I'm churning the mint ice cream out of The Perfect Scoop right now. I don't really like how it smells, but maybe it will taste better than it smells to me.
That sounds markedly better than Gorgonzola.schmendeler said:
Also, I made the malted milk ice cream and added some cocoa to it to make chocolate malt ice cream. It's pretty tasty.
That's kind of how I felt about the olive oil ice cream. Although, I think it would be really good with some lemon.schmendeler said:
With the homemade, stuff, usually. I'll make a huge bowl of Bluebell but for some reason I get miserly with myself when it comes to eating homemade.
Although that scoop of blue cheese ice cream was more than enough.
Wow! It sure does look nice though.hbc07 said:
We use the Breville Smart Scoop which is just a bit outside of those requirements.
For my "chip" recipes, I've been melting 1oz of chocolate with 1T of coconut or vegetable oil and pour it in when it's time to add mixins. It gets chopped up as it churns.htxag09 said:
Spartan, for those vanilla recipes how much vanilla do you add? I usually make altons recipe but don't use the vanilla sugar. I use the recommended 2 tsp of extract but think it could use more.....
this is the one i have. i like it a lot.Bobcat-Ag said:
Since these all sound delicious, and I don't have an Ice Cream maker, what are you using to make this amazing ice cream?
I don't need a top of the line, would prefer spending less than $100 on it.
It sort of pops on, but I always push down some Saran Wrap or parchment paper on top to make sure air doesn't get in. I do that for the containers you posted too, though.schmendeler said:
i looked at those and liked the shape (and capacity), but some of the reviews said that the lid doesn't actually seal; it just sits kind of sits on top?