Favorite Ice Cream?
- Thread starter Edita
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Caporegime
I can make my own gelato and I have, any flavour, any combination, any kind that I want.
There is something to be said about freshly made ice-cream, not made then frozen to set it. That step often add crystallisation into the ice-cream which causes it to be more corse in texture and thus less creamy.
Sure there are lots of flavours and ingredients but to judge what is the BEST ice-cream, you have to strip it all back, hide behind nothing, don't hide behind chocolate chucks pieces or fancy toppings. Simply vanilla on a cone.
To that, it is Cremia in Japan, ice-cream made from the milk from Hokkaido. It is like nothing else you have ever tasted simply because the milk it is made from has different fat content than your average dairy cow. The ice-cream is smooth yet weirdly dense but not heavy. It coats your tongue with the fat from it just for a brief moment after you swallow it, lingers just long enough until you have the next bite. It gets really close in terms of balance of soft but soft not because it is whipped full of air like most soft serve you get, it is soft because of its ingredients.
It is simply delectable. Words cannot do it justice.
I to have been making homemade ice-cream for a number of years now, however a sugar-free, low-carb keto variety, and the above sounds amazeballs!
Soldato
Being an Essex boy, its got to be Rossi Ice Cream. My sister & I grew up with it. Not eaten any for ages though.
Soldato
Ben and Jerrys cookie dough
Soldato
Don't eat much ice cream these days but my favorite used to be a pack of 6 from Aldi. Six flavours in small single portion plastic tub. -Then we had some Langleys double cream which was rich and yellow. -slide a spoon down corner and lift out the ice cream -pour cream on top till it runs down hole and fills it - Lovely
Can't get the cream anymore. We do have a new Aldi by us so must go and look see.
I do remember vanilla with cream soda
Can't get the cream anymore. We do have a new Aldi by us so must go and look see.
I do remember vanilla with cream soda
Associate
Lidl's coffee ice cream. Only available on Italian week, which is on now IIRC. And my freezer's full 
When that's not available: Mackie's traditional ice cream
When that's not available: Mackie's traditional ice cream
This
I’m with you on that,although I have the non dairy version.I struggle not to finish the whole tub when I start.
Everyone knows if you can touch or see the bottom then there's too little to leave for next time.
@MissChief Wow,here’s me thinking I was the only one who did this.Thanks for helping me justify sleeping with stomach ache 
It's how fast you can eat the tub before you read the sugar content and then look at your belly in disgust!
Got any good keto icecream recipes you can throw my way?
Caporegime
Sure, here is my current best chocolate one:
60g Whey Protein Isolate (Bulk Powders Pure Whey Isolate™ 90)
80g Inulin (NKD Living on Amazon)
16g Xylitol (NKD Living on Amazon)
96g Erythritol (NKD Living on Amazon)
100g Double Cream
300g Koko Coconut Milk (Unsweetened)
20g Cocoa Powder
120g Cream Cheese (Tesco Soft Cheese Plain Full Fat)
0.5g Table Salt
2g Mono & Diglycerides of Fatty Acids
0.8g Locust Bean Gum
0.4g Guar Gum
0.2g Carageenan Iota
The last 4 ingredients are specialist stabilizers and emulsifiers, which might seem expensive, but you use such a tiny bit they last for ages, I bought mine back in 2018. You don't need them, but they really improve the mouthfeel and scoopability of the ice-cream.
If you have an ice-cream machine that can churn and therefore create overrun, this will make roughly 1 litre.
If you don't have a machine, you can also just pour the final mixture directly in to your containers, and it will make around 800ml.
I use 100ml baby food weaning pots I got from Amazon to portion, which also helps them freeze quicker.
You can scale the recipe up or down as you see fit, but I find my machine churns best with 800ml of mixture.
Process:
Place cream, coconut milk and cream cheese in a large glass bowl, and place on top of a pot containing water to make a double-boiler/ban marie, and set to a medium-high heat.
Thoroughly mix all the other dry ingredients together in another large bowl. If you have a large volume blender/food processor, give it all a good whiz in that.
Pour the dry in to the wet and mix well with a whisk until fully incorporated.
Using a food thermometer, heat the mixture up to 70-75ºC, stirring frequently, and keep it there for around 10 minutes to help the gums hydrate and denature the proteins.
Pour the mixture in to a jug large enough for whatever volume you are making.
If you don't have an ice-cream machine:
Pour the mixture in to the weaning pots, let them cool to room temp, place them in the fridge to chill for a few hours, then move to the freezer.
Each 100ml pot is roughly 120cal / 9g fat / 7g protein / 2.5g carb
If you have an ice-cream machine:
Let the jug cool to room temp, then place in the fridge to chill for a few hours (or even overnight if you want).
Pour the mixture in to your machine and run as per those instructions. The churn should give about a 25% overrun, taking the final volume up to 1 litre.
Each 100ml pot is roughly 96cal / 7g fat / 6g protein / 2g carb
Looks good man - I don;t have an ice cream maker but will give it a go after my next bulkpowders order
Caporegime
That's a lot of ingredients!
To make chocolate ice-cream i would just use
Full Fat Milk
Double cream (2:1 ratio to milk)
Sugar
Egg
Vanilla extract
pinch of salt
Cocoa Powder
Obviously this is Full Fat, Full Sugar and leave nothing on the table variety.
Caporegime
And I would do similar if not for keto
I've been reading so much on ice cream science over the years, some fascinating stuff.
I am going to try my hand at an apple custard ice cream this week.