While making ribs last night, I decided to make some 'scream. Not wanting to run to the grocery store yet again, I looked for a simple recipe that used ingredients I already had. Right at the beginning of The Perfect Scoop, there's a recipe for Chocolate Peanut Butter ice cream, and only needs cocoa powder, half and half, peanut butter and some sugar and salt. This recipe yielded a small amount, but the consistency was incredible! Smooth, rich, full, it churned really well.
In between this flavor and the Oolong, I made Chambord (raspberry liqueur), and Chocolate Russian Stout. The last one was made using a home-brewed Russian stout that added a nice flavor, but was incredibly rich. I could only handle a couple spoonfuls before starting to give pints away to friends.
Speaking of pints, I ordered my own paper ice cream containers from Sweet Bliss Containers. It's harder than I thought to find ice cream containers in small quantities. But luckily, brewmaster Sean found Sweet Bliss for me and I'm just waiting for them to get here! Word.
So I didn't get a chance to find lavender leaves yet. Instead, I started making an Oolong tea ice cream using Teavana's Sweet Oolong Revolution (my favorite). I think I'll put some coconut flakes in it as I'm making the actual ice cream, since there is coconut in the tea itself. It is such a fragrant tea, I hope that comes through in the end result. I'll post pictures later when the mix is chilled.
I never thought I'd get into something like ice cream making, but I suppose since it's probably my favorite food it makes sense that I would be passionate about cooking it. And yes, I am aware of how ridiculous that sounds.
Thanks to the blog Bursting Through.