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29 7 / 2013

This is my adaptation of Ciao Bella’s  recipe which includes a Cajeta recipe similar to this Rick Bayless recipe, but calling for 2 CUPS of goat milk instead of 2 quarts.  I added roasted salted cashews bought from Trader Joe’s and for a change, I used golden syrup in the base instead of tapioca syrup as my invert sugar.  A very yummy ice cream!  PHOTO

This is my adaptation of Ciao Bella’s  recipe which includes a Cajeta recipe similar to this Rick Bayless recipe, but calling for 2 CUPS of goat milk instead of 2 quarts.  I added roasted salted cashews bought from Trader Joe’s and for a change, I used golden syrup in the base instead of tapioca syrup as my invert sugar.  A very yummy ice cream!  PHOTO

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17 4 / 2013

An adaptation of this Serious Eats recipe. I am still blown away by how much this tastes like banana bread! 

An adaptation of this Serious Eats recipe. I am still blown away by how much this tastes like banana bread! 

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09 9 / 2012

My original plan was to make a Frangelico Lime Ice Cream, based on one of my favorite summer cocktails. After enjoying a Banana Bread Ale last week, this idea evolved into a Roasted Banana Frangelico Ice Cream with Chocolate-Lime freckles and I also had some excellent names to choose from, like “Tropical Monk”, “Banana Habit”, and “Blessed Banana”. However, I found the Chocolate Lime Freckles (dark chocolate, coconut oil & lime zest) a bit too overpowering so I left this part out of the recipe. Next time, perhaps a Nutella Fudge Sauce?

My original plan was to make a Frangelico Lime Ice Cream, based on one of my favorite summer cocktails. After enjoying a Banana Bread Ale last week, this idea evolved into a Roasted Banana Frangelico Ice Cream with Chocolate-Lime freckles and I also had some excellent names to choose from, like “Tropical Monk”, “Banana Habit”, and “Blessed Banana”. However, I found the Chocolate Lime Freckles (dark chocolate, coconut oil & lime zest) a bit too overpowering so I left this part out of the recipe. Next time, perhaps a Nutella Fudge Sauce?

06 6 / 2012

Ice Cream for Dogs!

The Pawfect Parfait can be made without an ice cream maker (just stick in the freezer), but I used an ice cream maker anyway because my Boston Terrier is an extremely picky eater and I wanted to get the creamiest texture possible. Might I add, this ice cream can also be enjoyed by humans.

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*UPDATE -  My Boogie loves the ice cream even though he doesn’t eat banana. Click for reviews from our doggy critics!

Thank you also to Benjie, Chumley and Charlie for testing the Pawfect Parfait.

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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!

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06 8 / 2011

An adaptation of recipes from Jeni’s book.
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*Updated the recipe from the 1st version that I posted.

An adaptation of recipes from Jeni’s book.

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*Updated the recipe from the 1st version that I posted.

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11 7 / 2011

* In the first version that I made, I caramelized the bananas in an oven with brown sugar, cinnamon and butter and it was too sweet for me. I have yet to make non-caramelized Banana ice cream.
Source

* In the first version that I made, I caramelized the bananas in an oven with brown sugar, cinnamon and butter and it was too sweet for me. I have yet to make non-caramelized Banana ice cream.

Source

08 7 / 2011

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 that if I made these ice creams again I would do a few things differently. These are all way too sweet!

When I post the recipes for these flavors, they will be modified from the ones that I originally used.

Next: Mango-Pineapple Gingerbeer Sorbet.

P.S. Wow, Ackee ice cream exists!

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