One reaction to this was: It tastes much better than the cookies & cream ice cream you can buy in store. Which, honestly, is the chief point of making ice cream from scratch.
I used the recipe from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
Brown Eyed Baker has an adapted version of the recipe online.
There is something utterly fascinating about the thought of anise or liquorice ice cream. The basic bitter, instead of very sweet, ice cream leads to a disconcerting flavour profile in your mouth.
I saw this recipe first at Klikk.no. I adapted it slightly, but if I ever make it again, I will up the amount of star anise I use. It was simply too subtle for my palate, and I ended up putting liquorice sprinkles through the ice cream after churning/before freezing.
I think that this type of almost savoury ice cream is a nice contrast to the sweeter ice creams out there.
Could just be I am partial to the flavour, though. The recipe should be easy enough to halve if you’re just wanting a small portion of it.
This Lemon-Buttermilk Sorbet Recipe from Yumsugar is super easy, and really refreshing on a hot day. We didn’t have as much lemon as was directed in the recipe, so we added in some lime instead. It worked fine.
It’s almost May 17 – the day when Norwegian kids get to eat as much ice cream as they’d like.
I made this ice cream from David Lebovitz’ site: Salted Butter Caramel Ice cream.
My changes:
But it was delicious. My room mate and I had two bowls in a row. And we might have gone back for thirds if our stomachs hadn’t sadly been full.
Very full.
It is a rich, butterscotch flavored ice cream. Silky smooth, and it goes down very nicely.
For New Year’s Eve 2013 we had planned on making a luscious chocolate pudding dump cake and pairing it with vanilla ice cream. The vanilla ice cream got made, but when the time came to make the chocolate pudding dump cake, a couple of hours before midnight, we were all so full that we couldn’t be bothered.
The ice cream worked well alone.
It was the perfect food-end to 2013. Simple, great taste.
The recipe is David Lebovitz’. It can be found here.
The two changes I made was:
So, it seems to be time to think about Christmas flavours, what with the Gingerbread ice cream last Friday and now this…
I don’t know about abroad, but in Norway, clementines are really big in December. Just the smell of them being peeled is almost enough to put me in a Christmas mood.
When I went about looking for fun things to do, I discovered this Burnt orange ice cream recipe. I ultimately ended up adapting this recipe.
A little known fact that we discovered – clementines can be a bitch to zest – so you get as much as you’re willing to do.
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Gingerbread became a bit controversial in Norway last Christmas. Mainly because it is called pepperkake (i.e. pepper cake) and a lot of the recipes don’t contain pepper. Hence, it is linguistically wrong.
We’re a small country. We like to argue about things like this.
In English, the ginger is very clear in the recipes, and the name. But is it a bread, really? Here it doesn’t matter, because it is an ice cream.
Silliness aside. I wanted to try to incorporate Christmas flavours into ice cream, and did some googling for recipes. I found this Gingerbread Ice Cream from Tracey’s Culinary Adventures. It’s actually the first hit when I search for Gingerbread ice cream recipes.
The minute I tasted the base, and smelled it as it heated up – I understood why. It definitely spread the scent of gingerbread in my house. (I may also have licked the various utensils before washing them, and they definitely had the taste of gingerbread dough. Not that I ever eat gingerbread dough.)
My Dad, who usually does not eat gingerbread, came back for seconds on this.
I have changed the proportions a bit, and gone for light syrup instead of molasses, since I can’t find that here.
It is a rather time consuming recipe, in terms of waiting for things to infuse, to cool, and having to cool the base overnight, but as this is time you can use for other things… The active parts of the recipe does not take much time.
The whole point of making ice cream at home, to me, is to make flavours that you won’t necessarily find easily in stores. This honey and almond ice cream is one of those.
I think that the flavour of this really depend on which type of honey you use. My selection was a mild honey with lemon, and the taste of the end result reflected that.
I used this recipe from Klikk.no, as a base and it was super easy. No ice cream machine involved.
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This is really a mixture of several different ice creams. I started with this tea ice cream recipe from Norwegian Klikk.no, then I spotted Mac & Cheese’s Earl Grey tea ice cream recipe. And since I was going with green tea, I also found this one by Emeril Lagasse. All of which inspired and made the end result happen.
I used Kusmi Spearmint Green tea – I sometimes joke that my Master’s thesis was written while on that – but I suspect that I could well have used any other loose leaf tea for an equally interesting result. Or tea bags for a much less messy one…