Adventures in Ice Cream

[xoxoxoBruce]

[Urbane Guerrilla]

I've had Creme de Menthe-Choc Chip done up as a homemade milkshake. Good. The mint gets thoroughly enriched.

[WabUfvot5]

Never tried myself but a quality hobo wine, such as Cisco, could make for an interesting taste / experience.

[barefoot serpent]

get some pawpaws in the fall (should be growing in semi-bottomlands in Illinois woods) and do 'em up with Mezcal (or tequila) but vodka or gin would prolly work, too.

[glatt]

Pepto-Bismol ice cream

[Urbane Guerrilla]

And how come nobody's mentioned the recipe in Serve It Forth, Anne McCaffrey, ed., for grapefruit sherbet both chilled and aerated by stirring liquid nitrogen into the mix?
Ingredients:
1 part honey
4 parts grapefruit juice
4 to 8 parts liquid N2

Equipment: deep metal pan/shatterproof bowl, wooden spoon, gloves, face shield, coat, dewar for N2.

Dissolve honey in grapefruit juice -- if it's stubborn, heating the juice will help. In a deep metal pan or shatterproof bowl, stir mixture with a wooden spoon while pouring liquid N2 directly into it. Pour slowly and keep stirring to help aerate. It will look like the witches' cauldron from MacBeth; this is normal. Stop stirring when mixture freezes solid. Then allow excess nitrogen to boil off before tasting! Sherbet is ready to eat when it starts to soften again.

The gloves, coat, and face protection are there for safety when pouring liquid nitrogen into things.

Deponent saith they then capped the evening by freezing marshmallow Peeps and then blowing them up in the microwave.

This is the same cookbook that tells how (and why) to fix armadillo. Apparently it's good stewed, though chunked armadillo roasts well and is good with dumplings.

No oreodont in Oreos, though.

[Sundae]

Bacon & Egg Ice Cream anyone?

Made famous in the UK by Heston Blumenthal at The Fat Duck - if you select the Tasting Menu you will also see Snail Porridge and Nitro-Green Tea & Lime Mousse (uses liquid nitrogen to freeze "a quenelle of green tea and lime foam" as a palate cleanser)

Bacon and egg ice cream

This forms part of a dessert served at the restaurant. The idea stemmed from thinking about why some ice cream tastes of egg. I came to the conclusion that it's because the custard is overcooked. When you cook custard, the heat makes the proteins in the egg coagulate, which thickens the mix. If you continue cooking the custard, it will scramble, with the proteins completely clumped together. Egg yolk sets at 72C. So, by cooking the custard to 82C or more, as advised in many traditional recipes, the proteins begin to coagulate. Although the custard may still look liquid, tiny clumps of protein will have formed. And so, according to the coffee bean theory, the custard will be full of little bursts of egg flavour.

All of which got me thinking about how to exploit this eggy flavour, and so this recipe was born. The other parts of the dessert (bar the caramel/mushroom dish) follow, because the ice cream needs them to deliver the full impact of the breakfast dessert. And yes, you do need this many egg yolks; use the whites to make the chocolate fondant from the March 9 issue. These quantities make around one litre.

300g sliced streaky smoked bacon
1 litre full fat milk
25g skimmed milk powder
24 egg yolks
50g liquid glucose
175g unrefined caster sugar

Roast the bacon in an oven at 180C until slightly browned. Place in cold milk and leave to marinate overnight. Tip the milk and bacon into a casserole, and add the milk powder. Put the egg yolks, glucose and sugar in a mixing bowl and, using an electric whisk, mix at high speed until white and increased in volume.

Heat the milk and bacon mix to simmering and, with the whisk still going, pour a little on to the yolks. Tip this back into the milk pan, and cook over a lowish heat until it hits 85C. Hold at this temperature for 30 seconds, then remove from the heat. Cool the mixture down by stirring it over ice, tip into a blender and liquidise until smooth. Pass through a sieve and churn.

From here

I don't have a recipe for it, but one of the most intriguing, cooling & wonderful flavors I have ever had was cactus.
Had some in LA and Miami... I often crave it.

[MsSparkie]

What fun!!!! I do love vanilla or chocolate best of all....these are intriguing!

[MsSparkie]

Cactus Ice Cream (Saboten Aisu)
A tasty treat that will prick the hearts of ice cream lovers everywhere. It is smooth and refreshing with a taste that must be like drawing water from a cactus after being parched in a desert for days.


(I wanted to put these all in one post, but could not)

[MsSparkie]

Chicken Wing Ice Cream (Nagoya Tebasaki)
Nagoya is famous for its poultry, so it shouldn't come as a surprise that the taste of this ice cream is best described as foul. It actually tastes like a fried chicken wing, which is fine if that's what you're eating, but not if you're tucking into some ice cream.

[MsSparkie]

Crab Ice Cream (Kani Aisu)
Hokkaido, Japan's northernmost prefecture, is renowned for its rich array of seafood, prime amongst the delicacies being crab. Though not everybody's preferred ice cream flavour, this is a dish worth getting the claws into.

[MsSparkie]

Eel Ice Cream (Unagi Aisu)
Eel is a summer delicacy in Japan, which probably explains why Futaba decided to use it to flavour an ice cream. Surprisingly, the smooth taste is quite palatable, even if the thought of what's being eaten is not quite as tasty

[MsSparkie]

Fish Ice Cream (Sanma Aisu)
Something must smell fishy about ice cream flavored with saury, a saltwater fish popular in Japan...But there's no worries about that with this offering from Kimura Shoten as the fishy fumes have been drowned out by liberal doses of brandy. Not the greatest tasting ice cream on earth, though.

[MsSparkie]

Octopus Ice Cream (Taco Aisu)
Want to tantalize the taste buds with a tentacle? If so, Octopus Ice Cream is the go. Japanese have been able to come up with an amazing variety of uses for octopus, ranging from delicacy to porno movie prop. Little wonder that octopus has found its way into ice cream, then.