planned flavors

[hammercock.livejournal.com]

I'm making the following:
Wafer-Thin Mint
Lemon Curd
Orange Curd
Tiger Stripe (orange ice cream with licorice swirl)
Ginger Sorbet
Ginger-Cherry Sorbet
Malted Vanilla Fudge Chunk (may end up being Malted Chocolate Fudge Chunk if I can't find any plain malt powder instead of chocolate malt powder)

trowa_barton is making:
Key Lime Pie
I <3 Huckleberry
Spicy Brains (chocolate spicy chai ice cream)
Watermelon-Sake Sorbet
Just Plain Strawberry, Dammit

Tonight we have made the lime curd and the licorice sauce for the Tiger Stripe. The licorice sauce is really good (if you like black licorice, that is!), though I could not get it perfectly smooth. It looks a little like fresh asphalt. :)

Comments

[hammercock.livejournal.com]

The key lime that trowa_barton is making is ice cream, not sorbet, so I think it's enough different from yours that it's not a duplicate. Also, I'm probably going to add lime to the ginger sorbet, which I almost forgot about (odd that I could forget, since that's a usual flavor of mine!).

I've noticed sometimes that there are flavor trends and I never know quite where they originated. The year that I did basil-ginger-mint sorbet, there were at least two other basil flavors. :-}

What I ended up doing for the licorice sauce was to take Australian soft black licorice chunks that I bought from Trader Joe's and put it in a pot with some blackstrap molasses, some water, and a bit of sugar and honey, then cooked it down until it was soft and gooey. It wouldn't melt all the way, so I tried to smooth it out first by mashing with a potato masher, then by using the stick blender. It's still a bit lumpy, but I think it'll do.

[whuffle.livejournal.com]

Ditto this. I remember the year when there happened to be so many basil variations and there were also 2 tomato flavors one a sorbet and one an ice cream. The contrast of having similar yet different was well worth it.