HOME > Chowhound > Home Cooking >

Discussion

Your favorite ice cream recipes?

Hi all :)

I just bought an ice cream maker and am really excited to test it out. Do you have any favorite recipes?? I'm particularly fond of pistachio, coconut, and recently I had a 'cardamom ice cream' which was amazing, and I'm looking to try interesting new flavors (or even good classic recipes!)

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I usually do two cups of cream, one cup of milk, three-quarters of a cup of sugar, a good glug of Mexican vanilla, and two eggs. It is just a great backdrop for salted caramel sauce or fresh strawberries.

    5 Replies
    1. re: tim irvine

      I do the two cups of cream and one cup of half and half - totally decadent!

      1. re: tim irvine

        Thanks! I'll try your version next time.

        I just tried to make one of the recipes in the cuisinart book that came with the ice cream maker... I'm a little nervous right now, the "custard" is cooling but it never did reach the consistency where it's supposed to coat the back of a spoon. I don't know what I did wrong. I fear I've set myself up for disappointment! :( ah well... I'll try again tomorrow.

        (FYI, the recipe was 2 cups cream, 2 cups whole milk, 5 egg whites, 1 vanilla bean pod, 1 tsp vanilla extract, and 1 cup sugar)

        1. re: IsoscelesJones

          It called for just the whites? Custard usually uses the yolks as a thickener. I would actually be surprised if it thickened with just the whites.

          1. re: FrenchSoda

            Oops sorry I meant yolks! Not whites. Just the yolks.

            1. re: IsoscelesJones

              Did you try churning it? Did it work out in the end?

              Or did you make attempt #2? ;)

      2. Ben and Jerry's Orange Cream Dream :). You basically use their basic vanilla ice cream recipe and add a cup of orange juice concentrate (the frozen stuff)....I've made so many ice creams over the year, and this continues to be my favorite.

        I'd love to find a great pistachio recipe.

        1 Reply
        1. re: girlwonder88

          I'm a newbie ice cream maker (3 batches under my belt!) and I thought this pistachio recipe came out pretty darn spectacular!

          http://www.cuisinart.com/recipes/dess...

          I added just a smidge more of the extracts and tried to do a rough chop of the nuts but ended up making a mess. I threw the entire nut mess (shavings and small pieces) in the ice cream. Next time, I'll just throw in the whole nuts without worrying about pieces.

          Thanks for posting that Orange Cream Dream! That's EXACTLY what I wanted to try next, but wasn't sure how to go about it!

        2. Alton Brown has the best basic chocolate and vanilla recipes, on Food Network's site—you can build from there.

          The best results I've ever had from a more specialized recipe is David Lebowitz's salted butter caramel ice cream. It's a pain in the rear but the creamiest, most delicious ice cream we have ever eaten, much less made:

          http://www.davidlebovitz.com/2007/04/...

          1 Reply
          1. re: sweetpotater

            I haven't tried the david lebovitz recipe, but the Epicurious one for salted caramel is easy to make and very very tasty. That site also has a buttermilk lemon sorbet that is a lovely pre-dessert dessert!

          2. I don't have a recipe for these, but we just went out tonight and I had turmeric and coriander (one scoop each)in the same bowl. It was really good and they went together perfectly. My spouse had grains of paradise. It was almost lemony and addictingly good. I will be stealing all three flavor ideas this summer!

            1 Reply
            1. re: sedimental

              I have been making sorbet lately in my ice cream maker. So easy, refreshing and delicious. The plain strawberry was a huge hit, and so was the ginger & lemongrass infused coconut.
              http://www.emerils.com/recipe/5469/
              I cut the sugar syrup by about 1/2 and steeped for longer.

            2. I like Jeni's Splendid method for making a creamy base without eggs, which allows you to experiments with some interesting flavors. Bangkok peanut, jasmine green tea, black sesame, purple yam and coconut swirl are among my favorites with this method. There are some coconut based ice creams that don't need stabilizers that work rather well. Avocado is one of my favorite addition to these.

              3 Replies
              1. re: JungMann

                I second JM's vote for Jenni's Splendid method. Insane flavor shines through with the no-egg custard, yet the ice cream is soft, creamy and rich.

                Since there isn't a heavy custard to mute flavors, fruits, etc. really sing. Favorites from last summer were; the roasted strawberry-buttermilk, same recipe adapted for roasted apricots (double the roasted fruit, and layered the extra in for a swirl at the end). Goat Cheese and roasted Bing cherry, Baked Rhubarb Frozen Yogurt, the Coriander and raspberry (just make it; you won't regret it!). Salty Caramel, Pumpkin 5-spice (new Tkgsvg fave!).

                I am going to make several of those again, and some new ones!

                1. re: JungMann

                  A third on Jeni's method. Although I've only done a batch of the roasted strawberry-buttermilk (her recipe) this year, I experimented all over the place last summer and was never disappointed. I'm not a fan of eggy/custardy ice creams but as gingershelley notes, the texture and mouthfeel of this ice cream is wonderful without them.

                  1. re: JungMann

                    Another rec for Jeni's. I have been making custard based ice cream for years with great results. I tried her method recently and I doubt I will go back. The mouth-feel, flavors, and ease of making are great and the taste...phenomenal. I made the roasted strawberry and although I'm not a huge strawberry fan, found myself going in for bites of it all the time! Also the deepest, darkest chocolate or something like that and her Buckeye (peanut butter chocolate). If you can believe it, I kept a batch in the freezer for well over 2 weeks. Every day I tasted a little bit to see if it had started to crystalize and it never did. Never got the freezer burn taste either. I need to step away from my ice cream maker!!!!