Discussion in 'Odds & Ends' started by MichaelNadal, Jan 7, 2014.
Post a pic of it! For me, it's this:
Followed by this:
The world's favorite remains vanilla, outselling chocolate by a 2 to 1 margin.
Ben & Jerry's Chunky Monkey.
I can't help but love this one. I tried the Häagen-Dazs variant (see OP) and was disappointed: the cookie ans chocolates pieces are much smaller and dispersed inside the ice-cream. Both taste good; but I'm in favour of less but bigger cookies and pieces of chocolate like it's often the case in many Ben and Jerry's. In Häagen-Dazs ice creams, it's often more but smaller. You don't get the feeling of eating cookie nearly as much. Speaking of Häagen-Dazs, I much prefer this one from them:
Ate at a molecular gastronomy restaurant (think "kitchen meets chemistry set") last year and had a savory dish served with a side of "smoked hay ice cream." NOT my favorite.
I LOVE raspberry sorbet... I can make an unbelievably good one.
From the commercial ones I would say Ben and Jerry's Fairly Nuts.
Not sure if the OP was talking about brands or flavors or both.
Favorite store bought brand: Tillamook
Favorite shop (for ice cream, gelato is a whole different story): Salt and Straw
Favorite flavors: peach, banana (with or without nuts), green tea with coffee and pistachio in the next tier.
Deep Fried Spumoni, http://wanderlustforfood.files.wordpress.com/2011/07/img_1946.jpg
Jamoca Almond Fudge (or reasonable facsimile)
Other favorites include Ube (1st image below), Green Tea (2nd image), Taro and Coconut ice creams.
That cookie dough one looks good too. I like the Haagen Daas one because the cookie dough is so rich and chewy and they use chocolate shavings instead of chocolate chips. Mmmm.
^Prefer chips though. Like to chew and feel the chocolate cracking under the teeth. May as well use your teeth right now; not sure any of us is gonna have any past 80 years of age... :lol: Of course, YMMV on that question. Some people just prefer thicker cream...
The list of ingredients on ice cream cartons is usually quite frightening when you compare them to the home made version.
How many vanilla ice creams really do contain vanilla?
Well shoot, if Safeway brand vanilla ice cream has vanilla, I guess pretty much most do:
Nonfat Milk, Cream, Sugar, Milk, Corn Syrup, Whey Protein, Stabilizer (Tapioca Starch, Guar Gum, Mono and Diglycerides, Tara Gum, Cellulose Gum, Polysorbate 80, Carrageenan), Vanilla Extract, Annatto Color, Vitamin A Palmitate
Vanilla extract might not mean what you think it means!
Ummm, vanilla beans extracted in alcohol and filtered off is what the prevailing notion I think...
B&J's Phish Food!!!
The rest of the world can "go fish"
P.S. When budgeting or feeling a need for a healthier lifestyle, Publix has a nice line of frozen yogurts...Coconut Road and/or Espresso Chip are quite nice!
Yes, well, do you know the price of vanilla beans and that of ice cream that actually contains the ingredient as opposed to an 'extract' of some sort however produced?
Vanillin is not exactly vanilla.
Breyers Natural Vanilla always contained real vanilla bean specks
Must be a good brand as they only seem to use a half a dozen or so ingredients as well.
I made a semi-freddo once as it does not require churning and it was wonderful but too, too creamy. Its a bit like dark chocolate in that you can only eat a little bit at a time.
I checked, five ingrediants: cream, milk, sugar, vanilla bean and 'tara gum' *gulp* <---looked it up:
Tara gum is a natural extract from the Tara tree (South America/Africa) which contains environmentally friendly tannins and has been approved by the Australian and New Zealand Food Standards as well as the World Health Organization. It's added to maintain the creamy texture when subject to temperature fluctuations during transport/distribution (vs. the 'icy' or 'grainy' bits that can develop). Supposedly you'd have to eat 10-20 lbs. for the tara gum to bother you. Whatever, Breyers is actually not a 'designer' ice cream but was always the one that had the black specks in them.
Me? I don't touch the stuff ..... that is unless laced with an absurd amount of Bailey's Irish Cream over the top with a side of a fine cognac to "wash it down" with : )
Ben and Jerry's Cherry Garcia. Could eat a tub of this in one sitting. Deadly stuff!
Believe it or not but this only makes 1 litre - cost would be hard to keep under $10:
375 ml cream
375 ml milk
2 vanilla pods, seeds scraped
150 g (⅔ cup) white sugar
8 egg yolks
Fave was something called Jamoca Almond Fudge. Not the American one which seems to have a vanilla base and is white.
The Indian version made by Nirula's has a chocolate base and is infinitely better. However, it is too expensive now so I haven't had it for years.
I've really fallen back in love with Ice Cream lately after being on a Cake kick for a while :lol:
Love them! DQ too
movenpick is delicious.
best chocolate ice cream ive ever had!
Happy Cow, vanilla flavour.
It is vegan and is made of coconut cream.
Sorry...I dug up this thread cuz the stuff on the front page looks kinda boring.
Who's into Tutti Fruity or any Yogurt place ice cream? They're a little expensive but I'm addicted to variety and the tart.
Does anyone know a store ice cream that tastes like the sour tart from Tutti Fruitti ?
(supermarket ice cream is miss or hit for me.)
If you want to see variety in ice cream, go to SE Asia. I was in a Takashimaya store in Singapore once, and they had ice cream made of almost anything, including green tea and fruits you have never heard of.
A cousin of mine returning from the South (either B'lore or Chennai) got back various bricks of icecream you don't get here -- all kinds of vegetable and fruit flavors -- and they were all excellent. Watermelon, jackfruit, even one of those gourd vegetables, ...
At one point I used to have a "Create your own Sundae" at Nirulas, and had all three scoops of JAF. At that time, the CYO was about 60 or 70 rupees, now they charge that much for a scoop. One brick is now several hundred rupees which is highway robbery for retired people like me.
How was the ice cream transported without melting?
Inside a freezer?
I think you meant how he brought it to what we assumed the US, but on second thought he might be in a nearby northern part of his country where rupee is still used.
The ice cream bricks he describes sound very yummy. I notice that anything cold eaten in a hot climate country tends to taste like heaven.
So someone bought ice cream in a freezer box from Bangalore to Dehli on a plane? Seems too much effort for some ice cream.
I just made no churn condensed milk ice cream = quite good!
DQ Blizzard. They are so good. I can't pick just one :sob:
For flavor, though, I gotta go with a good peach ice cream, followed closely by strawberry.
Hmm... We have a new ice cream machine at home. I must try my hand on onion ice cream. Extremely convinced that would work. You would basically need a crapload of thinly sliced onions, and slowly reduce them down in a large pot. Blitz everything, pass through a fine sieve, combine with cream, egg yolk and perhaps a tiny bit of vanilla extract, and then run through the machine. The thing is that when you cook down onions until the point where they caramelize, you keep the natural aroma and taste, but they will lose the bitterness. I think it would be an excellent palate cleanser between courses or a cool savoury dessert.
These are tied for my favorite:
Neapolitan (with chocolate milk)
Cookies and Cream (with chocolate milk)
Pistachio Almond (with chocolate milk)
rum raisin - put raisin and some Myers dark rum in jar for a few days to plump up, add to vanilla ice cream.
chocolate chip cookie dough
I know they are not onions, but salted caramel is more usual in a dessert.
If this is good, I would be surprised. Lingonberry might be a better choice.
Do those forty frozen bottles of Stoli stolen from the Bistro count as ice-cream, Mike ?
In Toulouse (right in one of the corners of Place Capitole) we had the best ice cream ever - Amorino (apparently it is a franchise with shops in several large European countries).
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