Dexter and I are alike in a lot of ways.
We love dogs.
We love to read.
We love pizza and ice cream.
(I know. Can you believe people with such uncommon interests found each other in this great big world?)
One thing we do not agree on is what kind of ice cream makes a good dessert.
Dexter likes vanilla. I found out a long time ago that it drives him crazy when you call vanilla-flavored things “plain.” (More recently, I found out that we are done with that joke at this house. So you won’t find any disrespect of vanilla’s identity ’round these parts.)
I, on the other hand, think of ice cream the same way I think of pie crust. Yeah, I like it, but I’m not going to waste my calories eating it if it’s not holding something else delicious. I’ll turn down a bowl of chocolate ice cream without flinching, but top it with toffee or peanut butter cups and I’m a goner.
One thing that complicates our love of ice cream is the source of the milk it is made with. Although I’ve made the switch to dairy from humanely-raised cows for all the dairy products we consume in our home, we haven’t yet given up going out for ice cream. But I want to.
Instead of going cold-turkey, I’m going to try the “switching addictions” technique. I need to stock my freezer with ice cream so good that we won’t want to go out. I also need to ensure that there’s enough variety available that we can both have flavors we enjoy.
Alden’s Organic Ice Creams are locally available to me. Their product is delicious, but their website does not delve specifically into how their cows are treated. In my eyes, the more detail, the better. (I’ve contacted them for more info to see if I should continue to consider it an option.) Also, a good sale for this ice cream is $4.50 for 1.5 quarts, which is about $.50 more expensive than the regular price of other high quality ice creams.
So this summer, I’m hoping to try to kick my ice cream shop habit with some of the delicious sounding recipes below. I’ll let you know how they turn out and try to come up with a cost analysis to see if it’s worth making my own.
Fresh Bing Cherry Ice Cream – Dexter requested this flavor after we picked up a bag of cherries from the co-op. They’re on sale for even cheaper this week, so I’m planning to make this as soon as I can! (Thanks to Karen from The Hazel Bloom for use of the photo.)
Vanilla Ice Cream – When you eat vanilla ice cream, you don’t have anything to cover up the flavor if you use a crummy recipe or sub-par ingredients. That’s why I went to Ina. It’s my theory that she tells Jeffrey about all the men she hangs out with throughout the week as he eats this ice cream, so he either doesn’t notice or doesn’t care.
Double Chocolate Peanut Butter Ice Cream – My mouth is watering. I will make this. I will eat it right away. And I don’t predict feeling any remorse. (Thanks to Joy from Joy the Baker for use of the photo.)
S’more Ice Cream – I love s’mores when I’m sitting around a fire, and I’m pretty sure I’d love them just as much in a bowl with ice cream! To make this totally cruelty-free, I’d use homemade marshmallows and slavery-free chocolate. (Thanks to Megan from Megan’s Cookin’ for use of the photo.)
Brown Sugar-Balsamic Swirl Ice Cream – One of my favorite restaurants ever serves an amazing, liquid-centered chocolate cake with vanilla ice cream, whipped cream, strawberries, and some sort of honey-orange-berry concoction on the side. In college, my roommate and I referred to it as chocolate paradise. One day, they were out of vanilla and asked if they could substitute balsamic ice cream. I am so glad they did, because it was delicious, and I’ve been wanting to recreate it ever since.
Burned Peach Ice Cream – I discovered last week that I do not like grilled bananas. They seem to lose their flavor, get dry, and develop an extra layer of skin. I do, however, like grilled peaches, and can’t think of a better way to eat them than in vanilla ice cream.
Pumpkin Ice Cream – I love pumpkin, so I won’t wait for the holidays to try this one. You can use canned or homemade puree.
Chocolate-Hazelnut Gelato – If I didn’t need the money so badly during college, I would have accepted the chocolate-hazelnut gelato from Capanna as pay. As a former gelato maker, I can tell you that this recipe will not make real gelato. It will make really good ice cream, though, if you live to far away from Europe or Capanna to get the real thing.
Bacon Ice Cream with a hint of Maple – If this isn’t incentive to start eating meat, I don’t know what is.
Fresh Mint Chocolate Chip Ice Cream – This will be the perfect way to use the mint that has been flourishing (yes, flourishing!) on my front porch.
What is your favorite flavor ice cream?
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