I love ice cream. I love making ice cream because I get to mix up my own flavors. Over the summer, I made two types of ice cream.
The first: Candied Cherry Ice Cream with Fudge Ripple. My recipes come from the book The Perfect Scoop by David Lebovitz. This started out as his "Toasted Almond and Candied Cherry Ice Cream," but when I started to make the ice cream I realized I didn't have almonds. So it's basically a simple ice cream base with some almond extract added. To make the candied cherries, you basically just cook down pitted cherries in water and sugar. I chose this recipe because cherries were in season. I added the fudge ripple because I didn't have the almonds! It was fun to make, and certainly stayed gooey and smooth even in the freezer.
The second one I made was White Chocolate Macadamia Oatmeal Praline Ice Cream. I was thinking of white chocolate chip macadamia cookies, but went with an oatmeal praline for the cookie part instead of plain cookie dough. I really liked the contrast of the ever-so-slightly-bitter praline with the (too) sweet white chocolate. I wouldn't make the white chocolate ice cream on it's own, and in fact would probably cut back the amount of white chocolate that went into the ice cream. It took 2 full bars (8 oz); I'm not really a white chocolate fan to begin with. I did like this ice cream with the add-ins, though. But it was super rich, so I could only eat a small scoop at a time without feeling sick - good portion control, I guess!