The dairy-free Cinnamon Roll Halo Top tasted like a bucket of cold snot with someone waving a cinnamon stick from…
The dairy-free Cinnamon Roll Halo Top tasted like a bucket of cold snot with someone waving a cinnamon stick from about five feet away.
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Sounds right. Those halo top options all suck. I’d rather enjoy a half scoop of the real deal instead of two scoops of that stuff.
I didn’t know La Cruix made ice cream
Halo Top in general isn’t too bad, Kent Seaton. I liked the Oatmeal Cookie and Mint Chip a lot. But they are very pricey and it’s easy to eat a whole pint. So I started making my own ice cream at home after I tried a few. I don’t miss the real stuff much anymore since it’s all garbage. I mastered strawberry and chocolate, and a couple other flavors I that tried at home which were OK were pumpkin spice, coffee, and mint chip. I’ll be working to make them better.
Bobbi Jo Woods try Chinese five spiced coffee ice cream. That’s my favorite one to make. I usually add a couple extra egg yokes to the custard to make it extra rich. Goes amazing with apple cobbler or pumpkin pie. Oh yeah, for mint chip, use a micro plane to get really good shavings for the chocolate portion. Remember to keep the chocolate temp at 71° for ideal results. Chill the shavings and add to the custard after it’s cooled.
So far, I’m not trying to make crazy new flavors, just master the ones I know I’ll like. I just recently got the custard to where it’s perfect, except I forgot to add in the xanthan gum to make it more scoop-able and less hard (and some say vodka helps with that, too, but I don’t keep alcohol in the house, so it’s more of an effort/conscious to-do to get some). My custard base is yolks, 2 parts heavy cream to 1 part non-cream liquid (whether that’s juice from the frozen strawberries, coffee for the coffee ice cream, or half water/half cream or almond milk, for other flavors), then erythritol/xylitol/stevia blend, and I use my ice cream maker and have a special freezer container for storing the product.
Bobbi Jo Woods Sounds like you are making it the correct way (proportions wise). Try adding in an extra egg yolk, as that will also help with the scoopability part. And yes, the vodka trick does work wonders… if you try it, be sure to blend the vodka with other non cream liquids first beforehand, otherwise you get the effect of a cement mixer. I use a kitchen aid stand mixer on low speeds with a deep chilled bowl. Once the ice cream starts to form peaks, I spoon it out to another container for the freezer.
I make my custard base and chill it at least overnight, and I’ve already got 8 billion recipes bookmarked with vodka in them, that instruct on when to add it. I already use 4 egg yolks, which I think makes it plenty rich. Any more than that, I’d get mad and quit. I don’t like even the faintest smell of protein on my bowl and spoon as it is. I make mine with an ice cream maker.