Your ice cream machine company should be using your pictures for advertising purposes!

I love ice cream, malts, milkshakes, gelatos, sorbets and about anything you can make with ice cream! I used to have a White Mountain ice cream freezer, but just made conventional flavors: strawberry, peach, etc.. I would like to get a small electric one for occasional treats and my current favorite ice cream flavor is black raspberry and Rita's mango gelatos or water ice.

GS and I made a Watermelon Sorbet that is very good..... and simple to make.

cut up into chunks or scoop out smaller balls ( not tiny) of watermelon; put on sheet pan and freeze.

When frozen put in food processor and pulse until smooth, meanwhile squeezing in both halves of a fresh lime and pouring in about a 1/4 cup simple syrup. Eat; freeze rest.

The frozen extra got very hard, so should have added a bit of vodka.

Thank you lizbeth : ) I thought my scooping abilities were rather messy!

Oh, malts, I forgot about those! Yes, love them too. Wow, you made a lot of ice cream with that! I had one very similar years ago. It was buying the ice and ice salt, and continual adding ice and salt, and having to set it up outside so the ice water could drip out someplace that finally dissuaded me, and eventually I gave my big ice cream maker away. The smaller electric ones make only about a quart to a quart and a half, but that's perfect for smaller families, and perfect to the two of us.

My favorite fruit is raspberry, but our raspberries here are high in price right now, and for very few. I hope I can catch them on sale. I used to buy Schwan's ice cream, and thought the quality very good, but haven't in some years. Their Dulce de Leche Ice Cream was very creamy and good. I made granitas for a while, and enjoyed those, especially coffee granita. I was so surprised with the melt in your mouth texture of the sorbet. No ice chips at all.

I would love to make coffee ice cream... or coffee mocha : )

If anyone is interested, I got this StarPack long container on Amazon - fits in the freezer door perfectly. Reviews say the lid doesn't snap on (it doesn't). I haven't had an issue with 2 stacked on top of one another losing lids.

Anyone have a T & T coffee or coffee mocha ice cream recipe?

Oh, watermelon! That sounds so refreshing! I absolutely will have to try that! Yes, my sorbet from the ice cream maker froze very hard. But I just set the container on the counter for 10 minutes (looooong wait!) and it got melty enough to scoop. I think homemade ice creams and sorbets tend to freeze harder. Only Lar's ice cream recipe didn't.

Your ice cream looks delish!

CA Kate, try a little tequila in your Watermelon Sorbet. The flavors work together very well.

My mother thought any ice cream that wasn't custard based was blasphemy. However, this recipe comes awfully close, I think.

No-Cook Vanilla Ice Cream

INGREDIENTS

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 tablespoons sugar

2 teaspoons vanilla

2 cups whole milk

INSTRUCTIONS

Whisk all ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours

bbstx, that's what I've been looking for! DH wasn't as fond of the custard as I was (but then, I could probably bath in creme anglaise, LOL!) He wanted a non-egg vanilla next, so yours might be our happy medium.

I did add (obviously) the The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Homeand the The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments : A Cookbookto my purchases. Thus far I've not run into a bad recipe, but I've only made those above.

Still hoping for a T & T coffee ice cream recipe....

I highly recommend The Ultimate Ice Cream Book. I don't do as much experimenting as I should because the recipes in this book are so sound. OTOH, I haven't gotten around to getting a little freezer to set at ice cream temperature, so I'm out of the habit of making ice cream except for when there's company. The main freezer is just too cold, though insulated containers help, and I can't bring myself to use stabilizers. I've been meaning to try Linda's vodka trick, though.

I like custard bases best, but I also like yoghurt just tossed in the machine with some fruit. :)

Congrats on your new toy and your thorough breaking in of it!

2Many: I'm a little confused. You seem to have made a whole bunch of different ice creams in a very short time. Did you buy one of those expensive electric freezing units or just a freezer 'bowl' that must be pre-chilled in your frerezer? I know nothing about the electrified units, but even with them I would expect it would take time to go from batch to batch what with emptying the chilled ice cream, thawing and cleaning. That is certainly the case with the chill the bowl type and then it must be refrozen.

I also have a question about your strawberry batch. I found that the small bits of strawberry froze quite hard and became unpleasant. How did you prevent that?

I do not have a T&T coffee ice cream recipe, mostly because I don’t care for coffee ice cream.

But here is one from a site I trust, Leites Culinaria. It is from Jeni’s Splendid Ice Creams at Home. https://leitesculinaria.com/79285/recipes-black-coffee-ice-cream.html I understand her use of cream cheese makes for really creamy ice cream. Plus, it is a non-egg recipe.

Here is another recipe from a different site I trust, Simply Recipes. However it is a bit more fiddly and it has eggs in it. https://www.simplyrecipes.com/recipes/coffee_ice_cream/ 

If you try either, post your results!

bbstx: thanks for the hint. I think I have some tequila somewhere.

I'll take a double scoop of the chocolate please, to tide me over while you make me a gallon to go. ;)

My ice cream machine is packed away ready for a house move. Your sorbet looks amazing....they all do but I love sorbet.

We had a spoon of oyster sorbet as part of an amuse bouche recently.....looked grey and unappetising but was really delicious.

Chas045, try this with your fruit: cut the fruit into very small pieces, macerate in sugar and some sort of liquor/liqueur for several hours or overnight. You can also cook the fruit and mash it, then chill with sugar and liquor.

IC, I would have loved to have tried the oyster sorbet! I don’t think I want to make it, but a tiny amount as an amuse bouche intrigues me. Did it have a lemon note?

Summer fun! There's an oyster house I know that serves frozen mignonette with the half shelled ones, really good. DD and I had gelato yesterday, lavender and honey was yum. My favorite fancy sorbet from a nearby place is pink grapefruit. I don't like them too sweet.

Copied below is a comment I made last year - link no longer works, so glad I saved it. She did further explain how the invert sugar makes a sorbet taste creamy and not freeze solid, if that makes sense.

Here's one that I've used for years, with a great cooking hack. I've used it for other fruits with good results, as well. No ice cream maker necessary.

Link with explanation: http://www.spicysaltysweet.com/2009/09/23/raspberry-sorbet/

Raspberry Sorbet
4 cups fresh raspberries
1 cup water
1 batch invert sugar*

*invert sugar – 1 cup water, 1 cup sugar, ¼ teaspoon citric acid or cream of tartar, simmered for 30 minutes and then cooled.

Puree the raspberries in a blender or food processor. Push through a
sieve with the back of a spoon to remove the seeds. Add one cup of water and the invert sugar to the raspberry puree. Stir and refrigerate until thoroughly chilled (about 8 hours). Freeze according to your ice cream maker’s instructions.

Hi all. I've just a moment to log on, then off. I'll answer any questions later. All is ok, something unexpected came up. Carry on!

Mercurygirl: The black raspberry ice cream that I've been eating has been at commercial ice cream shops. I would like to make your recipe, but don't recall ever seeing black raspberries in the grocery store. Are they readily available and I've just forgotten or are they hard to find? I would think the red raspberries wouldn't be as good.

I think they may be too perishable for stores. You can probably buy frozen online, but they will be expensive. I grow some, they are easy. In NY state, I remember a u-pick farm which sold them. Maybe blackberries could work instead. I have even used Concord grapes, which was really good.

2manydivisions,

can you tell me which ice cream maker you got.

When ice cream was new to our country, Dolly Madison regularly served ice cream in the White House. Her favorite flavor was oyster.

We love Louisiana Sunset shakes here, and I bet you could use peach ice cream instead of vanilla.

Louisiana Sunsets for 2

1 can frozen pina colada mix, defrosted and combined with 3 cans water. You will need only 1 cup of the mixture.

1 cup pina colada mixture

10 slices of peeled peaches, fresh, frozen, or canned

about one quart of scoops of vanilla ice cream.

Whirl in the blender. Serves 2 shakes. Or make it into a cocktail with rum added and then it can serve 4-6.

I love black raspberry ice cream, but I don't think I've ever seen a black raspberry. :) We get red and yellow. I have some red raspberry jam left from the princess cake. I've been thinking about running a ribbon of it through some ice cream or frozen yoghurt, but can decide on a flavor. I'm not too fond of raspberry with either vanilla or chocolate. The jam was really good with the vanilla pastry cream, though. But maybe pistachio? It would be pretty if they didn't combine too much and go brown...

This was in my mailbox this morning. I thought you might like to try it! New York Super Fudge Chunk ice cream https://leitesculinaria.com/4310/recipes-fudge-chunk-ice-cream.html?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=leitesculinaria/8pw1xs

Well, dang, plllog, I’ve got 2 ice cream/gelato/sorbetto cookbooks… I think I’ll try to get through them a bit before I order a 3rd ; - ) I also prefer the custard based – creamier to my taste. I did find some frozen yogurt recipes as in one of the books as well.

chaos, I made the above ice creams, gelato, and sorbetto in a 2-week time frame. DH wanted vanilla, I wanted chocolate (first week). DH wanted strawberry, I wanted peach, and then realized my cantaloupe needed to be used (thus, sorbetto) so that was the 2nd week. I don’t eat nearly as many sweets as I once did, and just wanted to dive in initially. We still have peach ice cream. RE: the frozen strawberries – and a very good question! I actually quartered those slices above except only a few, although the recipe didn’t specify that, as I’m not fond of hard, frozen fruit (I find it tasteless and tooth freezing). Those frozen berries were DH’s favorite part, so to each his/her one. In that recipe, all the berries are macerated, half are pureed and added to the ice cream mixture along with the maceration juice drained off, and the rest were added at the last 5 minutes. I loved the smaller chunks in the milkshake though – yum!

chaos, Lyban, I bought one of these with all the Amazon points I acquired during our remodel (had $$ to splurge): Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker Yes, it has it’s own compressor, and I have been able to make ice cream back to back with 1 hour wait time to give the machine a break. Honestly? It’s huge, and heavy, so 2 points against it. I’d rather have had the Cuisinart that you put the bucket in the freezer, but my freezer space is usually at a minimum. Thus, the big honkin’ one : ) Works beautifully though! Has 2 separate beaters, one for ice creams and sorbets, one for gelatos (which adds more aeration).

bbstx, that 2nd coffee ice cream link is one of the books I have! And thank you for the uber decadent recipe link… though I eat fewer sweets now-a-days, that looks like something I’d like after a respite from all the ice creams of late! ETA: I bought the ingredients for your vanilla faux custard to try : ) Thanks bunches!

Islay, I have only ever had store bought sorbet. This homemade was a shocker to me… I love cantaloupe as it’s so refreshing, but it was just so smooth too. I’d cut back on the simple syrup next time, though. I really want to delve into sorbets more now. The older I get (ahem), the less I like super sweet… well, that’s not entirely true! I do still like some sweet treats!

Hmmm… though I do want to make something a bit more adventurous, I can’t see myself making oyster sorbet, but lavender and honey sound yummy!

Some really good-looking recipes here, and that Louisiana Sunset looks delish sheilajoyce! I bought a mango to make mango sorbet (had one that needed to be eaten and my recipe calls for only 2). I also am going to try a coffee recipe… just can’t decide which one! So, no further pic’s to share.

Just wanted to pop back in... raspberry and chocolate would be my all time favorite ice cream flavors (I've never tasted or seen black raspberries, but imagine them wonderful). Hmm.. the two together would be good, I'd think!

2Many, I'm going to add to the screaming!!! I do loves me some gooood ice cream! This chocolate ice cream is from the Joy of Baking website and it really was as creamy delicious as it looks! You could easily swirl in some raspberry puree once you get out those pesky raspberry seeds!

Aw, and that's such a nice dark color too! Oh, heck, I forgot about the seeds. It's such work pressing through a sieve. Argh! You just had to remind, me didn't ya? I mean, I suppose we could leave them in, but that wouldn't be nearly as good IMO.

Is it THIS ONE Sooz? Oh, hey, I bet it is. That's custard based, too : ) Did you use bittersweet or semisweet? I used bittersweet for the gelato, and am wondering which for ice cream?

Yup, that very recipe, 2Many, with bittersweet chocolate!

If you can stand a couple more photos (I've posted these before), I made Orange Dream Ice Cream but somehow misplaced the recipe. Also made Cherry Vanilla (use a good vanilla ice cream recipe, add in cherries) and a Lavender Honey ice cream with lavender from the garden--recipe from David Leibovitz's The Perfect Scoop.

Well, of course you used bittersweet. What else would one use? : ) Oh I'm so glad you posted those photos (and if you've got more, post 'em please! I post repeats if the topic calls for it, and sometimes when it doesn't LOL!)

Oh, wow. Your Orange Dream ice cream, which I'm assuming is a homemade, far better version of a dreamsicle, looks wonderful.

Of course, since I've got The Perfect Scoop, I did see the lavender honey ice cream (Sooz, apparently we are of the same tastes and mind!). Oh, that's so pretty, but I think the taste itself would be light and heavenly. I just started my 4th lavender, the others having died, and this one is a keeper! But not enough blooming at once for the ice cream. Next year, though.

Love the idea of cherries, too. And since I had some... naw. Instead I made bbstx's ice cream recipe above, and some dolce de leche, and drizzled in the leche between layers of icecream. By this evening it should be about right. Was going for coffee, but I've got to pick up dutch process cocoa powder for a fudge ripple in the coffee ice cream - thus the wave of dulce de leche in vanilla - just wanted to try that!

Lastly, has anyone else had issues posting? I could type, but there was not submit button, and the box I typed in was incredibly strange!

So you're just swimming in ice cream, huh? I don't care for lavender (I was very fond of Yardley's soap in my teens so don't want to eat it), but the rest sounds excellent.

I've had the same issues with he system years ago. I think it's caused by a loading error and usually goes away after a few hours.

Okie dokie, here are a few more photos.

Below, from left to right, cherry vanilla with bits of shaved chocolate, that decadently rich chocolate ice cream, and I think 3-ingredient (blue?)berry ice cream.

Cookies and Cream ice cream (homemade vanilla ice cream, add chunked up Oreos).

Strawberry Sour Cream ice cream... a bit too frosty, not creamy enough, but good anyway! I'm not sure where I got the recipe.

Blackberry ice cream, and cinnamon ice cream...

...and 3 ingredient raspberry ice cream!

I thought my dislike of lavender flavored food was just me. Thanks, plllog!

I used a really light hand when I made the lavender ice cream, as I'm often put off by the smell in soaps and such, and taste in food. The ice cream's lavender, however, was delicate and light!

Oh, those all look delicious and I'm not even a very big fan of ice cream! You'll have to add me to the list of people who don't want lavender ice cream, though. I don't like any of the "flower" flavored foods, so no rose water, no lavender, etc. It all tastes like perfume to me.

Oh, but that coffee ice cream, Elery thinks I should make that. I did make a sour cherry sorbet that was just amazing, I have the machine that requires me to put the insert in the freezer, but I have an extra insert, so I can make two batches in a row in different flavors. I didn't, though, I just made two batches of sour cherry, it was so good!

Annie

Sooz, I've no doubt it's good! Just that with only sweetening, I can't get past the sense memory of Old English Lavender soap. I do like some of the flower attars and waters when combined with other things, like, recently I made traditional marzipan with lots of almond extract (boozy!) and a little rose water. Many ME dishes have rosewater and are excellent. But I can't do rosewater tea. My hand soap is glycerine and rosewater. Rosewater tea smells just like it. :) Lavender in stuff is fine. I remember an especially nice pecan shortbread type cookie with fresh lavender in it which was very good, but the primary flavors were pecans and butter.

People talk about cilantro tasting "like soap". I'm not fond of it, but I don't get the soap association. To me it just tastes like cilantro. Things that taste like the actual soap in my bathroom, however, are another story!

Lesson learned, plllog: Don't eat the soap! LOLAM!

What recipe did you use for peach ice cream?

Ha! Oh you crack me up! Yes, and after last night, I’d almost say drowning in ice cream, plllog! Been sharing it with everyone. The fellow helping us build our garden thinks I'm just the sweetest lady! He's no idea I'm just trying to empty ice cream containers. His favorite was also the cantaloupe sorbet.

I make a very basic salad with mandarin orange slices, mascarpone, and a sprinkling of lavender buds. Love it, but the lavender adds only a slight floral peppery taste. I would like to try the ice cream. As for lavender as a whole, I can’t take the soap as it’s too strong for me, or lavender in any other forms other than the real flowers themselves.

Oh my, what… wait.

Ann_? Really?! : ) : ) : ) : ) Ok, low profile. !! Everyone ignore me.

As I was saying, with such a big smile on my face for several reasons, Sooz, Oh my and Wow! Thank you for posting those! I feel like I’m in an ice cream shop - a really good one! May I have the vanilla with cherry and chocolate please? It just looks ridiculously creamy and good.

Annie, you’re the reason I bought this ice cream maker, and the reason I’ve gained a few pounds, and the reason I pulled a muscle in my back painting on the ladder (well, if I’m gonna start the blame game, might as well just pile it all on Annie, who brought me into the cooking forum fold, LOL!). But all joking aside, your post last summer did it for me. Wasn’t it raspberry ice cream you made and posted? Thank you for inspiring me Annie, and I have to thank you again for welcoming me to this forum : )

Ann, I’d walk it over to you, if I physically could : )

Cloudy Christine, I used David Lebovitz’s Peach Ice Cream, from his book The Perfect Scoop.

Made Dulce de Leche yesterday, and some no cook vanilla ice cream. Truthfully I did miss the heavy cream – both in taste and smoothness (the recipe used other ingredients) as this was a bit too crystalline for me. Otherwise, good. I’d go the custard route next time. I popped the ice cream bucket in the freezer for a bit, then layered the two, drizzling the dulce de leche with a spoon.

Thanks, 2Many!

I really want ice cream and its breakfast time

BBSTX I don't remember the oyster ice cream tasting lemony, just that fresh sea flavour.

Wish I could share with you Islay. I've eaten far too much (didn't know there was such a thing!). Have yet to make the mango sorbet, and after I check them for ripeness (or the trash, which would be a shame), I'd like to add some orange, I think.

They all look so good. I've been making mini ice cream sandwiches for a couple years avoiding the bowl and spoon needed for parties. Vegan dairy-free and full fat. Lots of experimenting. Then was inspired this summer by a couple books and wanting a good 'fudgesicle' copy-cat....then onto a spicy gazpacho popsicle mini. (dusted with lime peel powder.)

Recent fruit has been amazing so the experimenting continues.

some no cook vanilla ice cream. Truthfully I did miss the heavy cream – both in taste and smoothness (the recipe used other ingredients) as this was a bit too crystalline for me.

I’m assuming this was the recipe I gave you. Now I’m going to have to make it again to see if I have the same results. I don’t recall it being crystalline, but maybe I was just hungry for ice cream and overlooked its shortcomings! If so, I feel badly that I sent you a dud recipe. :-(

no cook vanilla ice cream. Truthfully I did miss the heavy cream – both in taste and smoothness (the recipe used other ingredients) as this was a bit too crystalline for me.

That sounds like ice milk. Was frequently in our freezer when I was growing up.

I haven't made ice cream in years. Our favorite was coffee, but when dh started buying Trader Joe's Coffee Bean Blast I figured what was the point. I did enjoy the mocha latte I used to make. Shoot, maybe I should make a batch just for old time's sake. It's a Southern Living recipe if you're interested. I never added the pecans.

https://www.myrecipes.com/recipe/mocha-latte-ice-cream

More recipes from the above link:

https://www.southernliving.com/food/entertaining/homemade-ice-cream-recipes

bbstx, yes, it was the recipe you gave me, but it was not a dud! I think because it had not cream or eggs, it came out less creamy (I've read you can add a bit of unflavored gelatin to add creaminess back, but didn't want to mess with the recipe). We've eaten the ice cream and enjoyed it - my word, how much can one eat over a period of time? A lot. : ) There is also the possibility that adding the dulce de leche into it added to the iciness. Not big ice crystals or anything, just lacking the creamy texture of heavy cream or a custard with egg yolks. According to the cookbooks I've bought, heavy cream, and/or egg yolks, add creaminess.

FWIW, I do not recommend using baking soda in the sweetened condensed milk version of dulce de leche. It's fine if using the more authentic version with milk and sugar, but I tasted the backing soda in the other. It darkened it, but the flavor was not improved, IMO. I like both versions, but the sweetened condensed made in the instant pot is just easier for me right now.

Sleevendog, those paletas look fantastic (and gee, thanks, now I need to buy another cookbook!), but your peaches... Wowzers! Are those peaches? With the red fruit inside? Indian Blood peach perhaps? I've been meaning to order some fruit pop trays. We do enjoy the store bought if I can find fruit only, but that's rare. Wonderfully refreshing on a hot day.

Andie, thank you for the recipe link and I will try it : ) I had thought I'd make either coffee or mocha, because frankly, I love both! Decided I'd try coffee ice cream with a chocolate ripple (which is why I tried the vanilla and dolce de leche the other day, to see if the 'ripple' part would work), but I need to pick up more chocolate : ) Also thinking that'd made an awesome milkshake!

Had a couple mangos getting very ripe, so made a 1/2 recipe with those, and added some fresh squeezed orange. It just sounded right to me as a sorbet...

I've found my favorite ice cream thus far: Coffee Gelato with Fudge Swirl. This was right out of the freeze when I scooped it, and I didn't bother to warm the scoop, so not as pretty, but Oh. My.

3rd Photos for Uploading · More Info

DH has requested Lar's Cuisinart Strawberry after this... I so wanted to try something unique, but alas, strawberry it shall be!

All looks so good.

Ohhhhh, yeah! ICE CREAM!!!!!!!!! Thanks for bringing this thread back up for all of us!

Any time you need help eating up all the excess ice cream give me a holler LOL LOL. I couldn't begin to pick just one flavor from all those!

Edie, I try to limit DH to 2 scoops, but if he does the scooping, it's 3. Ice cream never lasts here, but I can make it in my sleep now. Still, you're welcome to come on over for some scoops! On 2nd thought, best wait til a covid-19 vaccine comes along ;-)

I just remembered I wanted to get some popsicle forms for fruit pops and never did order them last year. Sure could go for those right now! Going on my Amazon list...