The Cellar - Ice cream flavor

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- Nothingland (http://cellar.org/forumdisplay.php?f=36)

- - Ice cream flavor (http://cellar.org/showthread.php?t=13998)

C'mon! A bunch of you haven't voted.

Do we have enough flavors for a cellar field of 64 competition? I don't think it's been done yet with ice cream...correct me if I'm wrong though.

Cool Britannia (a discontinued Ben and Jerry's flavor) :(

The following have not voted. How do you think they would vote?

Quote:

Originally Posted by Radar (Post 337574)

...posting ridiculous claims that we aren't born with rights on websites.
...

Quote:

Originally Posted by Urbane Guerrilla (Post 337612)

...Hawkeye's understanding of this is, well, immature...

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Originally Posted by Radar (Post 337685)

I've broken it down to a level even a child can understand, but in your case, I'll break it down further...

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Originally Posted by Radar (Post 338998)

... you will find very real bullets in your ass.

My wife and daughters turned me on to Coldstone Creamery, without a doubt the best stuff on the planet regardless of the mix you select. I prefer the caramel pecan whatever it's called.

we have an ice cream shop call Bruster's. not sure where they originate from - but yummy! everthing is made fresh (supposedly) i get the basic chocolate in a waffle cone:yum:

Im a vanillia eater but to tell the truth Ben and jerrys Chunky Monkey is my addiction

I'd really rather vote about the ice cream than about the spouse.

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Originally Posted by Spexxvet (Post 342174)

The following have not voted. How do you think they would vote?

How do you know who voted?

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Originally Posted by xoxoxoBruce (Post 342477)

How do you know who voted?

It's a public poll - click on the number of votes for any choice, and you'll see the list.

Hmmm, didn't those use to show the names without clicking on the number?

I generally prefer more 'rich' ice creams.. she likes fruitier (although rocky road being a main exception to her rule) than I do... mmmm... creamypeanutbutterychocolatey goodness.. then again I also like simple stuff like a real french vanilla.. coffee ice cream... hell! I'll put honey roasted peanut butter on regular ice cream and call it good.

Quote:

Originally Posted by pourbill (Post 342191)

My wife and daughters turned me on to Coldstone Creamery, without a doubt the best stuff on the planet regardless of the mix you select. I prefer the caramel pecan whatever it's called.

Coldstone is absolutely the best! The german chocolate cake!

Years ago I remember an article about an ice cream shop up in New Hope that made some of their flavors from flowers. I don't remember if it was rose, jasmine, or something else.

I bought dried hibiscus flowers to mix with my loose teas at work. I think that would make an interesting ice cream.

The winning chef on this weeks Great British Menu made elderflower ice cream. Quite fancied it actually.

Quote:

Ingredients
For the elderflower ice cream
300ml/½ pint whole milk, preferably Channel Island
6 medium free-range egg yolks
100g/4oz caster sugar
300ml/½ pint Jersey or clotted cream, or a mixture of the two
200ml/7fl oz elderflower cordial
For the perry jelly and summer fruits
4 gelatine leaves
500ml/18fl oz perry (sparkling pear cider)
75g/2¾oz caster sugar
125g/5oz mixed berries, such as blueberries, raspberries and wild strawberries

Method
1. For the elderflower ice cream, bring the milk to the boil in a heavy-based saucepan, then remove from the heat. Whisk the egg yolks and sugar together in a bowl, pour in the milk and whisk well. Return to the pan and cook over a low heat for about five minutes, stirring constantly with a whisk. Do not boil. Remove from the heat and whisk in the cream and elderflower cordial. Leave to cool, then churn in an ice cream machine (according to manufacturer's instructions) until thickened. Decant into a clean container and place in the freezer.
2. For the perry jelly and summer fruits, immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave for a minute or so until soft. Bring 100ml/3½fl oz of the perry to the boil in a medium saucepan, add the sugar and stir until dissolved. Drain and squeeze the gelatine leaves, then add to the hot perry and stir until melted. Remove from the heat, add the rest of the perry and stir well. Put the pan of jelly somewhere cool, but do not let it set.
3. Divide half the berries among four individual jelly moulds, or use one large mould. Pour in half of the cooled jelly. Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. (This ensures the berries stay suspended and don't float to the top.) Return to the fridge to chill until set.
4. To serve, turn the jellies out onto plates and place a scoop of the elderflower ice cream in the middle of each one.