Comments

26 11 / 2013

Recipe source.  This blend of sweet hachiya persimmons and lemon tea is a very interesting sorbet flavor. Important tip: wait for the persimmons to be really gooey squishy ripe before pureeing.

Recipe source.  This blend of sweet hachiya persimmons and lemon tea is a very interesting sorbet flavor. Important tip: wait for the persimmons to be really gooey squishy ripe before pureeing.

Comments

29 5 / 2013

A Strawberry Sorbet with Tequila! I like roasting the strawberries first - this intensifies their flavor. I also added 2 tablespoons of Ginger Syrup from the last LA Food Swap. The tequila is Cazadores.

A Strawberry Sorbet with Tequila! I like roasting the strawberries first - this intensifies their flavor. I also added 2 tablespoons of Ginger Syrup from the last LA Food Swap. The tequila is Cazadores.

Comments

22 5 / 2013

This Cucumber-Mint sorbet would have been lovelier had I used organic Persian cucumbers instead of (bland) non-organic English cucumbers. I will know better next time! Meanwhile, I am wondering what a non-dairy Cucumber-Avocado ice cream (sorbet?) would taste like. On my birthday, I was treated to a wonderful lunch at Inn of The Seventh Ray and I was blown away by their Raw Cucumber-Avocado soup. Of course, the ice cream version of this would be SWEET, not savory…

This Cucumber-Mint sorbet would have been lovelier had I used organic Persian cucumbers instead of (bland) non-organic English cucumbers. I will know better next time! Meanwhile, I am wondering what a non-dairy Cucumber-Avocado ice cream (sorbet?) would taste like. On my birthday, I was treated to a wonderful lunch at Inn of The Seventh Ray and I was blown away by their Raw Cucumber-Avocado soup. Of course, the ice cream version of this would be SWEET, not savory…

Comments

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

*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

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!

Comments

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:

  1. Ginger Orange with Dark Chocolate Freckles
  2. Tamarind Coconut
  3. Lemon with Lavender & Poppyseeds
  4. Chocolate Porter Sorbet with Roasted Cherries
  5. Celery with Rum-soaked Raisins
  6. Mint Julep (Bourbon & fresh mint)
  7. Caramel Apple
  8. Basil Lime Sorbet
  9. Bacon and Pineapple
  10. Pumpkin Pie
  11. Peanut & Kaffir Lime

I will be bringing at least TWO containers of each flavor.

*Register for the Food Swap HERE.

Comments
Comments

01 8 / 2011

Comments

06 7 / 2011

Source
*I used Lindemans Gueuze Cuvée René. I also made a Peach Lambic Sorbet and substituted the cherries with peaches in #1.

Source

*I used Lindemans Gueuze Cuvée René. I also made a Peach Lambic Sorbet and substituted the cherries with peaches in #1.

Comments

14 6 / 2011

Comments

14 6 / 2011

Source: The Perfect Scoop
Photo
*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!

Source: The Perfect Scoop

Photo

*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!

Comments

02 5 / 2011

Source
Photo
*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.

Source

Photo

*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.

Comments

25 4 / 2011