I scream, You scream....
I've never had Blue Bell ice cream, but after reading this article in the New York Times dining section, I'm dying to try it. Am I crazy enough to pay almost $90.00 to have four half gallons flown to New York from Texas? Sounds like a job for Jeffrey Steingarten.
What I found interesting is the company's emphasis on flavor over sweetness (imagine). Also, they have lower butterfat content than other ice creams.
I've been experimenting with my own ice cream lately. At first I followed the recipe book that came with the machine, but I found the taste to be too creamy and too sweet. They called for 2 cups of heavy cream and 1 cup of whole milk. I found a better balance by using 1.5 cups of heavy cream and 1.5 cups of whole milk, but now I'm wondering after reading that article if I should switch to skim milk or 2%. I could also try using even less heavy cream. There's only one way to find out.
The last ice cream I made was actaully orange sorbet. I squeezed sweet oranges and combined it with the "syrup" (2 cups sugar and water cooked until sugar is dissolved). The syrup was still a little on the sweet side, but overall I must say it was the best damn sorbet I ever had.