Favorite Ice Cream Flavor
Jul 24, 2014, 6:40 am
#361
FlyerTalk Evangelist
Join Date: Feb 2010
Location: LHR
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Posts: 10,187
USA - favorite flavors are cookie dough or espresso chip. Of anywhere I've had ice cream in the US, Prince Puckler's in Eugene, OR stands out. 
It was definitely the primary cause of the "Freshman 15" when I started college!
Europe - Gelateria Della Palma near the Parthenon in Rome. NOM NOM Might be odd, but I love pineapple gelato. 
Another FFer had recommended searching this place out and I was not disappointed!
It was definitely the primary cause of the "Freshman 15" when I started college!Europe - Gelateria Della Palma near the Parthenon in Rome. NOM NOM
Might be odd, but I love pineapple gelato. Another FFer had recommended searching this place out and I was not disappointed!
Jul 24, 2014, 7:30 am
#362
Join Date: Oct 2013
Posts: 19
Coming from Ohio, I have to go with the Buckeye ice cream from Deitsch's Ice Cream in Findlay, OH. Peanut butter ice cream with a fudge swirl and buckeye candies swirled in. It's insanely good. Plus, everything is made in store.
Although, I have to admit, going to a Jeni's Ice Cream shops in the Columbus area is always a unique experience and their ice cream is quite good... even the blueberry and sweet corn ice cream I had on one visit.
Although, I have to admit, going to a Jeni's Ice Cream shops in the Columbus area is always a unique experience and their ice cream is quite good... even the blueberry and sweet corn ice cream I had on one visit.
Jul 24, 2014, 8:11 am
#363
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
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Friendly's Swiss Chocolate Almond is alive and well, at least in the mid Atlantic region. I have a carton of it in my freezer at this moment.
I also have lactose intolerance, and life is too short for bad ice cream like that disgusting soy glop. Lactaid now makes a couple of flavors of LF ice cream, although we've only tried the vanilla, which was o.k. for people who like vanilla and I don't. My main solution is Lactaid pills, which for me work quite well. The other trick around here is homemade ice cream created with a countertop ice cream maker, fresh ingredients and lactase enzyme. Treat the cream 24 hours in advance, and then create away!
I also have lactose intolerance, and life is too short for bad ice cream like that disgusting soy glop. Lactaid now makes a couple of flavors of LF ice cream, although we've only tried the vanilla, which was o.k. for people who like vanilla and I don't. My main solution is Lactaid pills, which for me work quite well. The other trick around here is homemade ice cream created with a countertop ice cream maker, fresh ingredients and lactase enzyme. Treat the cream 24 hours in advance, and then create away!
The pills don't work as well for me as I would like. However lactose free products have been a real boon. Lactaid yogurt and cottage cheese were available for a short period where I lived in TN, but it appears that demand was too low and they disappeared from the dairy case after a few months. I have not found them where I now live in FL.
I shopped Publix last night on the way home and found Breyers lactose free in chocolate. I made a cone last night after dinner and it was okay. I think I prefer the vanilla.
Jul 24, 2014, 10:45 am
#366
Join Date: May 2005
Posts: 4,735
Higher fat content, less water, more mixing time is my solution. If you use "thin" things like skim milk the water in them does freeze rock hard. Fat keeps the ice cream softer, as does incorporating more air. You can also use various nasty gum additives to alter the texture, but I don't.
Jul 24, 2014, 4:18 pm
#367
Join Date: Jul 2004
Location: BOS
Programs: SPG Gold
Posts: 620
I do a standard 2 cups cream 1 cup half and half, 2/3 cup of sugar base. If I want to minimize freezng solid I add 6 egg yolks heated in a double boiler.
Last edited by ghia74; Jul 24, 2014 at 6:25 pm Reason: Grammar
Aug 6, 2014, 12:28 am
#375
Suspended
Join Date: Jul 2010
Location: Orlando, FL Area
Programs: Delta SkySponge ExtraAbsorbent, SPG Gold
Posts: 29,988
I would suggest using the French method rather than the Philadelphia method. A French base is basically a custard made with heavy cream, half&half, a large number of egg yolks, and sugar. This makes a very smooth and creamy ice cream. Also, make sure the custard mixture is chilled thoroughly (overnight is best) before putting it in the machine. The faster the custard freezes the fewer/smaller the ice crystals which results in a very good texture.