Low Carb Earl Grey Sriracha Ice Cream

Whenever an article on strange ice cream flavors is written, Earl Grey Sriracha is usually included. A recipe for this flavor was included in the book “Scoop Adventures” by Lindsay Clendaniel. Here’s what she wrote about this strange combination:

Earl Grey tea, with its citrus and floral notes, is a tea originating in Southeast Asia. There are many variations of the story behind the tea, but most stories acknowledge that the tea was made as a gift to the second Earl Grey from a Chinese mandarin. The owners of Little Baby’s Ice Cream describe the flavor of this scoop as the milk from Fruit Loops cereal with a garlicky spicy kick at the end. The initial citrus bite and subsequent sweet rush gently give way to the Sriracha’s subtle heat as the ice cream melts on your tongue. Serve as a spicy and surprising addition to any afternoon tea.

Low Carb Spiced Banana Ice Cream

This ice cream recipe was posted on Epicurious a while back and I thought would be fun to try. It was created by the chefs at Bluestem restaurant in Kansas City, Missouri. The combination doesn’t seem too exciting at first glance. Other than the inclusion of white pepper, they’re all ingredients that I’ve used before. However, the result is an ice cream that’s very unique and enjoyable.

Ice Cream Junk and Stuff #3

I’ve got some more miscellaneous short topics to talk about...

Low Carb Garam Masala and Cinnamon Cauliflower Ice Cream

This wild new flavor combination was created by the Salt & Straw. Here’s how they describe it on their website:

Whoa. Who’s that smolderingly sexy vegetable sitting all alone at the bar? Unlikely as it seems, this flavor has fast become one of our all-time favorites, and a righting of the ship of the sometimes dowdy reputation of cauliflower. In this incarnation, it is devastatingly provocative, funky, and spicy, and it makes you feel personally emboldened. We roast the cauliflower to a dark golden amber color, bringing out the sweetness, then we add a custom blend of cinnamony garam masala, and then we just let the sparks fly.

Low Carb Chocolate Hazelnut Ice Cream

I’m perplexed why hazelnuts aren’t more popular in the USA. Mention Frangelico liqueur or Nutella and people swoon, but you may be hard-pressed to find hazelnuts in your local supermarket. It’s also surprising that hazelnuts don’t come up often in ice cream recipes. When it does, it’s usually paired with chocolate. I made this with a sweet cream base and with a chocolate base. Both were good, but I prefer the chocolate base.

Wild ice cream recipes that I probably won’t ever attempt

I found a book called Ice Cream Galore by Caroline Barty that has some pretty off-the-wall recipes. These are all savory flavors meant to be served with fish or meat. I doubt that I will ever make these, so I’ll provide the original ingredient lists with the author’s commentary and leave them up to you to give them a try. Most contain no sugar and ought to be low carb, as-is.

Low Carb Horchata Ice Cream with Cinnamon Coated Almonds

Horchata is a drink usually made from made of ground almonds, sesame seeds, rice, barley, or tigernuts. LorAnn Oils makes a flavoring that I felt would be perfect for an ice cream. It's great just with with cinnamon and sweetener sprinkled on after it’s been scooped, but I decided to add cinnamon coated almonds.