Author Archives: Sweet Melissa
Since I have posted a couple options for base recipes (a custard base and an eggless base) on the blog, you can now start playing around with different flavors. A customer favorite of Sweet Melissas’ is our homemade honeycomb … Continue reading
I was recently shopping for desserts for a friend that is lactose intolerant and stumbled on some goat milk ice cream. She had once told me that she can’t have the proteins from cow’s milk, but that goat milk doesn’t … Continue reading
This recipe is adapted from my custard base recipe, and basically I just added in half black cocoa from King Arthur Flour and half of their triple cocoa blend. Feel free to use any blend of dark cocoa you have.
I already showed you a base ice cream recipe without using egg yolks as a binder, but I also want to give you a very classic recipe to make an ice cream custard (ice cream with egg yolks). Egg yolks … Continue reading
Once you get a base recipe that you love, making other flavors is pretty simple. For strawberry ice cream, you just take your base recipe (or another one you like) and add in 8 ounces (in weight) of frozen strawberries … Continue reading
At the beginning of this year, I was fortunate enough to attend Penn State’s prestigious Ice Cream Short Course. During this extraordinary week, I met hundreds of people excited about ice cream and learning everything about it, and was taught from … Continue reading
I recently was in Portland, OR and visited a local favorite ice cream shop known as Salt & Straw (www.saltandstraw.com) and was delighted to talk about interesting ice cream flavors with the man working that day. They are known for … Continue reading