Friday, November 23, 2007


Rating: ***
From this recipe.
We wanted to make more than a quart, but not double it, so we sort of fudged all the amounts up a bit.
Tastes basically like cold pumpkin pie. Don't know what else I was expecting, though. I'd have rated it higher if I cared more for pumpkin pie.

Friday, October 12, 2007


Rating: ***
Follow regular tapioca recipe, except no egg whites, and more sugar (3/4 cup instead of 1/2).
This is best fresh out of the ice cream maker. Once it's fully frozen the pearls get kind of hard and less pleasant to eat. And there's a really weird cognitive dissonance eating tapioca in ice cream form, which is kind of distracting.

Sunday, September 30, 2007

Blueberry Lemon

Rating: **
Miriam's request, during a visit.
Lemon base: 2 T. butter, 2 eggs, 1/2 c. sugar, 1/2 c. fresh lemon juice
Thicken by simmering in double boiler for 15 min.
Cool a few minutes then mix in 1 c. each milk and cream, 1 t. lemon extract
Refrigerate till cool.
Mash up 2 c. blueberries, mix into base.
Optional: grate lemon zest into mix while churning.
NOTES: the plan was 1/2 cup sugar in both lemon and blueberry parts, then changed to 1 c. in lemon only, but accidentally only did 1/2 c.
Next time do the full cup, probably all in lemon, or split.
Used soy milk and cream, might be creamier if used real stuff, or all cream (as in orig. recipe).
All these things probably would have helped the rating.

Tuesday, September 25, 2007

Brown Sugar Sour Cream

Rating: ****
Recipe from Desert Candy.
I used a tad less sour cream, because that's what I had.
Would add more brown sugar next time.

After I made this, I was informed that dipping strawberries in sour cream and brown sugar is a popular dessert, though I'd never heard of it. So it might be fun to make an ice cream like this that includes strawberries as well.

Thursday, September 20, 2007

Spicy Chocolate

Rating: ****
Ben's chocolate recipe from Ben & Jerry's ice cream book, page 44.
Generous dash of cinnamon.
Nearly half a jar of McCormick's Mexican chili powder.
Note: Tastes much spicier once frozen, so don't over do it.
Cut spicy in half next time, maybe try straight cayenne pepper.

I also wrote about this in another post: Chocolate That Makes You Pay Attention:
One of the first things I learned about ice cream from Antonia was that you have to mix it up sweeter than you think because you taste the sweetness less once it's frozen. And the first thing I learned from this experiment was that this rule does not apparently apply to spiciness.

I started off with just tiny pinches of chili powder in the chocolate mix (from Ben & Jerry's Ice Cream Book) but could hardly taste it. So I kept adding more... and more... and more.... And maybe somewhere in here we also got some sort of adaption factor to make me taste it less, which would only complicate things. Anyway, I finally decided it would probably be okay, so I went ahead and put it all in the ice cream machine. And once it was frozen it was hot! This is not ice cream to eat lightly. I'd probably halve the chili powder if I were to make this again. If I had measured it in the first place.

Good, though!

Wednesday, September 12, 2007

Red Tea

Rating: **
Steep 4 tea bags and a vanilla bean in milk for 20 minutes, simmering. Then mix it into a custard base.
Problem: came out too eggy. Probably should have used better measurements (rather than random) for the milk & cream, and shouldn't have used the whites of the eggs.
Note: don't do custard at all (see Chai).

Sunday, September 2, 2007


Rating: ****
Follow a basic strawberry recipe (e.g. Ben & Jerry's, page 54) but swap in nectarines.
Mash them up with sugar and lemon juice, let sit for a couple hours.
Can leave skins on, but they'll catch in the machine, so clear it out periodically.

Saturday, September 1, 2007

Cinnamon Cardamom

Rating: *****
This was the first flavor I made with my own ice cream maker. It uses the Muhallabia recipe from the Moosewood Restaurant New Classics cookbook, page 435. (Thanks to Mama Cass for the book!) It's just a custard base with 1/2 t. each of cinnamon and cardamom, and it's excellent.