Berries are the perfect pairing with sweet corn ice cream.
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I finally got cream and made dulce de leche ice cream. I consulted RLB’s recipe for the amount of 200 g to flavor the base, but used a completely different formula based on my standard preferred base.
The milk solids amount is rather high in this (14%), but I have to admit I love the way this ice cream tastes and the texture. I have a second formula that I would be interested in trying to compare because it seems a touch more balanced, but I’m holding on to this one.
My idea was to make an ice cream cake with a sponge cake that tastes like a chocolate chip cookie and I went with a genoise, though I considered a hot milk sponge as well. Frosted with homemade cool whip. This cake tastes amazing.
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That looks incredible! Wow. I’d love a slice of that 
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Thanks! I’m giving as much of it away as I can so it can’t tempt me. 
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That’s lovely!
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I really dislike passion fruit mixed with dairy, but like anything else, once in a while I give it another shot. Such was the case with this passion fruit gelato I saw on Reddit. It looked so enticing with its pretty color and silky texture.
But in the end, while I can say I don’t find this completely revolting as I tend to usually find passion fruit mixed with dairy, I don’t really like it either.
The recipe itself is a good one if you like that sort of thing.
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LOL. Good on you for challenging your preferences.
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I would be more than happy to take it off your hands.
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I don’t like to be bested by any food. I love passion fruit so much, but just give me passion fruit sorbet and juice made with water. When I tried out the classic lime icebox pie with passion fruit in place of lime as is popular here I thought I’d vomit. Likewise I gave away all the passion fruit cheesecake I made from Ottolenghi’s Sweet because I hated it, but I rather like cheesecake with a passion fruit gelee on top.
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You have permission to stop now
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You’re hilarious. I can’t stand passion fruit at all, and I’m at peace with that
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I just bought a pint of HD “coffee chip,” a flavor I hadn’t seen before. HOLY cow is it good. Made me think about trying to make homemade coffee ice cream. If you’ve done so, how did you like it?
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That’s tasty ice cream
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Dangerously good. Is it new or have you been enjoying for a while, and i was just behind the curve?
Not new afaik
I try not to remember some things are available at the store, that way I don’t buy them… this flavor, dulce de leche, a few others
TJ’s coffee blast is good too
Sbux ice cream used to be the best coffee ice cream
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I made the one in The Perfect Scoop at a friend’s request. I didn’t taste it but he absolutely loved it.
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I’d read a lot of positive feedback about Dana Cree’s donut ice cream and I had some of my no-cook raspberry swirl still in my freezer, so I decided to combine the two for a jelly donut vibe. I made some yeast-raised donuts since I can’t just buy one around here.
While Cree’s book is considered one of the best on homemade ice cream, the recipes are for my liking (and many other people’s) too sweet.
In general standard ice cream tends to be in the 15-17% sugar range, which is already on the high side for me. I shoot for 11-14% when I make my ice creams.
Cree’s donut ice cream has a 19% sugar content and a relative sweetness of 17.5 or so where I want to be in the 11-13 range. Unsurprisingly the PAC (freezing point depression) for all her ice creams is really high since all that sugar keeps ice cream soft.
To modify her recipe I reduced the sugar down to 12.4% and a relative sweetness of around 10.5. I still think the ice cream is a little on the sweet side. But other people commented that it wasn’t too sweet, so that’s just my pickiness.
As for the flavor, it really does taste like a donut. When I tasted the base warm I didn’t think it tasted much like it, but once the base had cooled it was very noticeable, and the ice cream tasted even more like it. I’m debating if I think the salt should be cut back because I initially held back on the two grams she calls for and thought with half the amount it might be better. However, the salt does seem to intensify the flavor of a yeast-raised donut. At most I’d cut .5 g of it, but most likely leave it.
I’d probably not make this flavor again even though it’s pretty good (and people REALLY liked it), but it’s a great starting point for when I decide to make something like yellow/birthday cake, or toasted brioche ice cream.
Oh and the texture is kind of insane. It’s so silky smooth from the blended donut in there.
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This is the first time I have seen you want to cut BACK on the salt!?!
Since you and others loved it I think you should make it again!
It’s not the first time , but more times than not I increase for sure.
The more I taste it the more I like it and keep going back for another taste. I’m really excited to make a cake ice cream using this template.
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I still have a bit of the lemon curd I made for my ginger custard ice cream. I’m thinking next ice cream is going to be a cheesecake ice cream with lemon curd or strawberry sherbet with cheesecake chunks and lemon curd.
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