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Post by ninchursanga on Jan 5, 2022 15:53:11 GMT 2
It's in the middle of winter, temperatures a dropping and what's more suitable than getting an ice-cream maker?
Just made a regular simple chocolate ice-cream and this kitchen gadget has potential.
What's your favourite ice-cream?
Any adventurous flavor combination that you can suggest?
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Post by sophie on Jan 5, 2022 17:30:31 GMT 2
Welcome back!!
And for ice cream: I haven’t met a flavour I don’t like yet! It depends on my mood. I like some plain flavours and some with nuts or chocolate chunks in there. Some of the more interesting combinations are with bits of frozen fruit. I remember one ice cream shop in Merida, Venezuela had over 900 flavours.. usually only 300 at one time. They had some rather strange flavours. Smoked trout, spaghetti and meatballs, garlic were some of the unusual flavours.
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Post by tzarine on Jan 6, 2022 7:08:37 GMT 2
i love ice cream in winter
picked the habit up in russia
i love vanilla, a good strawberry, dark chocolate, dulce de leche, coconut, caramel, green tea, black sesame, azuki bean
i love traditional & soft serve
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Post by ninchursanga on Jan 8, 2022 13:30:25 GMT 2
Recently I discovered azuki bean and made a matcha pound cake with a azuki bean filling.
Now there's steal azuki bean in the fridge and I was contemplating to mix it into a plain ice cream base.
Our local ice-cream shop sometimes has some unusual flavours (no spaghetti and meatballs though). Last summer there was a cucumber ice-cream which I really like actually.
Mr.Nin's favourite there was dark chocolate & chilli.
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Post by auntieannie on Jan 8, 2022 14:38:41 GMT 2
hello, nin!
I like Italian ice-cream, especially fior di latte, which my herbal colleagues here in Switzerland say you can make beautifully, using some elderflower!!
and a super delicious one is amarena, which is made with whole preserved sour cherries and sour cherry sirup laced in plain ice-cream.
In England, I enjoyed lemon meringue ice cream.
Note that if you put alcohol in the ice-cream, it changes the way it sets. I know not only for having been warned, but for having made rum and raisin ice-cream with a whisk and putting it in the ice-cube area of the fridge and getting it out from time to time to whisk some more. it was labour intensive, but delicious.
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Post by sophie on Jan 8, 2022 18:18:09 GMT 2
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Post by sophie on Jan 8, 2022 18:19:26 GMT 2
The above is a link how to make excellent ice cream without an ice cream maker as explained by a food scientist.
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Post by lumi on Jan 9, 2022 13:18:39 GMT 2
My all time go to tends to be a raspberry sorbet. I do remember some very delicious purple yam ice cream in the Philippines. Not unusual at all but a true vanilla bean ice cream is also divine.
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Post by lumi on Jan 9, 2022 13:22:06 GMT 2
Thanks for this. My eyes lit up when it said 'no churn'. Have you used this recipe before? I'm going to give it a try. Not yet sure what I'll put in but may go simple and use orea crumbs or chocolate chips. |
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Post by sophie on Jan 9, 2022 19:48:05 GMT 2
Lumi. I haven’t tried it.. it was just shown on this program the other night and our whole family is trying to count calories for a few months. I will give it a try once we are open to eating a treat here or there!
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Post by ninchursanga on Jan 9, 2022 20:47:01 GMT 2
No churn chocolate ice-creamThis is nice no-churn recipe for the chocolate lovers. Just be warned, it's denser and richer than you could ever imagine. Chocolate sorbet is also a no-churn ice-cream that I've made and that turned out really well. For no-churn it's good to combine condensed milk and cream. Then an ice-cream maker is not needed but it does need a good stir every once in a while, during the freezing process. Fior di latte is a favourite here in this household and I find it difficult to get a good one in the stores. So definitely will try to find a good recipe for that. Imho, it's also a good base to add fruits. Although I will keep the fruity ones to try in summer. Somehow in winter I'm not so keen on ice-cream with fruit tastes. Do you have different preferences according to the seasons?
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Post by auntieannie on Jan 9, 2022 22:26:18 GMT 2
oh, yes, and even in the summer, it depends on the weather. See, there is a real italian ice-cream "hole in the wall" around the corner from the shop I used to work at. They are only open in the nicer months. I used to get one scoop almost every day I worked.
if the weather was chilly, I'd have ginger and cinnamon. an amazing one that might have been a sorbet.
sometimes I'd get a tirami su or similar. sometimes one that was line vanilla custard laced with caramel (you know, liquid caramel, like you'd have on flan).
on ok days temp wise, I'd get the afore-mentioned amarena, or sometimes a fruity one.
But on really hot days, only fior di latte or yoghurt ice-cream would do. note, it was not fro yo. yoghurt ice-cream was really nice as less sugary and really refreshing. and of course all these are great as base to add a fruit.
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Post by sophie on Jan 9, 2022 22:44:31 GMT 2
Thanks for that recipe. I will try to share another recipe I just saw the other day.
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Post by sophie on Jan 9, 2022 22:49:12 GMT 2
No can do..,
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Post by ninchursanga on Jan 13, 2022 23:24:13 GMT 2
oh, yes, and even in the summer, it depends on the weather. See, there is a real italian ice-cream "hole in the wall" around the corner from the shop I used to work at. They are only open in the nicer months. I used to get one scoop almost every day I worked. if the weather was chilly, I'd have ginger and cinnamon. an amazing one that might have been a sorbet. sometimes I'd get a tirami su or similar. sometimes one that was line vanilla custard laced with caramel (you know, liquid caramel, like you'd have on flan). on ok days temp wise, I'd get the afore-mentioned amarena, or sometimes a fruity one. But on really hot days, only fior di latte or yoghurt ice-cream would do. note, it was not fro yo. yoghurt ice-cream was really nice as less sugary and really refreshing. and of course all these are great as base to add a fruit. That's about what I would pick as well! I can also report that my matcha & azuki bean paste ice-cream turned out very nice. Tastewise, I need to add cause I need to work a bit more on the texture. |
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Post by tzarine on Jan 14, 2022 19:52:56 GMT 2
My all time go to tends to be a raspberry sorbet. I do remember some very delicious purple yam ice cream in the Philippines. Not unusual at all but a true vanilla bean ice cream is also divine. i used to love berthillon's cassis sorbet then i discovered yuzu sorbet |
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