05 4 / 2012
Ice Creams at Home
FLAVORS:
1. Pineapple Upside Down Cake - Pineapple ice cream tossed with caramelized pineapple, cake and maraschino cherries.
2. Tres Leches with Roasted Strawberries - Milky creamy ice cream tossed with coconut-syrup-cake, meringue cookies and roasted strawberries.
3. Buttermint with White Chocolate Flecks
4. Thai Tea
5. Mojito - lime, fresh mint & rum
6. Goats Cheese with Raspberries and Blackberries - THIS Goat Cheese ice cream recipe is from Jeni’s book - slightly different from the first one I made. Really delicious too.
7. Christmas Pudding - molasses ice cream with tangy rum-brandy-soaked fruits. One of my favorite ice cream flavors. So rich and boozy.
NOTE: In the next few weeks, I will be revising the wording in some of the recipes on this blog so that there is more clarity and consistency.
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03 4 / 2012
This recipe is quite similar to the Oolong Tea recipe. I used CTF brand Thai tea which has a freakish amount of orange food coloring in it.
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31 3 / 2012
Recipe Source. This is my very belated birthday present to KEITH, who requested something with mint and white chocolate. Believe it or not, I have never tasted a buttermint… This is quite an amazing flavor.
HAPPY BELATED BIRTHDAY, KEITH! xox
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30 3 / 2012
3/30/2012: TAKE TWO. I have modified this recipe - much simpler and tastes better! Instead of steeping the cake in the ice cream base as I had done previously (the result was way too rich!), the cake is now tossed with the caramelized pineapple and cherries, and folded later into the ice cream.
P.S. I used Dole canned pineapple like in the original recipe.
HAPPY BIRTHDAY NATHAN! xox
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29 3 / 2012
I baked the cake, following the recipe in Jeni’s book. The meringues were bought from Albertson’s.
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25 3 / 2012
This was an experiment which worked out well. There are no eggs in this Crème Brûlée ice cream recipe and you wouldn’t know! Thank you, Bird’s Custard Powder, which also works as a thickener.
Unfortunately, I don’t own a blowtorch for the sugar so I followed this website’s method and also the idea of using coconut sugar which is available at Thai supermarkets.
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19 2 / 2012
New combinations
Oolong Fig: A combination of Oolong Tea ice cream with sugar-plumped mission figs - it works! Pictured above with Meyer Lemon Curd and Ginger Rose ice creams.
ON MY LIST:
Fresh Mint with White Chocolate Freckles (an extremely belated birthday present to Keith) - I would use the Mint Julep ice cream base recipe.
Something with Pomelo. Pomelo-Basil Sorbet? How good does this cocktail sound?
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08 2 / 2012
Recipe Source: Ideas In Food
The original recipe calls for milk but I used coconut milk instead, with a blessing from the chefs. :)
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30 1 / 2012
For his birthday, my friend Jim Cherry requested a “Cherry Nut” flavor so I have made a Walnut Ice Cream with Roasted Cherries. HAPPY BIRTHDAY JIM!
P.S. I added 1 tablespoon of brandy to the cherries after roasting.
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11 1 / 2012
..Because January 13th is National Peach Melba Day!
This recipe is for a peachy vanilla ice cream with sweet raspberry sauce.
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23 12 / 2011
A visit to Ice Cream City
I returned home from Japan yesterday, and one of the highlights of my trip was a visit to ICE CREAM CITY in Tokyo!
Yep, an “ice cream theme park” offering hundreds of ice cream flavors, some of which were pretty weird…
What does Viper ice cream taste like? I have no idea and I didn’t find out.
If I hadn’t been feeling so sick already with a nasty head cold (ie, diminished sense of smell and taste), I would’ve added Viper to our selection. And also Eggplant, Oxtongue, Soybean Milk, Flat Wheat Noodles, Soy Sauce, Beer, Octopus…
Even a flavor translated as: “The Cake Which Fried A Sweet Potato” (???)
The flavors that we did try were:
Dracula Cool (Garlic and Mint): Surprisingly, we all liked this! Super minty with no discernible garlic taste.
Ginger: Nice. I mean, how can you go wrong with ginger?
Tulip: Not knowing what Tulip is supposed to taste like, this was quite nice. A light floral and sweet, almost-citrussy flavor.
Hokkaido Cheese: Like Cheesecake.
Sunflower: Very rich, nutty flavor of Sunflower seeds. I might try to make this at home.
Shochu: None of us liked this. Not sure how to describe it… slightly sour, didn’t really taste like anything.
Crab: The ice cream has bright pink flecks in it, and the crab aftertaste is very subtle. Not as bad as you might think, but neither of us were crazy about this one. A bit bland.
BBQ Chicken Wing: I detected an aftertaste of deep fryer oil and there are some chewy (meat?) pieces in the ice cream. Gross.
We had a lot of fun and interestingly, all these Japanese ice creams were way LESS SWEET than what we are used to in America. Especially the ‘savory’ flavors. Next time I visit Tokyo, I will definitely return to Ice Cream City to try more flavors!
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30 11 / 2011
A Christmas ice cream?
My apologies… nothing will be happening on this blog for a while as I will be leaving town soon.
I haven’t stopped thinking about ice cream flavors though. In addition to the Eggnog and Christmas Plum Pudding flavors that I’d like to make when I return, I am also toying with the idea of a red, white and green Christmas-themed ice cream terrine.
I suppose that the most obvious flavors for the RED ice cream would be cranberry, cherry or beet, and peppermint or pistachio for GREEN, but I want to do flavors that I haven’t done before so …..
Here’s an idea with Asian flavors!
Red Bean & Pandan Ice Creams topped with Lychee Caviar!
Lychee Caviar, you say? Yep. More kitchen experiments to look forward to! :)
HAPPY HOLIDAYS, EVERYONE!
- Lili x
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