Agree on sweetness, but it can be adjusted down — for eg AN’s proportion of condensed milk to vs. cream is different than Nigella’s, and you can dial it down slightly more if need be.
But yes, as I said, it doesn’t work with certain flavors. Coffee is a good match for condensed milk, though.
Strawberry gelato from Artisan again. I really want to make some of the others, but this one is so good it tends to be the default. This time, made using a combination of jersey cream and sheep milk. Delicious!
Any chance for a photo of the ginger ?
Sorry, it’s all gone.
I made David Lebovitz’s pistachio gelato. This is a very simple ice cream which contains only milk, pistachio, paste, cornstarch, and sugar along with a few drops of lemon or orange juice. I of course added salt to taste and added a few drops of orange flower water.
As I always do when making ice cream with cornstarch, I mix it with the sugar and mix that directly into the dairy rather than making a slurry.
The gelato came out great. It’s very smooth and nicely stretchy.
It’s a touch sweet, but that’s not the fault of the recipe by any means. It’s just a risk when making ice cream from pistachio paste, which can vary a lot in terms of how much sugar is added.
I made this pistachio paste from some roasted pistachios I had. I accidentally added more blue food coloring than I wanted so I ended up with a much darker green paste than I intended. I made it similarly to almond paste, with basically equal weight sugar and pistachios. Unlike some pistachio creams which are much looser, this has a consistency similar to almond paste. So I blended the paste with the milk to get it well-incorporated and passed it through a fine mesh strainer knowing it would leave just a few bits. For a completely smooth ice cream, a nut milk bag is my usual resort.
I was on the eGullet forums reading about pistachio ice cream approaches and one thing that many expressed is that they find a lot of pistachio pastes to be too aggressively roasted, so they have a preference for using ground pistachios or making their own pastes, along with buying a couple of particular ones that they like (I believe a winning brand with them was actually an American one).
Having made this ice cream I do see where they’re coming from in that the flavor can get a little more toasty than is preferable, so I agree that the best flavor comes from very lightly toasted pistachios.
Oh man. I can’t wait to make this. I bought Sicilian pistachio paste for this purpose and have never used it!
I made the paste to bake with (a raspberry and pistachio roll, a framboisier, pound cake!) , but that horrible little man who does repairs here keeps ignoring our pleas to come have a look at the oven. 
I’m sure when you make it you’ll have an even better result.
I didn’t realize food coloring was involved - otherwise it’s unappetizing/greyish?
If you have raw pistachios and you blanch them to remove all the skins (which is very tedious, but satisfying), you can get a nicely green paste depending on the pistachios (Iranian ones are insane both in terms of price and quality). A little blue food coloring helps to balance out the yellow tones so you get a more green product. In terms of ice cream, not having any eggs helps in that regard, too. Plus I think eggs don’t improve pistachio ice cream.
My pistachios were toasted and pretty brown even after removing all the skins.
oh hm, so if you use the paste, prob not necessary.
Depends on your paste. There are some very brown pistachio pastes and some very green ones.
Even when I made a pale green one before I still ended up adding a dot of blue to bring out the green. But you can of course leave it out altogether even if your ice cream isn’t green.
David Lebovitz’s peach frozen yogurt (with modifications same as last year).
I followed @mig’s lead and made a couple of extra batches of puree for the freezer, so there will be more peach froyo in our future.
I’ve just churned my first peach of the season, but you’ve made me realize I need to get crackin’ on the puree for long-term freezer storage 
Two flavors of no-churn ice cream: Chocolate Mint and Cardamom Coffee.
First time trying my hand at chocolate mint, and the flavor turned out really nicely. I used fresh mint leaves.
Cardamom coffee I’ve made before, except using different coffee.
I buried the lede though: everything was going fine, just slow despite chilling everything for ages (hot kitchen), and then, suddenly: BUTTER. I decided that instead of panicking, I would try and melt the cream back into existence, then chill it and try again. Miracle of miracles, it worked. Except I didn’t finish till 2am. Oh well. All’s well that ends well.
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Found this site and their YouTube channel and the ice cream looks great:
I was churning some ice cream with my Cuisinart two days ago and walked out of the kitchen, then back in. I sniffed something subtle in the room, something that smelled just faintly of hot motor.
If this basic Cuisinart model I have is dying (I have two or three more in Brooklyn but let’s not trouble ourselves with that detail now), I’m pretty sure I’ll be justifying the purchase of a serious upgrade machine. Can’t say I’m not excited 
Churning another batch right now… we’ll see.
I initially thought it was an ice cream machine site 
Looks good - thanks for sharing!
I made this Malted Milk Toffee Crunch Ice cream yesterday. As I’m a big fan of malt and of toffee it was predictable that I would find this ice cream delicious and I do.
I bought both the Ovaltine and the recommended toffee bits via Amazon.
oh man that looks great.
I’ve already eaten an injudicious amount.
