Wayyyyy OT: Flavorings
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From: Didi on 28 Jul 2010 00:01 On Jul 28, 5:55 am, D Yuniskis <not.going.to...(a)seen.com> wrote: > Hi, > > I'm looking for ideas on good "complementary" > flavorings to pair with *coconut* in ice cream. > > 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. > > So far, the best ideas I've come up with are > coconut almond and coconut (chocolate) 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?) > > [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!] > > --don You are making it? I always thought it came out of some kind of plastic boxes :-). Too bad I am at the other side of the planet, I would gladly help with some of the calories of your experimental batches. No such thing as bad ice cream, to quote you :-). Dimiter
From: J.A. Legris on 28 Jul 2010 07:20 On Jul 27, 10:55 pm, D Yuniskis <not.going.to...(a)seen.com> wrote: > Hi, > > I'm looking for ideas on good "complementary" > flavorings to pair with *coconut* in ice cream. > > 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. > > So far, the best ideas I've come up with are > coconut almond and coconut (chocolate) 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?) > > [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!] > > --don Coconut-banana is a natural. I suspect you are using too much coconut, which is generally not possible unless you're using some horrible extract or artificial flavour. Get a can of coconut milk or (gasp!) a real coconut! There are lots of south-east Asian foods that use coconut, for example coconut-pumpkin, coconut mango. -- Joe
From: 1 Lucky Texan on 28 Jul 2010 08:46 On Jul 28, 6:20 am, "J.A. Legris" <jaleg...(a)sympatico.ca> wrote: > On Jul 27, 10:55 pm, D Yuniskis <not.going.to...(a)seen.com> wrote: > > > > > Hi, > > > I'm looking for ideas on good "complementary" > > flavorings to pair with *coconut* in ice cream. > > > 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. > > > So far, the best ideas I've come up with are > > coconut almond and coconut (chocolate) 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?) > > > [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!] > > > --don > > Coconut-banana is a natural. I suspect you are using too much coconut, > which is generally not possible unless you're using some horrible > extract or artificial flavour. Get a can of coconut milk or (gasp!) a > real coconut! > > There are lots of south-east Asian foods that use coconut, for example > coconut-pumpkin, coconut mango. > > -- > Joe Yeah, coconut is typically a subdued flavor. If you are just collecting ideas to try, how about toffee? maybe the texture would hold up, plus nice buttery/caramel flavor. A wild idea - cinnamon!
From: Peter Keller on 28 Jul 2010 10:52 1 Lucky Texan <alckytxn(a)swbell.net> wrote: > A wild idea - cinnamon! 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'd use some red curry paste in the ice cream if it were me, but then again, I'm insane. Hrm, possibly coconut-basil ice cream? Could be awesome. -pete
From: antedeluvian on 28 Jul 2010 11:07 >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? --------------------------------------- Posted through http://www.EmbeddedRelated.com
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