@anomander peach-jalapeño? Was that recipe in the book? I need it!
Hi @purplemama yes that was from the cookbook I mentioned. You could probably replicate it by grabbing any reasonable-looking custard-based peach ice cream recipe off the web.
To modify the recipe, cut the jalapeños into slices, bring the dairy (milk+cream) to a boil and take off heat, immediately mix in the jalapeños and allow to steep for an hour before straining. Then proceed with the rest of the recipe. Use a small to medium jalapeño or it can get overpowering (might want to do a taste test at the 30 minute mark as well).
@cellomom2 Thanks for suggesting the Ben and Jerry’s Ice Cream book. I just picked up a copy after making their peach ice cream recipe that I found online. It was delicious.
Looking forward to trying other recipes from the book,
@JazzyTXMom The peach ice cream is my personal favorite from that book! I make it a few times every summer, whenever I can get my hands on really good, fresh peaches. Glad you enjoyed it ?
I wish I could get decent peaches where I live. I’ve tried peach ice cream twice this summer. First time I doubled the amount of peaches and still had almost no peach flavor.
Second time I bought triple the number of peaches, got them home and tasted a couple and just stopped and gave them to W to make smoothies instead.
Somehow reality just can’t change my childhood memories of huge, fat, juicy, sweet Georgia peaches in summer. 30 years later I still wrongly assume all peaches everywhere are like those.
We only get them very briefly in August, I’m in MI. I grew up in TN and the peaches there were amazing! Some grocery stores will get southern peaches and they can be really good.
Not sure where in Michigan you are but I come from Chicago to Detroit to visit family and my go to for Peaches is the Coloma Michigan exit. Called Fruit Acres farm market…They have other things there also but I never had peaches so juicy in my life…
The peaches I used were California peaches we picked up at Costco. They were huge and way more than we could eat but perfect for ice cream. Trader Joe’s also sells crates of peaches and nectarines in the summer for around $6. They have been hit or miss flavor wise but still a bargain.
Unfortunately that would be a 2 1/2 hour drive for us. Luckily we have orchards within about a one hour drive of our area(metro Detroit) and we can get them at the farm markets. The season is just brief.
What kind of sorbet is good in ice cream maker (other than peach, which DH dislikes).
@HImom - I was thinking a small machine might be good for us (small storage, small freezer needs, less tempation for big servings). Has your friend liked the model you mentioned upthread? - https://www.amazon.com/DASH-DPIC100GBWH04-Electric-Machine-Gelato/dp/B07Y4596RG/ref=sr_1_9?dchild=1&keywords=Ice+cream+maker&qid=1593195279&sr=8-9
The Ben and Jerry cookbook has a yummy recipe for mango sorbet,
Raspberry would be good too!
I have made mango sorbet before using the recipe from the KitchenAid ice cream attachment instruction manual. It had all of the flavor of a very ripe mango but without the mess.
I want to try the raspberry ice cream recipe in the Ben & Jerry’s book. Raspberry sorbet sounds delicious too!
I haven’t heard from the family I sent the ice cream maker too. The mom just switched jobs, so she’s adjusting, plus they just moved houses, so lots o& change and now getting ready for their D to start school—virtually or who knows?
Has anyone made coffee ice cream? I have seen recipes where you add instant coffee to the cream mixture and some where you steep regular ground coffee in heated cream that is then strained. I am interested in knowing if there is any difference in flavor. The latter sounds like it might produce better results but I am too impatient to have to wait until the heated cream mixture cools/chills.
Haven’t made coffee ice cream yet, but I made Bailey’s which was delicious!
^^^Sounds delicious! Bailey’s, Frangelico, and coffee (AKA Nutty Irishman) is one my favorite after-dinner drinks.
Thought I’d bubble this thread back up with an update. I just made an incredibly awesome batch of toasted coconut ice cream. One of my store favorites is Talenti coconut gelato, so I wanted to do an improved version. I used a blank slate custard base, but infused 3 cups of shredded toasted coconut and two Tahitian vanilla beans to the warm milk for an hour, then strained everything out. It’s pretty amazing with a strong toasted coconut flavor. For reference, most infused coconut ice cream recipes use one cup of coconut - for my personal tastes it seems like I always do 2x or 3x the recommended amount of flavoring.
And on a funny side note, I made a 2nd batch of eggnog ice cream. W was complaining that this batch tasted woodsy and herbal compared to the previous batch and I couldn’t figure out why. Later the light bulb went on - I used Appleton rum in the 2nd batch, and different rum in the first batch! W is totally not a drinker, so we were both very surprised she noticed the difference. But in keeping with my above comment, I used 6 tbs of rum vs the 2 tbs in the recipe, so the rum is more prominent.
Toasted marshmallow ice cream is on the agenda for this afternoon!
I decided not to order an ice cream maker (partly due to clutter, partly due to temptation for us to eat too much ice cream). But coincidentally on Friday we did stop at Glacier ice cream store where I discovered coconut gelatto (new flavor for me) - very tasty.
@anomander Thanks for the update. I love coconut! I have to dust my machine off since the last time I used it, it was so good!
We have a many decades old big wooden tub, steel can ice cream maker. We use it a couple of times a summer. It has a motor, but H likes to crank it by hand until it gets really tough to crank, then he puts the motor on. We’ve used an old family recipe (of his) the whole time. It does have raw eggs, which is a no-no now, but we haven’t been poisoned yet. It uses Eagle Brank, evaporated milk, vanilla, eggs and sugar. It’s SO good. It makes a lot, too. He likes to put fresh peaches in it.