Makin' ice cream


#1

Raspberry strawberry, this recipe has eggs, but you don’t make a custard. Gets great reviews and the raspberries here are perfectly in season.


#2

Ah crap, I should totally make flavored ice cream sandwiches! Like a macaroon with seasonal fruit ice cream, coated in chocolate and wrapped in butcher paper.


#3


#4

On, and I am starting a nectarine port tomorrow. Trying to decide on the secondary fruit though. I made this recipe once years ago and it was fantastic.


#5

Why do you call it “raspberry strawberry” if there are no strawberries in it? It would have put me off, as somebody who loves the former but not the latter.


#6

Ah, I added strawberries :smile:
The recipe called for four cups of rasp, and I only had two, so I used two cups of ultra ripe strawberries as well.


#7

On, and these were tiny, almost wild looking berries. They are great.


#8

Sweet dill freezer pickles are done, and now working on preserving a couple pounds of beets I scored.


#9

And of course the Grey Lady has beat me to artisnal ice cream sammiches. Cherry coconut? Sounds great!


#10

oh shit, i am in love.

okay, so bear with me here…

fried risotto balls as the ‘cookie’, and sweet basil and hazelnut ice cream for the filling.


#11

Are you just brainstorming awesome sounding food things… because it seems like you’re brainstorming awesome sounding food things.


#12

I am really not any good, but I take joy in the hobby. I made a cheese ice cream that didn’t work so well on its own (it was like cheesecake times ten), but with a piece of fruit, in smaaall quantities was great.

Now, off to slice and press nectarines!


#13

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