Ripka Nikski: 2014

Thursday, February 27, 2014

Vanilla Bean Ice Cream

You'll never purchase another tub of grocery store vanilla ice cream after eating this!

Black bits of vanilla beans.

Rich and creamy.

This batch of Vanilla Bean made about 1 1/2 pints.

Mexican Chocolate Ice Cream

Mexican Chocolate has serious flavor.

A medium chocolate ice cream with a pinch of cinnamon and hints of cayenne.

First the chocolate hits your tongue, then comes cinnamon, at the very end cayenne.

Creamy, scoopable, rich Mexican Chocolate Ice Cream.

This batch made about 2 pints.

Tuesday, February 25, 2014

Marshmallow Chocolate Almond Ice Cream

Gloriously rich and full of flavor. Marshmallow, chocolate bits and toasted almond make this ice cream one to keep coming back to.

Marshmallowy Chocolate Almond Ice Cream

Homemade Marshmallows, toasted almonds, and dark chocolate semi-sweet bits.

Notes on this ice cream:

Marshmallows: This was my first attempt at making homemade marshmallows. It is seriously easy, however, I might have whipped them a bit too long because they became a little to rubbery for my liking. I found myself avoiding them in the ice cream. Next time I will whip them about a minute less, add one less gelatin packet and add a vanilla bean for bursting flavor. Marshmallows were layered in as I packaged the ice cream.

Chocolate: I was trying to create more of a chocolate swirl rather than 'bits'. The melted dark chocolate hardened as it hit the ice cream. I should have known this would happen. It's obvious.

Toasted Almonds: I used raw almonds. Toasted them for about 6 minutes. Roughly chopped them and layered them in as I packaged the ice cream.

There are many changes I would make to this particular batch, BUT it was gloriously rich and flavorful. No complaints and give me another scoop!