I call them Hula-Hulas after Plastic Man's Hawaiian buddy.
The Orange Ice Cream is Salt & Straw base. I decreased the sugar to 1/3 a cup made the base, w/dash of vanilla. Separately I juiced two oranges and zested both, and added about 1/3 cup of lemonade mix. Chilled both and mixed right before churning.
Soda is Fanta Pineapple.
Orange Ice Cream and Grape Soda also work well, I call that a Zartan.
Some fruity summer ice creams. I liked both of them, but I feel like the pineapple could use a mix-in or something to make it pop a little more. Still the novelty and mild pineapple taste were well received.
Banana Graham is Salt & Straw Base + 2 Bananas and graham cracker bits toasted in butter. I took some of the sugar and covered the banana peels with it in a container and left it for a few hours. It'll make a banana flavored syrup. Blend the bananas and banana syrup into the base. I added the toasted graham at the end of the churn.
The Method
They were excellent. I followed the recipe minus the green peppers. With Lemon Pilaf.
One of my fast flowers turned out to be an auto flower. Looks good now, but I've had issues with outdoor autos that flower in July.
The colors work as well as the flavors as a pair.
Both ice creams are Salt and Straw base.
For Ube I added 1.5 TBS of McCormick's Ube extract, a dash of vanilla and a pinch of salt. I toasted 4 crushed graham crackers in butter. Spread that on parchment paper and drizzles melted white chocolate over that. I added the mix ins at the end of the churn.
The Mint Chip I added 1 TSP of Neilsin-Massey peppermint extract and a bit of green food color. I melted some chocolate and piped it in stracciatella style.
Lemon Curd - 6 egg yolks, 6 lemons (zest 3), 1 cup.sugar, 1/2 cup of butter cubed, pinch of salt.
Zest 3 lemons and juice all 6.
Whisk the sugar, salt and egg yolks till the lighter yellow. Whisk in the lemon juice and zest.
Put the lemon yolk combo on the heat and use a spatula or whisk to stir constantly to keep the eggs from cooking. You're looking for it to thicken up, the classic coat the back of a spoon.
Take it off heat, add the butter cubes a few at time, whisking as you go.
Strain, cover and cool.
For the Lemon Pie I used Salt and Straw's base with some vanilla extract. I crushed up a few sugar cookies and mixed those in at the very end of the churn. Once done churning I alternated scooping that into a container with layers of lemon curd. And gave it a swirl with a spoon once full.
For the Sherbert you need about 1 cup of curd. 1 cup + 1/2 cup water separate. 1/2 cup of sugar, 1/2 cup of lemon juice (I used bottled since I was out of fresh). Make simple syrup with the 1/2 cup of water and sugar. Cook on the stove and mix till the sugar dissolved. Give it a minute to cool a little, then mix in the rest of the water and lemon juice. Let that cool, mix in the curd and pour into the machine and churn.
The recipe is from The Perfect Scoop and I melted Dove chocolate in the microwave and piped it in towards the end.
This is my 5th ice cream and I'm loving it.