The ice cream flavour suggestion thread

Thanks Raymond. I found this base at the weekend having not seen your post:

300ml cream
300ml milk
100g icing sugar
two whole eggs

heat the egg milk and sugar in a saucepan (dont boil) until it covers the back of a spoon and chill.

Whisk the cream to soft peaks, combine the two and put in the machine.

Ive seen lots of recipes that say use just egg yolks (like 5!) but this seems rather wasteful to me and i dont fancy making meringues everytime i make ice cream. Presuming you meant whole eggs above?

Also i see you use a ratio of 2:1 cream, we made ginger and chocolate ice cream over the weekend and with the ginger there was a distinct taste of cream which i wasnt so keen on but with the chocolate (3 tablespoons cocoa and 3/4 cup of 85% chocolate grated) you couldnt taste it at all.

Any other tips?
 
Interesting to see the different ways of making ice cream. I start with a custard base...
- heat 300ml milk slowly
- mix 100g golden caster sugar and 4 egg yolks in a separate bowl
- once hot but not boiling, pour the milk slowly over the egg sugar mix whilst still stirring
- pour back into a clean saucepan and heat slowly until it covers the back of a wooden spoon
- take off heat and let it cool, and then chill in the fridge

Once chilled, add 300ml double cream and stir. Then make and mix in the flavouring and churn :).

For vanilla, I add vanilla pods into the milk when heating, and the vanilla pod seeds when adding the cream.
For chocolate flavours, I melt dark chocolate into the custard once the custard covers the back of a spoon and is taken off the heat.

Flavours I have done to date:
Vanilla
Chocolate
Double choc chip
Mint choc chip
Orange chocolate
Raspberry ripple
Coconut (made with Coconut milk powder)
Lemon cheesecake
Malted milk
Cinnamon (awesome with homemade apple crumble)
 
Cinnamon sounds good, How do you do lemon cheescake?!

has anyone compared just egg yolks and whole eggs? does it change the flavour?
 
Leigh said:
Cinnamon sounds good, How do you do lemon cheescake?!

has anyone compared just egg yolks and whole eggs? does it change the flavour?
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For the lemon cheesecake I made the custard base, add extra cream, juice of fresh lemon and some lemon zest, and small clumps of broken ginger nut biscuit (which is what I use as a base when making proper lemon cheesecake). Adding extra cream made it that bit more creamy, but not too much, which gave it a cheesecake flavour as apposed to just lemon ice cream.

As for the eggs, I always use a traditional custard base which is just the yolks. I believe egg whites are used to make a custard when making creme caramel, but that is to keep the structure so it won't collapse.
 
Going to try and do a lemon cheesecake tomorrow.

Got cream cheese, whole milk, fresh lemons and dark chocolate covers hobnob biscuits.

Not sure how I'm going to do this, dont want a custard base. But darn I'll give it a try.

I found this which is interesting
http://www.davidlebovitz.com/2007/07/tips-for-making-1/

I'm sure there's something to do with using raw egg whites as well.
 
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Not read through the thread but what about the following?

Peanut Butter & Jam

Chocolate/Cream & Pancake (had this in Vienna, crepes with chocolate sauce and whipped cream)

Rhubarb & Custard

Actually thinking about it, what about trying a spice into a vanilla flavour? Like cinnamon & Vanilla maybe? I'd be interested to see how the cold ice creams tastes with a bit of spice. :p
 
Raymond Lin said:
3 - 1 egg to the above mix. You don't need to but the protein in the egg apparently becomes a natural preservative, I think. Without egg the ice cream don't last as long (states from the Ben & Jerry book), so I guess that's what eggs does.
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Is that a whole egg?

May try this base as both ice creams to date set rock solid in the freezer and even after 20 mins on the worktop they are still pretty solid. Need to get something softer.
 
That sounds intresting, let us know how it goes. If you use milk in your recipe maybe try rice milk. .
 
Leigh said:
Is that a whole egg?

May try this base as both ice creams to date set rock solid in the freezer and even after 20 mins on the worktop they are still pretty solid. Need to get something softer.
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Whole egg, B&J recipe book uses whole egg. Strangely their recipe don't cook the custard so you are technically eating raw eggs, whilst I've tried this and it works, survived to tell the tale, I just prefer making the custard on the stove just for a piece of mind.

I have tried other ways of making it, like heating the milk and cream, mixing some sugar with milk/cream, all with same portions of ingredients, and the above method gives the softest ice cream. No idea why as the portions are all the same, just the way put together different.
 
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Glaucus said:
Going to try and do a lemon cheesecake tomorrow.

Got cream cheese, whole milk, fresh lemons and dark chocolate covers hobnob biscuits.

Not sure how I'm going to do this, dont want a custard base. But darn I'll give it a try.

I found this which is interesting
http://www.davidlebovitz.com/2007/07/tips-for-making-1/

I'm sure there's something to do with using raw egg whites as well.
Click to expand...

Interested to see how this turns out.
David Lebovitz's book "The Perfect Scoop" is an amazing book on ice-cream, my favourite at the moment is the stout and chocolate ice cream. :D

Incidentally anyone who has any kind of sous vide setup (water bath, immersion circulator, etc..) has the means to make the easiest custard bases in the world with no chance of cooking the eggs. All you have to do is mix it, throw it all in a bag in the water bath set the right temperature .
 
Well made it, mixed success. Yes it's creamy and lemony. But it just doesn't feel right. I think it's due to the fact that once it melts its still realy thick, so doesn't have that change of texture. I should have stuck and used cream cheese and milk. Live and learn hey.

I did a tub of cream cheese, same quantity of extra thick double cream, ~180ml liquid glucose and juice of 5 lemons.


However I probably won't experiment with this recipe as I don't want to do to much I cream, I tend to just eat it and I really want to do a custard and rhubarb one.
 
If I was to make it again, I wouldn't pull back on cream cheese that's cheese cake flavour. I would replace the cream with milk. I used extra thick double cream. I would probably do half single cream & half milk as a next test recipe.
 
Glaucus said:
Well made it, mixed success. Yes it's creamy and lemony. But it just doesn't feel right. I think it's due to the fact that once it melts its still realy thick, so doesn't have that change of texture. I should have stuck and used cream cheese and milk. Live and learn hey.

I did a tub of cream cheese, same quantity of extra thick double cream, ~180ml liquid glucose and juice of 5 lemons.


However I probably won't experiment with this recipe as I don't want to do to much I cream, I tend to just eat it and I really want to do a custard and rhubarb one.
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Replace real lemon juice with lemon extract, all the flavour of lemons with none of the sour or water content.
 
Just giving this a try, had to guess at the texture of the cream, egg and sugar mix after whisking. Didn't go with soft peaks for the cream just mixed for a short while, cream thickened a little but barely noticeable. Also guessed you meant about the same sugar as milk, put in half a 300ml cream pot.

Going to be making blueberry (Belvoir Blueberry Cordial, whole blueberries and pieces of stem ginger)


EDIT:

looking at it now as ive put it in the ice cream maker perhaps soft peaks were the way to go.

EDIT 2:

After looking like it was never going to thicken it has and its nearly done, just added the final batch of blueberries (added some at the beginning so they got mashed up)

Raymond Lin said:
Steps.

1 - Whisk all the cream with the egg in a bowl with sugar (above the same amount as milk). I bought an electric whisk as this step will take a while with a hand whisk.
2 - put milk in a saucepan and put it on low heat, then mix it into the whisked cream/egg slowly whist moving.
3 - put it all back into the pan and heat slowly until thicken like a custard.
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Well the base seems to be a success, i can this morning scoop the ice cream out straight form the freezer and the texture is pretty good. Maybe a touch more air from whisking the cream eggs and sugar but overall this is a winner.

Wife thinks its a little creamy so i will play with the ratios and see what that does to the consistency once frozen.

In terms of the flavour it needs some work as the two pieces of stem ginger overpower the blueberries and i think it would have been good to heat some blueberries up to start with so they softened and went into the mixture.

Ginger powder may have been a better choice of perhaps just half a piece of stem ginger. However it is very edible and im a big ginger fan so its all good in my books.

One to work on.

Leigh said:
Going to be making blueberry (Belvoir Blueberry Cordial, whole blueberries and pieces of stem ginger)
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