Comments on: Walnut ice cream with Padre Peppe

By: Nicky

Nicky — Mon, 13 Aug 2007 21:29:41 +0000

Claudia, Good news, yogurt-based ice cream is as good as custard-based. And it's so quick to prepare - definitely made for short notice ice cream cravings...

By: claudia

claudia — Sun, 12 Aug 2007 23:02:26 +0000

i've been wanting one of these but truly - the fear of having my very own ice cream concoctions around is more than my waistline can bear... perhaps yogurt based?

By: Steamy Kitchen

Steamy Kitchen — Fri, 20 Jul 2007 17:27:01 +0000

Chicken Fried Ice Cream?!

::eyes rolling around trying really really hard to compute flavor and sensation combinations::

By: Nicky

Nicky — Fri, 20 Jul 2007 07:37:24 +0000

Hi Gina, What a coincidence, we have just made another frozen yogurt last night! After two weeks of heavy ice cream production, I'd even go that far and say that I prefer homemade frozen yogurt to ice cream - because it is easier and faster to prepare. The results taste fresh and are perfectly suitable for hot summer evenings. For the one yesterday I used two very ripe nectarines and some sugar (cooked a compote and pureed it within 10 minutes), then I added Greek yogurt, that was it. So creamy and the tanginess of the fruits made it very refreshing!

By: Gina

Gina — Thu, 19 Jul 2007 17:40:15 +0000

Hi Nicky,
Great looking ice-cream! And just as great photos! An ice cream maker has been on my wish list for a while now.But health concerns preclude my owning one. But I have always wondered if homemade frozen yogurt tastes just as good as the ice cream. I would grealty appreciate it if you could try a frozen yogurt recipe and help me make a decision.

By: Nicky

Nicky — Wed, 18 Jul 2007 19:41:37 +0000

Cami, I am absolutely positive about that! We used it already twice for homemade ice cream, once with hazelnuts, the other time with chocolate. Thanks Kevin for the feedback, I'll make sure to pass it on to Oliver, since he's really the one deserving the credits :-) Kel, We use a Gaggia Gelateria and are very happy with it. I'd recommend you visit David's site, he compared different ice cream machines and he really is a Pro concerning frosty desserts! Jennifer, Hmmm, let me think. The first idea that comes to mind is probably pretty time consuming: I'd dip the walnuts in molten chocolate (milk or dark up to personal taste) and carefully chop them afterwards before stirring them into the almost firm ice cream... Ulrike, Homemade walnut liqueur sounds to good to be true! I'm jealous ;) Lynn, Your timing is perfect, I just bought my first pound of sour cherries at the market! While these are destined to make some delish jam, the next batch will surely turn into something much cooler.