ice cream flavor development report
1) "nutella from the jar"
stole the recipe outright from the web, but hello! it's like eating nutella from the jar, only frozen!
2) elderflower sorbet
wow, this one is perfect and easy. elderflower syrup courtesy of zubatac's parents - who gathered the elderflowers (we were there in peak season) and then made syrup using his great-aunt's recipe and then sent it home with us. Because the syrup is a rather scare resource without waiting till the next season or finding where it grows on the East Coast, I have run experiments with it simply by starting with a small batch of syrup, freezing it, and then refreezing it at slow increments more dilution for test batches. (it only took 2 tries, though.) :)
3) quince ice cream
this one has taken a lot more work. quince sorbet failed - I was going for trying to turn membrillo into a sorbet and have it still look as dark and tasty as much like candied quince as mebrillo does, but I think that's going to have to wait for another baitcon - so far either you lose the quince flavor and color or it's way too sticky and doesn't freeze right because of having too much sugar. 2 tries at adding dairy to a strongly quince flavored syrup and I think I've got a fabulous ice cream, but will work harder on a sorbet another time.
4) bagel ice cream.
yep, I'm nuts. But Wylie Dufresne of WD-50 did it. If I can't get the savory flavor to work out (need sugar to freeze, too much sugar tastes weird) I may have to try again with cinnamon raisin bagels so the sweet is less out of place. The plan is to swirl in cream cheese.
There are also flavors I have developed and would be happy to make again, but I'd better start planning -
sour cherry sour cream
honey yogurt
pomegranate honey sorbet
turkish vietnamese coffee
desert dessert (rosewater ice cream with baklava and coffee and honey swirls)
stole the recipe outright from the web, but hello! it's like eating nutella from the jar, only frozen!
2) elderflower sorbet
wow, this one is perfect and easy. elderflower syrup courtesy of zubatac's parents - who gathered the elderflowers (we were there in peak season) and then made syrup using his great-aunt's recipe and then sent it home with us. Because the syrup is a rather scare resource without waiting till the next season or finding where it grows on the East Coast, I have run experiments with it simply by starting with a small batch of syrup, freezing it, and then refreezing it at slow increments more dilution for test batches. (it only took 2 tries, though.) :)
3) quince ice cream
this one has taken a lot more work. quince sorbet failed - I was going for trying to turn membrillo into a sorbet and have it still look as dark and tasty as much like candied quince as mebrillo does, but I think that's going to have to wait for another baitcon - so far either you lose the quince flavor and color or it's way too sticky and doesn't freeze right because of having too much sugar. 2 tries at adding dairy to a strongly quince flavored syrup and I think I've got a fabulous ice cream, but will work harder on a sorbet another time.
4) bagel ice cream.
yep, I'm nuts. But Wylie Dufresne of WD-50 did it. If I can't get the savory flavor to work out (need sugar to freeze, too much sugar tastes weird) I may have to try again with cinnamon raisin bagels so the sweet is less out of place. The plan is to swirl in cream cheese.
There are also flavors I have developed and would be happy to make again, but I'd better start planning -
sour cherry sour cream
honey yogurt
pomegranate honey sorbet
turkish vietnamese coffee
desert dessert (rosewater ice cream with baklava and coffee and honey swirls)