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05 12 / 2013

Sweet boozy (vegetarian) mincemeat in a vanilla brandy ice cream. YUM! I made my own candied orange peel to go in the mincemeat. My original plan was to do an eggnog + mincemeat ice cream but that might have been way too rich.  For the ice cream, I used Nielsen-Massey Vanilla Bean Paste and a French brandy from Trader Joe’s. Happy Holidays!

Sweet boozy (vegetarian) mincemeat in a vanilla brandy ice cream. YUM! I made my own candied orange peel to go in the mincemeat. My original plan was to do an eggnog + mincemeat ice cream but that might have been way too rich.  For the ice cream, I used Nielsen-Massey Vanilla Bean Paste and a French brandy from Trader Joe’s. Happy Holidays!

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26 7 / 2013

I was so thrilled when I found some passion fruit at my local farmer’s market at an affordable price. Why, just a couple of weeks ago, I saw some at Vons or Albertsons and they were 3 bucks EACH. (!?!) My original plan was to make a Passionfruit Pavlova but my first-time meringues were a failure.  PHOTO

I was so thrilled when I found some passion fruit at my local farmer’s market at an affordable price. Why, just a couple of weeks ago, I saw some at Vons or Albertsons and they were 3 bucks EACH. (!?!) My original plan was to make a Passionfruit Pavlova but my first-time meringues were a failure.  PHOTO

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02 4 / 2012

It’s not as strong as a Mojito beverage but still refreshing!

It’s not as strong as a Mojito beverage but still refreshing!

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25 12 / 2011

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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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Comments

21 6 / 2011

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*My first ice cream from the book: “Jeni’s Splendid Ice Creams At Home”.

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*My first ice cream from the book: “Jeni’s Splendid Ice Creams At Home”.

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02 5 / 2011

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*This recipe makes approx. 1 pint (half quart) of sorbet. If I were to make this again, I would use cheaper rum, fresh juices instead of the concentrates, and much less rum extract.

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*This recipe makes approx. 1 pint (half quart) of sorbet. If I were to make this again, I would use cheaper rum, fresh juices instead of the concentrates, and much less rum extract.