Anyone got a good “off the wall” ice cream recipe?

My “off the wall” ice cream that I would love to see is creole cream cheese with chunks of aged gouda and brazil nuts and a pepper jelly swirl.

Black sesame ice cream

I make bacon custard. It’s pretty simple.
My recipe is at the house. I’ll post it when I get a chance.



Add grease from 1lb of cooked bacon before it goes into the fridge.

I don't have a recipe, but the best ice cream l ever ate was a fig and honey ice cream from some hippie ice cream place in Atlanta.

Robins in Henderson used to have a Tabasco ice cream

Ice Cream

Discussion on Ice and salt

Typically use 1 part salt to three parts ice. Use crushed Commercial ice. Home freezer ice usually disappoints.
Place the crushed ice in the freezer 1/4 of the way up the side of the canister and then add salt, then repeat until the freezer compartment is full of ice and salt. I like to place my freezer in a large pan to catch the overflow of ice and water. You will need enough ice to add more as the first addition melts down. When you add ice, add salt, too.
We use an electric freezer, but we have a countertop (Cuisinart) that makes less than a quart. The chamber goes into the freezer for a day or two to get cold. As long as all of the ingredients are really chilled, it works well.

Vanilla Ice Cream (This is a custard recipe)

Need

4 egg yolks
1 Cup milk
1/2 pint heavy cream
3/4 cup Sugar
2 teaspoons vanilla extract

Directions

Add egg yolks and sugar to a bowl and mix well. Separately, pour the milk (not the cream) into a saucepan and slowly bring to a boiling point, while stirring. (This is called scalding) Never leave this unattended as it will go from not boiling to “all over the stove” in a matter of seconds and will almost ruin your kitchen. Slowly pour the hot milk into the egg yolks a little at a time. Start with 1/4 cup and mix it well with a whisk or mixer if you have one then add the rest very slowly with constant stirring, otherwise the yolks will cook and you don’t want that. Add the sugar to this mixture while continuously stirring then pour the mixture back into the pan and heat gently, stirring until the custard thickens – Do not bring it back to a boil, or it will probably curdle. When you can remove the stirring spoon from the mixture and see a film formed on the back of the spoon, the custard is complete. Remove the saucepan from the stove and cool. You can cool the mixture in the refrigerator, or in an ice bath.

This is a very good vanilla custard base. You can use it for many other custard ice cream recipes.

When the custard base is cold, stir in the cream and the vanilla extract. Transfer the mixture to an Ice Cream Maker and freeze according to the manufacturer’s instructions.

Peach or Strawberry Ice Cream

Need

Vanilla Custard Blend, from above
2 cups ripe Peaches, peeled and cut into 1/2-inch pieces, plus 1/2 cup mashed peaches
3 /4 cups Sugar, plus 2 Tablespoons Sugar, divided
1 Tablespoon Lemon Juice, freshly squeezed
Add 2 Tablespoons sugar and 1 Tablespoon water to the mashed peaches. Stir and set aside.
In a bowl, combine peach pieces, 1 /4 cup sugar, and lemon juice. Cover and refrigerate 2- 3 hours, stirring occasionally. Remove peach mixture from refrigerator, drain, and add the juice that drains from the peaches to the mashed peaches you have set aside. Return peaches to refrigerator.
Add chilled juice and mashed peaches to the chilled vanilla custard. Transfer this chilled mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, add the peaches and continue to freeze until done. If you like your ice cream hard, or want to make it ahead for the weekend, or a party, remove the ice cream from the ice cream maker and store in an airtight container in the freezer until ready to serve.

For Strawberry Ice cream, substitute fresh (with or without sugar added) strawberries for the peaches

Caramel Pecan Ice Cream

Need

Basic Vanilla Custard recipe, from above
1 cup pecans, cut into pieces and toasted lightly
1 Cup brown sugar
3 Tablespoons water
6 Tablespoons butter
1/2 Cup cream or milk

Directions

Use a large (2 Quart) saucepan because the mixture will foam up and you need the extra pan capacity when this happens. Add sugar and water to the 2 quart saucepan and bring to a boil with constant stirring (Warning – boiling sugar is VERY HOT – no Kids allowed in the area when doing this!). Continue cooking until the sugar turns amber colored. When this happens, add the butter to the pan. With a whisk, whisk the mixture until the butter has completely melted and is mixed into the sugar. Remove the pan from the heat, wait five to ten seconds and then begin slowly adding the Cream, with continued whisking. The mixture will foam up quite a bit, and this is what you want. Continue whisking after the cream has been added until the caramel is nice and smooth.
Allow this mixture to cool. Set 1/2 aside and mix the rest with the pecans and 1 Tablespoon milk and then chill.
Add (swirl) this (Chilled) pecan caramel mixture into the stiff vanilla custard ice cream (First Recipe) when it is firm, and then hold in freezer until the caramel has solidified.

Serve with toasted pecans topping.

Cherry Vanilla

Need

Basic Vanilla Custard recipe, from above
3/4 cup Maraschino Cherries, Halved and drained

Directions

Stir in the halved (well drained) Cherries into the stiff vanilla custard ice cream (First Recipe) when it is firm, and then place in freezer until the ice cream has re-solidified.

Wendy’s Frosty Ice Cream Recipe

The easiest light chocolate ice cream recipe you’ll ever find
Need

1 gallon Chocolate milk
1 - 16 ounce container Cool Whip (thawed – not frozen)
1 Can Sweetened Condensed Milk

Directions

In the Ice Cream Freezer canister, add the Cool whip, sweetened condensed milk and then fill to Mark with chocolate milk. Freeze to Manufacturer’s directions.

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MeridianDog

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Missed seeing your recipes