You are looking at FLAVOR OF THE MONTH - a 2012 calendar prepared by Yours Truly. Each month focuses on ONE flavor (or dish/beverage) and other flavors that go well with it.
I am giving away TWO COPIES of this calendar to two lucky people.
Note that these are first run *test copies*. The final version will have exactly the same illustrations but also some extra holidays.
To enter the contest all you have to do is tweet or blog about We All Scream and leave a comment below with an ice cream flavor that I haven’t already illustrated on this blog. (My twitter name is @lilita_yaya)
I will draw two names out of a hat on October 31st.
I’ll admit I don’t know much about kombucha - a “fermented yeast” known for its impressive range of health benefits and uniquely tart flavor. I was introduced to this beverage only a couple of months ago.
I couldn’t find any information online on the best way to incorporate kombucha into frozen desserts, so I treated the kombucha as I would the beer in Jeni’s Lambic Sorbet recipes.
The first sorbet was based on Hannah’s Love Potion #99 - an artisanal blend of blueberry, lavender and rose. (I received a bottle at the recent L.A. Food Swap) In this sorbet, we used unflavored kombucha to which I added the fruit and florals.
Hannah thought the result was “too sweet” but for someone like me whose palate is less acclimatized to the intense kombucha flavor, I thought this was a nice balance of sweet and sour.
My second experiment uses Hannah’s Banana Kombucha. I am still fine tuning the recipe, referring to David Lebovitz’s recipe for Banana Sorbet. The sorbet looks all gooey and soft in the photo because it just came out of the ice cream machine.
If you have used kombucha in frozen desserts, please share!
HOW COOL IS THIS - “Your Go-To Recipe for Experimenting”.
Of course, thanks to Amazon’s “Click To Look Inside!” feature, months ago I had already scrutinized those few pages and sucked in whatever information I could. So much so that I felt knowledgeable geeky enough to draw up this ROUGH GUIDE for myself…
*Note that my illustrated process doesn’t exactly match what is in the book. Jeni recommends adding the “flavor” after cooking and straining the ice cream base, but I tend to add the flavor to cook with the ice cream base.
As for the “Ziploc bag in Ice Bath” …. I am too lazy to set this up so I just stick the hot bowl in the freezer for 30 minutes or so before transferring it to the fridge. I also rarely churn the ice cream on the same day and usually let the flavors deepen overnight.
Back to the book - I love it and highly recommend it.
Lots of yummy recipes categorized by season; a pleasing minimalistic design (= easy to follow) with beautiful photos of Jeni’s Splendid Ice Creams.
TIP: If you live in Los Angeles and don’t want to pay the $35 shipping fee to order these ice creams from Columbus OH, head on over to Handy Market in Burbank. They carry seasonal flavors too!
On June 26th, 2011 I am going to be at the Pasadena Food Swap with some homemade ice cream. I have never participated in a public food swapping/sharing event before and I’m both nervous and excited. Sign up! Join in! See you there!
Thank you all for visiting my ice cream recipe blog!
I am holding a mini contest to help me promote We All Scream.
You are looking at a brand new Cooking Conversions fridge magnet designed by Yours Truly. This magnet measures 6 x 4 inches (postcard size), is thin and flexible with a bright glossy coating, and features Boogie my blue-eyed boston terrier.