lemon cheesecake! It tastes like lemon and has chunks of graham cracker crust.

It's been ages since I've tried a new ice cream flavor: it was orange-pineapple something or other, and it was SO icky sweet that I couldn't even eat it. :p

We're on opposite ends of the US, so I've never heard of McConnell's. I've discovered that Stewart's ice cream is the best I can buy around here, and it's very good. It's localized and they source their milk locally to produce all their dairy products. Here's their list of new flavors for this season. :)

https://www.stewartsshops.com/news/five-new-seasonal-ice-cream-flavors-plus-a-returning-fan-favorite/

In 2021, the local ice cream stand had a 50 state ice cream flavor contest. My favorite was Vermont - Maple ice cream with chunks of homemade apple cider muffins and candied bacon. Yum!

My second favorite was Maine Downeast Cobbler - Salted vanilla ice cream with homemade blueberry cobbler swirled throughout.

It was a long summer but the family pulled through and tried 48 out of 50 states!

The contest was in brackets. They made two flavors at a time and whichever sold out first moved on to the next bracket. The winner was South Dakota - Oreo cookie dusted vanilla with Heath Bar, cookie dough, crushed peanut butter cups, and chunks of homemade brownie. That one was too sweet for me.

OH! Plllog! My favorite is McConnell's Chocolate Cover Strawberries. I looked at the Market the other day and didn't see any; maybe they were snapped-up by others. I'll have to keep looking.

My old favorite is still the recipe from Lars for Strawberry Ice Cream. YUM!

I don't have any new recipes for ice cream/sorbets just yet, but I'll keep watching this thread for some new ones.

I just want a good, creamy fruit-flavored ice cream with no chunks except for that of the fruit itself--raspberry, peach, blueberry and even orange-pineapple, which was my favorite flavor when visiting family on Cape Cod. Pair that with coconut and you have perfection. I do have a recipe that comes close but you really need a $$$ professional ice cream maker to make quality ice cream

For years I've been trying to find a plain lemon ice cream like I'd had as a kid at a local ice cream parlor. Lemon pairs well with the fruit flavors.

Rho, that sounds good!

PM, I bet that strawberry lemonade sherbet is awesome! I might have to try making some. It's been years since I made sherbet.

Moosemac, that sounds fun. And what a sales strategy! Eat more of your favorite faster to stuff the ballot box. I feel bad for the two states which were left out, though.

Kate, this is the first time I've seed the chocolate covered strawberry. I love the Marionberry. We live far enough apart that I know my pint didn't affect the dearth by you.

Eileen, There are tricks for making good ice cream without the big bucks. You need to control the water content and rapidity of cooling to get the crystals as small as possible. I can't sat more, because I have a gelato maker which makes great ice cream. The difficult part is storage in home freezers, which are way too cold. That's why commercial often has extra fat or gum in it.

Hint for fruit flavors I learned last year from commercial. Use fruit syrup for the flavor in the cream, and dollops of the syrup for ”pieces”. Much more flaor (being concentrated) than whole bits of fruit.

We get guanabana ice cream at the Mar Vista farmer's market.

I've noticed also that you can get mamey paletas at truck stops/gas stations on I-5 north of L.A., and I love those. Mamey is my favorite ice cream flavor. I get mamey licuados at the Mar Vista market, but not ice cream.

You can also get mamey and guanabana ice cream at Mateo's Ice Cream at several locations in L.A.

TripAdvisor review for Culver City store

plllog, be sure to let us know if you make the sherbet! I noticed one of their flavors of the week is a mango sherbet with a dragonfruit swirl. I've never eaten dragonfruit... is this a flavor I should try? I do like mango, but with savory things... mango sherbet sounds as sweet as that orange-pineapple thing I rejected. lol!

I grow dragonfruit because I love it so much and it is expensive to buy.

It is quite common in Brazil, and I bought the juice whenever I saw it on the menu, which was often.

My fruit is white inside, but what I had in Brazil was red inside.

Dragonfruit should be good with mango. It is sweet, but not as sweet as mango. I eat it chilled, but not frozen.

@Lars, DD bought dragonfruit the last time I was at her house. It was primarily to give the kiddos a taste of something new. It was the first time either DD or I had had dragonfruit. We both thought it was pretty tasteless. She peeled off the red part shown in your first photo. Is that where all the flavor is? Is it just because we bought it at the grocery that it was tastelss?

I don't know the answers to Bbstx's questions, but have the same experience with dragonfruit. Sweet, but not very flavorful. Sort of like bland kiwi, in that it's wet with soft seeds. But it's pretty! Looks great in a fruit bowl or a fruit salad, and isn'y bad, just meh. But I don't know what fresh off the tree tastes like. Our commercial peaches nowadays are crunchy and flavorless. The peaches from my farm service and hand-picked tree-ripened peaches from the grocery store are amazingly good. I wonder if there's a genetic component to eating them, like how much one hates cilantro or whether one tastes the bitter in nightshades.

PM, the dragonfruit swirl is probably pretty. ;) And maybe a relief from the assertiveness of the mango. And exotic.

I think @moosemac is in my neck of the woods. I have not had that many new flavors recently. Ice Cream is my favorite dessert. Sometimes I endeavor to keep it out of my house except for special occasions.

Gifford’s is the local brand for me. While I prefer homemade - Moosetracks and Toasted coconut are my favorites of their flavors.

Kate, that lemon sounds very good. I'm sure I would like that. There was a 31 flavors ice cream store where I grew up and it was such a treat to be taken there. I'm not sure why, I'm very conservative in my ice cream flavors and like simple if I'm having ice cream at all. I'm more savory than sweet and don't go out of my way for desserts often. I've never seen the brands mentioned above, they must not be a W northern coastal thing. About the best ice cream I can find is Haagen Dazs and I'll get plain chocolate for a cleaner taste than those with the added caramel or peanut butter bits etc, or vanilla. Sometimes vanilla bean for DH. Not very exciting at all to many of you!

I wish we had something like an old fashioned ice cream parlor with seating, but we don't. I did find one I could take my ice-cream loving mother to on her birthday a couple of years ago in her city and she loved it. I had an ice cream soda that I enjoyed, no soda fountains locally though.

Morz, My favorite ice cream I make is plain chocolate, but it's Valrhona dark rather than the gray chocolate ice cream of regular cocoa powder. And the reason vanilla is sometimes used to mean ”boring” is that it's so danged delicious that people have been putting it in everything for more than 100 years, so it has become too common and people tire of it, though it's still as delicious as ever. When I was young and my group went to Baskin Robbins regularly, my go-to order was half and half, the vanilla with the flecks and dark chocolate, because I had to be fancy, but it's still just chocolate and vanilla. No need to temper your preferences! Good is good and doesn't need to be messed with.

Plllog, it's interesting what you said about chocolate covered strawberries. I like both chocolate and strawberries very much but together I'm not crazy about them. I've never given it much thought because it's just not something I come across to eat very often. Your comments of why you don't like them are relatable, and I could similarly imagine it being good in the form of ice cream.

I'm showing signs of finally getting a handle on what has been an eight year sugar binge, so I can almost say I hope not to be trying new ice cream any time soon. Almost. Coincidentally the other day I was looking through my saved sites on my phone and stumbled upon a blog page about oyster ice cream. Likely it came up in conversation here at some point. The gag reflex is real when thinking about it, but the ingredients list is a natural fit so it's just a matter of imagining it frozen.

They make the case that the concept - though not the actual recipe - has an early tradition in this country, so just maybe I'll make these for the annual Fourth of July party and see what happens. I bought an ice cream maker in February of 2014 (per Amazon) and have yet to use it. Maybe, just maybe!

https://www.noellecarterfood.com/blog/oyster-ice-cream-recipe

First Lady Dolly Madison, a White House hostess of considerable talent, served oyster ice cream between courses.

FOAS, that's a great article! I'm not an oyster fan, but I note that the oysters are steeped in the cream, to impart their flavor, then removed, which makes the prospect of oyster ice cream seem much better (no cooked to rubbery mollusks!). I suffered through all the home conceived savory ice creams of the 1990’s, made by wannabe aesthetes with new cream makers. Ugh! And they watched one's every bite, expecting applause for sage, black pepper, cumin ice cream, with honkin' big ice crystals and a distinct smell of feet, which shouldn't have come from the announced ingredients. The Rockefeller ice cream, as described, sounds potentially good, if a little weird, though I'm not at all sure about the bread garnish. That may be a step too far. (Not big into cones or cookie dough mix-ins, so it may just be the flour putting me off.)

I wonder if fresh fava bean ice cream would be good?

I didn't realize savory ice cream was a mess of a thing back in the 90's. Since my July 4 crowd is a bit older than me, it might bring back bad memories and not be a good deal. And given the price of oysters, I'm not keen to discard them after poaching. Would they really be inedible by then? Anyway I'm thinking if I do try it, the custard will take a trip to the Vitamix; leafy ice cream doesn't sound lovely.

Fava bean ice cream sounds, um, good too?

I find oysters inedible unless perfectly prepared, so maybe don't go by my comments. I do think, even though that recipe reads well, it's something you probably should try out first. So, trusting Food and Wine more for quality recipes, I found this one with cucumbers and oysters in buerre blanc style sauce with cream, for comparison: https://www.foodandwine.com/recipes/poached-oysters-pickled-cucumber-and-caviar The oysters are simmered 1-2 minutes in their juice, then plated and covered with the warm sauce, cucumber slivers and caviar.

I think steeping in cream to get the flavor transfer sounds fine...but “poach until the oysters are firm” in the ice cream recipe sounds like rubber to me!

LOL. I suppose oysters are 'poached' when making oyster stew which I don't do often at all.

I bought some oysters just today. Hama Hama x-smalls, they are wonderful and only second to the yearlings. No one has yearlings to offer recently, two consecutive years of an unusually hot weather spell has greatly diminished any harvest.

I cook them very simply, only dusted in rice flour, salt, pepper and fried quickly in coconut oil. The key is probably fresh - I wouldn't buy or order them in Kansas ;)

bbstx, Dragonfruit is definitely not tasteless, but I've never bought it at the grocery store. I eat it right after I pick it, and it has a wonderful, fragrant flavor, that reminds me a bit of the fragrance of fresh passion fruit, which I also used to grow. I have fruit on my plant right now, and I am waiting for it to ripen. I put wire mesh around the fruit to make sure possums do not get it first.

The dragronfruit juice I had in Brazil was anything but bland.

You do not eat the peeling! You should buy it at a farmer's market instead of the grocery store.

Thanks for the info, Lars. We do not see them at the farmers market here. I guess we are going to have to wait until we are in a tropical area to try one.

I used to grow the pink dragon fruit. It was very tasty fresh from the yard. I wonder if the supermarket fruits are picked unripe for transport or something?

Worth a taste when you find a fresh one.