Frequently Asked Questions
What's your favorite ice cream flavor?
What's the strangest flavor you've ever made?
That's a tough one. The top contenders: green tomato ginger, Roquefort honey, corn, salt and pepper, and cucumber mint vodka. A friend once joked that I make ice cream with ingredients you would normally only find in tacos.
What about bacon ice cream?
Never made it, never tried it. But I won't say I've ruled it out.
Have you ever made a bad ice cream?
I made lavender ice cream once. I wanted to like it so badly, but honestly, it tasted like soap. Another failure: cantaloupe ice cream. I don't know what went wrong... I think I must have blended in some of the rind, because it tasted like burnt plastic. I threw both of them away.
Where do you get your recipes?
I make them up (unless otherwise noted). It's taken a lot of trial and error to come up with the right ratios of ingredients. That's not to say that some other recipes out there might be similar, but I prefer to just wing it.
How do you come up with your flavors?
They just come to me, what can I say? I also take suggestions from friends and family. Sometimes I think I've invented a crazy flavor that no one could have ever possibly imagined. Then I Google it, only to discover 30 other recipes for the exact same thing already floating through cyberspace.
Can I suggest a flavor?
Do you sell your ice cream?
Nope, sorry. It's just a fun hobby!
Are you on Twitter?
Ice Cream Making Questions
What kind of ice cream maker do you use?
Why do so many of your recipes have alcohol?
It lowers the freezing temperature, preventing too many ice crystals from forming, and thereby improving the texture.
Can you get drunk on ice cream?
No, I don't think so. You'd probably want to throw up from overeating before you threw up from over drinking.
Do I have to use heavy cream to make ice cream?
Want it to taste good? Then, yes. Making ice cream without heavy cream is like making cookies without butter. Yeah, they are edible, but they don't make you want to drool. There is one exception to this rule: add booze. Alcohol will also help create a creamy texture. But if you're not adding alcohol, don't skimp by using skim or low fat milk. It will just be icy and gross. Trust me.
When I'm making custard for my ice cream, the milk clumps. What am I doing wrong?
Try cooking it on a lower heat and stir continuously. Sometimes you can fix the consistency by blending it with an electric hand mixer or blender.
Got another question?
E-mail me: firstname.lastname@example.org.