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Maker's Mark Ice Cream with Candied Bacon and a Maple Caramel Swirl [31 Mar 2009|07:51pm]

Hi all! I made this ice cream for BaconCamp a few weeks back. It went over really well, so I thought I'd share it with you, my fellow ice cream geeks.

Maker's Mark Ice Cream with Candied Bacon Bits

Recipe on my food blog: http://mooflyfood.com/baconicecream/

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Candied Olive Ice Cream [30 Mar 2009|04:34pm]

[ mood | cheerful ]

This falls in the category of ice creams that I couldn't even possibly imagine existing. But one of my coworkers requested it, saying he'd had it before in culinary school, so I gave it my best attempt. It turned out really well! Everyone who tried it liked it, saying that it was a really good blend of sweet & savory.

So here is the recipe in case anyone wants some olives in their ice cream. :)
Candied Olive ice creamCollapse )

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Shrinkage!!! [04 Mar 2009|06:40pm]


Since I subscribe to ChunkMail (Ben & Jerry's email notice thingy), today I got this little gem in my box: 

One of our competitors (think funny sounding European name) recently announced they will be downsizing their pints from 16 to 14 ounces to cover increased ingredient & manufacturing costs and help improve their bottom line. At Ben & Jerry’s we think downsizing pints is downright wrong. We understand that in today’s hard economic times businesses are feeling the pinch. We also understand that many of you are also feeling the same, & think now more than ever you deserve your full pint of ice cream.
We are even more committed today to lead with our values through the quality of our ingredients & how we source them to make the best ice cream possible. So, while our competitor may be experiencing a bit of shrinkage, rest assured that your Ben & Jerry’s will still be standing tall in the freezer. Enjoy!

No doubt this means we get two ounces less for the same price. I googled Haagen-Daz, but it didn't seem to be them, unless it hasn't yet been announced.
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Peanut Butter ice cream! [17 Feb 2009|10:35pm]

[ mood | cheerful ]

Despite a not-well-stocked kitchen, my coworker and I made Peanut Butter ice cream today.
I figured I'd share the experience. :)

We used a very basic, but good, recipe from The Perfect Scoop by David Lebovitz. Of course, it turned out we had neither a teaspoon measure, any kind of cup measures, nor vanilla extract.

We improvised with a tea-cup, a bowl with mL liquid measurements and a small normal spoon. Got it mostly on the first try, with a bit of tasting and adjusting to fit the flavoring.

We discovered that in a pinch, spiced rum that is vaguely vanilla-ish will work quite nicely to substitute for vanilla extract (which is not entirely surprising!).

Also, while the recipebook warns against "natural" peanut butters because they are too oily, we didn't have any problems with it. We used Adams Natural peanut butter and it all turned out quite well. The consistency is very good and the taste is spectacularly peanuty! I would say that you just have to make sure you mix the peanut butter very well in the jar to get the oil incorporated before putting it into the cream mixture.

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[25 Mar 2008|02:40am]

[ mood | geeky ]

All photos originally uploaded by retrocharm

1283 E Ogden Ave # 175
Naperville, IL 60563
(630) 848-7500

At our store we have: pre-order gelato cakes, gelato, milkshakes, sorbets, granitas, espresso, coffee, cappuccino, tea, and more

Please stop by Friday or Saturday any time from 12-10 or Sunday 12-9 to have a taste of our gelato. We offer every customer several tastes before they decide which flavor they want to purchase in a cup or cone. You can even have two (or more) flavors in a cup or cone depending on which size you get. Fruit flavors are FAT FREE made with real fruit, and the other flavors are half the fat of American ice cream. It's literally smoother, more flavorful Italian ice cream that is actually better for you and more delicious than your regular run of the mill Baskin Robbins. My favorite flavors are Tiramisu and Pistachio.

We will be starting our summer hours towards the end of April, where we will be open the entire week.
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Sucanat? [10 Aug 2007|06:12pm]

[ mood | creative ]

(Cross-posted to frozen_desserts)

I'm currently making a new batch of ice cream. This time, it is both sweetened and flavored with sucanat, or raw evaporated sugar cane juice. Sucanat is similar to brown sugar in composition, but is not at all sticky when dry, and pours more like dry grain. Sucanat is similar to brown sugar only in that it is naturally composed of white sugar and molasses, and that these components are separated from sucanat to form the white sugar and molasses each that most people are familiar with. Most brown sugar, on the other hand, is processed from white sugar with molasses readded, so that molasses coats the outside of each white sugar granule—this is why brown sugar is usually so sticky and slow to pour.

In this recipe, I've used two large eggs, ½ cup sucanat, 1 cup milk and 1 cup cream.

I'm still churning it. Let's see how it turns out. =3

[EDIT] It came out really well! :D It's like sweet cream ice cream, but with a pronounced light caramel color, and a pleasant molasses kick. This may very well be a perfect comfort snack. ^_^

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[11 Jul 2007|06:04am]

Sunday, July 15th, is National Ice Cream Day.

Baskin Robbins is celebrating with discounts; other chains might, too.

Go out and celebrate our day with a sundae on Sunday!
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Dark chocolate ice cream recipe [04 Jun 2007|12:47am]

[ mood | creative ]

(Cross-posted to frozen_desserts and icecreamgeeks):

I believe I may have mastered a new recipe for chocolate ice cream. It is probably not an original recipe, but it is fabulous. I have made it twice for my family, and it has been noted as being both sweet and bitter, and is widely agreed to be a dark chocolate ice cream by flavor, and a very good dessert. In particular, it was considered to taste better by comparison than Breyer's dark chocolate ice cream. Everyone agrees that the decision to use brown sugar instead of white sugar helps the recipe.

This developed as my first recipe involving heating ingredients as part of preparation, a step that I had been afraid of up to this point as I'd never scalded a liquid before without boiling it. But in the few times I've already made ice cream from this recipe, I've gained enough experience to be confident on how to heat milk.

  • 2 large eggs
  • 1 cup brown sugar
  • 1 cup milk
  • ¼ moderately heaping cup cocoa powder
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla

Heat the milk and cocoa powder in a sauce pan at medium heat, stirring to dissolve the cocoa, until the mixture is blended and scalded. Do not bring to a boil—only heat until any bubbling is visible to the naked eye. Take off the heat. Mixture may form a little bit skin, but this is normal. When cool enough, refrigerate the mixture until it is as cold as refrigerated milk. This may take hours. When the milk mixture has chilled, the rest of the preparation can proceed.

Whisk eggs in a quart-sized mixing bowl until completely broken down and blended. Add brown sugar and whisk until completely mixed. Add chilled milk mixture, cream and vanilla, and whisk until homogenous and as much of the sugar and molasses as possible is dissolved. Some hardened clumps of hard brown sugar or molasses may persist at the bottom, but this is normal, and they can safely be kept in. Prepare the entire mixture in an ice cream maker as per the unit's instructions. Makes a quart. In practice, the clumps of hard brown sugar will largely break down if the ice cream is churned for half an hour, or maybe more quickly.

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Ice Cream Scoop Survey [22 Sep 2006|09:08pm]

Hello everyone.

I just joined the community and I was hoping this will not be considered off-topic, as it does have to deal with ice cream.

My boyfriend is going to school for design and he chose his product to be an ice cream scooper and needs some input so he can figure out what he wants his product to feature.

If you wouldn't mind going to this entry, I would appreciate it.

If this happens to off topic then feel free to delete this.

x-posted to _dairy_queen and food_porn.
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[13 Aug 2006|05:56pm]

It's not often that an ice cream story makes it to the prime time evening news, so here is your opportunity to help make it happen. The CBS Evening News is giving all of us three choices of what feature "Assignment America" reporter Steve Hartman should cover next. One choice, the debate between Ithaca, New York, and Two Rivers, Wisconsin, over which city originated the Ice Cream Sundae, is, in my opinion, a story worth voting for. I hope you agree.

Take a look, and cast your vote here:


Voting ends at 2 p.m. (E.S.T.) on Monday, August 14th, so please register your vote now.
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[25 Jul 2006|02:09pm]

Hahaha, wow, Pepto Bismol Ice Cream! Sounds good to me. :D
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[09 Apr 2006|09:32pm]

[ mood | hungry for ice-cream ]

I think I'm going to love this Community *drools* ice-creams *faints* :D
I haven't had a ice-cream in months =( we used to keep in in the house, but it's a bad idea coz, we eat it alot LOL so we go to the shops, if we wanted some
Not keeping ice-cream in the house, is a good thing, not putting on weight LOL

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[03 Feb 2006|01:10pm]

When I was little, my mother used to take us to an ice cream parlor that was run by an Italian family. They had flavors of ice cream that I have not seen since. Sadly, they closed about 20 years ago. The best flavor they had was called "Ceylon Tea." It was a hideous bright grey color, if that makes sense, but it was the most delicious flavor I've EVER had.

I have not been able to Google the recipe, to try my own version.

I miss that ice cream.
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chocolate icecream recipes. [15 Jan 2006|08:41pm]

[ mood | tired ]

there was a request for chocolate icecream recipes which do not require a double boiler:

This one i have done often

Chocolate icecream:
150g milk chocolate (or ~100g dark)
150mL full cream milk
200mL single cream
20g sugar
3 egg yolks

Beat the egg yolks with the sugar until light and frothy. Rinse a heavy bottomed pan in cold water - do not dry. Place the pan over low heat , pour in the milk and add the chocolate. Continue stirring until the chocolate has melted, then remove from heat. While stirring, add the beaten egg yolks/sugar mix. Place the pan back on (low) heat. Keep stirring until the mixture thickens, roughly the consistency of thick cream. Do not allow it to boil! Remove from the heat and allow the mix to cool to room temperature (20 deg C), then add the cream.
Pour into icream mixer, or however you'd otherwise freeze the mix.

Chocolate Hazelnut Icecream
50g chocolate
30g roasted, finely ground hazelnuts
1 egg yolk
120 castor sugar
a few drops of vanilla essence
150mL cream
250mL full cream milk

Heat the milk and chocolate over a low heat until the chocolate has melted, stirring continuously. Remove from heat, and allow to cool.
Mix the egg yolk, sugar, cream and vanilla essence in a bowl. Pour this mix into the chocolate/milk mix, then add the hazelnuts.
Pour into icrecrea machine and freeze.

Cocoa Icecream
3 tablespoons cocoa (15mL)
700mL milk
200g castor sugar
6 egg yolks
75g toasted hazelnuts, chopped

Put the cocoa powder in a heavy bottomed pan, blend with a little milk until smooth, then add the rest of the milk. Bring to the boil over medium heat. Put the sugar and egg yolks in a bowl and whisk until thick and light. Whisk in the hot milk. Return the custard to the pan and heat gently, continuously stirring until thickened. Do not boil! Remove from the heat and allow to cool, stirring occasionally, to prevent skin forming (or cover with glad wrap). Stir in the nuts and chill.

first two are from 'The IcreCream Recipe Book' which came with my icecream machine. It has no ISBN, or copyright details.
third is from Ice Cream, by Hilary Walden, ISBN 0 7302 0180 5

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Poor man's chocolate ice cream [11 Jan 2006|08:52pm]

[ mood | curious ]

As someone without a double boiler, I have a question. Has anyone tried making chocolate ice cream by adding hot cocoa mix? Like Stephen's and such?

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Honey peanut ice cream [03 Nov 2005|12:10am]

[ mood | sugar rush ]

I made my first attempt at honey peanut ice cream today. I have a sugar rush right now for reasons I'll explain. (I'll have some protein later to balance my blood sugar.)

I started by taking my typical sweet cream base (2 eggs, ½ cup sugar, 1 cup milk, 1 cup cream), and modified it to include honey. Tentatively, I figured...¼ cup xylitol and ¼ cup liquid honey. For peanut butter, I got natural unsweetened untexturized peanut butter extruded from a machine at a local health food store (it's part of my diet—the kind of peanut butter that is so real and so fresh that it must be refrigerated or it will go liquid and rancid). I made the ice cream as per usual, except I didn't add the honey nor the peanut butter until after the ice cream had already started mixing.

I added the honey first, almost immediately (may not have been wise, considering that the ice cream hadn't started to congeal yet, and honey tends to sink like a rock in liquid). Next, I started adding guestimates of peanut butter, tiny bit at a time (the peanut butter clumps at first, but it's eventually broken down by the Cuisinart's mixing blade) until it was sufficiently peanutty for me. After ten minutes or so, I tasted it, but I couldn't taste the honey, so I added a few small spoonfuls more (big mistake).

By the time the ice cream was done, I had realized my mistake. It was peanutty enough, but it was also too sugary, too sweet. Next time, I think maybe I'll add no granulated sugar, and put in only a third of a cup of honey for sweetener. I know that normally, granulated sweetener contributes to the overall texture of ice cream, so I'm thinking of perhaps adding an extra third of a cup of cream to the recipe.

When I washed the components afterward, I noticed that a the very bottom knob of the mixing blade had accumulated a significant amount of congealed honey. Additionally, there were a few modest-sized clumps of congealed honey in the ice cream itself.

Anyway, that's my attempt at honey peanut ice cream. I hope I can refine the recipe so that it won't be too sweet. Anyone care to suggest techniques and modifications to the recipe? ^^

(cross-posted to icecreamgeeks and frozen_desserts)

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Cookies and dark cream [15 Oct 2005|01:52pm]

[ mood | accomplished ]

This recipe started as an attempt to make a poorman's cookies and cream, but it turned into something far better. In this recipe, the cream actually darkens. It also uses brown sugar because I was out of white sugar the first time—I haven't used white sugar for it since.

2  large  eggs
½   cup   brown sugar
1   cup   milk
1   cup   heavy whipping cream
½ package Oreo cookies
First, the Oreos must be crushed into small pieces. This can be done in a plastic Ziploc-style bag with hands and/or a rolling pin, until all the cookies are broken into pieces small enough for the ice cream maker. Have a rubber scraper ready for later. For the ice cream base, whisk eggs for a few minutes until they are completely blended, light and fluffy. Add brown sugar, and whisk until reasonably blended. Add milk and cream, and whisk until sugar is dissolved and blended. Add to ice cream maker, and make as per manufacturer's instructions. During the making process, wait for the ice cream to just start to stiffen and hold its own shape, and then start adding Oreo pieces and crumbs. It may be necessary to tear open the Ziploc-style bag at its seams to get all the crumbs. Next, use the scraper to scrape all the cream caked to the inside of the bag, and add it to the ice cream maker. Finish the making process. Makes a graceously generous quart. The molasses and Oreo cream help texturize the ice cream so that it does not stiffen as easily when frozen.
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Lemon ice cream [14 Oct 2005|09:59pm]

[ mood | accomplished ]

Today I made lemon ice cream, using real lemons. I slightly altered the sweet cream recipe by doubling the sugar to make up for the sourness of the lemons. In my experience, if you add the lemons last before putting the mixture into the ice cream mixture, the cream doesn't curdle noticeably, and the result is a success.

2 large eggs
1  cup  sugar or sugar substitute
1  cup  milk
1  cup  heavy cream
½  cup  lemon juice or 4 lemons' juice
As per usual recipes, whisk eggs for a few minutes until light and fluffy. Add sugar, and whisk until reasonably blended. Add milk and cream, and whisk until blended and sugar has dissolved. If necessary, rechill mixture now for 15 minutes or less. Make in ice cream maker as per manufacturer's instructions. Makes a generous quart.
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[26 Jul 2005|07:33pm]

does anyone know of a blue and green swirled ice cream, and where i could maybe find a pic of it? thanks

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GREAT ICE CREAM SITE [04 Jan 2005|08:38am]

The below link is an amazing site about all things ice cream.

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