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Home made ice cream enthusiast with a willingness to share.....

northGAcocknorthGAcock Posts: 10,037
As I approach local peach season....it is time for me to start getting my cream on. Peach and Strawberry have always been at the top of my list.  That said, I have always used a basic country style Vanilla Ice cream base that includes eggs, milk, sugar, whipping cream, vanilla and a pinch of salt. Any of you frozen dessert aficionado's out there have any recommended delights of the creamery you would be willin to share? Not looking to reinvent the frozen cream....just curious if there are some new approaches to try. I have had custard bases....and find them to be a nice change....but would be most interested in a mama's hand me down if they exist and are shareable.


Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

Comments

  • Standing by...

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • buzd504buzd504 Posts: 2,540
    I first had basil ice cream at Chateau Souvrein vineyard in Sonoma, and as we had some huge basil plants at the time, I went to recreate it. 

    This is the recipe I used, and it comes out amazing (especially with a little chocolate sauce).  The more basil, the better.

    https://jwsfarm.wordpress.com/2010/08/02/by-special-request-basil-ice-cream-recipe/

    Ingredients

    • 2 cups milk, divided
    • 1 cup loosely packed fresh basil leaves
    • 2 cups whipping cream
    • 1 cup sugar, divided
    • 7 egg yolks
    • 1 teaspoon mint liqueur (optional)
    • Garnish: fresh basil sprigs

    Directions

    1. COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
    2. PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
    3. COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
    4. BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
    5. POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions.
    6. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.



    NOLA
  • LegumeLegume Posts: 8,212
    Man, I haven't made ice cream in a very long time, 25 years maybe.  When we were kids, we always made a batch with crushed up starlight mints - the peppermint ice cream was fantastic.  I've also had it with cinnamon redhots - also good.

    One of my favorites as an adult was ginger - it was a vanilla base with a bunch of crystallized ginger chopped up and added in.  Now you've got me thinking, maybe a ginger peach would be good.  I think I'm going to order an ice cream maker.  Damn you.  Damn this forum.
    Austin, TX
  • LegumeLegume Posts: 8,212
    And if you want ideas, check these guys out

    https://www.saltandstraw.com/

    They're in Portland, OR and their ice cream is insanely good.  Best covfefe I've had.
    Austin, TX
  • blastingblasting Posts: 5,505
    Mmmm.  Peach ice cream is my favorite to make as well. 
    Phoenix 
  • Smokin_TroutSmokin_Trout Posts: 487
    Usually make a batch of strawberry this time of year. Nothing better than packing a bunch of fresh strawberries in frozen cream. Maybe a little chocolate on top. 
  • northGAcocknorthGAcock Posts: 10,037
    Legume said:
    Man, I haven't made ice cream in a very long time, 25 years maybe.  When we were kids, we always made a batch with crushed up starlight mints - the peppermint ice cream was fantastic.  I've also had it with cinnamon redhots - also good.

    One of my favorites as an adult was ginger - it was a vanilla base with a bunch of crystallized ginger chopped up and added in.  Now you've got me thinking, maybe a ginger peach would be good.  I think I'm going to order an ice cream maker.  Damn you.  Damn this forum.
    Good stuff brother. Just the type of ideas I was looking for. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • northGAcocknorthGAcock Posts: 10,037
    buzd504 said:
    I first had basil ice cream at Chateau Souvrein vineyard in Sonoma, and as we had some huge basil plants at the time, I went to recreate it. 

    This is the recipe I used, and it comes out amazing (especially with a little chocolate sauce).  The more basil, the better.

    https://jwsfarm.wordpress.com/2010/08/02/by-special-request-basil-ice-cream-recipe/

    Ingredients

    • 2 cups milk, divided
    • 1 cup loosely packed fresh basil leaves
    • 2 cups whipping cream
    • 1 cup sugar, divided
    • 7 egg yolks
    • 1 teaspoon mint liqueur (optional)
    • Garnish: fresh basil sprigs

    Directions

    1. COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
    2. PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
    3. COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
    4. BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
    5. POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions.
    6. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.



    I have got to try this. I have several variety's of Basil growing and have more than I can use. This will happen....thanks for sharing it.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • northGAcocknorthGAcock Posts: 10,037
    Standing by...
    The Basil and ginger so far..... :)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • LegumeLegume Posts: 8,212
    That basil sounds really good.
    Austin, TX
  • northGAcocknorthGAcock Posts: 10,037
    Bump
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • LegumeLegume Posts: 8,212
    That basil still sounds really good.
    Austin, TX
  • Austin  EggheadAustin Egghead Posts: 3,907
    Let me do some searching thru recipe files.  I am sure we may have something.
    Large, small and mini now Egging in Rowlett Tx
  • LegumeLegume Posts: 8,212
    Austin, TX
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