Good to know! I’m looking for the ability to make several layers and a looong scoop, which my current 6-cup rectangular, shallow pyrex does not offer. I thought a long, deep, and narrow container would work better. But, I’m not impressed with the reviews for what I’ve seen specifically designed for ice cream. I’ll probably stick to what I have for now.
Perhaps you could line a metal loaf pan and use that.
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I bought a couple of ice cream storage containers on Amazon
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Do they suit the OP’s requirements? If so would love to see a link
Another round of spiced apple sorbet, this time made from just-picked apples from the local orchard (a variety called zestar). The super fresh apples made for an even better sorbet. I could eat this every day.
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That looks good! Is there a recipe for it online? Thanks!
This is RLB’s True Lemon Ice Cream. The technique is to make a lemon curd, and then stir in milk, cream, & more sugar and refrigerate until cold. (I refrigerated overnight and then churned this morning). It was my first time using her “reduced corn syrup” method and it made an ice cream that’s very creamy; it’s set up enough to hold its shape but still scoopable. Would definitely make again. I just made Jeni’s Lemon Cream Ice Cream a couple of weeks ago which was also sublime - I feel like I need to make it again before this one is gone so I can directly compare. 
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So curious to hear which wins !
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Churned the corn ice cream tonight. I realized I had a stash of berry swirl made expressly for rippling into homemade ice cream ice cream just before freezing, so I used that as I was packing the finished product i to the freezer container .
Mom was very skeptical about the idea of corn ice cream. You should’ve seen her face when I gave her a trial spoonful.
Full report after it has aged in the freezer a few days 
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Way to keep us in suspense…
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CORN ICE CREAM, with berry swirl
Holy Toledo, this is good.
The ice cream recipe is from the NYT (gift link here) and the berry swirl I had on hand (in the freezer) is from this recipe (Jeni’s brambleberry crisp - it’s the brambleberry sauce.)
I don’t make a ton of custard ice creams, so I was hopeful I could pull this off. I was worried the base wasn’t sweet enough, so I admit I added another maybe 1/4 c sugar, and then switched to adding corn syrup one TBS at a time until I was satisfied. I switched to corn syrup because some of the reviews said the ice cream was difficult to scoop.
The amount of base that the NYT recipe made was enormous - far more than the typical recipes I make. I had to (“had” to) remove and consume some of the base as it was churning, so that there would be enough room to churn it long enough; otherwise it would have overflowed.
It’s hard to describe the corn flavor here. It has a herbacious underpinning that I don’t taste when I eat the corn any other way. (Granted, I’ve never made a corn infusion before - I just eat it on the cob or in chicken corn soup.) The only way I describe this aspect of the flavor is “green.” When I eat corn, it tastes yellow… but this tastes yellow and then it tastes a little green. Not in a bad way! In a delicious and intriguing way.
I’m not sure Mom really likes it; she’s eaten some with me but has been a bit reserved in her commentary
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Beautiful looking, wish I could taste it.
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I love corn ice cream. I used to make Claudia Fleming’s recipe back when I could buy corn worth eating. Sadly there is no corn worth eating here. At least none that I have access to.
I made one of my favorite ice cream flavors so far yesterday— Manchego cheese and red wine swirl.
Every time I go have another taste of this ice cream I think how good it is. I now want to make another cheese-based ice cream and thought of cheddar and apple, but the idea of it doesn’t appeal to me the same as eating a slice of crisp apple with sharp cheese does. But an apple pie-inspired ice cream with shards of cheesy pie crust might do it.
Cacio e pepe ice cream is also a possibility because I kept thinking how good the Manchego base would be with some black pepper.
Another recent favorite came from having leftover mascarpone and some of my no-cook strawberry swirl in the freezer. I made a lemon mascarpone ice cream with strawberry swirl and crisp meringue pieces. It was really popular with everyone, so I’ll definitely make again.
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I can’t imagine what this would taste like.
We’ve had this incredible vegan frozen banana dessert twice now, and I’m curious if any of you have made something similar. The texture is just as creamy as you’d expect from a dairy-based ice cream/gelato. No added sugar, either, and it’s light & delish & I’d love to recreate it — just the frozen banana base.
Anyone?
It’s hard to compare it to anything. It doesn’t taste like cheesecake exactly, which would be the easiest comparison. It’s more savory and cheesy than that. It’s a flavor that for me is refreshing and makes you want to take another bite.
I made a raspberry stracciatella and I got it almost exactly how I wanted it. I wanted to incorporate some freeze-dried fruit to both intensify the raspberry flavor and increase the solids content of the ice cream since fruit ice creams are lower in solids. I used 15 grams of raspberry powder and ultimately felt that was too much, which is good news since it means not much is needed to get a good result. Next time it will be 10 grams at the most. Outside of that I’m very pleased with the result. I made this ice cream like a sherbet, with mostly milk, some buttermilk, and a little cream so the fat content is only about 4%, but I added a lot of milk solids so it has solids in the range of a regular ice cream. It’s nice and scoopable due to the high sugar and solids with a really bright and intense raspberry flavor and has good body.
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In this afternoon’s chest freezer dive, I found half a container of lemon sorbet i made in July. News flash: it wasn’t icy and the lemon flavor was still bright and hella refreshing.
For holiday celebrations, I’ve already made containers of peach, strawberry and lemon verbena ice cream. I promised myself I’d make pistachio for the holidays, so I’m gearing up to try that.
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I got gifted (well, regifted) a Cuisinart ICE-20 over the holidays, just your basic ol’ freeze-the-insulated-bowl type of ice cream machine. The very first night was the super simple lemon sorbet, since all it required was sugar, water, and lemons courtesy of our Meyer lemon tree outside.
After getting pointed to this thread, I skimmed through, bookmarking the David Leibovitz page and the link for Ice Cream Queen.
Thus, Ice Cream Queen’s Dark Cocolate, Philly-style. Cream and milk only. I added a tsp of vanilla extract and a healthy pinch of salt to the base. No eggs or other thickeners.
It’s REALLY good. Very chocolatey. Because it’s Philly style, it’s a little less creamy than it might otherwise be, but I think that gives the chocolate more punch.
Now I’m hooked. I’ll probably try French style next. I might be tempted to try the corn starch method as well.
Salted caramel, peppermint, toasted almond in the list, as well as lime, raspberry, and orange for sorbets or sherbets.
I may never buy grocery store stuff again. I have all but ceased buying prepackaged cookies once I learned how to make my favorites.
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It will be fun to read about your discoveries!
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