What are some good, unusual ice cream recipes?
Friday, July 2nd, 2010 at
5:14 pm
I have an icecream maker and I want to make some different flavors other than the normal chocolate, vanilla, or strawberry. I want something unusual.
I was wondering if someone knew any with alcohol , or just off the wall odd flavors, tropical or fruity?
anything really. have you thought of sorbet. fruit, lavender, or even lemon grass. it is only simple syrup and flavoring. you could make coffee ice cream espresso
Filed under: Ice Cream Recipes
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milk sugar vanilla cream egg yolk
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If you like a tropical zing to your ice-cream , try add some pureed mangoes or lime juice.
For something ‘fresh’, add a few tablespoon of green tea powder.
You can also add crushed mint candy or marshmallow
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anything really. have you thought of sorbet. fruit, lavender, or even lemon grass. it is only simple syrup and flavoring. you could make coffee ice cream espresso
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be careful with alcohols, they have a lower freezing point. best to use extracts or heat, flame of the alcohol of the liquor your using
I have heard of Broccoli flavoured ice-cream. There is a shop, I think it’s in London, it specialises in weird and wonderful ice-cream creations.
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The best I’ve tried is PEANUT BUTTER and JELLY! It came out great.
I also made some once with PEANUT BUTTER, CHOCOLATE SAUCE and MARSHMALLOWS!
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Just add Kahlua
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Coconut Ice Cream:
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions.
Cinnamon Ice Cream:
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.
References :
http://allrecipes.com/directory/1374.asp