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Post by bixaorellana on Jul 1, 2011 19:22:33 GMT
Oh, what a beautiful texture! The cake looks fantastic as well, plus that combo of tropical flavors is inspired.
Was the machine's cord plugged in outside the freezer, with the freezer's lid closed?
Also, isn't there a limit as to how much hard liquor you could put into the mix before it would keep it from freezing?
A recipe would be fabulous!
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Post by Don Cuevas on Jul 1, 2011 19:43:52 GMT
The cord was plugged in outside of the freezer, with the freezer lid closed.
I'd have to get the recipe from Ron.
I do know it has mango puree, lime zest, Tequila and sugar syrup.
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Post by rikita on Jul 3, 2011 18:43:28 GMT
i had cucumber ice cream the other day.
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Post by bixaorellana on Jul 3, 2011 20:05:38 GMT
You Berliners do so much more with cucumbers than the rest of the world!
Was it good? Sweet?
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Post by Deleted on Jul 4, 2011 2:23:28 GMT
I made a 2 quarts of the fig ice cream to take to a small neighborhood gathering last evening. It was one of the best batches I ever made of it. I have to say,if I had followed the recipe I originally got for this ice cream,it would be ruined. I knew that immediately,some years back, when I first cut it out of the newspaper. It called for so much sugar,an obscene amount. During the course of the evening,the conversation turned to this general topic,regional differences in the preparation of foods. In this case, specifically,the excess amount of sugar and salt that is used in the Southern U.S. versus many other parts of the country. I certainly agree and have never adapted to it. I'm so curious about the cucumber ice cream Rikita. I sure am glad I didn't attempt anything like that this evening. I had a batch of cucumbers and made a salad for dinner tonight, They were so,so, bitter,disgustingly so... I will from now on for the rest of time, taste every cucumber I ever prepare before serving. I had to toss them all... I love,love cucumbers.
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Post by rikita on Jul 4, 2011 5:58:15 GMT
it was sweet and it tasted okay, though i probably won't have it again - but i didn't feel sorry for trying it... there is an ice cream place nearby, called "fräulein frost", where i only go sometimes with my dad's family, and they always have some strange or interesting flavours and some more normal ones too... and also some ice cream with soy milk, for vegans, and things like that...
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Post by bixaorellana on Jul 7, 2011 15:52:34 GMT
Be a jerk -- a soda jerk, that is: www.nytimes.com/2011/07/06/dining/a-bid-to-restore-the-allure-of-the-soda-fountain.html?nl=todaysheadlines&emc=tha210Interesting article, although Mr. Freeman sounds like a real jerk with his quote towards the end of the piece. Also, his anti-nostalgia stance is tacitly refuted by the fact that a new Soda Shop has opened in the WWII museum in New Orleans. Another couple of bones I'd pick: Although popular culture now identifies the 1940s and 1950s with soda fountains, purists say that the quality had already gone hopelessly downhill by then. Huh? Who are these purists and how old are they, that they remember some purported glory years of soda fountains before the '40s? and “I think soda fountains died because they didn’t keep up with American food,†said Anton Nocito ... “Soda should be special,†Mr. Nocito said. “Coke and Pepsi killed it for everyone, in my opinion.†I don't know how old Mr. Nocito is, but I certainly remember that we stopped going to soda fountains because they were pulled out of pharmacies, so simply weren't there any more. The fountain at K&B drugstore at Oak & Carrollton in New Orleans was always packed with customers, as was the one at Schweikert's, also on Carrollton. Schweikert's was famous for its turkey & dressing! (Casimira -- am I getting that name right?)
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Post by Deleted on Jul 7, 2011 22:53:49 GMT
I am in total agreement withyou regarding these 'upstarts' who, all of a sudden, act like they just discovered something that was around long before they were even born....GRRRRRRRR!!!!! Don't get me started on the food critics,who 'know it all',and so often,rarely have their homework done. Close, Bixa, Schweikhardt's. The first and best Peach Nectar soda I ever had,not to mention the turkey breast sandwich,and a really good seafood gumbo on Fridays. The woman who cooked there,her name was Miss Violet. It was also a pharmacy, a few sundry items were available,essentials of sorts,and,one could pay your NOPSI utility bill there. I hated to see that place go.... It was also where I had my very first charge account,no plastic involved.
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Post by Deleted on Jul 15, 2011 21:14:09 GMT
My latest fav sorbet is a PINEAPPLE SAGE / WATERMELON (for those of you not familiar with Pineapple Sage,it is in the salvia family and it's botanical name is Salvia elegans.)It's leaves are intensely fragrant and yes,do smell of pineapple. pictured below: Here's the recipe,it's sooooooooo easy!! Makes 6 to 8 servings ( I doubled the recipe the second time I made it,it was that good,and I had all the fruit and leaves at the ready anyway). 1 Cup pineapple sage leaves,loosely packed 5 Cups watermelon coarsely chopped 1/3-1/2 cup of sugar or to taste (I always use less) 1 Tlb. freshly squeezed lime juice Combine all the ingredients in a blender or food processor and whirl until smooth. Chill in refrigerator for 1 hour or more. Freeze in an ice cream maker until slushy firm. If not using an ice cream maker,place mixture in a steel bowl in freezer and stir with a whisk every 5 minutes for 30 to 40 minutes. When mixture is slushy,leave in freezer for another 2-3 hours, to desired consistency.
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Post by bixaorellana on Jul 17, 2011 14:01:50 GMT
Oh, that sounds incredibly good! I don't have access to pineapple sage here, but can vouch that it's not a hard plant to grow and, as your photo shows, very pretty.
That gets me thinking about how to use other herbs in sorbets -- mint/lime seems promising.
I've had good results making ices in a glass bowl, too. I read somewhere that the finished product should not be kept in a metal container, but ... ? If you want to make a sorbet but can't be home to stir it, it can also be left to freeze completely, then run through the food processor to get the right texture.
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Post by tod2 on Jul 18, 2011 11:31:24 GMT
Casimira - Thanks for posting a photo of the Pineapple Sage .....I have it in my garden but never knew what it was.
The most exotic ice cream I have ever tasted was AVOCADO. Having enjoyed a wonderful leg of lamb prepared in true Indian style by the wife of a business friend, she told us we were having Avocado ice cream for dessert. I thought I would hate it but just the opposite! It was divine! Now to get the recipe out of her.......
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Post by bixaorellana on Aug 11, 2011 4:24:38 GMT
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Post by cristina on Aug 13, 2011 2:15:59 GMT
Casimira - Thanks for posting a photo of the Pineapple Sage .....I have it in my garden but never knew what it was. The most exotic ice cream I have ever tasted was AVOCADO. Having enjoyed a wonderful leg of lamb prepared in true Indian style by the wife of a business friend, she told us we were having Avocado ice cream for dessert. I thought I would hate it but just the opposite! It was divine! Now to get the recipe out of her....... Tod, Avocado ice cream has been on my list of ice cream recipes to make for a long time. The recipe that I have (although haven't yet attempted) is this one: www.twopeasandtheirpod.com/avocado-ice-cream/
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Post by tod2 on Aug 13, 2011 10:56:14 GMT
cristina - That looks exactly like the icecream we were served - And what an easy recipe! Unfortunately I can't get hold of the lady who had us to dinner as it's Ramadan and sometimes they are out but I will try to reach her next week. There may be two little changes - like subsituting half condensed (then less sugar) or evaporated milk for some of the cream.
Like they say: "A recipe should be a tune to which you can sing your own song"
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Post by Deleted on Aug 13, 2011 14:05:17 GMT
Wow,this is a fab recipe Cristina,thank you. If I can find some ripe enough avocados I'm going to give this a go this weekend. So lovely to see you btw!!
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Post by Deleted on Aug 16, 2011 16:18:32 GMT
Today at the Farmer's Market I sampled this. A Plum Beaujolais Sorbet. It was divine!!!
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Post by tod2 on Aug 16, 2011 17:01:08 GMT
I managed to get the lady on the phone this morning and she willingly divulged her "Cheats Avocado Icecream", enough for 4-6 people:
3 ripe Avo's Half a tin condensed milk 6 scoops vanilla icecream Three tablespoons milk
Adjust the ingredients as you deem necessary even adding another flavour like a squirt of lime.
Blitz all together in a blender and pour into a container. She says it's not necessary to be placed in a freezer - just the fridge will do. I guess it's up to the time it takes before you eat it. Maybe the freezer would be good but removed 30 minutes before serving.
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Post by bixaorellana on Sept 19, 2011 1:46:10 GMT
I had this at a friend's and it was very tart and lemony. She served it with a blueberry tart which also had lemon zest & juice in it. Both were delightful. Fresh Lemon Ice Cream2 cups heavy cream 1 cup sugar 2 TBSP fresh grated lemon zest 1/3 cup fresh lemon juice. Stir together cream and sugar until dissolved. Add zest and juice. Freeze until firm. For a creamier texture, beat several times while freezing or put in ice cream maker. My friend used her freezer & stirred it a few times. Very refreshing. I just found a great article on making ice cream without a machine, which sent me back to this thread, which is already full of good ideas. Still, there are things here that we'll enjoy knowing. And that article led me to this one, in which the writer goes through all the experiments we'd be tempted to try and not only shows us the results, but scientifically explains why they failed. The reward at the end is a recipe and instructions for VanillaIce Cream Without the Machine.
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Post by bixaorellana on Mar 1, 2012 4:51:45 GMT
Okay ~~ how do we feel about this? I don't associate green tea with dairy products, but look at the picture. It's hard not to wonder how this might taste: Here are the ingredients, followed by the link to the illustrated instructions: Green Tea Custard1 ½ cups, Whole milk 2 ½ cups, Heavy cream 8 egg yolks 1 cup, granulated sugar ½ teaspoon, fine salt ¼ cup, matcha green tea powder * www.cheftalk.com/a/how-to-make-green-tea-frozen-custard
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Post by mich64 on Mar 1, 2012 15:13:21 GMT
Bixa, if it is as delicious as Green Tea ice cream is then I recommend everyone to try making this.
When I went for Sushi with my girlfriend at Christmas time, the dessert was Green Tea ice cream. I thought, oh no, this is going to be horrible! It was one of the most enjoyable flavors of ice cream I have ever had, as was their mango ice cream. I constantly have a craving to go back, but my husband does not eat Sushi. I have even considered going by myself!
Hope you try it and let me know what you think.
Cheers! Mich
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Post by Deleted on Mar 10, 2012 0:29:30 GMT
Thanks for the recipes for the custard and vanilla ice cream without having to use a machine Bixa!! I have had the green tea ice cream but not a custard,and, it is lovely. My ice cream machine,the canister that goes in the freezer with the 'gel' like stuff in it cracked and leaked all over the place,so unless I can find a replacement (they don't manufacture the ones for my model anymore... :(I will hoard the motor base until maybe one materializes somewhere...) I will be making ice cream without a machine for awhile.
I'm wondering if that vanilla ice cream would do with figs in it.
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Post by bixaorellana on Aug 4, 2012 0:07:34 GMT
This is from a delightful website & fb page called Northwest Edible Life: Quote:This is a yummy and really easy summer dessert. Just use sugar to taste and add enough heavy cream to allow the food processor to spin freely. Works with other fruit and berries too.
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Post by Deleted on Jul 17, 2013 20:21:21 GMT
I got a new ice cream machine as my other one bit the dust. I'm making fig ice cream tonight. The custard is already made and is chilling in the refrigerator. Yip! Yip!!
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