I have not been recording all my ice-cream trials, but here are a few more. The first one I did several weeks ago, the second one was today.
( Experiment #47, Igor! )
( Experiment #48 is rising from the slab! )
( update at 4am )

Cross-posted to http://kerravonsen.dreamwidth.org/598856.html.

Well, I did a taste-test, comparing the strawberry-jelly-milk ice and the strawberry-jelly ice.

Strawberry-Jelly Ice:
* needed to be thawed a bit, and had a less creamy feel; not as icy as a sorbet, it had the gelato-jelly texture
* looks darker, a reddish-pink
* had a notably stronger taste, like strawberry cordial or candy, which means one can still taste the flavour even when one's taste-buds are stunned by the cold

Strawberry-Jelly-Milk Ice:
* was scoopable straight from the freezer, had a nice creamy texture
* is lighter in colour, more pink than red, but not a pale pink
* had a milder taste, but still with the overtone of strawberry cordial

The jelly-milk definitely wins on texture, but I'm still undecided about the flavour.

This entry was originally posted at http://kerravonsen.dreamwidth.org/588656.html.

Strawberries are going cheap at the moment (2 punnets for $3!) so I did some ice-cream experimenting with some strawberries.
( Chop the strawberries, Igor! )

This entry was originally posted at http://kerravonsen.dreamwidth.org/588509.html.

My first venture into vegetable-based ice-confection!
( carrot-ginger sorbet )

This entry was originally posted at http://kerravonsen.dreamwidth.org/586398.html.

I tried something like this when my sister was visiting, but I didn't write down what I did. So here it is, slightly different, but with proper notes.
( they aren't Chinese, and they aren't gooseberries )

Yes, it is winter, but I made a batch of ice cream this weekend anyway. I wanted to use the ginger-root which had been part of my box of assorted fruit-and-vegetables. I don't like putting ginger in savoury dishes (well, not very much) and using a whole ginger root would have been far too much. But I remembered this Ginger Ice Cream recipe which I had made note of a while back, and I thought this would be an opportunity to make it.
( additional notes )

Another ice cream experiment! Not that I haven't been making ice cream, but it hasn't been that experimental, since I'm on a good thing with the fruit + skim milk powder recipe. Anyway, here's an experimental variation.
( Peachy Keen! )

More ice cream! Tonight, I thought I'd see what I could do with whipped milk on its own, without pureed fruit.
( the answer to life, the universe, and everything )

Okay, so how do my low-fat ice-creams compare in the calorie and fat department?
This is only a very rough comparison, comparing the major ingredients, that is, ricotta cheese, low-fat evaporated milk, and skim milk powder.
( Igor, the tables! No, the data tables, not the wooden tables! )
So, it looks like I won't be bothering with Ricotta ice cream any more. That's a kind of a relief, actually, because (a) only Pantalica Ricotta tasted any good (b) the whipped milk method seems to be more reliable (c) skim milk powder and evaporated milk last a LOT longer, and don't need to be refrigerated.

Another horribly hot day. So of course, there is ice cream!
( Igor, what did you do with the Maple Syrup? )

I got some more writing done yesterday!
Old Word Count: 5623
New Word Count: 5831
New Words: 208

Also, ice cream experiments from last week. I've had a lot of apples to use up (because they keep well, they get eaten last) so here are some more ventures with stewed apples.
( If the world were made of apple pie... )