its that time again...

[dwaskew]

mayonnaise or tuna (hey, you brought up the bacon flavor, not me)

for real: peppermint.

[Thomas Maurice Booth]

Strawberry Rhubarb

TMB

[Kevin Hendrick]

mayonnaise or tuna (hey, you brought up the bacon flavor, not me)

In that same vein, how about broccoli?

Seriously, though, cinnamon!

[MartyNeilan]

My wife purchaased an extra large home ice cream maker last year. She mixed up all the ingredients but did not have vanilla extract. She used an equivalent amount of almond extract. She said it should be the same, since they both had "extract" on them. We had about 2 months worth of absolutely funky, strong, weird tasting ice cream until we finally threw the rest out. We have yet to use the ice cream maker again.

[Jeffrey Hicks]

my in-laws always make pineapple and I love it.

[OldsRecording]

Chocolate with white chocolate chips and cayenne pepper. Seriously. Try it.

[ken k]

coffee

i love coffee ice cream, never made it homemade however.

[tubatom91]

It's a big BIG tradition to make homemade ice cream in my family. Vanilla, sorry to the exotic flavor lovers out there. It's the best damn Ice cream I've ever had (Trying to ignore the "family made" bias) I'd prolly share in a PM, I'm not sure if I should but for the TubeNet guys I suppose I could share (just this once ).

This is easier done on an electric ice cream motor. I still remember hand cranking for hours on end for this stuff (it was worth it).

[iiipopes]

Seriously -- peppermint with finely minced fresh jalapenos in a double-vanilla base with real sugar: the vanilla gives it body, the peppermint gives it flavor, and a couple of finely minced jalapenos (fresh -- NO vinegar, remove the seeds and skin and roughage, mincing only the "meat" of the jalapeno) gives it a singular "brightness" of flavor that really isn't perceived as heat, due to the sugar in the mix and the aromatic of the peppermint. You can use your choice of crushed peppermint candies for an added crunch or real peppermint flavoring/oil. It's really great!

Yes, I do eat this myself when I can get the chance to make a batch.

[NC_amateur_euph]

Persimmon. I wouldn't have believed it until I helped a friend make (crank) a batch. We now do it every year at the church's Oktoberfest.

[tbn.al]

Mocha/Coffee Yummmmmmmm!

[MartyNeilan]

My wife and I attempted to use our ice cream maker for the second time today. This time it turned out very well. We mixed up everything for 6 quarts of traditional vanilla ice cream (substituting 1% acidophoulous for whole milk). She cut up 6 cups of sliced peaches and sprinkled sugar on top. I then put them into a blender and turned the peaches into the consistency of baby food. We threw the blender full of peach mush into the ice cream maker with all the other ingredients and let it do its thing. After half an hour of mixing, we put it in the freezer for two hours to firm up. The resulting peach ice cream was positively delicious. My wife suggested next time that we don't puree all the peaches, but save a few and dice them - that way there will be a few peach chunks in the ice cream as well.

[ken k]

found this, anyone ever try it?

Guinness ice cream

Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.
2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.
3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.
4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.
5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.


k