I made this
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I made these cookies and made ice cream sandwiches. They were delicious.
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Because it’s the season, David Lebovitz’s pumpkin ice cream. This is an egg-based custard. I used a roasted and pureed sugar pumpkin from our garden, and a local Woodinville bourbon for the boozy element.
I prefer to strain this one twice (the second time after blending), but I can see from the photo in his blog post that he forgoes a second strain and leaves in the little chunks of pumpkin and black pepper.
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I just taste-tested some of the ice creams I made and froze in late summer. They tend to get gummy with extended storage, and I was curious how they’re faring.
Peach sorbet - as expected. The color doesn’t turn, but the flavor skews the tiniest bit oxidized. Not gummy after storage, but then the sorbet in general isn’t as creamy as the heavier custard-based ice creams. I make this flavor because my Mom likes it so much, and last year we ate some homemade peach that had been hidden in the freezer for very many months, and she swore she couldn’t tell the difference.
Strawberry - fine. A little gummy on the surface, but still bright and fresh flavor and excellent texture.
DL’s chocolate sorbet - hmmm. I saved it til last to sample since it’s such a strongly-flavored item compared to the fruit ice creams, so maybe my palate was off… I might require more extensive testing 
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Ooo tell me about the Biscoff ice cream recipe!
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Here you go: https://www.seriouseats.com/biscoff-ice-cream-recipe
I just contributed the sauce, my PIC is the patissier in the household 
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I’ve been dying to make ice cream for a while now, but no cream has been available for at least a month. Well, the local 27% fat cream anyway, which is what I use. I can’t bring myself to use the imported stuff I buy when I need to actually whip it since it’s significantly more expensive. It also has gums and stabilizers and being that I add my own I prefer to use cream that doesn’t have anything added.
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I finally got cream and I decided to finally try out making toasted cream. The plan was to make toasted cream ice cream. I used the pressure cooker without adding baking soda because I dislike the flavor. So a few hours later and… it’s gross. 
You’re all going to think I’m crazy but it smells and tastes like bolognese sauce to me. Something about it tastes like that combo of meat and dairy and wine cooking for hours and then finished with cheese.
I actually ended up adding the baking soda and cooking a bit longer because at that point baking soda couldn’t make it worse. And it didn’t, but gave it a richer color. Still tastes grossly savory. This might be good in a savory sauce, but it’s just distractingly, overpoweringly savory. It’s weird. But one of the flavors I had planned was burnt honey from Dana Cree’s book, and I thought the toasted cream might be ok in that since they use it for a flan on Serious Eats and I thought about how honey changes smell quite a bit when cooked. I’ve mixed the base and can’t say I love it (the cream just smells so weird ), but it’s not bad and hopefully by tomorrow it will become something I find legitimately good.
But yeah never again on toasted cream. No thank you.
Only toasted hack I like is toasted milk powder. Toasted sugar is to me a colossal waste of time and toasted cream is bizarre.
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I hope like crazy you like the end result!
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I added the kefir (supposed to be buttermilk, but I use kefir) today and it was good, but I still wasn’t convinced. However this churned up into an incredibly delicious ice cream. I love it!
I don’t think the toasted cream is responsible for any of that and would like to try it with regular cream one day, but I’m happy it didn’t ruin it at least.
This is based off Dana Cree’s recipe, but adapted to my usual base, which only contains 2 yolks.
I couldn’t really understand why Cree calls for so much sugar. This ice cream contains 100 g of honey, which has a freezing point depression of 150%. Then it calls for 50 g of sugar. And to top it off she called for 50 g glucose syrup. Glucose syrup has a freezing point depression of 80%. In an ice cream that already has honey, with a higher freezing point depression, and sugar, with 100%, why add glucose? The ice cream isn’t going to have any problem staying soft. I cut the glucose out completely. Normally I’d reduce the sugar itself a bit, but burnt honey isn’t all that sweet, so the sugar is necessary here to have enough sweetness. This is also why glucose is odd with its relative sweetness of 50%.
Because this formula was already good in terms of the sugar this is the rare ice cream where I decided to forgo any milk powder. No need to bulk up solids or reduce sweetness. Cooking the honey to 275° I’m sure drives off water, too (I didn’t weigh the cooked honey so can’t say how much).
This ice cream did need about double the amount of salt to taste right. That was the final thing that was making the base taste just okay. Once more salt went in, this became amazing.
A mix-in like toffee bits would probably be great in this, but I didn’t want to invest too much time and effort into an ice cream I was making to salvage an ingredient.
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So happy to read this!! Wonderful salvage job!
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How could it not be, though, if it has such a distinctive flavor?
Have you tried (real) kulfi? Full fat / high cream milk is cooked down very gently until say 1/3 the volume, which completely changes the flavor (and also the texture because the cream that clots gets stirred back in). The toasted / caramelized flavor and particular texture of the resulting kulfi is attributable directly to that (“shortcut” / fake kulfi made with condensed milk has some caramelized flavor, but not the texture, plus is always way sweeter than the real deal).
Because the burnt honey is thankfully a very strong flavor and I think the ice cream would likely be more delicious without the toasted cream, as it was designed.
Someone over on Reddit who made a vanilla and brown sugar ice cream with toasted cream and didn’t dislike the cream itself as I did felt their ice cream tasted mostly of brown sugar and that the toasted cream got kind of lost.
I don’t mind reduced milk, but in the case of toasted cream it’s not quite the same thing in terms of flavor. I end up with roughly the same amount of cream as I start with and it’s just a different flavor than what I’d get from reducing cream.
This flavor like my last one proved wildly popular with everyone who has tried it.
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Interesting. I was taught never to cook honey (health benefit stuff) but I do love burnt sugar as an ice cream flavor (top 3).
Sounds like the toasted cream might be akin to fior di latte, as in you need the pure flavor of the milk/cream to come through without competing ones.
Speculoos / biscoff ice cream with toasted pecans, courtesy of my talented PIC, who is the baker & patissier @casa lingua.
While not as amazing as his pistachio ice cream, it’s still a piece of heaven in a bowl 
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Oh that looks delish. Adding pecans is a smart move.
Everything’s better with toasted nuts. Well… ice cream at the very least.
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Berry sauce on ice cream is undefeated.
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I mean I won’t kick hot fudge outta my cup, either, but with a fairly rich, sweet flavor the tart berries are a nice counterpoint. I made a similar sauce (blackberries, blueberries, raspberries) for a sweet corn my personal patissier made a few summers ago. Also a great pairing
