The Return Of The Experiments
Oct. 6th, 2014 04:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenDeep in the Woods of... Icecreamlandia... a loud grinding is heard...
Igor, at what kind of house sale does one come back with gingerbread?
Experiment #69: Ginger-Loaf Ice Cream
Ingredients:
* 1/2 of a Ginger Loaf
* 375ml (1 can) Evaporated Milk
* 4T Natvia
* 3T Xylitol
Instructions:
* Chop the loaf into rough chunks, add the milk, puree.
* Add the Natvia and Xylitol and blend in to the mixture.
* The mixture came to about 900ml, so I poured out 600ml into a jug, so as to fit into my ice-cream machine.
* Process in ice-cream machine.
Why:
The (store-bought) ginger loaf had gone a bit dry, so I thought I'd see if I could turn it into ice cream.
Result:
* Colour is light brown.
* Texture is creamy.
* Taste is like gingerbread! I think it got a bit more gingery towards the bottom of the bucket, possibly because the shredded ginger from the loaf tended to sink.
* Scoopability will have to be tested tomorrow.
Verdict:
Success! Yum!
The mixture tasted good before it went in, so I had positive expectations, which were borne out.
Lessons:
* If the mixture tastes good... but I already knew that.
* We can Eat Cake!
Considering future cake experiments, I think success is more likely with a strong-tasting cake such as chocolate or ginger.
Also the likelihood of future cake experiments will depend on NOT having eaten the delicious cake already. Because of course it would be pointless to experiment with non-delicious cake.
Igor, at what kind of house sale does one come back with gingerbread?
Experiment #69: Ginger-Loaf Ice Cream
Ingredients:
* 1/2 of a Ginger Loaf
* 375ml (1 can) Evaporated Milk
* 4T Natvia
* 3T Xylitol
Instructions:
* Chop the loaf into rough chunks, add the milk, puree.
* Add the Natvia and Xylitol and blend in to the mixture.
* The mixture came to about 900ml, so I poured out 600ml into a jug, so as to fit into my ice-cream machine.
* Process in ice-cream machine.
Why:
The (store-bought) ginger loaf had gone a bit dry, so I thought I'd see if I could turn it into ice cream.
Result:
* Colour is light brown.
* Texture is creamy.
* Taste is like gingerbread! I think it got a bit more gingery towards the bottom of the bucket, possibly because the shredded ginger from the loaf tended to sink.
* Scoopability will have to be tested tomorrow.
Verdict:
Success! Yum!
The mixture tasted good before it went in, so I had positive expectations, which were borne out.
Lessons:
* If the mixture tastes good... but I already knew that.
* We can Eat Cake!
Considering future cake experiments, I think success is more likely with a strong-tasting cake such as chocolate or ginger.
Also the likelihood of future cake experiments will depend on NOT having eaten the delicious cake already. Because of course it would be pointless to experiment with non-delicious cake.
no subject
Date: 2014-10-07 10:07 am (UTC)I made a ginger-and-carrot sorbet once, that was really nice. It used real ginger root, but it would probably work with ginger syrup, if one could figure out how much to add.