Post Punk Kitchen Forum

Well, it seems German Chocolate and White Russian got a seal of approval. The husband finished both off.

Mocha Maca Rocket Fuel. Make it.

question - if one doesn't like coffee. (like. AT ALL) or can't have it, even the flavouring, is there anything to subsitute for it? (i notice a lot of people pair the two chocolate/coffee together).

In other news - spring blush base + french vanilla = nommy.

Hannah gives a range for the coffee if I remember right. My book isn't here. But I'm sure you could leave it out and just have it be more chocolatey.

thanks, Tamasin. :)

Strawberry Lemon Curd and me, we're going to have a passionate love affair.

Mouse Tracks. Make it. Hide at least half from anyone currently residing in your home. Maybe all of it.

heeee

Ironically, this is the National Month of Ice Cream (WHOOP!)
for my birthday I am making Cherry Cola Ice Cream (with cream soda) and Shirly Temple Sorbet. :)

(i was GOING to make birthday cake, but i want to make Orange Rhubarb Cake from Vegan Desserts, so i figure that's too much cake)

okay. Shirley Temple Sorbet -
I think this one was my first flop. it's still good, but this isn't makeable imo. the zest was very noticable, and it didn't really get all "sorbet" ish. just frozen slushy.

The other night Boyfriend bought himself a tub of (non-vegan) triple chocolate ice cream, so I made the salted cashew ice cream for myself. I had a little bit (and it's super delicious, of course!) but showed restraint and put the rest in the freezer. When I went to have some last night there was significantly less cashew ice cream in there, while the store-bought chocolate ice cream sits practically untouched. To get Boyfriend to choose something else over chocolate is very high praise indeed.

I think I'll make the chocolate fudge chunk one next and see how long that lasts.

the first one i made was the plum paradise ice cream (wouldn't have been my first choice, but we just so happened to have all the ingredients on hand). it was tangier than i normally like my ice cream to be, but it was good. probably would have been even better if i'd used better-quality coconut milk.

yesterday i churned the banana pudding ice cream - it has three main components, which i ended up making over the course of several days. aside from being a touch too sweet, it's really really good and i've already eaten half the batch. highly recommended. the va'nilla wafers it calls for are also very nice on their own.

I made the French vanilla a couple of weeks ago, mainly because I was bored and had all the ingredients already, and it totally, completely went so far beyond my expectations. It's amazing! I've never liked vanilla ice cream as much as I like this one. I'm torn between being upset that it's all been eaten, or kind of happy because its presence in my freezer was consuming me.

I just made Gravel Path. It was really good. It has lots of mix ins, which i like. I hate getting icecream that's supposed to be full of stuff, but most bites are just plain icecream. If i wanted chocolate ice cream, i would have made plain chocolate icecream.
Next on my list is Mouse Tracks. Nom nom peanut butter.
Has anyone tried the magic shell toppings? There are recipes for three different flavors and they all look yummy. I definitely intend on having a full-out sundae bar once it gets hotter.

I just ordered this last night, even though the Amazon preview was really limited without any recipes or table of contents. I also ordered a turquoise ice cream machine! Weeeee!

The flavors people were mentioning in this thread totally won me over, especially the strawberry lemon curd one.

I made the mango colada ice cream a couple of days ago and it's really tasty! It doesn't freeze very hard because of the amount of rum in the recipe, but that's fine by me considering in the past, I had the opposite problem with homemade ice cream freezing into a solid rock. Next up after we finish this off is the hint of mint chocolate sorbet (or whatever it's called). I remember the Haagen Dazs chocolate sorbet being totally awesome pregan, so it'd be cool if this recipe was similar, only with mint.

I'm the only one making ice cream right now, apparently, but I'm still going to talk about what I made... Haha.

The Hint of Mint Chocolate Sorbet tasted pretty good, but had kind of a slight grittiness to it because of the cocoa powder... It wasn't like there were undissolved clumps or anything, and maybe it was just the brand of cocoa that I used, but yeah. Texture wasn't great. I think maybe it'd have been smoother if a baking chocolate had been used instead, but I'm really not sure how converting that would go. Oh well. I'll still eat it because it tastes good and isn't, like, icy or rock hard or anything.

when i come back from vacation, i'm making some sticky date ice cream, and ........ brown butter hazelnut ice cream. :)
and stuff my freezer full of spring sorbet. it's my favourite ever.