I’ve made the Key Lime Ice Pops from Smitten Kitchen a few times.
I include the crumbs that I make from homemade Graham crackers.
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Yeah I’ve made lots of of passion fruit stuff as well (first thing I baked when I got here was Dan Lepard’s passion fruit cake), but you need a lot to get enough juice for many recipes. They’re cheap, but buying dozens of them (or getting them free from a friend) and extracting the juice can be annoying and time-consuming. I often pair passion fruit with mango because it’s one of my favorite fruits (I eat them straight and always have, even as a kid, which is horrifying to a lot of people who don’t like tart things) and it makes up for mangoes’ shortcomings.
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RLB’s blueberry base is chillin in the fridge. A bit of drama getting it together but looking forward to churning.
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I am very fond of passion fruit. As they’re expensive here, Los Angeles, CA, I asked my husband to grow some.
He planted two vines. At first he got plenty of flowers, but no fruit. A farmer at a local farmers’ market told us that passion fruit flowers need to be hand pollinated.
I enjoy teasing my husband about being a surrogate for plants.
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I had this weird idea to try freezing the key lime pie mix in… sugar cones. Sort of a similar browned-sugar taste profile to grahams, plus the crunch, plus portable…? (I’m struggling to find acceptable gluten-free graham crackers. The last box I bought - Simple Mills - is good for a few bites but then has too much cinnamon for not-cinnamon grahams.)
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I have more liquid (unchurned) base than I have room to churn in my ice cream machine. I am also leaving on a trip tomorrow. I’m churning what I can tonight, but the cannister won’t be ready to use again for at least another 24 hours and the (Philadelphia style - no eggs) base already rested in the fridge for 24 hours.
Can I freeze the unchurned base, then defrost it and churn it in 5 days?
I’ve never tried it, so can’t say for sure. However, according to David Lebovitz, if it’s Philadelphia-style, you can.
If you scroll down past the text, there is also a link to how to make ice cream without an ice cream maker, but sounds tedious and hand-stirring intermittently takes a few hours.
thanks. i think i’ll try this. i made some kind of enormous measuring error with my blueberry and ended up with SO MUCH more than i could churn.
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I made David Lebovitz’s Fig Leaf and Honey ice cream.
I used fig leaves from our tree and avocado honey from the farmers’ market.
It’s absolutely delicious. I think that those of you who prefer your sweets not too sweet will like it.
If you have access to fresh fig leaves should make it.
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Wow, what do fig leaves taste like?
The blueberry ice cream from “Rose’s Ice Cream Bliss.”
Many many thanks to @MunchkinRedux for inspiring me to try this flavor! I am a seasonal fruit fanatic, but blueberries have never gotten me particularly excited. Maybe it’s because I perceived them as too…. common? Silly of me.
In any case, after my success with Ruth’s other berry method, and after @MunchkinRedux posted about it, I went and picked my own bluebs and made this. I was also excited to try it because it’s Philly-style, which feels like a blessing given the current price of eggs.
I had some hilarious measurement snafus making this (over-reduced the berry purée, had to rush and cook down more to get enough for the recipe, then was rushing to measure the dairy and am pretty sure my scale was completely wrong. The final amount of base was far more than I could fit in my machine. The DRAMA.) I came here and asked that question about whether I could freeze the excess base to churn later, because my canister requires 24 hours to freeze between churns and I was about to leave town for a few days. Turns out the extra-large portion of base I threw into the machine was frozen and coming out of the top of the lid before the canister fully defrosted; I had to turn the machine off at about 14 minutes instead of 25 or 30. So after 10 hrs in the freezer it was ready to churn to rest of the base. WHEW.)
ANYWHO. I then waited five days to eat it and BOY is it good. Texture is excellent, very blueby, pleasingly rich and refreshing at the same time. Will repeat:)
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Stunning! I can practically taste this!
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Thanks 
during my trip this week I was thinking about how much I like making ice cream and I realized I wanted to throw a party so others can help me eat it. Ice Cream Social is now in the works
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Oh, yay!
I’m starting our second batch tomorrow. Will wait 3 days after churning to eat it this time. 
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What a gorgeous color; is flavor intense?
Yes!
Fig leaves are delicious as a flavoring.
When used in this ice cream they taste like figs but less sweet and a bit coconutty.
If you’re interested in cooking with fig leaves, you should also make Alice Waters Halibut Baked in Fig Leaves.
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In another discussion on HO, folks seemed to generally agree that homemade ice cream wasn’t worth the effort. That when you compare to commercial, it’s always coming in second place.
What do you think?
I was surprised by this, tbh. I have a regular inexpensive Cuisinart machine, nothing fancy, but I really love what comes out of it. For some flavors, I actively avoid commercial versions because I prefer my own.
What say you?
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I don’t have a machine (and don’t plan to buy one), but the condensed milk / no churn ice creams I have made are vastly superior in texture and flavor than most ice creams I can buy.
Only downside is if you want a simple flavor unencumbered by condensed milk (eg fior di latte), you can’t achieve that.
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I think it is worth the effort; recent posts about black raspberry and blueberry look amazing.
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