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  1. #11
    Senior Member ThEoRy's Avatar
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    Vanilla is kinda pedestrian while french vanilla is more anglaiseish or has a more custardy taste, almost like a creme brulee flavor to me anyway.

    And yes, pacojet for the win!
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  2. #12
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    Quote Originally Posted by apicius9 View Post
    Just curious about some ice cream-related questions and thought I'd start a thread for everything around it. So, the three questions that come to mind:

    - What is your favorite commercially available ice cream?
    - If you make your own, can you share a recipe?
    - Any recommendations on affordable ice cream makers for the home?

    Thought about this while eating some Haagen Dazs White Chocolate, Raspberry, and Truffle which has become my absolute favorite recently.

    Stefan
    Commercially available - Baskin Robbins Lemon Custard.

    No recipes yet. However, I did buy a Cuisinart Home Ice Cream maker ICE-20 this year. With the kitchen remodel, we weren't able to use. Now that the kitchen is done, hopefully we'll use it soon!
    Michael
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  3. #13
    Senior Member EdipisReks's Avatar
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    my favorite commercial ice creams are Jeni's and Graeter's. i've never had anything Jeni's that hasn't been amazing (they did this bourbon butter pecan a few years ago that just made me want to sink into the ground and die from pleasure). it's a bit expensive, but i try to make a combo of Katzinger's and Jeni's whenever i'm in Columbus. good thing i live a little too far away to make that trip often, i'd be even fatter than i already am.

  4. #14
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by ThEoRy View Post
    Vanilla is kinda pedestrian while french vanilla is more anglaiseish or has a more custardy taste, almost like a creme brulee flavor to me anyway.
    Vanilla ice cream can be absolutely sublime.

  5. #15

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    Rhubarb ginger and chilli sorbet.

    Vodka redbull sorbet.

    Joghurt lime ice cream

    and I think theres no better chocolate ice than the one you make at home and eat straight out of machine

    Use sugar stock syrup or glucose syrup.

  6. #16

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    +1 on Graeter's. Though I'm more partial to Bascom Hill than that Buckeye crap. And having said that, frozen custard is better than ice cream any day.

    -AJ

  7. #17

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    Really, not one recipe? There have to be some tried and true recipes, please share.

  8. #18
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    sachem allison's Avatar
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    il labratorio gelato butterscotch with single malt lagavulin. yummmmm!!!!!

  9. #19
    Senior Member Salty dog's Avatar
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    We do frozen custard in these parts. Start with creme anglaise and flavor appropriately.

    Creme Anglaise- start with 6 egg yolks, mix in 1 cup sugar and mix vigourisly until pale. Heat 1 qt heavy cream with vanilla (We use beans) and then temper your yolk mixture with the hot cream. Put all of that back on the stove and heat to 165 while stirring. (For me 165 is two seconds with left index finger) Essentially you're cooking the eggs here and thickening slightly. Cool, flavor, and put in your ice cream machine.

  10. #20
    Das HandleMeister apicius9's Avatar
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    That's pretty much what I do, I wouldn't even know how to make the base differently, one reason why I brought that topic up. Adding some melted Valrhona and an espresso makes for a nice chocolate icecream. I like plain vanilla with beans steeped in the cream and then the mark added to the mix. I have my home made vanilla essence set up with Maker's Mark, a shot of that helps it along nicely. I also used Lagavulin before, but just a touch in the base recipe with some white chocolate.

    Stefan

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