Flavors...

[jbsegal.livejournal.com]

Folks? Why are different and experimental flavors a bad thing? Why are they a sign of a moral failing?

I like them. I encourage them.

I think that our recent move towards shrinking the batch size is a good thing, but I think that creativity in frozen dessert making is good.

Comments

Has anyone yet tried "Tandoori Ice Cream"

[fixx.livejournal.com]

I'm imagining just the seasoning, not the Chicken. I spent much of last year perfecting a Chicken (and vegetarian) Korma recipe, one which I had hoped to bring to Baitcon to share, but was unable to due to a car accident that nearly prevented me from attending. This year I'm developing an authentic Tandoori Chicken recipe, basing the standards of texture or quality on what I experienced in London and not the sort I mostly find in this country, but I digress.

Curry ice creams have been done I believe, but Tandoori might be enough different to qualify as new. Anyway, I have a Gelato machine and I'll probably make a test batch here before suggesting anyone try it up there.

It appears the recipes for the Korma Sauce and the Tandoori Marinade are very similar with the minor differences that the Tandoori lacks Turmeric and instead contains Black Pepper. Tandoori also tends to contain red dye. There are some other differences. Both are high in garlic too, but I suppose it ought probably be reduced a bit in ice cream format. Similarities include Cumin, Coriander, Cardamom, Cloves and Cayenne Pepper. As the Tandoori is a marinade and not a sauce I'd have to back way off on the intensity, so there is some practice to be done at my end before even considering doing this at Baitcon.

On a side note... I cannot recall if I saw a gas grill at Baitcon or not. My new Tandoori recipe is coming along nicely and I'm gearing up for a party at which I expect to have 48 boneless chicken breasts pre-marinated for grilling at the party. Assuming I survive that it occurs to me I could do the same again, freeze the raw chicken in the marinade and cart them up to Baitcon for grilling there... assuming of course I'm not the only one who likes Tandoori Chicken. If it is not practical I'll probably just bring a couple gallons of precooked and frozen Chicken Korma.