I… might actually have to try this this weekend.
When i went to my friend’s liquid nitrogen ice cream party, i brought raspberries. (He supplies the cream and nitrogen, the guests are expected to reach bring something different to flavor the ice cream.) So i bought some raspberries, macerated them with a little sugar and some Limon juice, and used that to make ice cream. It was delicious.
Booze is tricky, because it lowers the freezing point of the ice cream. I was talking with David about this today. He says he never uses more than a tablespoon of liquor to a cup of ice cream base. (He usually uses whiskey, not beer.) You might do better just pouring it over.
He also points out that owning an ice cream machine gives you a lot of control. Like more chips? Add them. Want to try a new flavor? Go for it. Want your coffee flavor a little stronger, or less overpowering? Easy to adjust.
He says the machine takes about 20 minutes, but it’s “dump stuff in and walk away” time, not “stand there and stir” time. Also, he says his emerges fairly soft, the consistency of soft-serve, so he scrapes it into a clean yogurt container and pops it into his freezer.
Yes, isn’t it? If I ever make it again, I’ll add the lemon or limon juice, because without it, it was rich.
I’ve never heard of Brusters, and there are none near me. But I used to be able to get Jeni’s (a Columbus OH based creamery) at the market, and she had a black raspberry/chocolate ice cream. It was very good, but I wanted my raspberry pure. I love chocolate but it can get hard in ice cream, and I really don’t like to chew my ice cream.
This is unfortunately not on the menu at the Bruster’s near me, but they do have a Chocolate Raspberry Truffle. 
So, as it turns out, my wife loves the ChocRaspTruf the best, but it’s been off the menu for the past week-and-a-half. She’s been settling for Black Raspberry which has been on and off the menu for that length of time. So if you’re really after BlacRasp, check back every other day and maybe it’ll reappear.
I just made raspberry ice cream for the second time and hubby’s happy. I thought there wasn’t any citrus, but the recipe I started with calls for raspberry jam. And the jam has citrus in it.
The jam also has pectin in it, which ends up being little bits of frozen gelled bits. Next time I’ll use more berries, a bit of citrus, more sugar (not much, as the jam itself is a low sugar version) and no jam.
We each had a portion, and there are 4 more portions in the freezer. Might last the week. Maybe.
Haagen dazs.
Häagen-Dazs Vanilla Ice Cream is made with five simple ingredients: cream, skim milk, sugar, egg yolk, and Madagascar vanilla extract.
Haagen Dazs Strawberry Ice Cream contains:
Cream, Skim Milk, Strawberries, Cane Sugar, Egg Yolks.
It was tasty!
Or add a bit of Kahlúa, like I did the last time I made my version of Ben & Jerry’s Coffee Toffee.
OK, Mandela Effect. I swear Ben & Jerry’s had a White Russian™ ice cream but there is no record of it even in their graveyard. Am I misremembering or, more likely, from a parallel universe?
It’s in the graveyard.
Mandela! because I’ve looked repeatedly on the internet and that site and never saw it.
Maybe you checked when it was mostly dead.
I didn’t know Ben & Jerry’s had a flavor graveyard.
Medusa + Optics?
I think you’ve got me mixed up with Exapno.
McConnell’s is readily available in grocery stores (disclaimer: at least in southern california) and in terms of ice cream quality, for something you can find in a grocery store, it’s pretty great.
Never heard of them, but what I find online seems great. They even have a generic sweet cream flavor that you rarely see! They do use tapioca starch, so that’s an extra ingredient, but I’m willing to bet it doesn’t affect mouthfeel and melting properties the way gums do. If I find myself in So Cal, I’ll look for it.
YES, there’s plenty of real ice cream… in ice cream shops.
Or did you only mean chain grocery stores? To which I’d say "Why are you trying to find quality food in a store that’s meant to carry “good enough” products?
When did we stop supporting small specialty stores? We gave up on the local breadmaker, the Italian meat ‘n’ cheese shop, the Jewish deli, and the (real) ice cream shop.
YES, you’ll pay more, but that 10 or 20% more means your town will keep its character, and you’ll be able to find “real” products when you want them.
Okay, I’m spoiled because I live in a college town with a “high street”, where, in one stretch (walkable from our house), we have…
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Two bakeries (one mostly donuts; the other French pastries, breads, and cakes)
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Two pizza places, one featuring hand-tossed Neopolitan, and one making Basic American Pizzas
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A ‘greasy spoon’ for cheap homemade griddle cakes, eggs, corned beef hash, and huge omelettes
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Five excellent restaurants, most serving excellent drinks… and half-price Happy Hours!
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Oh, and one Basic Bar for sports, cheap micro-brews, big juicy burgers and a great fish fry
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Two coffee joints with excellent bakery/burritos/sandwiches
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An Italian deli full of meats & cheeses, huge subs, wines, and lasagnas
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And a bona fide ice cream shop with seventy flavors… lots of cream and no artificial anything (except the “Blue Moon” food coloring, I’d bet)