Having an Ice Cream Social and I need ideas of kinds of ice cream to make. Check my list -so far

A

agm_cape_cod

Well-known member
I have an ice cream social each year for which I make my own ice cream. It will be a smaller one this year since my husband has been recuperating from surgery and I am his nurse. Here is the list so far:

Ice Creams:

vanilla

chocolate

coffee

Armagnac Hazelnut Praline

Raspberry

super lemon

salted caramel

Sorbet:

Strawberry

Chocolate

Roasted Apricot

Plum

Pina Colada Sherbet

Anything I am missing? Usually I make a lot more flavors but I am trying to keep it down this year. TIA

 
REC: Burned Peach Ice Cream...

Burned Peach Ice Cream

Recipe By :Alton Brown

2 cups half and half
1 cup whipping cream
1/2 cup sugar
1/2 cup peach preserves -- (not jelly)
1 vanilla bean -- split and scraped
1 pinch kosher salt
4 medium peaches -- halved, seeded & grilled or broiled until brown

Combine all ingredients except grilled peaches (including the bean and its pulp) in a large sauce pan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and strain into a lidded container. Cool mixture, then refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Meanwhile, chop peaches roughly. Once the volume has increased by 1/2 and reached a soft serve consistency, add the peaches and continue turning to incorporate. Spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble his the surface, remove it from the heat. Do not let it boil. Yield: About a quart and a half

 
REC: Chocolate Hazelnut Gelato...

Chocolate Hazelnut Gelato

Recipe By :Nick Malgieri/Chocolate: From Simple Cookies To Extravagant Showstoppers

1 quart milk -- plus
1/2 cup milk
3 tablespoons light corn syrup
1 1/2 cups heavy whipping cream
1 cup sugar
1 teaspoon unflavored gelatin
1/2 cup nonfat dry milk
1/2 teaspoon cinnamon
10 ounces bittersweet chocolate -- melted
1/2 cup strong prepared espresso
1/2 cup praline paste

Combine milk, corn syrup, and cream in a saucepan. combine sugar, gelatin, and milk powder in a bowl and stir well to mix. Whisk the dry mixture into the milk mixture. Bring to a simmer over low heat, whisking occasionally.

Remove from heat, and whisk in the rest of the ingredients; whisk until smooth. Let cool, cover, and chill. Freeze in an ice cream maker. When done, pour it into a container, press plastic wrap against the surface, cover and chill.

 
Wow! That's an impressive list! Not sure you need any more flavors, but here's a few of my favs

 
Chez Panisse Rum Ice Cream

Note: If you don't have dark rum on hand, it's also very good with cognac.

Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere

Makes 1 quart

1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum

Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.

 
Alice Medrich's Milk Chocolate Sorbet

Milk Chocolate Sorbet Alice Medrich, Pure Desserts

Is it sorbet or is it ice cream? It's made with water but the chocolate itself is rich and loaded with milk, sothe results are creamy, yet icily cold like sorbet. You decide. The essential flavor comes from the milk chocolate, so choose one that you really llove. This very simple recipe invites creative variations. Substitute strong coffee for the water, or add cinnamon and other spices. Makes 4 cups.

1 pound milk chocolate, coarsely chopped
1 1/2 oz. good-quality unsweetened chocolate, coarsely chopped
2 1/4 cups boiling water

Combine the chocolates in a medium bowl. Pour the boiling water over the chocolate and wait 30 seconds, then stilr until the chocolate is melted and smooth. Blend with the inversion blender, regular blender or food processor. Cool to room temperature, but do not chill. Freeze the sorbet according to the instructions for your ice cream machine. Serve soft or transfer to an airtight container and freeze until hard enough to scoop, at least 3-4 hours. If the sorbet gets too hard, before serving let it stand for a few minutes, but it in the refridgerator for 15 minutes or longer, or microwave it on low (defrost) for a few seconds at a time until scoopable.

Gianduja sorbet Substitute milk-chocolate-based gianduja for the milk chocolate in the recipe.

Note: The blending step homogenizes the ingredients and produces a noticeably smoother sorbet with a fuller and more resonant flavor.

 
Aint Tee's Luscious Lemon Ice Cream from Sweets: Soul Food Desserts & Memories

Aint Tee's Luscious Lemon Ice Cream "Aint Tee" was what we called My MY's sister, Laura. Aint Tee wasn't too quick to give out her recipes....not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles.

This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.

3 egg yolks
1 3/4 cup sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest

In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.

Strain the mixture through a sieve into a bowl and cool in the refridgerator for at least 3 hours.

Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions. Makes about 1 1/2 quarts.

 
Uh oh, my secret is out! Last time I made 11 ice creams and 6 sorbets. The time before that 14

ice creams. I am a glutton for punishment.

 
If it was me making.....

I'd not do the chocolate sorbet, but sub a mango lime or green apple sorbet instead.

If you'd like either of these recipes let me know...along with directions to the social! (I'm not that far away, ya'know)

 
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