(And all things related. Whatever they may be.)
Who doesn’t like icecream? (I know several folks, actually.) I like icecream a lot. I don’t love it, or live off of it, like my dad, his wife and my little sister do. They go through a few cartons of Edy’s Double-Churn and Breyer’s Light every week. I don’t eat enough icecream to justify buying it in the grocery – if I do, I’ll only buy a little-bitty one so I don’t waste money. And I buy only certain kinds.
- Mayfield, preferably in the old-fashioned box and never vanilla.
- Blue Bunny, because it’s the icecream that Dad and I used to buy and he would throw such a fit over in the middle of the grocery. (It’s a comfort thing.)
- Breyer’s Vanilla Bean. I love vanilla bean icecream.
It’s summertime – time for making icecream at home, like good hot weather-loving Southern folk ought to. And I’ve made a batch or two of my own, even without the icecream maker I’ve been promised, notably the green tea icecream a few posts down. But there are others I’ve seen, that I want to emulate or fiddle with, and if I don’t write them down, then I’ll forget to make them, and that would be a shame. So, forthwith:
- Brown sugar buttermilk icecream, adapted from Emiline’s Creamy Buttermilk Ice Cream
- And honey buttermilk icecream.
- Emiline’s Creamy Buttermilk Ice Cream, of course. Gotta try the original, too.
- Cheesecake Ice Cream from Kitchen Confit’s Cheesecake Ice Cream Pie, with a few tweaks (I’m not a lemon-twang fan, myself – maybe caramel cheesecake?)
- Vietnamese Coffee Ice Cream from Miche Mâche – actually, it’s the next creation on my list, and will probably be made tonight as a caffeinated ‘tribute’ to obscenely late hours and last-minute summer classwork.
- Matcha icecream (not just green tea)
- Roasted Peach Ice Cream from Susan at Sticky, Gooey, Creamy, Chewy (I have peaches that need using!)
- Mint julep gelato from Mike’s Table
- Caramel Coconut Icecream (from a coconut base)
- Blackberry and mint gelato
- Lapsang and ginger gelato
- Balsamic strawberry icecream
Looking at the list now, that’s a whole lot of icecream and other frozen delights to be made. And tasted. And pondered. And I may not be able to make all of it before the icecream season’s over.
But that’s okay. I’ve got time. :)