Lots of ice cream

National ice cream month is in July but many of us like ice cream all year round.  Here in Boulder we’re really lucky because we can buy ice cream that includes organic milk and cream, organic sugar, etc.

Of course, I love making my own ice cream.  So, in honor of the 4th, I made many ice cream bases and made different ice creams each day for several days.


Mint chocolate chip ice cream

Mint chocolate chip ice cream.  I used a standard base and infused mint leaves for about 1 hour.  I didn’t use any other flavorings and I didn’t use green food coloring.  (That’s what’s great about making your own ice cream.  You can avoid bad things.)  My sister and I thought the flavor was fresher/cleaner, less artificial.  I will use chocolate shavings rather than chips next time.

Strawberry basil ice cream sandwiches

Strawberry basil ice cream sandwiches

Strawberry basil ice cream.  This is the same principle as the mint ice cream.  I infused the basil for an hour as well.  The strawberries were macerated overnight.  What was really interesting is that after adding the strawberries to the basil infused base, the mixture tasted very strongly of strawberries.   Note:  When we first tried to take a picture of a scoop of this ice cream, for some reason the color was a lot lighter.  So, I made some white chocolate mac nut cookies and sandwiched the ice cream between.  You can now really see the color.

IMG_2308Peanut butter ice cream with chocolate sandwich cookies & fudge.  I made the peanut butter ice cream base when I made the other two bases.  However I varied the base by using more milk and whole eggs.  I’ve read many places on the web where people are worried about over-cooking whole eggs.  However, if you just temper in the hot liquid and remember to run everything through a sieve before mixing in the peanut butter, the base should be fine.  After making the base, I made the fudge which I also used for the hazelnut ice cream (described later).  I used a natural brand of chocolate sandwich cookie that I crushed.  Both the cookies and the fudge were added after the churning had almost finished.  The flavor was amazingly peanut butter without being overwhelmingly fatty.  It also had a creaminess that is often missing when some of the cream is removed.

Cinnamon ice cream with mapled walnuts

Cinnamon ice cream with mapled walnuts

Cinnamon ice cream with mapled walnuts.  Again I infused the cinnamon sticks with the milk/cream before making the base.  However, before adding the cinnamon base to the ice cream maker, I did add just a little bit of cinnamon.  This makes the little flakes and a little more flavor.  The mapled walnuts were made by just mixing together walnuts, sugar, butter, and cinnamon and toasting until done.  They hardened a little more after cooling.  I folded the walnuts into the churned mixture when it was almost finished.  Everyone liked this ice cream a lot.

Hazelnut ice cream with fudge swirl

Hazelnut ice cream with fudge swirl

Hazelnut Fudge Swirl ice cream.  In order to get the best flavor from nuts, it’s best to toast them.  If you add them to the milk and let it soak overnight, you’ll get even more flavor in your base.  I made the fudge separately.  After the ice cream was made, I swirled it in.  Unlike the almond ice cream that I make often, this version had a more subtle hazelnut flavor.  I loved the chocolate swirl, as opposed to making a chocolate hazelnut base (like Nutella).  You could taste the hazelnut and chocolate separately.

I have a long list of other flavors to re-make (interesting flavors from last year) and new ones.  So, this warm up was successful.  Maybe I’ll find even better flavors when we head to Hawaii for vacation.


3 Comments Add your own

  • 1. kate  |  July 18, 2009 at 11:33 am

    these sound really yummy. I tried making sorbet with the Mayan cocoa(chilies, cinnamon, hazelnut). It was awful – the chilies and hazelnuts gave it a really powdery texture. Next time, I’ll use plain cocoa.

  • 2. Fenster  |  April 19, 2010 at 11:17 am

    Do you have copy writer for so good articles? If so please give me contacts, because this really rocks! 🙂

    • 3. etudesinfood  |  April 25, 2010 at 10:36 am

      Thank you so much. I wrote all of this myself. I appreciate your kind comments.


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