Huffington Post’s and 52 Scoops’ Best Summer Ice Cream Flavours – Top Picks for 2013

15 06 2013

The Huffington Post recently posted its editors’ top 10 picks for best summer ice cream flavours.  With the exception of one pint of Ben & Jerry’s, all others were small-batch, artisanal companies.  The line up of flavours looks AMAZING.  But the trouble is you might have a hard time finding these brands in your local supermarket.  And even though several companies offer online sales, I doubt many of you will actually do that.

So what do you do if you have your heart set on one of these gourmet ice cream flavours and you can’t find it locally?  You make your own, of course!  That’s the beauty of having your own ice cream maker.

Here’s the line-up of Huff Post’s Top 10 picks, paired with a 52 Scoops recipe that might do the trick when that ice cream craving hits.

#1 Craving Coffee?

cinnamon coffee ice cream

Huff Post’s #1:  Steve’s Cold Brewed Cinnamon Coffee Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

The Official Taster says: "This is perfect for my coffee addiction!"

The Official Taster says: “Try 52 Scoops’ Vietnamese Coffee Ice Cream

.

#2 Want a Hit of Cinnamon?

Honey Cinnamon Ice Cream

Huff Post’s #2: Snoqualmie’s Honey Cinnamon Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

Oatmeal Cinnamon Ice Cream Sandwiches

The Official Taster says: “Make Saigon Cinnamon Ice Cream Sandwiches!  Or, just make the ice cream.”

.

#3 Need a Pucker?

Jeni's Splendid Ice Cream, lemon curd ice cream

Huff Post’s #3: Jeni’s Juniper & Lemon Curd Ice Cream (Photo Credit: Damon Dahlen/The Huffington Post)

Lemon ricotta ice cream

The Official Taster says: “Pucker up with Lemon Ricotta Ice Cream!

.

Read the rest of this entry »





Chocolate Raspberry Frozen Yogurt (#59-Y)

11 06 2013

There are a lot of people out there who don’t like yogurt.  For many, it’s the characteristic tang of yogurt that’s the deal breaker.  The solution?  Chocolate.  And lots of it.

This frozen yogurt recipe calls for a whopping 3/4 cup of Dutch cocoa powder — the same amount as in my recipe for Ultra Decadent Chocolate Ice Cream, which I made waaaay back in Week #5.  I assure you that the deep, chocolatey taste of cocoa powder will mask any hint of tang in the yogurt.  Even if you have the most discerning palette, hyper-sensitive sour taste buds, and can pick out even the slightest whisper of tang in your food, you will likely attribute that taste to the sweet-tart macerated raspberries that are churned throughout the frozen yogurt.

Rather than using 2% plain Greek yogurt (Oikos brand – 130 calories, 3.5 g fat, 17 g protein per 1/2 cup) as I did with my last two frozen yogurt recipes, I gave 3% plain regular yogurt (Astro brand – 80 calories, 4 g fat, 5 g protein per 1/2 cup) a try this week to see if there’d be any difference in using a thinner yogurt, albeit one with a slightly higher fat content.

Astro 3% plain yogurt

3% plain regular yogurt has fewer calories and is cheaper than 2% plain Greek yogurt, but doesn’t compromise on taste and texture in frozen yogurt recipes.

Results?  Taste: AWESOME.  Texture: AWESOME.  Granted, I ought to test this recipe using both 2% Greek yogurt and 3% regular yogurt and do a side-by-side comparison, but based on this recipe alone, I’m convinced I could use either variety in my frozen yogurt recipes and have fantastic results.  Bonus: regular yogurt is usually cheaper than Greek yogurt!

(Readers: please let me know if you try this recipe using fat-free, 1%, or full-fat varieties of yogurt.  I’d be very interested in hearing about your results!)

Chocolate Raspberry Frozen Yogurt  (Makes about 1 L)

For the Chocolate Frozen Yogurt:

3/4 c Dutch processed cocoa powder
1/2 cup white sugar
3 cups of plain yogurt

For the Macerated Raspberries:

1 cup fresh raspberries
2 tablespoons white sugar
1 tablespoon vodka

Read the rest of this entry »








%d bloggers like this: