I’m back on the Ice cream train, just getting over the mountain that is the mastery of the art. Its hard work to make good ice cream. It’s no stir fry. I recently tried a list of things including pudding, jell-o, and yogurt. All can bring great results if done well.
Most of the time gelatin and pudding play second string…and I don’t mind one bit. Gelatin is much better suited to play a texture enhancer, plain and unflavored, in ice cream or frozen yogurt (my case), then to play full flavor lead (lime was my case, possibly the most artificial jell-o flavor ever, and doubly artificial in ice cream). Pudding is the same. Most popular use is plain vanilla or pistachio pudding when used in ice cream. I also did a lot of frozen yogurt. I think frozen yogurt might be ever harder than milk/cream based ice creams. This is due to the fact that without sugar or other forms of sweetening, the plain yogurt is very tart. This wasn’t great when I tried to make mocha frozen yogurt, but great with sour cherry. Mmmm…cherry.
I am currently intrigued by a vegan ice cream blogspot and “stole” (my slang for take, most always legally) some recipes. One for vanilla (as a base for a lavender ice cream) and one rum raisin. I am very exited about getting to use my lavender which I will of course use to make cookies, spices, and the like. I am planning to make lavender pancakes tomorrow (…well today, as its past 12 am)…I need sleep; I’ll tell you how the ice cream turns out!
Most of the time gelatin and pudding play second string…and I don’t mind one bit. Gelatin is much better suited to play a texture enhancer, plain and unflavored, in ice cream or frozen yogurt (my case), then to play full flavor lead (lime was my case, possibly the most artificial jell-o flavor ever, and doubly artificial in ice cream). Pudding is the same. Most popular use is plain vanilla or pistachio pudding when used in ice cream. I also did a lot of frozen yogurt. I think frozen yogurt might be ever harder than milk/cream based ice creams. This is due to the fact that without sugar or other forms of sweetening, the plain yogurt is very tart. This wasn’t great when I tried to make mocha frozen yogurt, but great with sour cherry. Mmmm…cherry.
I am currently intrigued by a vegan ice cream blogspot and “stole” (my slang for take, most always legally) some recipes. One for vanilla (as a base for a lavender ice cream) and one rum raisin. I am very exited about getting to use my lavender which I will of course use to make cookies, spices, and the like. I am planning to make lavender pancakes tomorrow (…well today, as its past 12 am)…I need sleep; I’ll tell you how the ice cream turns out!
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