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From: Peter Keller on 28 Jul 2010 11:21
antedeluvian <akagan(a)n_o_s_p_a_m.sympatico.ca> wrote:
>>That's not wild. Wild would be fish sauce, though if you do that I'd
>>simmer the coconut milk and fish sauce for a while to even out the
>>taste, then use it to make the ice cream. Hopfully the simmering won't
>>destroy the fat solids too much.
>
> I was told by someone way back in the mists of time (and in South Africa)
> that sardines and condensed milk made for delicious eating. I could never
> bring myself to try, but maybe substituting coconut milk for condensed
> milk, and the sugar of the ice cream- who knows?

If you didn't use so many sardines as to create a too powerful fish
taste, I could see that being pretty awesome.

Sardines have a chemical in them that increases savoryness of "umami"
which is the 5th flavor the tounge can sense and represents the
savory sense, MSG is the raw chemical which can exhibit it. If you
ever want to punch up a stew--or anything with meat in it, to get
that thick meaty taste, add some sardine paste or fish sauce. I've
successfully used fish sauce and cinnimon on pan-fried pork chops
and it was ridiculously awesome.

I think coconut, fish sauce, and red curry paste would make for a
wicked good vanilla based ice cream.

-pete
From: 1 Lucky Texan on 29 Jul 2010 09:50
On Jul 28, 1:54 pm, D Yuniskis <not.going.to...(a)seen.com> wrote:
> Hi,
>
> Rather than reply to individual messages, I'll
> address them in this reply to "myself"...
>
> D Yuniskis wrote:
> > I'm looking for ideas on good "complementary"
> > flavorings to pair with *coconut* in ice cream.
>
> Single flavors (e.g., toffee) are easy to come up with.
> Just put a LOT (more generally *is* better!) of
> "whatever" in the cream mixture, freeze and eat.
> Increase amount, repeat.  :>
>
> The more interesting flavors (IMO) are combinations
> of two (or more) flavors (e.g., my personal favorite
> is almond chocolate chip with almonds).  Here, you
> get to play with *two* flavors *and* (often) textures.
>
> Maple walnut
> Butter pecan
> Almond chocolate chip (with almonds, of course)
> etc.
>
> It seems that most of these work best if the flavors are
> rich and subtle (e.g., orange+whatever would probably
> be a real loser as the orange is too dominant).
>
> > Keep in mind the nature of the tastes -- as well
> > as textures.  E.g., "coconut - banana" wouldn't
> > fare well as the banana flavor is too subtle
> > to stand up against the coconut.
>
> I see coconut as "rich and subtle" (think about coconut
> vs. other flavorings like raspberry, orange, lemon, etc.).
> Likewise, banana is "rich and subtle" -- making it a poor
> companion for the coconut (IMO).
>
> > So far, the best ideas I've come up with are
> > coconut almond and coconut (chocolate) chip.
>
> Here, a big part of the appeal is the textural
> differences -- the "crunch" that comes from the
> almond/chip.  And, the fact that the taste of
> those "companion flavors" is confined *to* those
> items (i.e., the chocolate flavor doesn't leech into
> the rest of the ice cream but stays confined *in*
> the chip).
>
> > While there is really no such thing as *bad*
> > ice cream, the calories involved are such that
> > I *really* don't want to be making too many
> > "experimental batches"!  (figure 5,000+ calories
> > per quart?)
>
> George's pineapple suggestion was an *immediate*
> win!  But, it will be hard to get the proportions
> right (without the pineapple becoming too dominant).
>
> And, figuring out how to incorporate the pineapple
> will be an issue, as well -- any raw fruit is bad
> (IMO) as the concentration of water *in* the fruit
> ends up leaving you an "ice chunk" in the midst of
> what should be a nice, *smooth* confection.  I
> suspect I will use crushed pineapple and reduce it
> (stovetop) to remove most of the water and intensify
> the flavor & texture.
>
> Using "real" (raw) coconut is a bad idea.  First,
> much "shredded" coconut is (heavily) sweetened.
> And, even using the raw *meat* of the coconut
> results in lots of fibrous tissue in the ice cream
> (ice cream should be smooth!).
>
> I'll use coconut cream (not coconut milk) for the
> coconut flavor (though *real* coconut cream -- not
> the Coco Lopez type stuff that is mostly sugar!).
> This will give me better control over the individual
> flavors *and* sweetness.
>
> Finally, George's comment re: Pina Colada is an
> even *better* idea -- add rum to the mix!  (no,
> not a lot).  This would be a good way to help
> replace the sugar and keep the same overall
> consistency of a "non rum" variety.
>
> [making sugar free ice cream for friends is a
> challenge:  most sugar substitutes are sweeter
> than sugar so you lose *bulk*.  Plus, the loss
> of the sugar itself means the ice cream freezes
> "firmer"/harder which makes it harder to store
> for anything longer than overnight.  And, ice
> cream that is frozen *that* firm results in
> increased consumption -- as you end up "chipping"
> little bits of it out of the container and
> *eating* them while you are chipping the *next*
> little bit out of the container!!  :< ]
>
> > [so this doesn't degenerate into even *more*
> > OT traffic, I probably won't reply to individual
> > suggestions  :<  But, I'll post the results of
> > any efforts I make in this regard.  Thanks, in
> > advance!]
>
> Probably not until next week.  I want to get started on
> the coconut - almond this weekend (I suspect I can
> get that Rx "pretty close" on the first attempt; the
> pineapple variation will require a lot more planning).
>
> And, Dimiter, *no*, it won't survive shipment across
> the pond (and then some).  It barely survives a 15
> minute drive to a dinner party!  :-/
>
> Thanks!
> --don

Transport of fluids both ways can be a problem with ice cream I think.
I've had some with almonds in which the nuts were not crisp. Some
other brands had a candy coating on the almonds and they remained
crunchy.

So, for fruit flavors, why not try some jellybeans or 'gummy' fruits?
Or try some dried fruits?
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