Amateurs. Scared of a little Tomato Ice cream

[halleyscomet.livejournal.com]

I found a web site that listed "101 Frightening Ice Cream Flavors From Around The World." Most of the early entries on the list were just variations on fish and oceanic flavors. #19 Whale Ice Cream and #23 seaweed Ice Cream for example.

Some of the other flavors were genuinely odd, like #17 Raw Horse Flesh ice cream. Soon however, I started to recognize Baitcon flavors,like #61 . Persimmon Ice Cream and #65, Tomato. They also list other mundane flavors such as #73 Onion and # 75 Rose.

#40 example, is an Indian Curry flavor, a variation of which whuffle has contributed to Baitcon a couple of times. She intends to continue producing the flavor in years to come.

#45, Chili Pepper Ice cream is reminiscent of the endless parade of "So hot it'll melt your tonsils" flavors that cropped up, but were refreshingly absent in 2007.

#27 Sesame, Soybean and Dried Kelp Ice Cream sounds suspiciously like the Sushi Ice Cream from 2007, with some Sesame thrown in for good measure. The same goes for #38, Soy Sauce Ice Cream.

While I don't remember trying any, #26 Garlic Ice Cream HAS to have been done before. If not, perhaps it's time to make it happen. #55, Garlic Mint however may be over the top.

#32 Chicken Ice Cream sounds like a more mundane version of the Chicken Liver, and #33 Stout Ice Cream is a just plain silly inclusion on a "Frightening" ice creams list, given the prevalence of things like Guinness Ice Cream, and the fact that the Ben And Jerry's Ice Cream Cook Book includes a beer sorbet recipe.

#36, Tulip Ice Cream is again, rather mundane by Baitcon standards. I don't know if Tulips have been done, but I do remember Rose and other floral flavors. Sadly, floral flavors always feel like they SHOULD be soap to me, so I'm not inspired by them.

#50, Cream Cheese Ice Cream isn't frightening so much as a disappointment. It was worth trying and while it still holds promise, I doubt I'll participate in further experiments with it.

Personally, I think sunspiral's Maple Bacon is a better idea than #87, Chunky Bacon.

They even list #85 Chicken Fried Steak, a bacon variant of which I thought better of making. Oh wait, they just top Chicken Fried Steak with a dollop of ice cream. How unimaginative.

Still others just sound like a good idea to me, and I think I may be inspired for next year.

#5 Sweet Potato, # 66 Potato and #48 Grated Yam both sound tasty. One could easily do two variations on each, one with Pie spices (And perhaps some chunks of crust) and one without. Sweet Potato by itself is a mild and pleasant flavor.

Given the surprisingly good reception of sunspiral's Chicken Liver ice cream, creating #14 Chicken Wing ice cream might work out well.

Basil worked well, so #25 Spinach Ice Cream sounds promising. Whuffle and I have found an Heirloom variety of Spinach that has red "berry" like clusters on the leaves. They look a bit like small raspberries. While rather flavorless, they could add a stunning bit of contrast to a pale green spinach ice ream or sorbet.

The failure of the Sushi Ice Cream leads me to suspect that #10 Wasabi Ice Cream might not be a good idea, but #15 Miso Ice cream sounds appealing as a sorbet. The question is, do I include Tofu and Nori pieces? What about making it a Tofu Ice Cream?

#29 Wheat Ice Cream sounds rather bland, not unlike the many "Cereal" drinks you can find at Asian groceries. A Barley Tea Ice Cream however sounds like it might go well beside the Earl Grey and Thai Tea ice creams. I need to file that away for future use.

#34 Potato Liquor Ice Cream and #35 Red Wine Ice Cream just feel unnecessary to me. Perhaps a wine Sorbet, but I don't know how well it would form up. Still, this could be another use for my Father's stock of "Just south of vinegar" home made wine.

While #49, Cypress Tree doesn't appeal, it's damn easy to find that tasty beast Sycamore in the average Armenian grocery. I found a while back that Sycamore makes a great addition to a nut and corn breading for fried fish.

In the end though, the only truly frightening flavor on the list is #96, Durian.

Comments

[keith-m043.livejournal.com]

There was a kiwi-wasabi sherbert at a baitcon back at the orcish manor (very green with black specks). It was not bad.

I noticed there was quite a bit of strong black peppermint in the garden patch (some of it growing outside the stone edging) next to the serving area. Would peppermint be appropriate for garlic mint icecream I wonder.

[vvalkyri.livejournal.com]

There was lemon lime wasabi sorbet a couple years ago, courtesy dr_memory, and it was lovely.

This year's garlic icecream was an accident, and made even me go "omg garlic", but had promise.

I liked the sushi ice cream. I think it suffered from the existence of the ceviche ice cream, and folk thought it had fish, rather than being the 'meta' sushi experience it really was. The green tea, a little wasabi, and candied ginger worked pretty well together.

[vvalkyri.livejournal.com]

Also the corn ice cream this year was absolutely lovely.

[donnad.livejournal.com]

garlic has been done, garlic mint might work better, the mint would have to be pretty strong.

Rose and lavender are pretty common BC flavors and have been done often and in a variety of variations.

Yam has been done. (BCX)

Durian has been done. (BCXV)

And we have had a few wine based flavors over the years as well.

[tikva.livejournal.com]

I've had cucumber wasabi ice cream, I think. Something like that. JP Lick's used to do something with wasabi in the summer; dunno if they still do.

I'd definitely eat Sweet Potato ice cream.

bester was kinda hoping for Durian ice cream, actually. :)

[infinitehotel.livejournal.com]

Lessee, thinking about the past couple of years...

>While I don't remember trying any, #26 Garlic Ice Cream HAS to have been done
>before.

Yep! Notably this year with Kimberly's Honey-Garlic.

>The failure of the Sushi Ice Cream leads me to suspect that #10 Wasabi Ice >Cream might not be a good idea.

There have been lots of wasabi flavors over the years, of which I think Sushi was actually the most successful. (In terms of complexity of flavor and imagination, I'd argue that was among the best flavors at Baitcon this year.)



>but #15 Miso Ice cream sounds appealing as a sorbet. The question is, do I >include Tofu and Nori pieces? What about making it a Tofu Ice Cream?

A miso ice cream sounds promising; as a sorbet it sounds utterly vile, too salty. As far as tofu, how would it be any different from tofutti or any of the other soy ice creams?


>Perhaps a wine Sorbet, but I don't know how well it would form up.

I've made Pinot Noir Sorbet in past years; it works fine if you simmer the wine down a bit.


>In the end though, the only truly frightening flavor on the list is #96, >Durian.

Done in 2002; not bad at all. (I consulted on the kitchen prep for that one, but my favorite part was someone saying they liked the mint-chocolate-covered-cricket because it got the taste of durian out of his mouth...)

[jbsegal.livejournal.com]

What are you smoking, "the failure of the Sushi Ice Cream"?

That was tasty. Green Tea/Wasabi/Ginger? What's not to like?