I made lemon cheesecake ice cream a while ago, I liked it a lot. Ice cream is incredibly simple to make, I don't have a machine or any scales or anything and it's still pretty simple.
I made lemon cheesecake ice cream a while ago, I liked it a lot. Ice cream is incredibly simple to make, I don't have a machine or any scales or anything and it's still pretty simple.
That's really funny. The only group I would try ghost pepper sorbet on would KKF knuts too. With that said, I have heard good things about tabasco ice cream.Originally Posted by sw2geeks
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"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
Guinness ice cream sounds a bit weird, but I have had cinnamon and it rocked!
Yeah, and naphtha and murk attic acid creme brûlée might be good too. ;-)
While we're on the subject, anyone have a recipe for Turkish Coffe ice cream?
Might try a chocolate stout ice cream using local dairy product.
Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
How was the avocado? I love making avocado shakes, and I always imagined an ice cream counterpart would be good.
The Sriracha made me laugh. I wanna how how it turns out.
What kind of ice cream makers are people using at home? I think I read on another thread on this subject that the standard/inexpensive Cuisinart performs adequately...
I have to try some of these ideas!
Got the Cuisinart 'gelato' machine w/ built-in compressor a couple years ago. It has a pretty small capacity, but I don't have to deal with freezing tubs ahead of time, etc. (and we never have enough room in the freezer to keep one in there). I think the machine was ~$200, and for home use it's been great. i'd love something that had a higher production rate, but fact is this more then covers our needs. A typical batch is enough for ~12 servings.
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David (WildBoar's Kitchen)
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Made a butter" scotch" Gelato with Lagavulin once and it was .....AWESOME!!!!!!!!!!!!!
I haven't lived the life I wanted, just the lives I needed too at the time.
They work very well. I keep a couple inserts in the freezer at all times. They're cheap enough to buy 2, so making 2 flavors at the same time is easy. They last years and years. Make sure your mix is very, very cold when you start the machine and you'll have ice cream or sorbet in 20 to 25 minutes. A little of your favorite booze or a litte extra sugar act as anti freeze and help keep it a litte softer when storing in the freezer. Basic recipes come out great but the sky's the limit.
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