No fresh raspberries? Make chocolate
raspberry jam. Photo courtesy McConnell’s
Ice Cream. |
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When you’re peering into the ice cream case at the market, do you ever long for flavors that don’t exist? Maybe you want chocolate cookie dough, or rum date instead of rum raisin.
How about vanilla orange marmalade, a riff on the Creamsicle, or salted caramel candy corn? We’re personally considering coffee-chocolate chip- brownie-Heath Bar.
Make them yourself!
You don’t have to own an ice cream maker. Just buy the base flavor at the store, along with the inclusions (the mix-ins) to make your flavor.
Start with a pint of chocolate, vanilla or other base flavor, soften it on the counter, and when it’s soft enough to mix, scoop it into a mixing bowl.
Then, pile in your inclusions, blend with a couple of large cooking spoons, taste and adjust as desired. Be cautious: add smaller amounts first, especially with alcohol and sauces.
Repack the ice cream into the pint and return to the freezer.
Work on your recipes over time, adding more or less of some ingredients and introducing new ones.
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WHAT CAN YOU MIX IN?
Alcohol: beer, liqueur, spirits, wine
Candy: baking chips (mix the flavors!), chocolate chips/chunks/shavings, mini marshmallows, marzipan, toffee bits, candies of choice
Cookies, Cake: broken or cut into small pieces
Fruits: diced fruits, jam/preserves, purées, shredded coconut, zest
Ice Cream & Sorbet: make a blend of favorite flavors; add a sorbet swirl to ice cream
Nuts: raw, roasted or candied nuts, mixed nuts
Sauces: balsamic, caramel/salted caramel, chocolate, fruit, honey, marshmallow
Spices: cayenne, chili flakes, cinnamon, clove, nutmeg, sea salt
Vegetables/Herbs: basil, carrots (shredded/purée), mint, tomato
Wild Card: granola/other cereals, potato chips, pretzels, popcorn, trail mix
More? You tell us!
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