I scream, you scream, we all scream for ICE CREAM!
My boyfriend gave me an ice cream maker for my birthday!!! It's a fancy shmancy kind where I don't need to put any part of the unit in the freezer.
So, everyone, what are your favorite ice cream recipes? What combinations must I try?
Thanks!!!
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11 Comments:
Ooh, lucky you! It's a good thing mine has a freezer bowl or else I'd just be perpetually making ice cream. It's really addictive once you get into it. I've done custard ice creams, Philly-style ice creams, frozen yogurt, soy ice cream, sour cream ice cream, ice cream with mascarpone, sorbet....
Here's a link to my best ice cream recipes so far: http://verysmallanna.com/tag/ice-cream/ I also recommend getting a copy of The Perfect Scoop by David Lebovitz. It's seriously awesome and gives you a lot of basic (and some unusual) recipes that you can build on if you wish.
My advice would be to take advantage of the summer fruits in season right now - peaches and berries are both perfect in ice cream. I'm planning on doing a blueberry frozen yogurt later today!
VerySmallAnna at 12:11PM on 07/12/09
He got me a copy of The Perfect Scoop and also the Ben and Jerry's ice cream book, too! And a waffle cone iron :)
I will look through your link, thanks! I like ice cream, but I *really* love sorbets, and I am excited to make my own! I will definitely use as much summer produce as possible. Unfortunately, I am allergic to uncooked stone fruits, so I need to find ways to work around that.
I think I will make lemon-mint sorbet tonight! I know I need to steep the mint leaves, and then strain, but I want to have the zest in the sorbet, and the recipe I have calls for zesting right into the sugar syrup when it is heating. Any idea how I can work around that?
NYCEater at 2:10PM on 07/12/09
well right now the blueberries are around, as are cherries, apricots, plums, peaches -- too bad about your allergy to the stone fruits, i bet you could make a sorbet with them cooked as well. i had some plums frozen from last summer that i just made into a sorbet .... with a shot of black cherry concentrate (from the health food store) ... a little agave nectar in place of all of the corn syrup they're asking to put in. it was very good. i bet you could do that with cooked plums if they're super cooled off.
have fun -- i love my little ice cream maker, it never disappoints. and now is the season!
pooch at 3:04PM on 07/12/09
oh, i forgot to add - the other night in a restaurant i had fresh local strawberry with local champagne sorbet. it was so deliciously refreshing.... you could probably do it with raspberry, as well....
pooch at 3:05PM on 07/12/09
The only time I ever made homemade ice cream it was when I was a kid. We made strawberry kiwi ice cream and it was delicious. Once I get a job I have to add "ice cream maker" to my list of stuff I need to buy. You're lucky.
PeteRepeat42 at 3:42PM on 07/12/09
NYC - I'm allergic to uncooked stone fruits as well, and I've found that mango is a very good substitute for peaches in most recipes where they are eaten raw. I bet mango ice cream or sorbet would be fantastic.
deetroitMI at 4:21PM on 07/12/09
As long as your mint leaves are pretty big, you can strain them out with a fork or small tongs as opposed to a large strainer. If you're using something like peppermint you won't want to use many leaves at all anyway - they are VERY strong when steeped.
You CAN make ice cream very easily without a machine (http://verysmallanna.com/no-machine-required/), but I wouldn't try non-dairy items like sorbets without one. Too hard to inhibit the ice crystals by hand.
VerySmallAnna at 4:24PM on 07/12/09
http://tinyurl.com/kthyth No ice cream lover can pass up a great chocolate ice cream recipe right? Or my personal fave; http://tinyurl.com/mt4kkz ENJOY!...I'm jealous!
Tenina at 2:27AM on 07/13/09
Dorie Greenspan's vanilla is my go-to recipe. When it's just vanilla it has to be really good. It's in Baking-From House to Yours.
I'm surprised at how really good and simple to execute the recipes are in Ben & Jerry's Ice Cream Book. I've made Ben's Chocolate, which is a very intense chocolate flavor and Butter Pecan (last night). What was cool about the Butter Pecan was that I decided to make some at around 3 in the afternoon, usually too spur-of-the-moment for ice cream, and yet by 7:30m we had a yummy soft-serve-ish treat. It didn't need to cool down before freezing. Suffice it to say that this morning's "test", after it had hardened, was great!
Bhdancegirl at 12:38PM on 07/13/09
On Chew on That we asked our favorite food bloggers what their favorite ice cream flavors and recipes were. See their answers here!
Hillary
Chew on That at 4:21PM on 07/13/09
I second, third, and so forth, David Lebovitz's The Big Scoop. It is a work of staggering genius. I have yet to see any ice cream book that included a variety of styles and types of ice creams, sorbet, sherbets, etc. as good as his.
CatBoy at 10:32AM on 07/14/09