Sugar Sugar, Honey Honey - Making Sweet Ice Cream

I recently wrote about sugar free ice cream. Today's post, however, is about the opposite - ice cream that is particularly sweet.

I must admit to preferring sweet ice cream to savory so there's perhaps a little bias in this post!

Here are two of my favorite sweet ice creams ....

Crunchy Pecan & Maple Syrup ice cream
(above = screenshot from my recipe page)

Honey ice cream

An ice cream blog post that is truly short and sweet!

The Unusual In Ice Cream

The more time goes on the more I get to hear about unusual ice cream recipes.

I suppose it's only natural that people like push the boundaries with everything they can - from technology, to world records in sport, to food. So there's no reason why ice cream should be an exception.

Unusual ice cream comes in all shapes and sizes. It might be savory or alcoholic, based on fish, seafood or meat or it could even be a combination of any of these!

The extreme end of the scale with unusual ice cream comes in the form of things like oyster ice cream or beer ice cream. These are typical of ice cream popular in Japan - read more about Japanese ice cream. Gino Soldan a master gelatiere once told me that you can basically make ice cream out of anything - it doesn't mean to say that the flavor is palatable to everyone, but it can be done. He proved this by making Cheddar Cheese ice cream, Bangers & Mash ice cream and even Yorkshire Pudding * ice cream!

I have to be honest and say that I tend to go for the less extreme with my unusual ice cream recipes - opting for the likes of licorice ice cream (made with licorice toffee), prune ice cream and marmalade ice cream as just a few examples.

* If you're not familiar with Yorkshire Pudding it's a traditional English dish usually served with roast meat such as beef. There's a recipe on this BBC page about Roast Beef & Yorkshire Pudding. Here is another Yorkshire Pudding recipe which my friend Jan always uses.

Contributing Ice Cream Ideas

I have been writing my ice cream blog for 4 years now and have only opened posts to comments by third parties on 2 occasions. That may surprise some people but the truth is that when you write a blog, you have to decide what it's purpose is.

Some people write blogs with the idea of inviting feedback and then exchanging comments and ideas as a follow-on.

For me, however, I decided that my blog should be a diary of ice cream thoughts and 'ponderings' written as and when they entered my mind, often taking novel and sometimes unusual subjects and making ice cream 'connections'. For that reason, inviting comments from readers has never been relevant. There is also the fact that blogs open to comments can be abused by spammers wanting to promote links to unrelated or inappropriate material and, much as I could ensure that any comments posted would have to be moderated by me, I simply don't have the time to do that ... particularly since my ice cream recipes website gets over 2 million visits a year and many of those visitors read this blog!

So why tell you this now? Well, as some of you may already know, I now have a Facebook Ice Cream Recipes page which anyone can view and which, if you are a Facebook member, you can leave comments on. I hope therefore, between my ice cream blog and my ice cream recipes Facebook page to satisfy everyone interested in the subject of ice cream, whether you just want to read or whether you want to contribute comments - just make them appropriate please!