How about a recipe for a chocolate chip ice cream sandwich that is soft and chewy when frozen hard eith the ice cream? Would also love some recipes for fruit variegates that remain syrupy/jammy and notices hard when swirlled into ice cream and also still keep that nice fresh fruit flavour
I imagine coffee (such as Kahlúa) and cacao liqueurs combined such that neither dominates flavor wise like in the stronger coffee flavored milk chocolate bars. To go with a more Northwestern theme, Douglas fir liqueur would make an interesting starting point for an ice cream flavor.
Cabernet sauvignon stracciatella ice cream would be delicious. A screwdriver sherbet or hard orange creamsicle would also be a fun play. Or mexican chocolate tequila would be delicious.
I would try a vanilla oat ice cream with oat whiskey. Which prompts a question---can I use this with a plant-based ice cream? Would the ratios be any different? Also, I'm surprised to see that these recipes don't have perfect gelato/ice cream included. what was the reason for this?
Oat whiskey sounds interesting! You can use this with a plant-based ice cream, but you'll have to experiment with ratios. You do not need Perfect ice cream/gelato in this because the polysorbate 80 is already a very powerful emulsifier, plus the alcohol is lowering the freezing point. The trick with these ice creams is keeping them from melting too quickly.
Question about using peanut butter as a mix in. Any pointers to getting a snappy peanut butter swirl like in moose tracks? Maybe mix the peanut butter with corn syrup? Most of my home attempts the peanut butter is still pretty soft and not as sweet after freezing. Bourbon Ball Ice Cream (Louisville speciality)
that's very interesting! We haven't tried to include peanut butter, but if they are snappy it may be frozen in a commercial freezer that goes way below what a home fridge can do.
You can, but we recommend trying both separately first and then reducing the usage amount if you're blending stabilizers together. Otherwise it may be too much and produce an unpleasant texture.
Pina colada. Will you please consider hiring me to be your taster?? I usually need to eat the whole bowl before I can tell you my opinion. One tiny lick wont do it for me.😂😂😍
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How about a recipe for a chocolate chip ice cream sandwich that is soft and chewy when frozen hard eith the ice cream? Would also love some recipes for fruit variegates that remain syrupy/jammy and notices hard when swirlled into ice cream and also still keep that nice fresh fruit flavour
Noted!
Hi Danny, congrats on winning this week's giveaway! Please write in to service@modernistpantry.com to claim your prize 🤓
Pina Colada Eggnog ice cream made with at least one egg per pint and spiced dark rum.
yum!
I just love your science of cooking! I would love a Cointreau or Gran Manier.
Great ideas!
Smoky bourbon vanilla bean with a little sweet hear. Fireball smoked sugar and vanilla bean.
Sounds great!
I’m fantasizing about a gin ice cream with lavender or Earl Grey tea!
yum!
I imagine coffee (such as Kahlúa) and cacao liqueurs combined such that neither dominates flavor wise like in the stronger coffee flavored milk chocolate bars. To go with a more Northwestern theme, Douglas fir liqueur would make an interesting starting point for an ice cream flavor.
Sounds great!
Coconut Rum Lime Sherbet
Yum!
I like the thought of Strawberry Basil ice cream with gin.
Disaronno ice cream or a Rumchata ice cream sounds delicious
Sounds great!
Cabernet sauvignon stracciatella ice cream would be delicious. A screwdriver sherbet or hard orange creamsicle would also be a fun play. Or mexican chocolate tequila would be delicious.
all great ideas!
peanut butter and jelly whiskey sounds great!!
yum!
I love the Idea. My favorite is Sake & Perhaps a coffee or mint chocolate
Love the-shows BTW❤👍
Awesome! Thank you!
I have made a chocolate Jack Daniels ice cream. Texture was tricky because I didn't know about Polysorbate 80. Thanks
you're welcome!
I would try a vanilla oat ice cream with oat whiskey. Which prompts a question---can I use this with a plant-based ice cream? Would the ratios be any different?
Also, I'm surprised to see that these recipes don't have perfect gelato/ice cream included. what was the reason for this?
Oat whiskey sounds interesting! You can use this with a plant-based ice cream, but you'll have to experiment with ratios. You do not need Perfect ice cream/gelato in this because the polysorbate 80 is already a very powerful emulsifier, plus the alcohol is lowering the freezing point. The trick with these ice creams is keeping them from melting too quickly.
Tomato water and sake or tomato water and red wine.
yum!
Question about using peanut butter as a mix in. Any pointers to getting a snappy peanut butter swirl like in moose tracks? Maybe mix the peanut butter with corn syrup?
Most of my home attempts the peanut butter is still pretty soft and not as sweet after freezing.
Bourbon Ball Ice Cream (Louisville speciality)
that's very interesting! We haven't tried to include peanut butter, but if they are snappy it may be frozen in a commercial freezer that goes way below what a home fridge can do.
@@Modernist_Pantry ah! That makes perfect sense
These recipes son delicious. I’m going to have to try them. I’m thinking a nice Midori would be very refreshing sorbet like
Sounds great!
You have the best ingredients
Thank you so much 😊
Limoncello sounds delicious to me
I'd love something like Butter RUM. YUM YUM
classic!
Nocino flavored. (Black walnut) ice cream
yum!
Could you use flavor drops?
You definitely can!
Guinness Stout Flavored Ice Cream
love it!
pinacolda !
💯
hi, can I still use the perfect ice cream stabilizer along with the polysorbate 80 ?
You can, but we recommend trying both separately first and then reducing the usage amount if you're blending stabilizers together. Otherwise it may be too much and produce an unpleasant texture.
Banana ice cream with rum for a bananas Foster vibe
That sounds awesome!
Is polysorbate 80 safe?
Of course it is FDA GRAS. We would not sell it if it wasn’t.
Pina colada. Will you please consider hiring me to be your taster?? I usually need to eat the whole bowl before I can tell you my opinion. One tiny lick wont do it for me.😂😂😍
🤣