Ice Cream?

12 years ago

Do you have a favorite flavor or brand of ice cream? One that is an extra special treat for you? I'm speaking of commercial ice creams here, not home made, although I love home made ice cream so much that I ask for that in lieu of a cake for my birthday whenever possible.

I just finished a very small cup of Haagen Dazs dulce de leche caramel.....so yummy! My all time favorite is Lemon Icebox Pie ice cream - tart, rich lemon and sweetened condensed milk base with swirls of marshmallow and ribbons of graham cracker crumbs - oh my! I've asked a local ice cream shop to attempt to make it.

Another favorite is Maple Walnut when it is done right. Can't abide stale nuts in ice cream though.

What's your favorite frozen dairy delight?

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Comments (15)

jude31
12 years ago
Teresa, it's your fault I always pick up Haagen Dazs dulce de leche caramel! This was from a previous post of yours some time ago. Fortunately, I don't do that often.

jude
cloudy_christine
12 years ago
Haagen Dazs pistachio is my current favorite. Not in most stores here, though. Only Walmart seems to have it. I discovered it in Connecticut.
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I have been making this one taught to me by a friendm but I use a ice cream maker. To me its more like ice milk. Simple and good 1 can 14oz condensed milk 1/2 gal (maybe a touch more) whole milk 1/4 cup to 1/2cup sugar-depending on your taste 1 1/2 tbs van. extract Hope this helps
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Here is my recipe for French vanilla ice cream: 1 cup whole milk 3/4 cup sugar 2 cups heavy cream, divided 1 vanilla bean split lengthwise, about 6” long 4 egg yolks plus 1 whole egg 1 tsp vanilla extract (can substitute a liqueur) Combine the milk, sugar, and one-half cup of the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high, stirring occasionally, until the mixture is warmed through. Remove the pan from the heat, cover, and let the mixture steep for 30 minutes. Pour one cup of cream into a bowl and set a fine mesh sieve over the top. In a separate medium bowl, whisk the egg yolks and egg with 1/2 cup cream until smooth. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F–77°-80° C). Pour the custard through the mesh strainer into the bowl with the cream, removing the vanilla bean. Stir in the vanilla. Let cool slightly, then cover top surface with plastic wrap and refrigerate until completely chilled. Freeze in an ice cream maker according to the manufacturer's instructions. If you want a different flavor, omit the vanilla bean and vanilla extract. I always add a liqueur to my ice cream to make it easier to scoop, generally one or two Tablespoons, depending on how soft I want it. I use Cointreau in strawberry ice cream, but if I am making vanilla, I add Frangelico or Amaretto. If I am making chocolate, I may add chocolate liqueur, Kahlua, coffee liqueur (mine is from New Orleans), or any nut liqueur. In addition to Frangelico and Amaretto, I also have Noce, walnut, pecan, and Cassis liqueurs. I would never add vodka to ice cream, although it would make the ice cream softer. I generally add the liqueur to the freezer when it is about half way through freezing. *Note: I never add salt to any ice cream that I make, not even a pinch. If using a bitter chocolate, I might add a pinch, but usually I do not, and I prefer it without.
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I feel that the manufacturers add bulk ('cookie' pieces, etc.) to ice cream to lower their costs. Many brands in big boxes are largely air and sugar. I hadn't realized that Unilever owns Ben & Jerry's and many other brands of ice cream. I remember our first Westie licking the last of a carton of butter pecan ice cream and leaving a tidy pile of pecan pieces in the bottom. He decided those things were 'foreign objects'. I do like nuts. I add a big handful of nut pieces to every box of the Great Grains cereal we alternate with Morning Summit -- and oatmeal (me).
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lindac
12 years ago
Bryers Espresso.....maybe with chocolate sauce....but maybe not!
shaun
12 years ago
My favorite is a Limited Edition from Publix - Strawberry Shortcake - it's delicious! I think all it is, is strawberry ice cream with pieces of either sugar or shortbread cookies all throughout it.
{{!gwi}}
centralcacyclist
12 years ago
I grew up on Baskin Robbins. Still love Jamoca Almond Fudge.
hawk307
12 years ago
Teresa:
I have tried several brands, side by side,
along with other testers.

We all agreed on Hersheys, for a creamier Ice Cream.
Don't eat too much Ice Cream; I sort of ration it for Chloresterole reasons, so I wanted the best tasting.
Although this may not be your chioce.

It may not be available in your area.

I do some crazy things with Ice Cream, to make up for the rationing.

LOU

Waffles and IceCream,& whatever ( Peaches and bananas, etc)
jude31
12 years ago
Barnmom, I forgot about Baskin-Robbins! Many years ago when they first opened in Knoxville, I went there and was like a kid in a candy store. I chose Pralines'n cream and it's still my favorite of their flavors. To be honest I like gelato better but not very many locations here. I had a wonderful small Caramel at CoolatoGelato, this past Saturday though.

Do you see a common thread of caramel here?
centralcacyclist
12 years ago
Jamoca Almond Fudge would be even MORE perfect if it had a caramel ribbon, too.
Lars
12 years ago
Haagen Dazs Amaretto Almond Crunch is my favorite, but I also like Godiva Chocolate ice cream. I also like Bryers French Vanilla (with vanilla bean flakes), and I eat this by itself or with some liqueur added, such as Mocha Kahlua, Frangelico, Amaretto, or chocolate. I also like to add peach preserves to it or Nutella. If I'm on a tropical beach, then fresh coconut is my favorite.

Lars
Chi
12 years ago
I made the mistake of trying a bite of Ben and Jerry's "Peanut Butter World" earlier this year. You can only get it at Target and it's amazing.

Chocolate ice cream with generous swirls of peanut butter and chocolate cookies. You get these bites of salty peanut butter with the sweet crunchy cookies...omg so good.
centralcacyclist
12 years ago
Lars, you are in charge of the ice cream buffet.
jessyf
12 years ago
I'm addicted to Coldstone Creamery's Cake Batter ice cream. A relative of 'Cookie Dough'.
Rusty
12 years ago
Currently Starbucks' Caramel Macchiato.
(That's probably not spelled right)

Also Hygea Amaretto Nut Fudge.
Baskin Robbins' Black Walnut,
also their Baseball Nut.

Certain brands of Chocolate-Hazel nut Gelato.
I don't remember the brand name,
But the store has switched brand,
The one they have now is not near as good as the other was.

Rusty
compumom
12 years ago
DH and I love Starbucks coffee chip. The combination of perfect flavor and texture!
ruthanna_gw
12 years ago
I only bought one container of ice cream at the store this year. It was Breyer's vanilla and was fine for when I made peach melba this summer.

But on the route to one of the farmers' markets I frequent, there's a store that makes their own ice cream and occasionally I'll stop in and get a double dip to bring home. They have many seasonal flavors but my favorites are chocolate marshmallow, which in addition to streaks of mashmallow sauce has tiny whole marshmallows in it and their black cherry pictured below, which needs no description.

Ice Cream?

Comments (15)

jude31

cloudy_christine

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