(no subject)

[whuffle.livejournal.com]

The Baitcon Ice Cream Info Page says that "if you are planning to make more than 3 flavors
you should email the ice cream crew in advance". I have a lot of ideas this year (smazing for the girl who's had no kitchen for the past 6 months) so I'd like some feedback on which ones you think are worth making at Baitcon and which ones I should save for another year.

Here's a rundown of what I've got right now. I don't plan to make large batches of some of these. I know that some won't be to everyone's taste, so they should only be done in smaller doses. Since you folks are the ice cream gurus, which ones do you think should be smaller batches and which ones should I consider not making at all. Please, share your wisdom with me! (All of these will either come prepared as frozen base with all ingredients included or will be arriving as a frozen concentrate that just needs dairy/water to be added. I figure this will leave kitchen and prep space for the folks who are really flying by the seat of their pants.)

Tried & True (I've made each of these at least once before at Baitcon)
Saffron Curry with Almond & Raisins (Thinking of trying to do this with Rice Milk so that it is actually a Biryani!)
Strawberry Habanero Sorbet
Cucumber Sorbet

New To Baitcon But Previously Home-tested
Orange, Saffron and Deep Chocolate Ice Cream
Tazo Sweet Orange Tea Sorbet
Crysanthemum Tea with honey (Still debating sorbet versus ice cream)
Balsamic Strawberry Sorbet

Seriously Experimental (currently testing these at home. If I can't work them out at home, then I won't be making them at all. Suggestions for base recipes gratefully accepted)
Garlic & Herb Cream Cheese Ice Cream
Ceviche Sorbet (with cooked fish, not the cooked-by-lemon stuff usually seen in ceviche)
New Pea Ice Cream (what can I say, our farmshare has had a lot of peas this year.)

Comments

[whuffle.livejournal.com]

Yeah, I figured since I have a really nice base recipe for the strawberry sorbet that the balsamic strawberry was a nice variant and would be well received. (And it freezes well so the entire recipe can transport already prepped.) The pea IC is a new idea and I'll be doing a test run this weekend. Any suggestion on how to prepare the peas before adding them to the IC base? I want to go for a smooth texture with pea flavor throughout, kind of like having really lovely fresh cold cream soup made from new peas.

The orange saffron and chocolate are a variant on something I do with plain cheesecake. Slather cheesecake with a thick layer of bitter orange marmalade, then coat it with a dark chocolate and saffron ganache. Comes out really nice. Without the cheesecake its going to be a good combo for a frozen dessert.

[tamidon.livejournal.com]

I would briefly blanch them and then shock them in ice water,then puree alot ,add to IC base and strain thu fine mesh sieve,pressing on solids.Don't forget to salt your water and put a pinch in your base

[whuffle.livejournal.com]

Thanks. That was exactly the info I needed. Will give it a try this weekend and post results.

Ever tried working rice milk as an ice cream? I've done soy but never rice....

[tamidon.livejournal.com]

I doubt it has enough body,it's even thinner than soy

[whuffle.livejournal.com]

Would it be possibly to give it enough body by boiling it down to make it thicker?

[tamidon.livejournal.com]

doubt it