the freezer and break it up with a fork and give it a thorough stir. Do this every 30 minutes until you can't stir it anymore.

[Leanne S]

Michelle, that's very inspiring.
I haven't made any ice cream, but i bought lavender ice cream from Screaming Mimi's in Sebastopol-- they make their own. I was afraid it would taste like soup, but it's very delicate and good.

I meant to say soap, not soup. Lavender always reminds me of soap.

[Amy_Y_]

If you search by Google, you will find all kinds of interesting ice cream recipes. I haven't made ice cream for some time, but Peter ("hedonist", who is waiting for an approval on his registration to this forum) has made e.g. delicious basil ice cream, which made a very good combination served with flourless chocolate cake.

I have made very good mango (or lime) - coconut ice cream with chunks of dark chocolate.

At the Borough Market in London, I have tasted e.g. rose-cardamom ice cream and lavender-honey ice cream. Both were very good.

[Ryan M]

Not one I made but something I had recently and liked very much, so I'd like to contribute the idea: Toasted Walnut ice cream, made in-house at an exceptional restaurant: amazing stuff. Served on a fresh peach crostada - amazing!

[Amy_Y_]

Stretching the idea of ice cream a bit further: Some time ago we were in Liechtenstein and in Schatzmann (1 Michelin star) one of the parts of the starter was gravad lax with dill sorbet. Very good.

Savoury ice creams and sorbets are not that common, I guess, but for instance tomato ice cream (sorbet) goes well with some charcuteries.

[Charlie Dawg]

Even as young child I could not understand what the big deal about ice cream is. Don't take me wrong I do eat and I do like some flavors of ice cream, but I couldn't care less if i do not have it for month and month in the row. I don't know why that is. The only flavor that I do some what care about is chocolate.