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Earl Grey Ice Cream

The first in a range of tea flavoured ice creams is Earl Grey, an English black tea with Bergamot.

This ice cream used a basic custard recipe as a base (300ml each of milk and cream, 100g sugar, 4 egg yolks) with the milk infused with Earl Grey teabags. It seemed one teabag was not enough after half an hour, and this continued up to using four teabags and leaving them in while the milk was boiled.

Texture seems to be good and it's firming up in the freezer - verdict and photos soon.

Peanut Butter Ice Cream

The Peanut Butter ice cream made with equal parts crunchy peanut butter and sugar, with 300 ml each of whole milk and double cream made a delicious ice cream with a great texture. A little firmer than the vanilla due to the omission of egg yolks but still soft enough.

Next time, a little more peanut butter to give more flavour and maybe a hint of salt or a little less sugar.

Ice Cream Rating 7.5/10

Ice Cream Ratings

Ice cream Ratings are now given to each ice cream made, they are out of 10 and take into account flavour and texture.

First Savoury Ice cream

We attempted our first savoury ice cream - White Stilton and Apricot. We followed a recipe that suggested crumbling milk into double cream and freeze churning.

It just didn't work - it had little flavour of the cheese and was too dense to be a pleasant ice cream. Effectively just a frozen lump of watered down Stilton. Need to reconsider the base for savoury ice cream.

Ice cream rating: 3/10

The First Churn

The first batch of ice cream, a straight forward, strict instruction followed vanilla was created last night. Perfect flavour and texture for a sweet ice cream and will using the same base for all the sweet ice creams in the future.

A minor mishap left quite a bit of ice cream welded to the side of the churning container, next time the churning blade goes in before I pour in the mixture!

Photos of the first churning will follow soon, next up a cheese based ice cream and a fruity sweet ice cream. Time to start exploring how to create the stability and texture if ice cream without sugar for the savouries.

Ice cream rating: 7.5/10

Almost ready

The ice cream machine is has been in the freezer for 24 hours and is ready to make the first batch tonight. Will be buying the ingredients tonight starting with a basic single flavour ice cream. Photos and tatsing notes to be posted later.

Update

A few new flavours added, not long now until the first churn!

Also hit on the idea of combining layers of savoury flavours in a 'neapolitan' style but need to give some thought to what combinations would work.