What's your favorite ice cream?

occamsrezr like pistachio so I made some last night.



It was really good but I think I went overkill with the nuts

Tonight I'm making one that's coffee and porter. Loooooooooooove coffee ice cream

12/27/2011 6:33:01 PM

i'm partial to cookies and cream

12/27/2011 6:35:29 PM

Chocolate Raspberry.

12/27/2011 7:16:21 PM

Damn I love ice cream but haven't been able to eat it in a few months. I like most of what Ben and Jerry have to offer.

12/27/2011 7:21:13 PM

You didn't use *. I hope your ice cream melts.

12/27/2011 10:22:16 PM

Did the sweetness calm down over night??

12/27/2011 10:23:26 PM

So I have a few
Breyer's Mint Chocolate Chip
Moose Tracks (Blue Bunny "Bunny Tracks" is good too)
Ben and Jerry's Chunky Monkey
Indian Chikoo ice cream

[Edited on December 27, 2011 at 10:35 PM. Reason : asdf]

12/27/2011 10:30:35 PM

^^ It did but it was pretty salty. In retrospect I should have read over some of the other recipes in the book. Most of them called for 1/8 teaspoon salt but this recipe called for 1/2 teaspoon. If I make it again I'll cut down the salt a lot.

Now the coffee ice cream? This shit is off the chain. I need to hide it in the back of the freezer so I don't OD on it.

12/28/2011 9:02:59 AM

Admit it! The only reason you made this thread was to brag about making ice cream!!

12/28/2011 11:08:19 AM

Tis true But if we can have a cupcake bragging thread, we can have an ice cream bragging thread!

12/28/2011 11:12:51 AM

there's this creamery near where I work, http://www.milkywayfarm.com/homepage-creamery.htm so fucking amazing! Polly's Pumpkin Pie is just dreamtastic!

12/28/2011 11:32:33 AM

anything with toffee

12/28/2011 11:39:38 AM

Has anyone been to Fresh Ice Cream? There's one on Glenwood and one down at Five Points. I keep meaning to check it out but whenever I'm near one I'm not in the mood for ice cream.

[Edited on December 28, 2011 at 11:43 AM. Reason : w]

12/28/2011 11:42:48 AM

i got my gf an ice cream maker for her kitchen aid mixer

i told her she shouldnt try to do a custard based recipe, and to opt for the basic type instead. She made the custard recipe, i dont think she cooled it long enough before adding it to the mixer so it took a real long time to set.

This morning i ate it and its really good, but its not smooth and creamy, its kinda crystally like ice cream left in the fridge for two months scraped out at the bottom.

if anyone has experience with this what did she do wrong? im guessing it has to do with the not cold enough custard

12/28/2011 11:55:42 AM

There's too much water in her batter which is what causes the crystals to form. There either needs to be a protein (egg yolks, cream cheese, etc) or starch (cornstarch, tapioca starch, etc) in the mix that allows the water to bind and not form free floating crystals. While the batter not being fully cooled will cause it to take longer to set, it doesn't have much to do with the formation of ice crystals.

Also, if she made one of the recipes that comes with the mixer, they're pretty crap imo and will result in crystallized ice cream.

[Edited on December 28, 2011 at 12:02 PM. Reason : a]

12/28/2011 12:01:31 PM

nah she looked online and i feel she used a bunch of eggs to make the custard

maybe add an extra? i told her not to bother with custard lol, she could have wasted a bunch of eggs.

for some reason she bought the most expensive eggs for this

...actually she might have used the recipe in the book and went online to find a better recipe specifically for the custard part so youre probably right

[Edited on December 28, 2011 at 12:05 PM. Reason : j]

12/28/2011 12:04:53 PM

Yeah the balance is just off between the eggs, milk, etc. The fact that it's a custard has little to do with it. Personally I prefer eggless ice cream recipes since I think the eggs tend to mask the other flavors in the ice cream but that's just me.

Tell her to stop wasting money on ingredients and go to the library and check out these two books. These are the only books I've ever had successful ice cream recipes out of. Most other recipes result in ice forming in the ice cream. But if she just plans on serving her ice cream soft serve and never putting it in the freezer then she could use whatever recipes she wants most likely

12/28/2011 12:18:40 PM

"Vice Cream" is a great book about non-dairy frozen desserts

12/28/2011 12:22:51 PM

Strawberry and Peach are my favorites.

12/28/2011 12:23:10 PM

thanks appreciate it, she went looking for books but didnt feel comfortable buying any

12/28/2011 12:23:24 PM

^ I wish her luck in her dairy endeavors! I stopped making ice cream for many years because it was frustrating having it not taste as good as just picking up a pint of Ben and Jerry's. And for custard recipes you're dumping almost a dozen eggs into the batter so if it's crap you've wasted a lot of money. I think if she gets those books she'll have fun though. The first one is especially good because it goes into the food science of why ice cream does what it does.

Quote :

""Vice Cream" is a great book about non-dairy frozen desserts"

The Vegan Scoop is another good one. I need to go buy another copy since I lost mine.

12/28/2011 12:26:12 PM

I scream
You scream
everybody scream for morphineeeeee

I'm Krallum and I approved this message.

12/28/2011 12:28:56 PM

Cold Stone's Sinless Sweet Cream

12/28/2011 12:34:08 PM

I've got your sinless sweet cream right here, baby, yeah

12/28/2011 12:35:09 PM

To me, that doesn't sounds very sinless, to me.









Good.

12/28/2011 12:36:17 PM

Ohhhhhhhhhhh my god this coffee ice cream is even better the next time. It's like an orgasm in my mouth. BigHitSunday, tell your woman to make you the Kona Stout Ice Cream

12/28/2011 8:17:17 PM

Today I made cranberry orange sorbet. I'm going to use it to make cocktails for Saturday

12/29/2011 9:27:56 PM

my girlfriend likes butter pecan and i told her-

THATS FOR OLD PEOPLE!

she disagrees (but it is).

12/29/2011 9:37:18 PM

My mom makes peanut butter ice cream.....I loooooooove it

12/29/2011 9:46:42 PM

wolfpackgrrr, are you really having that hard of a time making ice cream?

If you've been trying for years and still can't grasp the fundamentals behind ice cream and custard, it may be time to pick up another hobby?

12/29/2011 9:55:23 PM

I want that coffee ice cream wolfpackgrrr

12/29/2011 9:57:12 PM

^^ Where did I say I was trying for many years? Not in this thread. But I know you're trolling since anyone who has made ice cream at home can tell you most of the recipes out there are going to result in a product that does not have the correct mouth feel once it's been fully frozen.

^ I've still got half a quart left

[Edited on December 30, 2011 at 11:12 AM. Reason : a]

12/30/2011 11:11:44 AM

the kind I share with bugger320

12/30/2011 11:31:20 AM

From working several summers at a local ice cream place I can make the following observations about race and ice cream.

Hispanic people love banana splits
Black people like butter pecan or strawberry
White people go for cookies n' cream or mint chocolate chip

You would be surprised how often this is true

12/30/2011 12:49:11 PM

What about Asians and old people

12/30/2011 1:48:58 PM

Ben and Jerry's:
Oatmeal Cookie Chunk
or
Coffee Coffee Buzz Buzz Buzz

Breyer's Vanilla covered in cinnamon

Also, I love the flavor of Butter Pecan, but I hate the soggy pecans in it. I'd love it if they were added fresh on top or not in it at all.

12/30/2011 1:51:49 PM

Ice cream in the UK is amazing, with amazingly rich and deep flavors.

I am not talking about big brands here, just small ice cream parlors in small towns, especially coastal towns.

12/30/2011 1:57:43 PM

Quote :

"What about Asians and old people"

Many Asians are lactose-intolerant

12/30/2011 3:02:49 PM

Quote :

"if anyone has experience with this what did she do wrong? im guessing it has to do with the not cold enough custard"

For custard based ice cream, make sure you temper the eggs correctly, do not boil or overcook the custard, and strain the warmed custard to remove any curdled egg bits (you shouldn't have any if cooked correctly).

To avoid ice crystals, the custard needs to freeze as quickly as possible. The longer it takes to freeze, the bigger the crystals. After cooking, I place the custard into an ice bath for 15 minutes or so, refrigerate overnight, and churn the next day. Make sure the churning bowl is thoroughly frozen.

Custards typically only have eggs, dairy (cream and milk), sugar, and whatever flavorings. You shouldn't need to add starches to make the ice cream work. Too many additives (e.g., sugar) will lower the freezing point of the custard, increase the required churning time, and promote the growth of large ice crystals. Adding gelatin or using an ice cream stabilizer can help, but you really shouldn't need to if your recipe is good.

12/30/2011 3:42:29 PM

^^ That doesn't stop them from eating ice cream lol.

12/30/2011 6:18:02 PM

Quote :

"^^ Where did I say I was trying for many years? Not in this thread. But I know you're trolling since anyone who has made ice cream at home can tell you most of the recipes out there are going to result in a product that does not have the correct mouth feel once it's been fully frozen."

you're doing it wrong, i have made dozens of ice cream recipes and they all pretty much turn out awesome as long as you follow a few specific rules

A Tanzarian actually sounds like he knows what he is talking about, i agree on all points

12/30/2011 6:53:02 PM

Right, and unfortunately most of the recipes out there on the internets don't really follow "the rules." That's why I recommended those two books because they do a good job of explaining what's going on in the process of making ice cream and how not to screw it up. You can't be expected to somehow inertly know the process behind making ice cream when you're first trying it out. Back when I first start I had ho hum results so simply stopped. Now that I understand the science behind the process I've gotten much better results.

12/30/2011 6:57:08 PM

Is this official thread? Doubt seems to be cast upon it.

12/30/2011 10:05:44 PM

Sometimes I put it back in the fridge by mistake. Then it's like a surprise milkshake the next day.

12/30/2011 10:36:28 PM

Place near my cousins' house down in Kissimmee FL has a really neat getup. They squirt some cream into a bowl, add whatever mixins you want, and then dump some liquid nitrogen in it. Stir stir stir, chop chop chop, and magically there's ice cream. Pretty damn good, too.

Quote :

"To avoid ice crystals, the custard needs to freeze as quickly as possible. The longer it takes to freeze, the bigger the crystals. After cooking, I place the custard into an ice bath for 15 minutes or so, refrigerate overnight, and churn the next day. Make sure the churning bowl is thoroughly frozen."

Yup.
Chill as much as possible, and throw a shit ton of salt into the ice around the mixer to make that nice and cold.

12/30/2011 11:07:41 PM

12/31/2011 12:07:21 AM

^^ a lot of the newer mixers don't require rock salt. I still remember the wooden hand crank one we had when I was a kid. That shit was bananas.

12/31/2011 9:50:09 AM

Kroger Private Label - Sea Salt Caramel Truffle

12/31/2011 10:10:57 AM

I thought this thread was about EMCE

12/31/2011 10:43:05 AM

Quote :

"^^ a lot of the newer mixers don't require rock salt. I still remember the wooden hand crank one we had when I was a kid. That shit was bananas."

Then the new mixers are shit.

12/31/2011 10:55:41 AM