01 4 / 2013
*EDIT: This recipe yields 1 pint (half quart)
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I have 2 weeks left on the Whole Life Challenge and here is another Paleo/Primal-friendly frozen dessert that is very easy to make, adapted from this recipe. Puree, freeze in the New Air ice cream machine, ready in 30 minutes! The delicious Cherimoya (which I grew up knowing as Custard Apple) was from my local farmer’s market. PHOTO
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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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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.
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06 7 / 2011
*I used Lindemans Gueuze Cuvée René. I also made a Peach Lambic Sorbet and substituted the cherries with peaches in #1.
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14 6 / 2011
Source: The Perfect Scoop
*Whenever I remember to do so, I always add a smidgen of alcohol when the ice cream or sorbet is churning. In this case, vodka or tequila would go splendidly!
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