31 10 / 2011
Contest results…
THE WINNERS of the FLAVOR OF THE MONTH contest are…
Congratulations! Please email me your addresses and I will ship the calendar out to you tomorrow :)
- Lili
Permalink 8 notes
29 10 / 2011
All the recipes on this blog are egg-free, but in the case of Eggnog Ice cream, it would make no sense to not use eggs…
Permalink 45 notes
27 10 / 2011
An adaptation of this recipe and one for Chai Tea that was given to me many years ago by a flatmate who was working at a Sydney cafe famous for its Chai Latte. The key ingredients were tea, garam masala, grated fresh ginger and rosewater.
I am using English Breakfast Tea leaves and a Garam Masala blend (by Frontier) that consists of cardamom, cinnamon, cloves, cumin, black pepper and coriander. Instead of fresh ginger root, I usually prefer to make and use Ginger Syrup so that the ginger flavor is more pronounced and lasts longer. Has anyone used Ginger Essential Oil? I am keen to try this.
Permalink 50 notes
25 10 / 2011
The original recipe calls for home-roasted pumpkin but I am lazy so I used Trader Joe’s canned pumpkin puree.
My Chinese Five Spice powder is from an Asian supermarket and consists of: Annatto, Cumin, Cinnamon, Clove and Aniseed.
Permalink 13 notes
20 10 / 2011
CONTEST! Flavor of The Month
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)
THAT’S IT!
I will draw two names out of a hat on October 31st.
- Lili
Permalink 17 notes
12 10 / 2011
*I actually used Tapioca Starch instead of Corn Starch in #2. Just for a change. The dried mission figs and Merlot wine are from Trader Joe’s.
Permalink 35 notes
28 9 / 2011
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 experiments!
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!
Permalink 8 notes
21 9 / 2011
I used Trader Joe’s “Organic Popcorn” (because there was half a bag lying around and I didn’t feel like eating it) and Frontier Butter Flavoring which smells to me just like buttered popcorn!
Permalink 14 notes
02 9 / 2011
*I couldn’t find any recipes for Peanut and Kaffir Lime ice cream online so this was a bit of a gamble. At first I was nervous that the ice cream would taste too peanut buttery (in a bad way) but I think I used just the right amount of peanut butter. Any more than 3 TB might be too much. If I made this flavor again, I might try adding crushed/ground peanuts instead of peanut butter.
Reference: “Bangkok Peanut” ice cream recipe from Jeni’s book
Permalink 5 notes
29 8 / 2011
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 Pineapple
- Pumpkin Pie
- Peanut & Kaffir Lime
I will be bringing at least TWO containers of each flavor.
*Register for the Food Swap HERE.
Permalink 3 notes
29 8 / 2011
* I folded in crumbled Gingeroos (from Trader Joe’s) but I think nuts might have been better.
Permalink 26 notes
21 8 / 2011
My inspiration was this recipe, but I referred to Jeni’s Backyard Mint (eggless) recipe, and did a cold infusion of the mint leaves instead of cooking them. Hot or cold infusion - I don’t know which is better, but this ice cream is refreshingly delicious!
Permalink 11 notes
13 8 / 2011
I referred to Jeni’s Cucumber, Honeydew and Cayenne Frozen Yogurt recipe and made this into a sorbet using my new favorite beer - Delirium Tremens. The bottle has pink elephants on it!
Permalink 14 notes
