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19 4 / 2013

An adaptation of David Lebovitz’s Saffron Ice Cream. The first time I made this ice cream, I steeped the saffron for way too long (a tiny bit goes a looong way!) and the saffron flavor overpowered the mango. Round 2 - and it is much better with extra mango. P.S. I used Trader Joe’s Spanish Saffron.

An adaptation of David Lebovitz’s Saffron Ice Cream. The first time I made this ice cream, I steeped the saffron for way too long (a tiny bit goes a looong way!) and the saffron flavor overpowered the mango. Round 2 - and it is much better with extra mango. P.S. I used Trader Joe’s Spanish Saffron.

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16 6 / 2012

My friend Christa requested this flavor for her birthday, and she was referring to the Thai black sticky rice dessert that is usually served with fresh mango. However, the warm ice cream base tastes exactly like the Pulut Hitam dessert from my Malaysian childhood, and it was really hard not to eat it. HAPPY BIRTHDAY CHRISTA!
PHOTO 
* June 20th. I have revised this recipe. The earlier version turned out too icy/solid and not sweet enough which I later learned was directly related to the Palm Sugar.

My friend Christa requested this flavor for her birthday, and she was referring to the Thai black sticky rice dessert that is usually served with fresh mango. However, the warm ice cream base tastes exactly like the Pulut Hitam dessert from my Malaysian childhood, and it was really hard not to eat it. HAPPY BIRTHDAY CHRISTA!

PHOTO

* June 20th. I have revised this recipe. The earlier version turned out too icy/solid and not sweet enough which I later learned was directly related to the Palm Sugar.

Comments

09 7 / 2011

*When I first made this ice cream, I cooked the mango puree with the rum and sugar and the mango flavor got a little lost in all that boozey sugary sweetness. I have reduced the amount of sugar in this recipe and may still do some tweaking.

*When I first made this ice cream, I cooked the mango puree with the rum and sugar and the mango flavor got a little lost in all that boozey sugary sweetness. I have reduced the amount of sugar in this recipe and may still do some tweaking.

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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