baitcon | Entries tagged with ice cream

hammercock.livejournal.com

I've decided I'm going with a rum and mostly tiki drink theme:

Chocolate rum raisin
Blue Hawaiian
Mai Tai
BBC (Bailey banana colada)
Lady of Singapore (kind of like a pink, less sweet pina colada)

I was going to try a Navy Grog flavor, too, but it calls for too many specialty ingredients and I don't have the time to deal.

If I have the time, I'll make lemon curd for ice cream and ginger for sorbet syrup, and I should dig out a box of Thin Mints for the usual Wafer Thin Mint.

halleyscomet.livejournal.com

Sadly, I doubt this will work very well at Baitcon, seeing as how people use spoons as opposed to licking ice cream from a cone. While this could be used to monitor saliva cross-contamination during the running of the flavors, I'm not sure we WANT to know, especially given the general lack of "Con crud" from Baitcon.

Color-changing ice cream: Mix a physicist, dairy, and 'love elixir' (+video)

jbsegal.livejournal.com

1st and most importantly: That was amazing. Thank you to everyone who came. I had a spectacular time, and I've heard nothing but good things from everyone else so far. I hope to have a more verbose set of thanks soon, but for now know that I'm gratified and grateful and overjoyed by the fabulousness that was Baitcon XXV.

2nd: our photos page is woefully out of date, full of stale links, and missing tons of recent pictures.
If you can send me proper links to your various Baitcon pictures, I'd really appreciate it. Also, as things go offline over time, I'd REALLY like archival copies of pictures. I can pick things up from personal web servers, come by your house with USB or other media, or give you an FTP/SFTP server/dropbox to stick them on. Bulk downloading from online gallery services is annoying, but if that's the only way, let me know and we can try to work that out, too.

3rd: I love the names y'all give to the myriad flavors you produce. That said, I'd really like to be able to list on http://wp.baitcon.org/ice-cream/flavor-list/ (which is up to date with this year's flavors) what things actually are. Recipes would be a bonus.
Please comment here, or mail me, or drop paper in my mailbox at home, or something with as much as you remember.
I believe, for example, that Schadenfreude was (some sort of) Coffee, and Salt. Was there more? Was there a reason for the flavor? Let me know.

Thank you all for everything!
JB (and of course the rest of BCC, though they don't actually know I'm posting this. :)

Current Mood: Tired
Current Location: Work

kdavoli.livejournal.com

I'm thinking of trying to make Gin Rummy Raisin: Gin + Rum + Juniper Berries + Raisins + ice cream ... sound at all tasty? I thought the name was clever, but I don't drink so I don't know how rum and gin would taste together, so this might be a terrible terrible tastefail.

It doesn't appear to be listed on the grand flavors list, but that could still mean that a) there was something similar, it just didn't have this puntastic name, or b) people tried to make it and it was a taste / freezing failure, or c) people never even tried to make it because it isn't expected to be tasty.

Thoughts?

halleyscomet.livejournal.com

Food for thought?

http://hackaday.com/2014/05/23/homemade-liquid-nitrogen/

As far as DIY cryonics are concerned, dry ice is easy mode. You can get frozen carbon dioxide at WalMart, or from a nozzle that screws onto a CO2 tank. It’s all very ordinary, and not really special at all. Want to know what’s cool? Making liquid nitrogen at home.

weegoddess.livejournal.com

...that when

majordomo asked me for a run-down on this year's flavors, I was absolutely delighted to find that the list had already been put up on the website? It might well have been there a while and I just hadn't looked. But the fact that it was right there just when I wanted it? Fabulous. And what a great list it is.

Well done, everyone.

hammercock.livejournal.com

Done: Fresh cherries macerating in simple syrup.

In progress: Lemon curd of awesomeness.

Still to do: Marzipan ice cream base, lime curd, Spicy Brains ice cream base, and...oh yeah, PACKING. O_o

*flail*

vettecat.livejournal.com

For your amusement.

Current Mood: cheerful

hammercock.livejournal.com

Something I threw together on Baitcon Sunday. Two people told me they liked it better than the same flavor at JP Licks. High praise indeed!

4 ripe bananas (not quite at banana bread stage, more like yellow with significant brown spotting and softening of the peel)
1.5 cups sugar
2 cups heavy or light cream
1 cup milk
1 tbsp banana extract
Generous amount of crushed Oreos (I think I used between 1-2 cups)

Put all ingredients except Oreos in the blender and blend until smooth. Chill mixture until cold, then freeze according to ice cream maker's instructions. When ice cream is at soft-serve stage, mix in crushed Oreos. Transfer to container and freeze until hard. Eat. Yum!

hammercock.livejournal.com

First, make

misia's excellent lemon curd. Try not to eat it all.

Mix the lemon curd with 2 cups of cream (either light or heavy will work) and 1 cup of milk until smooth. It's easier to do this when the curd is still a bit warm, but it's fine to mix with refrigerated curd as well. Chill until mixture is cold. Freeze according to your ice cream maker's instructions. This will make about a quart of ice cream, maybe a bit more.

Variations: Swirl with blueberry or huckleberry sauce (or just use them as topping). Yum!

chenoameg.livejournal.com

Due to a weather malfunction I have 6 or so delightfully ripe bananas in my freezer. Not very many brown spots, but very soft.

If I can help you out by bringing them as an ingredient this weekend, let me know (respond here, or email me chenoameg at gmail dot com)

jbsegal.livejournal.com

I'm seeing a bunch of sour cherry recipes.

I want Ranier Cherry.

Anyone? :)

Current Mood: tired
Current Location: Home, for a few more minutes.

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. :)

Current Mood: om nom nom nom

jbsegal.livejournal.com

sensesurfer posted:
http://gizmodo.com/5168631/make-perfect-ice-cream-with-the-35000-nitrocream-n2+g4

hammercock.livejournal.com

Lemon Curd Ice Cream

Start by making fresh lemon curd. Try to refrain from eating it all. :-}

If you make the rest of the mix while the lemon curd is still hot, the next steps will be easier.

1 3/4 cups whipping cream
1 1/4 cups whole milk
1 vanilla bean, split lengthwise

Heat cream and milk in saucepan. Split vanilla bean in half, scrape seeds into dairy mixture, add vanilla pods. When mixture is simmering, turn off heat and remove pods. Gradually whisk hot dairy mixture into lemon curd until smooth. (If you had refrigerated the curd prior to this part, you'll want to add very small amounts of the hot milk and cream at a time, essentially re-tempering the curd, or else it'll get all lumpy).

Once the custard has been mixed thoroughly, refrigerate for a few hours before freezing in ice cream machine.

For lime curd, replace fresh lemon juice and zest with lime juice and zest. For key lime pie ice cream, add crushed graham cracker swirl.

syntonic-comma.livejournal.com

Maybe some more ideas for flavors....

International Ice Cream
The Washington area is an international hub that boasts food from around the world... in everything from hole in the wall joints to fine dining restaurants. On hot summer days, reporter Wilma Consul says it's best to partake of these culinary treats in frozen form. And what better time? July is national ice cream month and Sunday is - officially - national ice cream day. She takes us for a tour and taste test of some of the region's not-so-ordinary ice cream.

[8:34] Real Audio Windows Media

whuffle.livejournal.com

The kitchen renovation is done. (Or at least done enough that what's left is cosmetics and we're past inspection.) The ice cream maker has been found and pulled out of the basement. Tonight, I bought the ingredients for my first test batch of savory garlic herb cream cheese ice cream.

While searching for the recipe I'd seen for a Garlic Ice Cream that I wanted to use as a base for my experiment, I came up with a new idea inspired by the first of our farmshare that will be arriving next week: New Green Pea Ice Cream.

What do you think? Worth buying some peas and trying a test batch? Or is it just too much like baby food....

halleyscomet.livejournal.com

I was munching on some Lychee Gelatin chatting with a coworker. He was mocking my choice of food, and I responded with the comment, "Hey, at least I'm not eating Aspic."

My mind went back to last night's food shopping, and my elation at seeing that the local Supermarket carried Scrapple, and my disappointment at knowing I wouldn't be able to buy any until the kitchen was finished and the stove was functional.

Then it hit me.

Scrapple Aspic Sorbet. If I could work out a Scrapple based chaud-froid I could make Scrapple Aspic Ice Cream!

Then I remembered the pork free nature of this year's Baitcon venue. I was stumped, and remain stumped.

Does anyone out there know what the beef equivalent to Scrapple is? If so, where can I find it??? Yes, I know chaud-froid is getting dangerously close to the realm of home made Spam, but I'm intrigued by the idea. I fear that Head Cheese may be the closest equivalent product, as its basically Scrapple made from other animals, sans the barley and flour.

Perhaps I should give the whole idea up and go back to the Chicken Fried (Turkey) Bacon Ice Cream idea. If I can figure out how to transport the Chicken Fried Turkey Bacon or fry it on site I think I can make that one work.

Current Mood: thoughtful
Current Location: Work

halleyscomet.livejournal.com

The idea occurred to me that Chicken Fried Bacon would make a perfect (If rather horrifying) Baitcon flavor.

My current thought process is "How would I make this happen?"

The bacon would have to be cooked on site, unless I could find a way to cook and transport the chicken fried bacon without it getting soggy. My main problem here is the fact that breaded foods really need to be served within 10 to 15 minutes when fried, or the batter gets soggy.

Then there's the fact that dunking the fried batter into milk or water to make an ice cream or sorbet would also cause rampant sogginess.

Anyone know a good "gravy" flavor ice cream recipe? Based on the serving suggestion in the video that sparked this idea, a gravy base would work well.

Can straight gravy be made into a sorbet or ice cream? If it can then the liquid Nitrogen freezing process could potentially prevent the fried coating form getting too soggy, as long as it's served promptly.

Anyone have some experience making ice cream using a fried product like tempura?

EDIT: I've learned that the proposed Baitcon site for 2007 is Pork free, complete with hefty fines for breaking the rule. In light of this, if I make this ice cream, it will be done with Turkey Bacon. Hopefully there won't be any issues with using milk and turkey together, because if I have to go for a dairy free ice cream, this flavor is just going to get weird.

Current Mood: contemplative

jbsegal.livejournal.com

http://www.foodnetwork.com/food/lifestyle/text/0,1904,FOOD_16296_34824,00.html

"Are you an ice cream lover who has always dreamed of creating your own taste sensation? Is your favorite flavor missing from your local store or shop? Food Network and Häagen-Dazs® are teaming up to help a lucky viewer create their own flavor of premium ice cream. This is your chance to see your creamy creation served in Häagen-Dazs Ice Cream Shops and possibly on store shelves across the country. Five finalists will work with Häagen-Dazs to develop their flavors, which will be tested and judged. One lucky winner will see his/her ice cream flavor roll out nationally."

Current Mood: amused

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31 flavors? That's for wimps...

Entries tagged with ice cream

flight of cocktail ice creams

Color Changing Ice Cream

Thank you! Also, 2 requests: Pictures and Flavor Descriptions.

Gin Rummy Raisin

Homemade Liquid Nitrogen

Can I just say...

Baitcon prep work: Doing the best we can.

Ahead of the curve!

banana Oreo ice cream recipe!

lemon curd ice cream recipe!

Any procrastinators need bananas?

Ice Cream someone should make for me.

planned flavors

Want to buy me a present?

recipe: lemon curd ice cream

Lemon Curd Ice Cream

WAMU Radio: International Ice Cream (Metro Connection)

(no subject)

An Idea Thwarted

Chicken Fried (Turkey) Bacon Ice Cream?

Found at FoodTV.com

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April 2025

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