GB
Chief Eating Officer
Thanks Middie. I have one lying aroound somewhere. I think I even posted it here not too long ago 
Weird ice cream flavors?
- Thread starter Chopstix
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Chef_Jimmy
Senior Cook
- Joined
- Nov 30, 2005
- Messages
- 294
I made basil ice cream as kind of an experiment. It turned out so good that i served it that night. My cooks all enjoyed it after they reluctantly tasted it.
momerlyn
Cook
Then there's red bean... one of the Chinese restaurants here has both green tea (delish) and red bean ice cream. I haven't tried it only because their servings are too large for one person and no one wants to share it with me! Peasants!
GB
Chief Eating Officer
I would try red bean ice cream with you
Piccolina
Executive Chef
Ohhh Chopstix, you've just inspired me! I make macarons all the time but never thought to "rose them up". I've got a bottle of rose water in the cupboard and now I will try flavouring them that way next time. Thank-you!Chopstix said:
I guess weird is relative. I have had folks tell me that kulfi which is an icecream seasoned with cardamom, saffron and assorted nuts is weird to them. To my palate it's simply rich and divine.
How about lychee chopstixs. I love lychee icecream. I would hope people don't find it weird. Also nothing weird about mango or coconut icecream. They are delicious.
I have had a coconut sorbet which was made with coconut water and it was incredibly delicious.
Also I am not sure if you or sizzles have tasted palm fruit. It's not heart of palm but is this mushy white fruit (resembling the palm of your hand) that has a very delicate taste (almost like the coconut cream you eat from a fresh coconut). I have had icecream made of that as well and it was very very good.
Also savory icecreams seem to be in vogue right now. If you look at fancy plating a lot of chefs pair dishes with herb based icecreams.
How about lychee chopstixs. I love lychee icecream. I would hope people don't find it weird. Also nothing weird about mango or coconut icecream. They are delicious.
I have had a coconut sorbet which was made with coconut water and it was incredibly delicious.
Also I am not sure if you or sizzles have tasted palm fruit. It's not heart of palm but is this mushy white fruit (resembling the palm of your hand) that has a very delicate taste (almost like the coconut cream you eat from a fresh coconut). I have had icecream made of that as well and it was very very good.
Also savory icecreams seem to be in vogue right now. If you look at fancy plating a lot of chefs pair dishes with herb based icecreams.
GB
Chief Eating Officer
That actually sounds delicious to me!!!Yakuta said:
I do not find anything weird about coconut or mango ice cream. Those seem like obvious ice cream flavors. If lychee's were more common around here then I would think the same of them.
Always Hungry
Cook
There is a fantastic ice cream place near me located in a little strip mall
and it is owned by a family from Egypt (I think). They make some very
exotic ice creams that are so good.
I'd have to say that lavender flavor and rosemary are two of the most
unusual flavors I've ever come across.
and it is owned by a family from Egypt (I think). They make some very
exotic ice creams that are so good.
I'd have to say that lavender flavor and rosemary are two of the most
unusual flavors I've ever come across.
Piccolina said:Ohhh Chopstix, you've just inspired me! I make macarons all the time but never thought to "rose them up". I've got a bottle of rose water in the cupboard and now I will try flavouring them that way next time. Thank-you!
Piccolina, the rose-flavored macarons I've had are colored baby pink. First time I tried them was in Paris, where the Laduree shop window was decorated purely with macarons in different pastel colors and flavors, beautifully arranged in pyramids. Now I see the same stuff on display at high-end pattisseries in Manila and Bangkok.
Good luck with your rose macarons!
momerlyn
Cook
All you have to do is tell me when you guys are coming down... any chance you'll come for the bris (Jenn and Chris)? She's almost there!GB said:I would try red bean ice cream with you
GB
Chief Eating Officer
Possibly, but probably not. Darl's work schedule would make it very difficult right now.momerlyn said:
When her schedule does normalize we will have to make plans though. You and I will try that ice cream and we won't share with anyone else
I'm not sure if you've heard of Heston Blumenthal, he's an English chef who works at the Fat Duck in a town called Bray in England. One of the things on his menu is smokey bacon and egg ice cream.
He does snail porridge too if youre interested...
He does snail porridge too if youre interested...
Piccolina
Executive Chef
How very gorgeous sounding (all the more reason to try and get to Paris one day! (Or Manilla/Bangkok too.) Thank-you Chopstix I am so glad you gave me this macaron ideaChopstix said:
my favorite was always Malted Milk Ball, a light chocolate malt iceream with littl emalted milk balls in it. Perfected by Kohr Brothers Ice Cream and Frozen Custard when they were still making hard ice creams. Alas, they have gone to all frozen custards, but still, what fine soft ice cream they make! New Jersey and Delaware with a few franchise outposts elsewhere.
SHAMALICIOUS
Senior Cook
lol my goodness, they sound incredibly weird!
Anyone tastedthe pistachio ice cream? Its yum.
Anyone tastedthe pistachio ice cream? Its yum.
Piccolina
Executive Chef
Hi Shamalicious (great user name), Welcome to DC! (Boy, I bet that Ishbel going to be happy when she sees you on the boards, she's our resident Scottish memberSHAMALICIOUS said:
)Pistachio is so lovely, I like the soft colour that is has. Very nice with chocolate cake or fresh peaches.
urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
Pistacchio flavour is among the most popular in Italy, or at least in Roma. They are sooooo good!! But if you are going to buy this and it is bright green, avoid it, they are made with artificial flavour. The real pistacchio, though some very good ones can get somewhat green, but often brownish. When you make it yourself and do want that green shade, peeling the nuts will help!!
SHAMALICIOUS
Senior Cook
Thank you for the welcome piccolina . Oooh good, ill look out for her, i didnt think i could see anyone from scotland, lol
. Oooh good, ill look out for her, i didnt think i could see anyone from scotland, lol^ You're a lucky person, Rome is a great place for food. I thoroughly enjoyed my holiday in Italy. Got to say, the best i had on that holiday was in Florence (Firenze) though. A very long display cabinet running down the entire length of the shop, just down a sidestreet near that big tall building. Can't remember its name now for some reason.
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