Just read an interesting article about a new local hot spot for ice cream, and thought I'd see if a thread could generate some convo.
I myself have a weakness for a damn good milkshake, and make homemade ones at least once a week. Around here some places are now putting booze in milkshakes, and that doesn't interest me in the least. :eek:
My favorite flavor of ice cream has always been
raspberry :thumbsup:, but after reading this article I'm willing to test the waters and try something a bit unique......
http://www.cleveland.com/taste/index.ssf/2011/05/jenis_splendid_ice_creams_brin.html
That seems a lot more fru-fru high end compared to my usual culinary choices, but I hope to check it out sometime this spring or summer and will report back with just how good it was.
Comments
The flip side being its probably messier though... quicker melting and dripping with more effort and maintenance of your snack.
Yeah, that's one down side however, I am quick eater . I some time eat through a fucking jar. Honestly, I find Ice cream hard to resist, it's only my will power keeping me from consuming all that trash ice and sugars.
Its good that you posted this - it has reminded me of a farm around 20 miles away that does ice cream with unpasturised milk - you can really taste the difference. I have decided to take the Mrs there on Saturday.
I made a photo guide a little while back on making ice cream - I think things always taste better when you have had a hand in it.
http://www.totse.info/bbs/showthread.php?t=10934
Damn, between that article and your guide.....I'm seriously Jones-ing here now. Fuccckkkkkkkk! :eek:
***C/O feel free to merge this thread with Doc's original thread if you think its appropriate....I only went back to page 3 to see if there was an ice cream thread already on here, and his is better/more informational to begin with.
Nah, keep them seperate - this one is generating more discussion and that one is more about making it than eating it!
C/O
"MOMMY, mommy, dig into your purse you cheap ass hosbeast and give me some money, I want some ice cream"
Like some of the bars here, you can try 1/3 of a pint for free on a lot of ales. Dont do it to often tho, otherwise you would look cheap (cheapskates get no privledges).
For a roasted garlic ice cream - well, the only way I can imagine it to be nice is if you slow roasted the garlic to get it sweet, roast it hot enough to get some caramelisation on it but not so hot as to burn it.
Too cold - garlic bitter, to hot, garlic bitter. Roast it up like you were frying off some onions to make a good french onion soup - you know what I mean, sweet and sulpher at the same time.
It would be an ice cream that I think I would make with only cream - sugar would hide the sweetness from the garlic and fight the bite from the sulpher compounds. I imagine it would make you fart something rotten from the sugars in well roasted garlic and the way the cream carries it.
A friend just showed me a snowcone stand last week that has a homemade ice cream flavored snow cone. It's freaking delicious, actually taste just like homemade ice cream.
Thank you Thomas Keller.
Oh heres a recipe for cream puffs I post a while back if anyone wants to try it. Omit the mustard and herbs.
I've always wanted to try Pistachio ice cream too; I don't have much of a sweet-tooth.