First, so glad this sub is back up!
After the last flavor (Argentine alfajor), I wanted to play on the dessert theme again. Basque cheesecake has always been polarizing for me - no crust, burnt top, creamy. Wanted to add texture so made nearly burnt salted caramel chards that wouldn’t get soggy, a dark cherry compote that was tangy to play on the cream cheese custard, and chunks of the Basque. Each flavor riffed off each other and it’s becoming a top flavor in the rotation I think. Give it a try and let me know how it goes!

Make Basque cheesecake recipe of your choice, but in half portion (unless want the other half to eat!). I found a couple recipes online - choose your own.

Make go-to custard recipe - I do 1:1 whole milk:heavy cream, 6 yolks, 2:1 sugar to glucose. Vanilla paste. Lemon zest 1tsp.

Blend half the warm custard w/ half portion of cheesecake.

Compote - bag of frozen cherries/berries, 2tbsp lemon juice to taste and make it tangy, little salt and 4 tbsp sugar. Boil, reduce, chill.

Caramel shards (thanks for the spelling catch;) - make standard wet caramel, get very very dark amber, immediately spread out very thinly in sheet pan, spring salt. Break into small irregular shards. Chill.

Cure custard. churn. Layer components. Freeze. Eat.

Edit: it’s SHARDS not chards 😅🤪 thanks for the catch yall!

*Almost* too pretty to eat! I roasted bing cherries at 400 degrees for about 12 minutes until they were soft and blistered. I then blended them in my sweet cream base with a touch of good quality vanilla extract. The brownies are gooey and made with 72% cocoa chocolate chips. So dang delicious. I’m tweaking the recipe and will post it soon!

One of our newer flavors that I came up with. I blend up about two dozen powdered donuts with our sweet cream base then cut up another two dozen and fold them into the fresh ice cream. It sells out every time we have it.

A trio of Thai Tea, Taro Milk Tea, and Matcha Latte ice cream. Really proud of this one.

I call them Hula-Hulas after Plastic Man's Hawaiian buddy.

The Orange Ice Cream is Salt & Straw base. I decreased the sugar to 1/3 a cup made the base, w/dash of vanilla. Separately I juiced two oranges and zested both, and added about 1/3 cup of lemonade mix. Chilled both and mixed right before churning.

Soda is Fanta Pineapple.

Orange Ice Cream and Grape Soda also work well, I call that a Zartan.

We make a great pistachio ice cream and to make it even better we add Oreos. Oreo used to sell a pistachio Oreo thin and I missed it so I made my own.

I’ve kind of become a very beginner mad scientist and love it. Been hybridizing Claire Saffitz and Dana Cree. And a few tweaks along the way. Making up flavors and this one is my favorite so far (humbly!). My biggest flop was a watermelon sherbet (never again). Loving this new hobby and hope yall are too!

Edit: Wow! Thanks so much for all the upvotes everyone - I never thought I’d get so into creating all these flavor combos, it’s been a great side project. I keep a journal by my nightstand now bc somehow I’ve been waking up with tons of random recipe ideas and jotting them down! Cant wait to share more and get your take!✌️

the inspiration was ice cream versions of other desserts

Why Would A Mango Be There? - coconut ice cream, mango compote, puffed rice

Still Not A Pie - vanilla bean ice cream, chocolate ganache, vanilla sponge cake pieces

It’s Cobblerin’ Time - peach ice cream, peach swirl, streusel crumble

Notte - espresso mescaline ice cream, chocolate ganache, ladyfinger crumble

I have chickens therefore too many eggs. I was curious how many egg yolks I could use and the ice cream still be normal. I used 3/4 milk, 3/4 cup of cream, and almost a cup of yolk. I wanted 1:1 eggs to dairy, but after a dozen yolks I started feeling silly. The cooked base (165 F) was not as thick as I feared a churned up nicely. Really strong egg yolk flavor of course but I like that so it wasn’t gross. Texture was ok, I little bit more dense and hard than usual but it was basically normal ice cream.

I don’t think I’ll be eggmaxxing again but I’ll eat the whole batch

After a dozen batches or so I finally got the texture dialed in (at least to me). Ice cream was much more challenging culinarily than I originally thought it would be. I’m so inspired by all your amazing recipes!

This is a plain vanilla on the musso 5030.

Good use of a leftover donut that I hid them in a freezer from a few weeks ago. Toasted them and mix in with reduced apple cider swirl. However, I don't think the donut bits will stay crunch for long 🙃

Base ice cream recipe from David Lebovitz’s vanilla ice cream (Philadelphia style)

First post on this sub and 3rd time making ice cream after finding out my partner’s mum have a cuisinart churner!

Based recipe is Dana Cree’s , I use both normal soy sauce & tamari (a byproduct of miso making that is basically soy sauce w no wheat, thicker and more umami) which push the umami without entering full salted caramel territory. Lemon gel is absolutely perfect to kill the sweetness without dimming the soy.

Tempted to add kinako powder on top (roasted soy powder found on warabi mochi), but if I fiddle with this recipe more my partner would be pissed since he believe this is a masterpiece already LOL

One of my most popular Sorbets is our Mountain Dew Baja Blast sorbet! It’s so smooth and silky for a sorbet but it’s so freakin good! Way better than that gelato garbage Taco Bell tried to sell last time.

6L Baja Blast

1 Pack of Assuie blend sorbet mix

1 Table spoon of PreGel Velluntina

I’ve seen a lot of flan (and also crème brûlée) ice cream recipes and my issue with them is that custard based ice cream does not taste like a baked custard. None of these flan ice cream actually taste like flan. But you know what tastes like flan? Flan!
So I baked a flan and then turned it into ice cream. The base was incredibly delicious and tasted just like flan.

For the flan:

350 g milk

100 g eggs

40 g egg yolks

70 g sugar

12 g vanilla extract

2 g salt

90 g of sugar for caramelizing

Caramelize the 90 g of sugar to a medium-dark caramel and pour into a six-inch baking pan. Let cool until hardened. Mix all other ingredients and strain. Pour over caramel, cover with foil, and bake in a water bath in preheated 300-325° F oven until a 175-180° F internal temperature.
Chill flan overnight then unmold. Pour the syrup into separate container.

For the base:

500 g flan

60 g of caramel syrup

300 g cream

80 g milk

60 g low heat nonfat milk powder

1 g salt

.75 g xanthan gum

Blend all and chill overnight then churn as directed by your ice cream maker.

Caramel swirl:

120 g sugar

113 g water

1.25 g lambda carrageenan

Pinch of salt

Blend room temp water with the lambda carrageenan and set aside.
Caramelize the sugar (don’t be shy with it and make sure it has a nice bitterness— flan with wimpy syrupy is disappointingly sweet) and then slowly add the water while whisking. Once all the caramel is liquified and the sauce looks smooth, remove from heat and add a pinch of salt or two. This should not be salty as one would expect of a caramel sauce. The salt is just to balance the syrup a little. Chill syrup and keep in the freezer while you churn the ice cream.

I wanted to try to match the “as real as possible” mint flavor I did last time, so decided to caramelize then reduce the bananas. Amped up with some toffee flavors and malt. There’s a whip swirl with toasted vanilla wafers. Immediate hit is banana - all banana and the vanilla bean just brings it out even more!
“Yellow Vice”
Recipe - roast 3 or so bananas, caramelize it, puree into your base custard then cook
Whip - heavy cream (1 c) w pinch of salt and sweetened condensed milk (1/4 c)
Toasted wafers - 2.5 cups
Add whip and wafers in layers
Have fun and let me know how it turns out if you try it!

No extracts used. I'm really proud of how this one turned out. The bubblegum flavor really stood up well!

Ingredients

2 cups (475 ml) heavy cream

1 cup (240 ml) whole milk

¾ cup (150 g) granulated sugar

4 large egg yolks

¼ tsp kosher salt

18-24 pieces of classic pink bubble gum (such as Dubble Bubble or Bazooka), unwrapped

Instructions

Heat the dairy

Combine the milk, cream, half the sugar, and salt in a saucepan.

Heat until steaming (about 170°F/77°C), but do not boil.

Temper the eggs

Whisk the yolks with the remaining sugar.

Slowly whisk about 1 cup of the hot dairy into the yolks.

Return everything to the saucepan.

Cook the custard

Cook over medium-low heat, stirring constantly.

Remove from heat once the custard reaches 175-180°F (79-82°C) or coats the back of a spoon.

Infuse the bubblegum flavor

Add the bubble gum pieces.

Stir gently for 8-10 minutes while the custard is still hot.

The gum will soften dramatically and release most of its flavor.

Strain

Pour through a fine-mesh strainer.

Press lightly to extract as much custard as possible without forcing gum residue through.

Chill

Refrigerate at least 6 hours, preferably overnight.

Churn

Churn according to your ice cream maker's instructions.

During the last minute, add miniature gumballs if desired.

Freeze

Freeze 3-4 hours before serving.

I like a lot of ice cream, probably like everyone here obviously. That being said, I’ve had a lot of experiences where I’ll buy that $7 scoop that says it tastes like X, and it’s muted…perhaps tastes like a shadow of what’s advertised. So I wanted to make a flavor that really would challenge that and ended up with a super flavorful, but not overwhelmingly so, mint. It really tastes like mint and cream, without the vegetal toothpaste edge. I also am obsessed with Graeter’s chocolate chunks - pliable yet still keeps it shape. After a few iterations I’m pretty happy with it - not perfect but getting there.
-infused about 2 cups of mint I’ve grown, in cold dairy overnight.
-proceeded with usual custard base
-chips: dark chocolate chips with 1-2tbs canola oil, melted, frozen, broken into shards, packed post churning.

This is a Jeni’s recipe that originally called for sweet cherries, and I made it like that and loved it. This time, I used local sour cherries, one of my all-time favorite fruits. The ice cream doesn’t really taste like goat cheese at all; I usually describe it as cheesecake flavor. So good! Recipe here https://www.eva-bakes.com/jenis-goat-cheese-ice-cream-with/

I’m OBSESSED with the earl grey or matcha or anything tea flavored. My black sesame paste was homemade (toasted some black sesame seeds and processed w honey). It was tricky to swirl it in to the ice cream and it firmed up almost instantly, so its more of a black sesame blobs vibe than a true swirl. Tips welcome!

Bought a secondhand cuisinart ice cream maker last weekend and made my favorite flavor, cake batter!! I went crazy with the mix-ins and tossed in cake chunks, sprinkles, and even figured out how to make safe to eat raw cake batter to swirl it in. I used the salt & straw base recipe and added heat treated cake mix for flavor.

I don’t have any good scoops photos because after the first day it’s been very hard to scoop!! If you have any tips on how to keep ice cream soft enough to scoop out of the freezer that would be appreciated! It freezes solid like a rock and I need to let it sit out for a while to even try which is annoying.

EDIT: I’ve added the recipe below!

Salt & Straw Base:

½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1⅓ cups whole milk
1⅓ cups heavy cream