October 2011
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September 2011
4 posts
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Kombucha Sorbet Experiments
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.
When Hannah Crum - master kombucha brewer, educator and advocate - suggested that we collaborate on some kombucha sorbets, I thought why not? I love ice cream...
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August 2011
8 posts
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Who Wants Ice Cream?
The next L.A. Food Swap will take place on September 3rd, 2011 in Silverlake. The ice cream-making has begun…
ICE CREAM FLAVORS:
Ginger Orange with Dark Chocolate Freckles
Tamarind Coconut
Lemon with Lavender & Poppyseeds
Chocolate Porter Sorbet with Roasted Cherries
Celery with Rum-soaked Raisins
Mint Julep (Bourbon & fresh mint)
Caramel Apple
Basil Lime Sorbet
Bacon and...
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July 2011
11 posts
7 tags
Dairy-Free Ice Cream experiment
No, it’s not a sorbet. It’s an ice cream made using Almond Milk and Cashew Cream instead of Milk and Heavy Cream.
The Cashew Cream was the result of soaking raw cashew nuts in water overnight and pureeing them in a blender. The cream burns easily so whisk/stir it constantly as it heats up and boils.
Choose your own favorite dried fruits and nuts, and even add chocolate freckles!...
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Mango, Banana, and Tangerine...
I bought a case of mangoes this week and decided to make my second Ice Cream Terrine with Jamaican flavors.
Mango: Sweet mangoes with ginger, dark rum and allspice.
Banana: Bananas caramelized with brown sugar and cinnamon, mixed with toasted coconut.
Tangerine: A blend of tangerine juice and coconut rum, with dark chocolate freckles.
As every experiment is a learning process, I know...
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