Thanks to your help in this thread, I’ve got a ridiculous backlog of delicious sounding pizzas to try. Several of them have already been a hit, and I got so many weird answers, I figured it was time for an ice cream thread. I make ice cream at home, and am getting a bit tired of my favorite flavors. I figure ice cream lends itself to about as much diversity as pizza, so let’s hear it.
Me, I’m pretty boring. I like mint chocolate chip and chocolate chip cookie dough. Although, a couple of weeks ago, I made peanut butter and banana mixed with cinammon and chocolate chips. Yum.
I like contrast in a single mouthful, so combinations like… real vanilla(with the black dots), covered with hot, bitter, dark chocolate sauce - in a single spoonful, but unmixed, you get sweet, creamy, smooth, cold and hot, bittersweet, aromatic and slightly granular. Simple, but highly effective.
Granted, that’s not a combination of two ice cream flavours - for that, I’d go for something sweet - like a toffee fudge type, combined with something zingy - like orange or stem ginger.
Vanilla ice cream with olive oil drizzled over it and a few pinches of sea salt. It’s soooo good.
I mix it up by using flavored oils from The Olive Press like Blood Orange or Meyer Lemon, or flavored salts from Salt Traders like Peruvian Pink or Flor de Sal HIbiscus.
mmmmm. I’m going to have to have some for dessert tonight.
Oh damn, those sound so good. I’ve never tried anything like that, but I’ve heard olive oil gelato is out of this world.
For me, I was going to suggest vanilla with fresh (or frozen) strawberry pieces, a sticky swirl of balsamic vinegar reduction, and fresh-cracked black pepper. It’s one of my favorite desserts to make like a bizarro sundae, but I’ve never had them blended together into an actual ice cream.
I’ll share my recipe for the best topping to swirl in with your sundae. Mix together some marscapone, honey, and cinnamon, swirl it around with your ice cream, top with strawberries and candied pecans, then drizzle with hot fudge and sprinkle with powdered sugar. Mmmmmmmmmmm.
We got a Donvier ice cream maker last summer on a whim, and The Boy has become a little obsessed with making homemade ice cream ever since.
Favourites so far are cucumber-gin-lemon verbena sorbet, pear-ginger ice cream, and pink grapefruit sorbet. We also tried a grilled peach one that didn’t turn out so well, and a cantaloupe/honey/mint sorbet that was downright terrible (mostly because the cantaloupe wasn’t very good).
I’m waiting until our mint plant makes a reappearance in a month or two to try out a mojito-inspired sorbet with lime, rum and mint, and I’m also debating trying a Manhattan-inspired ice cream with bitters and vermouth, with chopped candied orange and cherries mixed in.
Yes, we like booze in our ice cream. Howdja guess?
If you have an ice cream maker,make grape ice cream and add peanut butter of your choice near the end of the dash cycle.
I like Smucker’s chunky, it’s just peanuts and salt.
I’ll have to keep my eyes open for that. A new gelataria just opened up a couple of miles south of our house, but so far olive oil hasn’t appeared on their flavor list, but it changes often.
Take 1 Girl Scout (support the troops!) shortbread cookie (aka Trefoils), and place a small spoonful of a rich chocolate ice cream (I’ve been using a local company (Snoqualmie Gourmet’s Mukilteo Mud… Mmmm, mud) on top, place in mouth. Repeat as needed.
Fave #1 (since I was a kid): orange sherbet and chocolate ice cream. I guess others have figured out that orange & chocolate is good together because I see that combination in various items now, but for years & years I got the weirdest looks ordering this at the ice cream shop.
Fave #2: Vanilla and honey. I just drizzle honey on the top, and maybe toss a little cinnamon on, but this would be pretty easy to mix up. I think someone actually makes a honey-vanilla ice cream now.
There’s a new place, Ici, on College in the Elmwood neighborhood of Berkeley/Oakland. I had candied pecan and cumin flavor, and wow! They make everything onsite daily. The malted vanilla with hot fudge ain’t bad neither.
Vanilla bean with a hot mexican chocolate drizzle (add a little cayenne chili to the chocolate while melting to spice it up a bit). The vanilla bean is the perfect smooth, sweet complement to a spicy, slightly bitter chocolate.
