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#466 helena

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Posted 13 December 2011 - 06:10 PM

Any recipe for a great savory ice cream? Need to make one for an upcoming dinner. thinking of an olive oil gelato from the Babbo book - is adding some castelvetrano olives a good idea?
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#467 StephanieL

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Posted 03 June 2012 - 11:33 PM

N decided to make Thai iced tea pops; essentially, a mixture of strong black tea and condensed milk frozen in ice-pop molds. It had that sweet, milky taste you get in Thai iced tea, and the texture was akin to a Fudgsicle. She's going to try Thai iced coffee pops next.
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#468 yvonne johnson

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Posted 03 June 2012 - 11:42 PM

Are those like kulfi then?
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#469 bloviatrix

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Posted 04 June 2012 - 02:15 AM

I made a successful batch of guava sorbet last week - used a box of Ceres juice, a very concentrated sugar syrup, a little vodka. I love guavas, but living in NYC is not compatible to the fruit.
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#470 splinky

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Posted 04 June 2012 - 02:19 AM

I made a successful batch of guava sorbet last week - used a box of Ceres juice, a very concentrated sugar syrup, a little vodka. I love guavas, but living in NYC is not compatible to the fruit.

what about frozen guava? i think it's basically a paste
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#471 StephanieL

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Posted 04 June 2012 - 02:46 PM

Are those like kulfi then?

You know, I hadn't thought about that until just this moment, but I suppose they are like that. No cream or evaporated milk and no spices, though.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#472 bloviatrix

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Posted 05 June 2012 - 12:34 AM


I made a successful batch of guava sorbet last week - used a box of Ceres juice, a very concentrated sugar syrup, a little vodka. I love guavas, but living in NYC is not compatible to the fruit.

what about frozen guava? i think it's basically a paste
Posted Image


I know about the frozen stuff. The thing is I really like eating fresh guavas - occasionally I find them, but they don't travel well. Strawberry guavas are particularly fabulous (and require visits to southern california in November - January).
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#473 splinky

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Posted 05 June 2012 - 12:39 AM



I made a successful batch of guava sorbet last week - used a box of Ceres juice, a very concentrated sugar syrup, a little vodka. I love guavas, but living in NYC is not compatible to the fruit.

what about frozen guava? i think it's basically a paste
Posted Image


I know about the frozen stuff. The thing is I really like eating fresh guavas - occasionally I find them, but they don't travel well. Strawberry guavas are particularly fabulous (and require visits to southern california in November - January).

you can find them at caribbean markets here but sometimes a little bruised.

“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#474 StephanieL

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Posted 08 June 2012 - 02:51 PM

N decided to make Thai iced tea pops; essentially, a mixture of strong black tea and condensed milk frozen in ice-pop molds. It had that sweet, milky taste you get in Thai iced tea, and the texture was akin to a Fudgsicle. She's going to try Thai iced coffee pops next.

The iced coffee pops weren't as good. The coffee was too dark and strong (and thus bitter). It might have been better with a medium roast.
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#475 Stone

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Posted 08 June 2012 - 03:01 PM

I made the Lebovitz vanilla ice cream recipe again, with 7 egg yolks, and about 6 crushed peppermint leaves steeped in the milk with the vanilla bean. Very good. Unlike store bought mint ice cream, which I assume is flavored with mint extract, this had a bit of a chlorophyll flavor from the fresh leaves.

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#476 Lippy

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Posted 21 June 2012 - 08:52 PM

I just made the Lebovitz chocolate sorbet. It's rich, satiny and intense, much more like a highly flavored ice cream than a sorbet, but suitable for vegans.

#477 bloviatrix

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Posted 22 June 2012 - 12:58 AM

I've made the Lebovitz Strawberry Sour Cream ice cream twice. Thinking of making his cheesecake one next (I have an abundance of sour cream and cream cheese in the house).
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#478 Lippy

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Posted 22 June 2012 - 01:41 AM

Blovie, have you ever made the chocolate sorbet? It's pareve. It's actually vegan, but you'd never know it.

#479 bloviatrix

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Posted 22 June 2012 - 01:59 AM

Blovie, have you ever made the chocolate sorbet? It's pareve. It's actually vegan, but you'd never know it.


I don't make sorbet as frequently as I used to (although last week we made a batch of passion fruit). I'll take a look at the recipe - I'm always on the lookout for good dairy-free desserts.
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#480 AaronS

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Posted 22 June 2012 - 04:46 AM

I made a few strawberry and blueberry sorbets that were just fruit and sugar mixed in a blender with a little lemon juice. the strawberry came out really, really well.