Ice cream I've made before starting this blog.

The first time I made ice cream, I started with the basics.  Although I was a bit ambitious and tried to make 3 flavors at once.  I quickly learned the secret to making ice cream: plan ahead.  You really need to begin 2 days before you want to serve the ice cream.  This allows enough time to cook, cool, churn, and freeze.  Even though some of the ice cream on this first attempt was not ready until days after I had intended it to be ready, it was still delicious and I found I was inspired to try more.  I made:

• Vanilla Bean... classic
• Blackberry (vanilla with fresh blackberries mixed in)
• Chocolate... also classic

These recipes were all from the book that came with the ice cream maker. 

In the months that followed, I've tried a lot of flavors.  Here's what I remember with any links to recipes that I've been able to remember and find:

• Strawberry Goat Cheese Balsamic: http://www.fiberfarm.com/2011/05/goat-cheese-ice-cream 
• I couldn't really fast the goat cheese.  It seemed to make the ice cream creamier though.  If I made this again, I would add more balsamic vinegar.
• Rum: http://www.epicurious.com/recipes/food/views/Rum-Ice-Cream-350599
• Can't go wrong with hard liquor and ice cream
• Pumpkin Bourbon: http://www.williams-sonoma.com/recipe/pumpkin-ice-cream.html
• I think this is my favorite that I've made even though I've tried a lot of flavors since.  I will need to remake this one when I want to make something I know will be good.  I liked that the bourbon was added at the end of the process.
• Mango Coconut Lime: http://www.epicurious.com/recipes/food/views/Mango-Coconut-Ice-Cream-109471
• I'm not sure this is the recipe I used, but if it is, I substituted lime juice for lemon.  There are also vegan versions of this where only coconut milk is used.  Definitely a good fruit ice cream.
• Candied Bacon: http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/
• Here's where I started getting even more adventurous.  This actually kind of worked.  Again, you can't go wrong with hard liquor and ice cream.... and in this case, meat.  If I made this again, I would make sure the bacon was nice and crispy so that it added a crunchy texture.
• Blue Cheese Honey: http://www.davidlebovitz.com/2006/02/roquefort/
• I substituted blue cheese for roquefort.  This is the only ice cream I've made that was inedible.  There was way too much cheese and the flavor was overpowering.  I ended up having to throw it away.  If I attempted this again (and I'm not in any hurry to), I would put a very small amount of cheese so that it was a very subtle flavor.
• Olive Oil: http://www.tinyurbankitchen.com/2010/06/olive-oil-ice-cream.html
• This had very few ingredients and was pretty easy to make.  I liked this ice cream alright, but I wasn't in a hurry to eat an entire bowl of it.  I think this ice cream would be complimented well by some fresh fruit or cookies.
• Lavendar Honey: http://www.epicurious.com/recipes/food/views/Honey-Lavender-Ice-Cream-108526
• This came out very creamy.  I used dried lavender and I only had about half the amount the recipe called for.  However, I think this was actually a good thing because there was enough lavender that you could appreciate it, but it wasn't overwhelming.
• Peanut Butter Banana Honey: http://www.foodnetwork.com/recipes/claire-robinson/peanut-butter-and-nanner-ice-cream-recipe/index.html
• Delicious... and no cooking involved!  It reminded me of my favorite sandwich as a kid (which of course was peanut butter, banana, honey).