RP Listener Forum

Posted: Apr 5, 2007 - 4:37pm

JrzyTmata wrote:

we can't let the tomato ice cream die, can we?

I didn't hate it, I wouldn't go out of my way to make it or eat it again though.
it was like frozen cream of tomato soup with lots of cream

To be fair, it didn't have enough time to really set up. Didn't you make pumpkin ice cream first that day (and wasn't that the pumpkin carving party day)?

I'm still remembering Mohamed's falafel.

Posted: Apr 5, 2007 - 4:34pm

lily34 wrote:

did you like the tomato flavor ice cream? or, no? i can't remember.

we can't let the tomato ice cream die, can we?

I didn't hate it, I wouldn't go out of my way to make it or eat it again though.
it was like frozen cream of tomato soup with lots of cream

Posted: Apr 5, 2007 - 4:34pm

Posted: Apr 5, 2007 - 4:31pm

lily34 wrote:

did you like the tomato flavor ice cream? or, no? i can't remember.

:puke:

Right up there with mustard flavor. Or pickle relish ice cream. Don't. Do. It.

Posted: Apr 5, 2007 - 4:30pm

JrzyTmata wrote:

we have an automatic ice cream maker. cost about $50. and works great. just pre-freeze the container, put it in the maker, fill it with the ingredients and 1/2 hour later, you're eating homemade ice cream.

did you like the tomato flavor ice cream? or, no? i can't remember.

Posted: Apr 5, 2007 - 4:27pm

JrzyTmata wrote:

we have an automatic ice cream maker. cost about $50. and works great. just pre-freeze the container, put it in the maker, fill it with the ingredients and 1/2 hour later, you're eating homemade ice cream.

We used to have one when I was little.

Mmmmm

Posted: Apr 5, 2007 - 4:21pm

Pyro wrote:

Aren't they great!?! AND, you can make lower fat ice cream that tastes pretty darn good...this coming from a butterfat diva....

yep!

Posted: Apr 5, 2007 - 4:19pm

JrzyTmata wrote:

we have an automatic ice cream maker. cost about $50. and works great. just pre-freeze the container, put it in the maker, fill it with the ingredients and 1/2 hour later, you're eating homemade ice cream.

Aren't they great!?! AND, you can make lower fat ice cream that tastes pretty darn good...this coming from a butterfat diva....

Posted: Apr 5, 2007 - 4:17pm

we have an automatic ice cream maker. cost about $50. and works great. just pre-freeze the container, put it in the maker, fill it with the ingredients and 1/2 hour later, you're eating homemade ice cream.

Posted: Apr 5, 2007 - 4:12pm

geordiezimmerman wrote:

What with all the hot weather lately i have been eating a hell of a lot of ice-cream and judging from my bulging stomach it seems to agree with me.
I'm getting a bit bored with eating it the same old way,sometimes fresh strawberries,other times on it's own

I need to some ideas guy's

How do you eat yours?

If you want to take your ice cream eating to the next level you need to learn to make it. I have a freezer-cooled ice cream maker (not sure what's available over in Yurp) but the most fun are the hand-cranked ice-cooled kind. You can find a bazillion ice cream recipes online so I won't try to type one from memory. Just a couple of things to keep in mind as you experiment:

Some flavors disappear (or partly disappear, so they don't taste like they do warm) when they get cold. Freeze a bit of the flavoring agent and taste it if you want to avoid the risk of spoiling a batch.

Alcohol lowers the freezing point. We made a batch of Amaretto ice cream for our rehearsal diner and it took forever to set up. In future batches we evaporated some of the alcohol off first and it worked much better.

If you're feeling adventurous try some malt extract intended for homebrewing as a flavor. My Irish Stout flavor was a hit amongst Guinness fans, nobody else could stand it.

Make small batches at first and don't be afraid to experiment. My personal favorites: green tea, amaretto, fake coffee. If you don't want to go thru the whole ritual buy a cheap tub of the weakest vanilla you can find and mix your flavor in.

Posted: Apr 5, 2007 - 3:45pm

geordiezimmerman wrote:

What with all the hot weather lately i have been eating a hell of a lot of ice-cream and judging from my bulging stomach it seems to agree with me.
I'm getting a bit bored with eating it the same old way,sometimes fresh strawberries,other times on it's own

I need to some ideas guy's

How do you eat yours?

Saw this on the telly: Make some ice cream balls (using a melon scoop). deep freeze them. Melt some chocolate. Quicly get the ice cream out of the freezer, and dip them in the chocolate and refreeze. If you want you can crush some digestives, mix in nutmeg/cinamon and roll the chocolated icecream balls in that, then refreeze. mmmmmm

Posted: Apr 5, 2007 - 3:03pm

triskele wrote:

looks yummy....

Unless you're a bear.

Posted: Apr 5, 2007 - 3:01pm

Boosiewolf wrote:

Can't wait to try this...

...haven't seen it on any of the shelves in my town yet.

looks yummy....

Posted: Apr 5, 2007 - 2:57pm

Can't wait to try this...

...haven't seen it on any of the shelves in my town yet.

Posted: Aug 7, 2006 - 1:33pm

I confess to being a bit hooked on ice cream, although I prefer "pure" flavors - not much mixed in. (Nuts and chunks aren't for me.) But I definitely prefer it in a cone. It's hard to feel too sad when you're eating an ice cream cone.

Posted: Aug 7, 2006 - 1:09pm

islander wrote:

or a Guinness float, wierd and good. Can also be blended for a Guinness shake.

Instead of Guinness, try it with a Red Hook Double Black Stout. A coffee, beer, and ice cream lovers delight!

Posted: Aug 7, 2006 - 12:53pm

sharkartist wrote:

You're kidding, right?

Nope: http://www.drinksmixer.com/drink4041.html

and a variation that says beer 1st, then ice cream:
http://www.ivo.se/guinness/serve.html

While googling that I also found this:
http://www.accidentalhedonist.com/index.php/2006/02/15/guinness_ice_cream

The ice cream itself turned out quite good, but it is very bold, rich and deep. This is not an ice cream with subtlety. Consider yourself warned.

and from the comments further down:

The Celtic Swell out in Alki has a Brownie with Guinness Ice Cream dessert that's to die for. Some local ice cream place makes it special for them.

Guess I'm going over to Alki this weekend!

Posted: Aug 6, 2006 - 8:40pm

islander wrote:

or a Guinness float, wierd and good. Can also be blended for a Guinness shake.

You're kidding, right?

Posted: Aug 6, 2006 - 6:07pm

islander wrote:

or a Guinness float, wierd and good. Can also be blended for a Guinness shake.

Kahlua and ice cream is the best...Yummmmm

Posted: Aug 6, 2006 - 5:43pm

newwavegurly wrote:

How about a scoop of vanilla ice cream with Kahlua or Baileys drizzled over the top?

or a Guinness float, wierd and good. Can also be blended for a Guinness shake.