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Tag: ice cream (Page 2 of 2)

Strawberry Ice cream

August 17, 2008 / / 0 Comments

Yesterday I made some strawberry ice cream from the Ben and Jerry’s ice cream book, and it was amazingly delicious. I’m not really a fan of strawberry ice cream, but this one was out of this world. I’m sure part of the reason was that I used fresh strawberries bought that same day at the farmers’ market. Definitely use fresh strawberries if you can.
Strawberry Ice Cream

  • 1 pint fresh strawberries, hulled & sliced
  • 1/3 cup sugar
  • juice of 1/2 lemon
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups whipping cream
  • 1 cup milk
    Instructions
    In a small bowl, mix the strawberries with the sugar and lemon juice. Cover and refrigerate for one hour.
    Mash the strawberries to a puree and set aside.
    In a medium-size bowl whisk the eggs until light and fluffy. Whisk in the sugar, a little at the time, until fully blended. Add the cream and milk and whisk to blend.
    Stir the strawberries into the cream.
    Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions.
    Enjoy!

Ben & Jerry’s ONE Cheesecake Brownie

May 4, 2008 / / 0 Comments

I think it’s been many years now since Ben & Jerry’s has come out with a flavor of ice cream I actually like. Meanwhile, they’ve gotten rid of many of my favorites, including the best flavor they ever had, Wavy Gravy. Still, I always try the new flavors they come up with, showing that I’m a pretty slow learner.

The latest flavor I tried was ONE Cheesecake Brownie, and seldom have I tasted a more flavorless flavor. The ice cream itself just tasted sour – no cheesiness, no complexity, just a note of sourness. The miniscule cheesecake brownie bits were also sour, though at least a bit chocolaty. They didn’t add much. In all, a complete failure of a flavor.

This ice cream seems to be part of a campaign to “end poverty”, the carton doesn’t explain how, just directs you to a website. I personally find it deeply offensive when big corporate giants like Unilever (Ben & Jerry’s parent company), who themselves contribute to world poverty, by, for example, exploiting child workers, use the plight of poor people as a marketing scheme.

Dulce de leche ice cream redux

July 4, 2007 / / 0 Comments

Yesterday I made dulce de leche ice cream again. This time all I did was mix two cups of cream with dulce de leche. I can’t tell you how much because I did it by pouring and tasting, but it was probably 1 1/2 cups. It was a little too much, though, but not much. The results were great. The ice cream is incredibly creamy and very dense – haagen dazs dense. Indeed, it tasted quite a bit like haagen dazs. It didn’t get hard on my freezer nor did it crystalize. But it’s too dense to eat much of, which is good as this sing is pure fat and sugar. The other problem it has is that it melts quickly at room temperature. But it’s soooo good.

Finally, making it is quite expensive – much more than buying ice cream at the store. But I’m glad I tried it. I’ll probably make it again, this time with chocolate flakes (I didn’t have any of those at home).

Ben and Jerry’s New Flavors

March 20, 2005 / / 7 Comments

Ben & Jerry’s selling strategy must be based in introducing new flavors, as they do so quite regularly lately. We, of course, have to try them, though it’s been years since we found a new flavor we really liked. For the most part I stick to my old favorite Chubby Hubby and mourn the demise of Wavy Gravy.
So far, I’ve tried 2 of the many new flavors.

I really liked Fossil Fuel, a “Sweet Cream Ice Cream with Chocolate Cookie Pieces, Fudge Dinosaurs and a Fudge Swirl”. It reminded me a little of the dearly departed Wavy Gravy, in that it was a light-flavored ice cream with a fudge swirl, alas it doesn’t have the nuts. B&J’s fudge is delicious, though, so I’m glad there is another ice cream that features it.

I wasn’t as excited about The Gobfather, a “Chocolate Ice Cream with Fudge Covered Almonds & a Nougat Swirl”. I’m not a huge chocolate ice cream fan to begin with, and I didn’t feel the almonds or nougat swirl contributed much to it. Indeed, the chocolate flavor is so strong that the nougat was completely drowned.
I also recently had chocolate peanut butter chocolate chip cookie dough – a flavor I can’t find in their website – which I also wasn’t crazy about for similar reasons: the chocolate flavor overwhelmed the cookie dough flavor. I guess no more chocolate-based ice creams for me.

Watermelon Sorbet

August 16, 2004 / / 0 Comments

About three years ago, Mike had an incredible watermelon sorbet at Charles Nob Hill. One of my motivators in getting an ice-cream maker was to be able to make it for him. Today I finally try but my attempt wasn’t very successful. He says the taste is fine but it doesn’t have the melt-in-your-mouth consistency sorbet should have. We suspect the problem is that the watermelon wasn’t pureed enough (I used a food processor). Next time I think I will use the blender and then strain it (so that I end up with watermelon juice) before making it.
Here is the recipe I tried
-5 cups watermelon puree (about 1/2 a seedless watermelon)
-1 cup sugar
-1/2 cup fresh lime juice
Heat 1 cup of watermelon puree with the cup of sugar and stir until the sugar melts. Mix in the rest of the puree and the lime juice. Cool in the refrigerator or freezer. Put in the ice cream machine and freeze according to the instructions.

Dulce de leche II & III

June 12, 2004 / / 1 Comment

My second batch of dulce de leche ice cream was more sucessful. This time I used 1 cup of cream, 1 cup of 2% milk, 1 cup of dulce de leche and 4 egg yolks, milk/cream and eggs were cooked separately and then all mixed together, strained, allowed to cool and frozen. I still don’t understand what the purpose of cooking is, however.
The taste of this batch was stronger (it had a greater proportion of dulce de leche) and I thought it was just as smooth. Kathy liked the first batch better, but Mike and I preferred this one.
I’m now making my 3rd batch. I used 1 cup cream, 1 1/2 cup nonfat milk (all left at home), and probably 1 1/2 cup dulce de leche. The truth is I didn’t measure it, I just keep adding it until it was very sweet. I wanted to add eggs as well, but I overcooked them so I’m not sure how much egg were left in the mix after I strained it. We’ll see how it turns out. I’ve also runned out of chocolate, so this will be plained dulce de leche, not dulce de leche granizado like my last two batches.

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