Today's test batch results
Jul. 14th, 2007 07:38 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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halleycomet picks up the farmshares, I'm waiting for the plumber and my sister to arrive (separately of course!), so I guess it must be time to make more test batches for Baitcon!
Crysanthemum Ice Cream
After much agonizing, I've decided that I need to work with the real crysanthemum rather than the powdered stuff that is pre-mixed with sweeteners. So I brought out my trusty Baitcon Cookbook and started out with Ted's recipe for Earl Grey tea ice cream. Here's what I've got so far:
1c boiled milk
1c scalded heavy cream
1/4c crysanthemum flower (ground in a coffee grinder that was really well cleaned)
1/2c sugar
Currently the milk, cream, and crysanthemum are steeping in a coffee press together. When they've cooled, I'll add the sugar and give it a test run through the ice cream machine.
Tazo Sweet Orange Tea Sorbet
Right now I'm only working on partial batches since this is just a test run, so here's what I've got:
2 c water
2 teabags Tazo Sweet Orange Tea
1/2c sugar
4 TBSP Ginger Brandi
Still not sure where or how much, but I'll be adding some liquor to this recipe, either ginger brandy or home made citrus liquor, so I can prevent this stuff from freezing too solid.
Next on the list will be the pea ice cream.
Whirled Peas
1c blanched baby peas
1c heavy cream
1c sugar
blanch peas, add to sugar and cream in blender. Pulse until peas are gone and texture is smooth. Run through ice cream maker. Tastes incredible! This is going to be the suprise flavor of the year!
Orange Ice cream with Dark Chocolate Saffron Ganache Swirl
I'm about half way through making this flavor but so far it looks very promising. Here's what I've got chilling in the fridge right now:
12oz Orange Marmalade
2 eggs
2c heavy cream
1 1/2c sugar
This is the recipe I used for the orange ice cream. I boiled the orange marmalade with the sugar till it hit a rolling boil. Then I put in the cream and whisked in the eggs. I brought it back to a simmer to cook the egg then put it in the fridge to cool. I'll be freezing it tomorrow as well as making the ganache to swirl into the ice cream when its semi-solid to create ribbons of ganache in an orange base.
I found an old recipe for cream cheese ice cream (have I mentioned how I love the Baitcon Cookbook?) so I'll be using that one as a base for the next version of the herb garlic cream cheese ice cream. Strawberry Habanero sorbet will be based again on the Ben & Jerry's strawberry sorbet recipe as will the new strawberry vinagrette sorbet. Still can't find my cucumber sorbet recipe from last year so I'll be reinventing that one. Still haven't a clue as to how to make the ceviche work. I think I'll start with a ceviche recipe and freeze that then make modifications from there. I've also got an idea to try making thai lemongrass basil & chilli ice cream.
halleycomet picks up the farmshares, I'm waiting for the plumber and my sister to arrive (separately of course!), so I guess it must be time to make more test batches for Baitcon! Crysanthemum Ice Cream
After much agonizing, I've decided that I need to work with the real crysanthemum rather than the powdered stuff that is pre-mixed with sweeteners. So I brought out my trusty Baitcon Cookbook and started out with Ted's recipe for Earl Grey tea ice cream. Here's what I've got so far:
1c boiled milk
1c scalded heavy cream
1/4c crysanthemum flower (ground in a coffee grinder that was really well cleaned)
1/2c sugar
Currently the milk, cream, and crysanthemum are steeping in a coffee press together. When they've cooled, I'll add the sugar and give it a test run through the ice cream machine.
Tazo Sweet Orange Tea Sorbet
Right now I'm only working on partial batches since this is just a test run, so here's what I've got:
2 c water
2 teabags Tazo Sweet Orange Tea
1/2c sugar
4 TBSP Ginger Brandi
Still not sure where or how much, but I'll be adding some liquor to this recipe, either ginger brandy or home made citrus liquor, so I can prevent this stuff from freezing too solid.
Next on the list will be the pea ice cream.
Whirled Peas
1c blanched baby peas
1c heavy cream
1c sugar
blanch peas, add to sugar and cream in blender. Pulse until peas are gone and texture is smooth. Run through ice cream maker. Tastes incredible! This is going to be the suprise flavor of the year!
Orange Ice cream with Dark Chocolate Saffron Ganache Swirl
I'm about half way through making this flavor but so far it looks very promising. Here's what I've got chilling in the fridge right now:
12oz Orange Marmalade
2 eggs
2c heavy cream
1 1/2c sugar
This is the recipe I used for the orange ice cream. I boiled the orange marmalade with the sugar till it hit a rolling boil. Then I put in the cream and whisked in the eggs. I brought it back to a simmer to cook the egg then put it in the fridge to cool. I'll be freezing it tomorrow as well as making the ganache to swirl into the ice cream when its semi-solid to create ribbons of ganache in an orange base.
I found an old recipe for cream cheese ice cream (have I mentioned how I love the Baitcon Cookbook?) so I'll be using that one as a base for the next version of the herb garlic cream cheese ice cream. Strawberry Habanero sorbet will be based again on the Ben & Jerry's strawberry sorbet recipe as will the new strawberry vinagrette sorbet. Still can't find my cucumber sorbet recipe from last year so I'll be reinventing that one. Still haven't a clue as to how to make the ceviche work. I think I'll start with a ceviche recipe and freeze that then make modifications from there. I've also got an idea to try making thai lemongrass basil & chilli ice cream.
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