to standard base:
- Peel & slice 3 peaches, then roast with a few tablespoons of sugar and a little lemon juice in a 400F oven for 10 minutes or so, until soft.
- Puree the peaches until smooth (I got about 3/4 of a cup), then add to the prepared base.
- Chill thoroughly & spin.
I should have waited for the peaches I had to ripen more — the taste was not as strongly peachy as I had hoped for. Next time.
Cherry Vanilla with Girl Scout ‘Samoas’ cookies blended in. This is my second batch of this one.
Standard base + 1/2 tsp vanilla extract
1/2 box Samoas cookies, chopped.
- Make a 1:1 simple syrup (boil 1/2 cup water and 1/2 cup sugar to dissolve)
- Pour syrup over ~1 cup chopped dried bing cherries (got mine from Trader Joe’s)
- Chill overnight.
Spin the ice cream, then mix in the cookie pieces and cherries with a little of the syrup as you go.
Standard base, plus:
zest of 2 limes, mixed into the base
combine 1/2c lime juice with 2 tablespoons sugar, heat to dissolve completely, then chill. Add the lime syrup at the beginning of spinning the ice cream.
(based on recipe in the Bi-Rite book)
Cook 12 oz raspberries (I used a bag of frozen organic berries) with 2/3 cup sugar, mixing to dissolve the sugar, and continue cooking until much of the liquid has evaporated. I should have cooked this down more — it wants to be a very jammy consistency for the right texture in the finished product. When packing the finished ice cream, swirl the raspberry goo in as you go.
The kids complained because it wasn’t green. Sorry, kids.
To standard base add:
1/4 c ovaltine chocolate malt powder
1/8 tsp. Vanilla extract
after spinning, mix in:
1/2 c chopped malted milk balls
Notes for next time:
More of the chocolate malt powder, I think.
Verdict after finishing the quart: This may be the family’s favorite one yet. I’m overcoming my lifelong aversion to ice cream with stuff mixed into it.