I do not believe your supervisor has previously been seen here.
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He da’ boss! 
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Obviously. 
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Yes, tell us!
While I wait for my oven to get looked at, I made Ruth Tam’s delicious strawberry buttermilk ice cream, which is pitch perfect. I churned it in my ice cream maker, which finally made its way here after over a year in NYC with my brother and family. It was super smooth and hard to resist when freshly churned.
I decided to make a mini ice cream pie with it and some of the homemade Cool Whip I had stashed in the freezer (which really tastes like vanilla ice cream when frozen). A no-bake Oreo crust for the base and I decided to make David Lebovitz’s hot fudge sauce to drizzle on it. The result is kind of ridiculously delicious. I am in love! 
This was tidier before I had an accident when I went to get the sprinkles on and fudged up one side.
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You’ve talked about how terrible the strawbs are there; what did you do to address that when making the ice cream (if anything)?
This is made with frozen strawberries, which Ruth said worked especially well since they give up their juice more readily. She actually has you freeze the strawberries if you use fresh.
The last time I used fresh strawberries but they were roasted. I’d never use the fresh ones here in a simple strawberry ice cream.
I might try David Lebovitz’ sour cream strawberry ice cream at some point and use frozen, but I want to make something other than strawberry next. Not sure what flavor I want yet, though.
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Great looking treat, and great photos!!! I typically don’t go for chocolate and sprinkles, but I want to eat that!
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Thank you! I’m sad and relieved to give it away .
Someday I’ll make a large version of this for sure.
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Did you use the xantham and citric acid?
Would you be willing to share the recipe, please?
I use a thickener from Modernist Pantry called 210s instead because I have it. It’s a mix of xanthan gum and gum arabic. When it runs out I’ll just get more xanthan since the 210s was purchased for testing out whipped cream stability.
I definitely recommend xanthan gum though because it’s a really tiny amount and yet makes a huge difference. The ice cream has great texture where you wouldn’t find anything off about it. It just tastes like smooth, creamy ice cream.
With the citric acid I used ascorbic acid last time because I had that, but I’ll be getting citric acid since I find it really useful (for example in curds to increase acidity without adding more liquid or having the flavor change due to needing to add lemon). Ascorbic acid works similarly, but the citric acid is more commonly used.
Having said that, I don’t think adding a small squeeze of lemon juice would be disastrous if you don’t have it. The amount you need to add a little acidity is typically negligible.
I can get both and have no issues with using them;, was just curious if/how you followed the recipe.
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Nigella and Andrea Nguyen have excellent no-churn versions of coffee / vietnamese coffee ice cream that use powdered instant espresso instead of liquid.
Andrea Nguyen add some molasses to deepen the caramel flavor notes from the condensed milk, Nigella has optional coffee liqueur. Pretty ridiculously delicious for being so easy.
(FYI I switched to using decaf instant coffee powder so I can eat the ice cream at night and not be bothered by the espresso.)
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I used to make jam obsessively to get through the piles of local summer fruit I bought without a concrete plan for… now I make ice cream puree, and freeze it for churning later.
So far this year I’ve made eight recipes’ worth of strawberry, five of black raspberry, and three of blackberry. Tomorrow I’ll probably make two or three of blueberry.
We had to buy a small chest freezer for all this.
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I’m going to try the decaf version, soon!
I’ve made Nigella’s and liked it a lot. But that formula hasn’t worked as well for me for other flavors - the condensed milk makes it too sweet for my taste.
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Made the base for Thomas Keller’s Mint Chocolate Chip Ice Cream yesterday. I chilled it overnight and churned it this morning. Easy enough to make as long as you are patient with the tempering of TEN egg yolks, have multiple sieves, and multiple saucepans. I wrote the method out in the COTM thread. It has a great and true fresh mint flavor. I don’t think kids who are used to the bright green stuff with artificial flavor would like it but those who like fresh mint will be happy.
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I made David Lebovitz’s ginger ice cream from The Perfect Scoop.
Wow, it’s delicious. If you like ginger, you should make it.
In the book, Lebovitz calls for a pinch of salt which is omitted from this blog post.
http://www.vi-vian.com/?p=1754
I made these toasted black sesame /oatmeal cookies to go with them. The pairing was fantastic.
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