More Ice Cream Xperiments
Nov. 1st, 2009 12:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenI have not been recording all my ice-cream trials, but here are a few more. The first one I did several weeks ago, the second one was today.
Experiment #47: Chocolate Rocky Road Ice Cream
Recipe:
* 125ml skim milk powder
* 125ml raw cacao powder
* 5 T Xylitol
* 6 T Splenda granular
* 1 t Xanthan Gum
* 250ml water
Mix dry ingredients, then add water. Mix. Process in ice-cream maker.
Five minutes before completion add:
* mini marshmallows
* chocolate chips
* raspberry jellies
Result: Taste is very chocolatey. Texture, well, it didn't freeze up as much as it needed, I think because the additions made the ice-cream machine seize up.
Lessons: Forget about adding extras to the ice-cream, especially hard things like chocolate chips. Every time I try, it messes up the ice-cream. If one wants extras, one can sprinkle them on top afterwards. Mini-marshmallows might be okay, buy that's about it.
The chocolate flavour might be worth trying again, though, sans extras.
This one... well, the carrot-ginger one went down so well, I thought I'd try more vegetables.
Experiment #48: Basil Mint Tomato Ice Cream
(It was going to be Tomato Ice Cream with Basil and Mint, but I got carried away with the Basil and Mint)
Recipe:
* 4 Roma tomatos
* 1 red capsicum
* 1 pkt (15g) dried basil
* 1 pkt (15g) dried mint
* 500ml boiling water
Cook in microwave 6 mins (could have done less, I expect). Puree. Split into two containers. Cool in refrigerator.
Batch A:
* 250ml skim milk powder
* 4 T Xylitol
* 5 T Splenda granular
* 1 t Xanthan Gum
Mix. Process in ice-cream maker.
Batch B:
* 9 T Inulin
* 4 T Xylitol
* 7 T Splenda granular
* 1 t Xanthan Gum
Mix. Process in ice-cream maker.
Result: Batch A: color is orange-pink with lots of dark green flecks; creamy texture (with occasional fragments of tomato skin). Taste is weird; dominated by basil and mint, with an undertone of tomato. Weird.
Batch B: colour is dark orange with lots of dark green flecks; texture is a bit crumbly like a sorbet, not as creamy as Batch A, but a little more creamy than a straight sorbet would be; this also has occasional fragments of tomato skin. Taste is still odd, but better than Batch A, probably because it is stronger and sweeter. The basil and mint still dominate. I think I like the taste of basil and mint together, it's sort of... (takes another spoonful)... more mature, more subtle, than mint on its own. Hmmmm.
Lessons: (a) tomato doesn't work; (b) try with basil and mint alone, I think that could be interesting; (c) try with a larger amount of Inulin to try to make it creamier, because skim milk dilutes the flavour. Mind you, too much Inulin would give some people the trots, so that might be a problem. 8-(
Edit: 4am. Am suffering from painful indigestion. I blame the ice cream; more specifically, I blame excessive Inulin in Batch B. Oh well. Scratch option (c). At least it's a data point.
Experiment #47: Chocolate Rocky Road Ice Cream
Recipe:
* 125ml skim milk powder
* 125ml raw cacao powder
* 5 T Xylitol
* 6 T Splenda granular
* 1 t Xanthan Gum
* 250ml water
Mix dry ingredients, then add water. Mix. Process in ice-cream maker.
Five minutes before completion add:
* mini marshmallows
* chocolate chips
* raspberry jellies
Result: Taste is very chocolatey. Texture, well, it didn't freeze up as much as it needed, I think because the additions made the ice-cream machine seize up.
Lessons: Forget about adding extras to the ice-cream, especially hard things like chocolate chips. Every time I try, it messes up the ice-cream. If one wants extras, one can sprinkle them on top afterwards. Mini-marshmallows might be okay, buy that's about it.
The chocolate flavour might be worth trying again, though, sans extras.
This one... well, the carrot-ginger one went down so well, I thought I'd try more vegetables.
Experiment #48: Basil Mint Tomato Ice Cream
(It was going to be Tomato Ice Cream with Basil and Mint, but I got carried away with the Basil and Mint)
Recipe:
* 4 Roma tomatos
* 1 red capsicum
* 1 pkt (15g) dried basil
* 1 pkt (15g) dried mint
* 500ml boiling water
Cook in microwave 6 mins (could have done less, I expect). Puree. Split into two containers. Cool in refrigerator.
Batch A:
* 250ml skim milk powder
* 4 T Xylitol
* 5 T Splenda granular
* 1 t Xanthan Gum
Mix. Process in ice-cream maker.
Batch B:
* 9 T Inulin
* 4 T Xylitol
* 7 T Splenda granular
* 1 t Xanthan Gum
Mix. Process in ice-cream maker.
Result: Batch A: color is orange-pink with lots of dark green flecks; creamy texture (with occasional fragments of tomato skin). Taste is weird; dominated by basil and mint, with an undertone of tomato. Weird.
Batch B: colour is dark orange with lots of dark green flecks; texture is a bit crumbly like a sorbet, not as creamy as Batch A, but a little more creamy than a straight sorbet would be; this also has occasional fragments of tomato skin. Taste is still odd, but better than Batch A, probably because it is stronger and sweeter. The basil and mint still dominate. I think I like the taste of basil and mint together, it's sort of... (takes another spoonful)... more mature, more subtle, than mint on its own. Hmmmm.
Lessons: (a) tomato doesn't work; (b) try with basil and mint alone, I think that could be interesting; (c) try with a larger amount of Inulin to try to make it creamier, because skim milk dilutes the flavour. Mind you, too much Inulin would give some people the trots, so that might be a problem. 8-(
Edit: 4am. Am suffering from painful indigestion. I blame the ice cream; more specifically, I blame excessive Inulin in Batch B. Oh well. Scratch option (c). At least it's a data point.
