Need Ice Cream Flavor Ideas for Contest (1 Viewer)

[Oink Oink the Pig]

Their future if they don't study hard in school, stale bread and government cheese.

 

[Don Quixote]

Blue Sky with bits of this

 

[D in the D]

Tomacco

tastes like grandma!

Depends......

 

[Oink Oink the Pig]

Less is more, vanilla.

 

[Jaysus]

Reese's Peanut Butter Cups

 

[Freelove]

kardashian flavored

Coffee flavored ice cream with a chocolate pudding pop in it?

Add cottage cheese and then pass it around before enjoying.

 

[siffoin]

The one thing homemade ice cream suffers from is icy texture. I've never used [SIZE=14.3999996185303px]liquid nitrogen to make [/SIZE]ice cream but I've made a lot of ice cream and have some tips on making a much better base.

Water in the base = ice. So you really want to work at eliminating high water content ingredients into the base.

#1) No Fruit- If you are going to use fruit - macerate fruit in sugar in a colander. Toss the fruit in corn starch and then roast out the rest of the water content in an oven. There will still be some icy texture but overall texture will be vastly improved. Store bought marmalade will also do in a pinch.

#2: Milk is mostly water. Use Whole Milk. You can do 1 of two things. A) You can slowly evaporate the milk. Do this by heating in a pot to 160 degrees for 1 hour (never let the milk get to more than 170 degrees or the ice cream will have a slight burnt taste). The milk will be evaporated by about 1/3. So if the recipe calls for 2 cups of milk...use 3 cups and evaporate. B) Use a can of evaporated milk. 1 can is 12 oz. So if the recipe calls for 2 cups of milk use 1 can evaporated Milk + 4 oz Regular Whole Milk.

3) For cream use 36%+ fat (Heavy Whipping Cream)

4) Sugar. Sugar eliminates ice crystals. Figure on 1/4 sugar for every pint made.

5) Chocolate (cocoa powder) eliminates ice crystals. The texture of chocolate ice cream is normally superior to vanilla when using the same basic recipe.

6) Sweet and Salty Combinations work really well. The ice cream is the sweet- so some form of salty is what you can mix into. If you were hell-bent on using bacon - consider making a "chocolate bacon bark" mixed into a simple vanilla or a malted vanilla ice cream. Something more complex would be a chocolate bark that has pretzels or potato chips or maybe even both. Make the bark...freeze it...break into very small pieces and add while making the ice cream.

 

[TheIronSheik]

Reese's Peanut Butter Cups

Rhesus Monkey Peanut Butter Cups

 

[Cjw_55106]

Someone won a local contest a while back with this:

Graham Graham cracker ice cream with peanut butter swirls and chocolate chunks.

Now, where to get or how to make Graham Graham cracker ice cream is beyond me.

 

[Lehigh98]

The one thing homemade ice cream suffers from is icy texture. I've never used [SIZE=14.39px]liquid nitrogen to make [/SIZE]ice cream but I've made a lot of ice cream and have some tips on making a much better base.

Water in the base = ice. So you really want to work at eliminating high water content ingredients into the base.

#1) No Fruit- If you are going to use fruit - macerate fruit in sugar in a colander. Toss the fruit in corn starch and then roast out the rest of the water content in an oven. There will still be some icy texture but overall texture will be vastly improved. Store bought marmalade will also do in a pinch.

#2: Milk is mostly water. Use Whole Milk. You can do 1 of two things. A) You can slowly evaporate the milk. Do this by heating in a pot to 160 degrees for 1 hour (never let the milk get to more than 170 degrees or the ice cream will have a slight burnt taste). The milk will be evaporated by about 1/3. So if the recipe calls for 2 cups of milk...use 3 cups and evaporate. B) Use a can of evaporated milk. 1 can is 12 oz. So if the recipe calls for 2 cups of milk use 1 can evaporated Milk + 4 oz Regular Whole Milk.

3) For cream use 36%+ fat (Heavy Whipping Cream)

4) Sugar. Sugar eliminates ice crystals. Figure on 1/4 sugar for every pint made.

5) Chocolate (cocoa powder) eliminates ice crystals. The texture of chocolate ice cream is normally superior to vanilla when using the same basic recipe.

6) Sweet and Salty Combinations work really well. The ice cream is the sweet- so some form of salty is what you can mix into. If you were hell-bent on using bacon - consider making a "chocolate bacon bark" mixed into a simple vanilla or a malted vanilla ice cream. Something more complex would be a chocolate bark that has pretzels or potato chips or maybe even both. Make the bark...freeze it...break into very small pieces and add while making the ice cream.

You're on the right track here, you really should get your hands on some LIN from a local distributor and try it out once. I'm told the liquid nitrogen freezes the liquids so fast that the ice crystals don't have time to grow so you get much smoother and creamier results. We don't use milk, standard base is equal parts heavy cream and half & half with sugar and vanilla extract.

Fruit's not much of an issue either, plus its easy to disperse becasue you can freeze in LIN and most just crush / shatter like glass. My last LIN demo I did regular OJ with sugar in it and the kids liked it better than the standard kid's favorite of cookies and cream (crushed oreos in the vanilla base)... came out like sorbet, small ice crystals I guess.