I have made Lar's recipe for Strawberry Ice Cream several times to rave reviews. I've also tossed fresh raspberries into vanilla base ice cream. But one that I've made many times that is very good is Sooo Good Lemon Ice Cream. (If anyone wants the recipe I'll be glad to share it.)

If I can't have my chocolate.....I will settle for cookies and cream,as long as the base is really sweet.

I love chocolate so much, I do not really eat any kind that is not chocolate or has some type chocolate in it, like oreos.

My SO likes dulce de Leche ice cream.

non strawberry and non raspberry .... oh and there's non butterscotch ...

Kate, please do share! I have a lemon tree, but haven't made lemon ice cream. ... Yet!

I prefer coffee, salted caramel and lemon to chocolate.

Coffee, almond, salted caramel, butter pecan, coconut, cashew, all good

Toss up between coffee, butter pecan and banana.

My favorite is mamey, and fortunately you can now get mamey paletas at gas stations on I-5 in California.

In Italy, my favorite was hazelnut or amaretto, and Kevin would always get pistachio, which I also like, but not as much as he does. I've only made pistachio ice cream once, and it was not as good as what we had in Italy.

When I'm on the beach in Mexico, I usually get coconut ice cream, which is great when it is made with fresh coconuts.

Trader Joe's has (or at least had) a Coffee Bean Blast ice cream that I loved, but I haven't looked for it lately. I tend to eat too much of it when I have it around.

I make a point not to add any salt when I make ice cream, which is one of the reasons I make it myself. I often make vanilla and then add various liqueurs for different flavors.

As a kid, I always loved hot butterscotch sundaes. Haven't seen one of those in decades...Back in the 80's I remember a seasonal ice cream stand that made their own - it was mobbed in the summers. I always got their fresh peach ice cream. They're long gone and I've never seen peach ice cream since. We go to a local, seasonal ice cream place near us called the "Sundae School" and they also make their own. Heath Bar Toffee Crunch is my favorite to order there.

I love home made ice cream. But store-bought fave is Hagen Daz coffee, which like Lars, I just can't have around. Other flavors I like--butter pecan, butter brickle, peach and Cherry Garcia, which is basically chocolate cherry.

I also like maple syrup on vanilla. So real maple is out of this world. I like fresh strawberries with ice cream but most store-bought strawberry is "meh" at best.

I had fab pistachio Italian ice in Germany but nothing as good here in the US. In fact, our "gelato" and the like doesn't hold a candle to what I had in Germany at the litte "Eis" shops that were everywhere. I prefer sorbet or gelato or sherbert for the citrus and raspberry flavors. There's a place near me that makes chocolate almond ice cream with broken up chocolate covered almonds mixed in, I like that a lot.

Here's a link to my absolute favorite ice cream, it's a great food porn site if you like lots of different flavors. You have to go to South Haven Michigan to get it though, and then wait in line . . . but it is so worth it.https://www.shermanicecream.com/flavors

Soooo Good Lemon Ice Cream (mamapinky 7/15/2018)

This is a No Churn Ice Cream, but I put it in my electric ice cream machine anyway... easier.

1 Tablespoon freshly grated Lemon Zest

1/4 cup freshly squeezed lemon juice from about 2 lemons

1/8 teaspoon salt

1 cup white sugar

1 cup heavy cream

1 cup whole milk

Whisk together lemon zest, lemon juice, sugar and salt.

In seperate bowl whisk cream and milk just until incorporated together.

Slowly whisk cream mixture into lemon mixture until you no longer hear or feel the sugar against the bowl... about 2 minutes

Pour into an 8-inch metal baking pan, cover with foil and put in freezer. After a couple of hours the edges should be frozen firm and the middle mushy. Stir it up, re-cover, and put back in freezer until frozen... about an hour.

OR

make it in a machine. (My preferred method.)

I loved the pistachio gelato that I had at the Pisa airport. I went to Florence afterwards and they had pistachio gelato there too but the one at the Pisa airport was the best! @Lars I have read that Italy uses Sicily's Bronte pistachios, which are reportedly much more flavorful than other pistachios so that is why pistachio gelato tastes better there than when you make it here.

My favorite commercial ice cream in the US is Starbuck's Mocha Java Chip although I hardly ever buy ice cream anymore. As far as the ice creams that I make, my favorites are fig leaf ice cream, peach leaf ice cream, and cranberry gelato.

I'm pretty boring. I like vanilla best.

Thanks, Kate! I've been resisting making custard. This is a great alternative, though really sweet. Do you think it would fail if I scanted the sugar? I

Plllog, my grandsons don't like sweet but they love this, so I'd say try the recipe as written and then adjust it for the next time. 😀

Will do. I have a properly sour lemon tree. It wasn't so easy to get!

There's a place we go to when we're camping that does a lemon meringue ice cream. The taste and texture are amazebobs!

Expound, please, IC? Is it lemon ice cream in a Pavlova type meringue shell in lieu of a cone? Lemon curd swirled with meringue? Maybe a marshmallowy Swiss meringue in that? Really just lemon curd ice cream, but named to evoke lemon meringue pie? I can't think how you could have crisp baked meringue bits—they'd just go gummy from the wet. Unless they were baked supercrisp and mixed in at time of service? I'm all agog trying to imagine it!

I'll take coffee ice cream... strawberry is fine if not artificial at all.

Eeewwww. Agreed to no artificial on the strawberry. There are a bunch of sweets that are called “strawberry” that you'd only guess because of the word on the label. I make a great strawberry bundt cake that takes a whole pound of strawberries, and ice cream similar (proportionately). Strawberry flavor is actually enhanced by fat and sugar, which is why strawberries and cream, and stawnerries with brown sugar and sour cream, are so popular.

Lars, Italy's hazelnut gelato is a favorite of mine, too!

I think the very best ice cream I've eaten was at a roadside dairy queen type place. It was black raspberry and just delicious, but I am a lover of anything raspberry, especially black raspberry. It isn't a flavor I have ran onto since.

coffee or butter pecan

I found this article on Sicilian pistachios, and it appears that Kevin and I were lucky to be in Italy in 2016 right after the good harvest of late 2015 and before the poor harvest of 2017.

Caramel and sea salt for me please! With nuts on top.

A little past the weekend, but my favorite is passion fruit gelato. Then mango, fresh apricot and peach, plus seas salt caramel.

Much American gelato is underwhelming, especially compared to Europe. About a mile from me is a small specialty shop where the owner went to italy for training and bought the proper equipment and imported it back. Her gelato is similar to the real deal.

From time to time I've seen little specialty genuine Italian ice places open up but they usually don't stay in business long. The price is too high and too much competition from the cheapo soft serve and other places. Not enough Italian ice connoisseurs out there and not spread around the US. I'm sure there are some places but none near my radar screen. It's hard enough nowdays just to get a good hard ice cream cone or even some at the grocery. A couple of our famous and delicious local and regional dairies have shut down, long prior to the pandemic so the supply even at the grocery store is limited to a few brands and the same at every store. Back in the day a lot of small towns had local ice cream dairies, including mine, and then two ice cream shops that sold it in many confections. Those day long gone, sigh . . . My aunt met my uncle when he was on a road trip from a nearby college, at our local home town place, long lost to the mists of time. I used to ride my bike out to another regional dairy store and get a wonderful cone as a fun way to spend time and allowance during the summer. That too is gone . . . We do have a drive through Dairy Queen that does a brisk business . . .

I love coffee ice cream, but cannot eat it after mid day or the caffeine will keep me awake. Also love a lemon custard type ice cream. But both without any chunks of anything, just pure, smooth ice cream.