u/coil1457

First, so glad this sub is back up!
After the last flavor (Argentine alfajor), I wanted to play on the dessert theme again. Basque cheesecake has always been polarizing for me - no crust, burnt top, creamy. Wanted to add texture so made nearly burnt salted caramel chards that wouldn’t get soggy, a dark cherry compote that was tangy to play on the cream cheese custard, and chunks of the Basque. Each flavor riffed off each other and it’s becoming a top flavor in the rotation I think. Give it a try and let me know how it goes!

Make Basque cheesecake recipe of your choice, but in half portion (unless want the other half to eat!). I found a couple recipes online - choose your own.

Make go-to custard recipe - I do 1:1 whole milk:heavy cream, 6 yolks, 2:1 sugar to glucose. Vanilla paste. Lemon zest 1tsp.

Blend half the warm custard w/ half portion of cheesecake.

Compote - bag of frozen cherries/berries, 2tbsp lemon juice to taste and make it tangy, little salt and 4 tbsp sugar. Boil, reduce, chill.

Caramel shards (thanks for the spelling catch;) - make standard wet caramel, get very very dark amber, immediately spread out very thinly in sheet pan, spring salt. Break into small irregular shards. Chill.

Cure custard. churn. Layer components. Freeze. Eat.

Edit: it’s SHARDS not chards 😅🤪 thanks for the catch yall!

One of my absolute favorite desserts from Argentina is an alfajor cookie. 2 buttery, sugary powdered sugar cookies, sandwiching thick dulce de leche. So I thought, why not make an ice cream out of it?

I made my usual base vanilla custard recipe, made homemade dulce (can of sweetened condensed milk in simmering water few hours), and alfajor cookies in various sizes of crumbles. Ribboned dulce w cookies, alternating layers. Do this!

I wanted to try to match the “as real as possible” mint flavor I did last time, so decided to caramelize then reduce the bananas. Amped up with some toffee flavors and malt. There’s a whip swirl with toasted vanilla wafers. Immediate hit is banana - all banana and the vanilla bean just brings it out even more!
“Yellow Vice”
Recipe - roast 3 or so bananas, caramelize it, puree into your base custard then cook
Whip - heavy cream (1 c) w pinch of salt and sweetened condensed milk (1/4 c)
Toasted wafers - 2.5 cups
Add whip and wafers in layers
Have fun and let me know how it turns out if you try it!

I like a lot of ice cream, probably like everyone here obviously. That being said, I’ve had a lot of experiences where I’ll buy that $7 scoop that says it tastes like X, and it’s muted…perhaps tastes like a shadow of what’s advertised. So I wanted to make a flavor that really would challenge that and ended up with a super flavorful, but not overwhelmingly so, mint. It really tastes like mint and cream, without the vegetal toothpaste edge. I also am obsessed with Graeter’s chocolate chunks - pliable yet still keeps it shape. After a few iterations I’m pretty happy with it - not perfect but getting there.
-infused about 2 cups of mint I’ve grown, in cold dairy overnight.
-proceeded with usual custard base
-chips: dark chocolate chips with 1-2tbs canola oil, melted, frozen, broken into shards, packed post churning.

A deep dark 70% chocolate custard base + burnt caramel swirl + cornflake crunch. The solid% from the cocoa and chocolate (and milk powder) served up a slightly tougher texture than I’d like but with some more churning would’ve been perfect. Great combo flavors -I use a 720g dairy base - add 30 g Dutch processed cocoa, 85g chopped dark chocolate and go about your usual business to deliver the “last bite” 🩸

Was happy with the toasted Oreo malt flavor I recently made, and I realized it was somewhat reminiscent of toffee notes. So I thought about infusing flavor with the Maillard reaction we get from browning butter, and more toasted notes. Surprisingly complementary flavors - definitely made some tweaks, and definitely recommend giving it a try!

Brown Butter and Toasted Graham Cracker.

More experimentation now…

I’ve kind of become a very beginner mad scientist and love it. Been hybridizing Claire Saffitz and Dana Cree. And a few tweaks along the way. Making up flavors and this one is my favorite so far (humbly!). My biggest flop was a watermelon sherbet (never again). Loving this new hobby and hope yall are too!

Edit: Wow! Thanks so much for all the upvotes everyone - I never thought I’d get so into creating all these flavor combos, it’s been a great side project. I keep a journal by my nightstand now bc somehow I’ve been waking up with tons of random recipe ideas and jotting them down! Cant wait to share more and get your take!✌️