pekmez: (Default)
[personal profile] pekmez
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 [ profile] 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)

Date: 2009-06-21 05:37 pm (UTC)
From: [identity profile]
btw, I found a company that sells (dried) elderflowers

Date: 2009-06-21 11:55 pm (UTC)
From: [identity profile]
Can you not get elderflower syrup at E. European groceries?

Regardless, that does sound good.

Date: 2009-06-22 02:51 am (UTC)
From: [identity profile]
I've no idea - I only learned that "bazga" was elderflower this trip, when we asked google and a Croatian translation engine. I had presumed it was some obscure homemade-only thing his great-aunt kept around. Which, as it turns out, is pretty similar to british elderflower cordial - although it is also slightly fermented, which I am not sure the cordial is. At some point I will try to track down some packaged variety, and see how it compares.

Date: 2009-06-22 02:33 am (UTC)
ext_100364: (Default)
From: [identity profile]
For the sour cherry, start working from a Hungarian cold cherry soup recipe and reverse engineer from there. Seriously. Perfect base flavor.

The bagel sounds fun and I'll certainly try it but then, you know I'll try anything at least once! Hell, you'll even get me to try the quince though I hate the stuff.

For the bagel you might want to try sunspirals tip to me for getting savory flavors to work: add sugar 2 teaspoons at a time once you've put everything else in already. Stop when it tastes right. Don't ever overdo your sugar on a savory. The fat in the cream will make the freezing texture come out fine.

Date: 2009-06-22 02:47 am (UTC)
From: [identity profile]
hmm - I was worried about the bagel ice cream freezing texture without adding sugar, and then I added too much - I will have to try the opposite and add almost none and then see how the freezing texture goes.

sour cherry sour cream is already on the make upon request list - I made it at last baitcon. by "planning" I meant "buy ingredients if anyone tells me I should make it." The hungarian soup angle sounds interesting, and I know Donna's working on a sour cherry sorbet of some sort, as well.

last year's sour cherry sour cream was a different premise - the original inspiration for it was a dessert of necessity - wanted whipped cream, all we had is sour cream, added brown sugar... and if you're going to add fruit to sour cream, it might as well be sour cherries. I think I probably bought five jars of sour cherries last summer and turned them all into ice cream. ;-)

Date: 2009-06-22 12:49 pm (UTC)
ext_100364: (Default)
From: [identity profile]
I've tried making cherry and balsamic vinegar into a dessert the same as I do with strawberries and balsamic. It's incredibly tasty stuff.

When I was a kid, one of my favorite breakfasts was a bowl of strawberries with a dolop of sour cream and a bit of sugar.

I can completely see sour cherry and sour cream working. How did I miss getting to taste that one last year?

Date: 2009-06-22 12:51 pm (UTC)
ext_100364: (Default)
From: [identity profile]
Oh, BTW, if you find that the texture of the bagel ice cream is problematic, two fixes outside of adding more sugar are:

Use heavier cream rather than light. The fats cause the texture to even out

Scald the cream then add a beaten egg to it while whisking. You're essentially tempering the egg and using the same technique as when people make french vanilla. The egg acts as an emulsifier and helps prevent formation of larger ice crystals.

Date: 2009-06-30 02:18 pm (UTC)
ext_100364: (Default)
From: [identity profile]
A little inspiration for you to experiment with in preparation for NEXT year:

The other inspirational thing I found while surfing was this:

Think of it; coconut/macaroon ice cream with a ribbon of caramel and chocolate!


pekmez: (Default)

June 2009


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