A few months ago, I bought an ice cream maker and have been whipping up a new flavor every few weeks. Some favorites include:
Honey Almond Cinnamon
Black Sesame
Vanilla Chai
Chocolate Guiness
Wasabi and Dark Chocolate with Ginger Cookie Chunks
But now my brain is running out of good ideas, so I turn to The Dope. Anyone had a tasty ice cream flavor I can copy?
Green Tea
This should give you plenty of ideas.
Bacon?
Garlic! I once sampled pickle, too.
I used to make ice cream at work and after we went through the obvious flavors people started challenging me. I made Almond Joy, apple, Baileys Irish Cream, butterscotch, Coca-Cola, carrot, cinnamon, corn, eggnog, grape, orange creamsicle, pear, peppermint Life-Saver crunch, plum, pumpkin, root beer, tea, watermelon, and wintergreen. I did draw the line at a request for jalapeno but somebody else went ahead and made it anyway.
In Latin America we sometimes got “Custard Apple” ice cream. The Custard Apple is the English name for a Guabanana (I hope I spelled that right). Good stuff with a delicate, pale green color.
A popular flavor here in Panama is, I kid you not, Grape Nuts. The ice cream has bits of the cereal scattered through it. I bet it started back in the old Canal Zone days, and somehow it still persists. You can get it in a lot of Panamanian supermarkets. As I recall, it’s not bad, but I have tried any in years.
Bacon, Bacon, Bacon! In vanilla ice cream.
I had that flavor in Rehoboth Beach last summer. drool
I think I threw up in my mouth a little when I read that article title…
I’m guessing from the same place linked in #3.
Didn’t we do this last month? I seem to remember relating my expecrience at Ici, a newish scoopery on College Ave in Elmwood (N. Oakland/Berkeley) where I had candied pecan cumin ice cream. Yum!
Among others, of course.
My SIL the corn freak makes vanilla ice cream with brown sugar and adds creamed corn to it.
Is mango key lime sorbet exotic enough? I whir up 4 big ripe mangos in the blender, strain it to get the fibers out, sweeten it with about 1 cup of simple syrup, and add key lime juice to get it tangy. Freeze it up and try not to eat the entire batch in one sitting.
Coconut. A good, simple, but FREAKIN’ AWESOME recipe is:
7 cups coconut milk
1.5-2 cups sugar
1 tsp salt
Heat all together until sugar and salt are dissolved, then chill and freeze in the ice-cream maker.
For extra Bangkok street vendor flavor, mix in rainbow sprinkles when freezing. Yum! For double plus authenticity, top with sweet corn kernels, cooked sticky rice, or palm seeds (ETA: forgot peanuts!), and serve on a hot dog bun.
(This coconut ice cream recipe comes out rather light, but very refreshing. You can also do a creamier coconut ice cream by doing the full custard thing with eggs, cream, etc. but substituting coconut milk/cream for half of the dairy requirements.)
This is also good topped with a chocolate-ginger ganache.
Ok, the OP absolutely has to list the recipe for the Wasabi/Chocolate ice cream. There’s a local chocolate shop that has chocolate/wasabi truffles. They sound wierd, but are so good.
Ah, I see you’ve been to the Gilroy Festival as well.
When I went to Croatia and Bosnia a few years back, one of the most awesome things was the ice cream. Green apple, Snickers, cola, rum punch, Jaffa cake, kiwifruit, tiramisu…
I have no idea how you make any of the above, but there are probably recipes somewhere online.
1 cup dark chocolate chips
1-2 tsp wasabi paste (I use S&B prepared wasabi paste. And honestly, I kind of eyeball this. More if I’m feeling saucy and adventurous, less if I want to create an exotic but non-deadly treat for friends)
1/5 tsp fresh ginger (or, if you’re lazy like I often am, prepared ginger paste)
1 cup crushed ginger cookies (I use Trader Joe’s Triple Ginger Snaps)
1 cup sugar
2 cups whipping cream
2 1/2 cups 2% milk
1 tsp salt
In a double boiler, melt chocolate chips, wasabi, ginger, and a splash of 2% milk until smooth. Take chocolate mixture and everything else and dump in your ice cream maker. Follow the freezing directions on your ice cream maker and then enjoy. I line the ice cream bowls with more ginger cookies for a pretty presentation.
I use this ice cream base for EVERYTHING because it doesn’t require heating on the stove beforehand (I mentioned I was lazy, right?).
And Baker, is that Vosges Chocolate? Because that’s where I got my inspiration!