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ice cream

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"Cake"Ice-Cream Cones

(Paula’s Home Cooking, Episode: Birthday Party, Season: 2)

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1991 Lemon Ice Cream

(Southern Living, March, 2000)

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Adobe Pie

(Ice Cream and Frozen Desserts by Peggy Fallon, 2007)

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Almost-Instant Banana Ice Cream

(Ice Cream and Frozen Desserts by Peggy Fallon, 2007)

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Anise Ice Cream

(Perfect Scoop by David Lebovitz, 2007)

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Aspen Crud

(Rachael Ray’s Tasty Travels, Episode: Aspen, Colorado, Season: 2)

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Avocado Ice Cream

(Perfect Scoop by David Lebovitz, 2007)

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Avocado Ice Cream

(Good Eats, Episode: Curious Yet Tasty Avocado Experiment, Season: 9)

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Aztec Hot Chocolate Ice Cream

(Perfect Scoop by David Lebovitz, 2007)

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Azuki Bean Ice Cream

(Saveur, November/December, 1994)

Almost always eaten sweetened, the azuki bean makes an unique but tasty ice cream flavor.
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Baby Baked Alaskas

(Ice Cream and Frozen Desserts by Peggy Fallon, 2007)

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Baked Potato Sundae

(Ice Cream and Frozen Desserts by Peggy Fallon, 2007)

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Banana Ice Cream

(Good Eats, Episode: Going Bananas, Season: 7)

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Banana Split Light Ice Cream

(Ice Cream and Frozen Desserts by Peggy Fallon, 2007)

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Banana Splits with Mango-Caramel Sauce

(Dessert Express by Lauren Chattman, 2008)

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Banana-Coconut Ice Cream

(Southern Living, July, 2002)

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Bananas Foster Ice-Cream Pastry

(Southern Living, September, 2008)

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Basic Dessert Wine Ice Cream

(Sunset, June, 1997)

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Basic Tofu Cream

(Vegetarian Times, November, 1998)

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Basil Ice Cream

(Perfect Scoop by David Lebovitz, 2007)

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Basil Ice Cream

(Easy Entertaining With Michael Chiarello, Episode: Summer Surplus Celebration, Season: 2)

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Bill Gross’ Burnt Orange Ice Cream

(Ten by Shelia Lukins, December, 2008)

Sheila Lukins: Bill Gross, who was executive sous chef at Cafe Gray in New York City, was kind enough to create this recipe for me — and it is simply delicious.
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Comments:

On December 28, 2008, 10:23 am pam said:

Wow sounds very interesting even with all the suggestions to change - I can't wait to try it out...


On December 28, 2008, 9:58 am dirider said:

The flavour of this ice cream is super. Verra nice for company, uncommon. And the colour is quite nice. Here's what I will change when I make it again. I would omit coating the orange peels with butter. The butterfat does not combine with the cream (when freezing) and it coats the spoon and the roof of mouth with fat. I will wash the oranges, then scrub the peel slightly with a stiff bristle vegetable brush to rough up the skin just a bit. Then I will roll the oranges in a bit of cream and then the sugar. I also found 450deg to be a bit too hot and the time too long in my electric oven. The sugar flowed, then turned to brittle. I think 375 should be enough with reduced time also. Perhaps a bit hotter, 380-400 deg in a gas oven. The oranges got a bit dry and so I added juice of one more orange to the food processor. The 'burnt' flavour did not seem overly diluted by the addition of the uncooked orange juice. So, have fun and do try this unique flavour. It will not disappoint. If serving with cake, I would reccomend chocolate or a white cake to please the colour palate. Diane


Bitter Orange Ice Cream

(Nigella Bites, Episode: Tv Dinners, Season: 1)

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Black and White Ice Cream Soda

(Ice Cream and Frozen Desserts by Peggy Fallon, 2007)

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Black Currant Tea Ice Cream

(Perfect Scoop by David Lebovitz, 2007)

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