Thread: Looking to make different ice cream flavors

It's that time of year where my Cuisinart goes to work once a week making ice cream.
Last years' hit for our family was the pistachio ice cream. Does anyone have a recipe that is a hit in your family that you'd love to share?

I don't have an ice cream maker but I've eaten enough ice cream to be an expert. For something unusual with a different flavour try Indian ice cream (Kulfi)

http://www.food-india.com/recipe/R001_025/R024.htm

Here's another:

Pista Kulfi

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1 tbsp. skinned pista (pistachios), thinly sliced
1 tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe:

Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.

Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.

To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

we make this several times a year. It's from an old issue of Better Homes and Gardens

Butter Pecan Ice Cream
Makes: 16 servings (about 2 quarts ice cream)
Prep: 20 minutes
Freeze: according to ice cream maker manufacturer′s directions


Ingredients
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half or light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream
Ice
Rock salt
Directions
1. In a heavy 8-inch skillet combine pecans, sugar, and butter. On the range top heat mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.

2. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.

3. In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.

4. Stir in the whipping cream. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturer's directions, using crushed ice and rock salt. Stir in pecan mixture.* Ripen 4 hours. Makes 16 servings (2 quarts).

Note: Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.

Nutrition Facts
Servings Per Recipe 16 servings (about 2 quarts ice cream) Calories 482, Total Fat (g) 35, Cholesterol (mg) 108, Sodium (mg) 70, Carbohydrate (g) 40, Fiber (g) 1, Protein (g) 4, Vitamin C (DV%) 2, Calcium (DV%) 13, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet

Key Lime Pie Ice Cream
I think this is the best ice cream ever!!! A must try if you like Key Lime Pie!!!!

Jack Fry's Key Lime Pie Ice Cream

I like to add more crumbled graham crackers when serving....

From ** Recipezaar.com**
Recipe #191027
by Stacky5

30 min | 30 min prep

SERVES 8

1 1/2 cups heavy whipping cream
6 large egg yolks
1 (15 ounce) can sweetened condensed milk
1/2 cup bottled key lime juice (NOT regular lime juice, but specifically KEY LIME juice)
17 ounces jar marshmallow cream
4 crumbled graham crackers
In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.

Ciao Bella brand, available at Whole Foods in pints, makes Key Lime Pie with graham cracker crumbs too, but it's seasonal. Since the closest Whole Foods to me is 50 miles away, I don't get it too often. Seeing the recipe will spur me on to make it myself. I just recently saw bottled Key Lime Juice at my favorite grocery store, Wegmans. Thank you for submitting this yummy sounding ice cream.

the key lime juice is not too hard to find it is usually by the bottled lemon and lime juices on the juice aisle.....

Holy Smokes, once again Rube, you've read my mind! Cardomom Ice Cream! Made a cobbler yesterday and thought it'd make a smashing ice cream! And so would the key lime, but sorry folks, not an ice cream maker, yet! But I can salivate, can't I? Laura