A question for the ice cream flavorologists and Baitcon's hosts

[whuffle.livejournal.com]

Do we have a protocol for marking ice creams with possibly allergens or ingredients that some folks might want to avoid?

If I remeber correctly, there were some considerations of this subject after the 83? (or was it 86) flavors produced at the last Baitcon. Considering there are now some truly interesting flavors being explored, should we contemplate segregating flavors with known issues at their own table? Would it be best to put flavors with meat, seafood, alcohol, and nuts on their own table so folks who might be allergic or vegetarian could easily avoid them and not worry about scoop contamination?

I am actually asking because a number of my experimental flavors this year could qualify for these categories. I plan to make Ceviche Sorbet. Yes, the fish will be cooked to avoid possible illnesses associated with raw fish, but some people do NOT eat fish at all. Same is true of my Sweet Orange Tea Sorbet, into which I plan to put real ginger brandy. And the Cucumber Sorbet that I've been making for 4 years now will have Midori in it this year to attempt to avoid the problem of being rock-solid frozen.

I'm not advocating that we get out of hand about this, but at 83 flavors, it might finally be time to start intentional segregation rather than the usual table disersal system.

Thoughts anyone?

Comments

[whuffle.livejournal.com]

Awwwww. Come on, if I can contemplate Ceviche and Halleyscomet can consider Turkey Bacon, you can make your Crawdads!!!!! Ooooh. Now there's a thought, Cajun Gumbo Ice Cream?

[skreeky]

I was thinking more that the crawdads shouldn't be a surprise, but if they were to be, I suppose a better name would be "Smoky Mountain Surprise" thus not giving it away.

What the hell would be in that, other than crawdads and moonshine? Hominy grits? Hmmm, anyway...

(Don't flame me, I really am from Tennessee.)

And people would misinterpret it to be "Rocky Mountain Surprise" which would be something else entirely involving testicles and bad beer, and that would be funny.

[infinitehotel.livejournal.com]

I've got a flavor percolating that may involve grits, actually. But I had a Daddy who had a thing for Southern food. Must have come through on a gene. :)

[skreeky]

It's not actually that bizarre an idea. I've always eaten my grits sweet - with lots of butter and some white sugar. Never been enamoured of the savoury style with cheese or gravy. The only hurdle I see is that cold grits are incredibly nasty and congeal enough to be sliced and refried as pucks.

[whuffle.livejournal.com]

You could just loosen the grits up really good with the cream while they are still hot enough to not congeal. How's about grits with cinnamon and apple?

[skreeky]

HOMINY CHUNK! AAAIIIIIEEEEEEEEE!!!! RUN AWAY run away run away

[halleyscomet.livejournal.com]

"Rocky Mountain Surprise"

Now THERE'S an idea!

Where does one find Bull Testicles in the Boston area?

[deguspice.livejournal.com]

In response I suggested to Halleyscomet that he should make Turducken ice cream. Pehaps make three separate batches of turkey, duck, and chicken ice cream and then layer them in a pan (like a neopolitan ice cream).

[whuffle.livejournal.com]

I shudder to think of the possibility. The fact that he was already contemplating scrapple doesn't help either.... You sir, are just aiding and abetting!

[ceo]

Scrapple would be problematic, as pork is prohibited at the site.

[whuffle.livejournal.com]

Yeah, last I checked he was thinking of ways to make a non-pork scrapple to start with.

My dad suggested home-made corned beef hash as a basis for a flavor.

Shudder....

[dcseain.livejournal.com]

Would beef spam work?