Ice Cream- UR doing it wrong!

[exatron]

The Yokohama Ice Cream Expo produced some very… special flavors this year.

Garlic would be worth trying, and I can see why some people might like curry flavor, but beef tongue and raw horse as ice cream? BLEARGH!

Those flavors do make me wish I had equipment for making my own since I had an idea for a flavor experiment that could produce edible results- red tea ice cream. In principle, it should be the same as making green tea ice cream.

Comments

[mapdark.livejournal.com]

(valley-girl-speech) ok .. ewww .. like totally really digusting gurl! (/valley-girl-speech)


Raw horse?!

[exatron.livejournal.com]

Would you prefer eel, crab, potato, cheese, octopus, prawn, pearl, or beer?

[palladinthug.livejournal.com]

Potato. Definitely Potato.

Beer is usually bad tasting all on it's own.

[exatron.livejournal.com]

Potato would also go well with bacon ice cream.

Beer isn't one of my favorites either.

[nekura-ca.livejournal.com]

Oh, yeah, red tea ice cream would be awesome. I have a really simple recipe that I make ice cream with that only needs a blender (and a freezer, of course):

1 cup liquid (including whatever flavour you want)
1/2 cup skim milk powder
1/3 cup sugar
pinch of flavourless gelatin or pectin(optional)
any solid bits wanted.

Mix everything except the bits together in a blender, blend/whip it until it's nice and frothy. Transfer it to a freezer container (I use ZipLoc plastic containers) and freeze for about 24 hours. After 24 hours, take it out and transfer it back to the blender, and blend until smooth, but not melted. Transfer it back to the freezer container, and fold in the solid bits. Refreeze for at least 24 hours. Enjoy.

The gelatin/pectin changes the texture slightly and improves how it melts when you're eating it, it's not essential. It's also not really necessary if you're blending solid fruits, as they have natural pectin.

So for red tea ice cream, you'd use a cup of strong tea. Should work nicely.

[exatron.livejournal.com]

Ooh, that could work. I'll have to add powdered skim milk and pectin/unflavored gelatin to my shopping list. And I'll need an eye-pleasing dish to serve it in since photographic evidence may be needed if it works.