The ice cream flavour suggestion thread

That's given me an idea Belmit.

Vanilla ice cream with cherry swirl and a pack of chocolate covered raisins and peanuts thrown into the mix.

Raymond Lin said:
The banana toffee pie stands out for me ATM, going to try that definitely!
Click to expand...
Great! Try two variations. One with cookie crumbs (the kind you get 4 in a pack) and one with freshly made flapjack chunks.
 
Last edited:
Imy said:
Coincidently I came across this today:

http://www.amazon.co.uk/Andrew-James-Sorbet-Yoghurt-Machine/dp/B003UFNJ1Y

It was the Which? magazine deal of the week and came joint 2nd in their best buy list.
Click to expand...

That's a great price, 1/10th of the cost of mine. Hell, buy 2 and have both bowls in the freezer so you can make loads in 1 go.

P.s. I'm going to have to think hard about the coffee ice cream. Water is lethal in ice cream making as the higher the water content the less smooth the ice cream is. Although espressos are intense, to get the coffee flavour on top of he sugar and cream I might need to put in more shots than a normal cup of coffee in terms of portions and ratios....hmmmmm might bit a tricky one. I'm tempted to try tonight though!
 
Last edited:
This sounds amazing

Bourbon Caramel Semifreddo w/ Candied Salted Pecans

Posted by Lia S on May 1st, 2012

Salty, sweet, cold, creamy, this semifreddo hits all the right notes and should keep everyone in the house happy until it’s all gone.

Yield: One full 5×9 loaf pan

Ingredients

Bourbon Candied Salted Pecans

2 tsp kosher salt
50g frosting (powdered) Sugar
1 tbsp bourbon
75g pecans, chopped roughly
Bourbon Caramel Semifreddo

4 large eggs, separated
500ml heavy whipping cream
150g sugar, divided (100g, 25g, 25g)
Bourbon Caramel

100g sugar
2 tbsp bourbon
1 tbsp butter
2 tbsp heavy cream
Instructions

Bourbon Candied Salted Pecans

Preheat your oven to 400°F. Prepare a cookie sheet with a piece of parchment paper or silpat and set aside. In a small bowl combine the salt, sugar, and bourbon. Mix until the constancy of a batter. If you need to, add more bourbon to thin it out by adding 1/4 tsp at a time. You don’t want this mixture to be too thick or too thin. Once the mixture is the right consistency, add in your pecans and toss until all the pecans are coated in the sugar mixture. Spread in an even layer on the silpat. Do not spread to the edge, rather keep it centered the caramel will spread out as it bakes. Bake for 12-15 minutes until the bubbles have slowed down bursting and are a nice deep caramel color. Remove and let cool completely.
Once completely cool, break into large shards and transfer to a large zip-lock bag removing most of the air. With a mallet or rolling pin, smash it to break up the shards into small pieces. Once the pieces are a size that you like, place the bag of smashed bits into the refrigerator until ready to use.
Bourbon Caramel Semifreddo

Prepare a large loaf pan by lining it with a double layer of cling film. Divide the eggs by putting the yolks into a large bowl fitted for your stand mixer, seperating the egg whites into a medium-sized (3 quart) bowl. Put the heavy cream into another medium-size bowl (3 quart) and place in the refrigerator to completely chill.
Add 100g of sugar to the egg yolks and, on medium speed whisk in your stand mixer until tripled in volume. While the yolks are whisking, begin to make the caramel.
Bourbon Caramel

Combine sugar, bourbon and butter in a 2 quart sauce pan over medium high heat. Whisk it until it all the sugar is wet and it begins to bubble. Keep a close eye on it while it cooks at this point. Once it turns a lovely deep golden bronze color remove from heat, and whisk in the heavy cream. It will bubble up high once you add in the cream and this is why you want a bigger pan. Keep whisking until the mixture has calmed down and is bubbling and looking more like a caramel. At this point it is ready to add to the egg yolks. With your mixer still on medium speed slowly trickle the caramel into the whisked yolks. Once all the caramel has been poured in scrape down the sides of the bowl and turn the mixer back on to medium-high speed and let it whisk until cool and thick. While the yolk mixture is whisking to cool down move on to your egg whites and heavy cream.
With a hand mixer (or by hand) whisk up the egg whites until foamy. While whisking gradually add in 25g of sugar. Continue whisking until you form stiff peaks, set aside.
Remove the bowl of heavy cream from the refrigerator and with clean beaters of your hand mixer – or a new clean whisk if doing by hand – whisk until thick and begin to gently add in 25g of sugar. Once the sugar is incorporated into the cream whisk until stiff peaks form. Be VERY careful, heavy cream can go from stiff peaks to sweet butter in a second if you are not careful.
By now your egg yolk caramel mixture should be fairly thick and cool. Stir in 1/3 of the whipped egg whites into the egg yolk caramel mixture to lighten it. You don’t have to be too gentle to fold in the first bit. Then fold in half of the remaining whites gently until incorporated. Fold in the remaining whipped whites until completely incorporated.
Into the mixture gently fold in 1/3 of the whipped heavy cream, once incorporated fold in half of the remaining whipped heavy cream. After the second portion of whipped cream has been incorporated, remove the bag of crushed candied pecans and sprinkle into the mixture and add the remaining whipped heavy cream on top of the candied pecans. Begin to gently fold in the cream and candied pecans until completely incorporated. One it is completely incorporated pour into the prepared loaf pan, and freeze 8 hours or overnight.
Click to expand...
 
Just been looking though food gawker on random.
Cinamon toast ice cream, sounds amazing

Cinnamon Toast Ice Cream
from Gourmet, August 2006 via Epicurious

2 cups whole milk
2 (3-inch) cinnamon sticks
5 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, melted
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
6 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon molasses
1 cup heavy cream

Combine the milk and cinnamon sticks in a 2-qt saucepan.* Bring the milk to a boil, then turn off the heat and cover the pan - allow to steep for 30 minutes.

Meanwhile, preheat oven to 300 F with racks in the upper and lower thirds.* Line two baking sheets with parchment.

Cut 3 slices of the bread into 1/4-inch cubes and transfer them to a medium bowl.* Pulse the remaining 2 slices of bread in your food processor to make bread crumbs.* In a small bowl whisk the melted butter, brown sugar and cinnamon together.* Drizzle about 3/4 of the mixture over the cubes of bread, tossing to coat them evenly.* Transfer to one of the prepared baking sheets, spreading the cubes in a single layer.* Add the bread crumbs to the remaining butter mixture and stir to coat.* Spread on the second prepared baking sheet.*

Bake the bread cubes and crumbs for about 25 minutes, or until golden brown and crisp.* Stir occasionally and rotate the pans from top to bottom halfway through to ensure even baking.* Leave on the pans and set aside to cool.* Once cool, transfer the bread crumbs to a heatproof bowl.

Bring the milk back to a boil and then pour it over the bread crumbs.* Let stand for 10 minutes, then pour the milk through a fine-mesh strainer into a saucepan.* Press on the solids to extract as much milk as possible.* Discard the solids afterward.

In a medium bowl whisk the egg yolks, granulated sugar, molasses and a pinch of salt together.* Bring the milk to a boil once again.* Slowly add the hot milk to the egg mixture, whisking constantly.* Pour the mixture back into the saucepan and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).

Remove the pan from the heat and stir in the heavy cream.* Strain the custard through a fine-mesh sieve into a heatproof bowl.* Cover and chill thoroughly in the refrigerator.* Freeze the mixture in your ice cream maker according to the manufacturer's instructions.* Fold in the bread cubes once churned, then transfer to an airtight container and freeze for at least 2 hours before serving.
Click to expand...
 
Lemon meringue pie ice cream? Lemon ice cream with crushed meringue and broken up shortcrust pastry (cooked, of course) or digestive biscuits if you don't want to cook some pastry.
 
You must log in or register to reply here.
Back
Top Bottom