Kathryn A. (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kerravonsen) wrote2010-10-20 09:31 pm
kerravonsen) wrote2010-10-20 09:31 pm
Entry tags:
The Return Of The Ice Cream!
After almost a year of silence, the ice-cream experiments are back! I finally have a replacement paddle for my ice-cream machine, so it is back in operation. To celebrate, I made...
Experiment #49: Strawberry Coconut Ice Cream
Based on a recipe I downloaded from the net ages ago, and while I did save the URL, I get a 404 message now. 8-(
Recipe:
* 1 punnet (250g) fresh strawberries
* 1 t soy lecithin
* 2 x 270ml cans Ayam coconut cream
* 1 t Xanthan Gum
* 4 T Splenda granular
* 1 t vanilla bean powder
Puree the strawberries.
Thin the coconut cream with hot/boiling water (because it had solidified; this is top-quality coconut-cream, folks!). Add to strawberries.
Blend in the rest of the ingredients.
Process in the ice-cream maker.
Whys: I decided to do strawberry-coconut because I had the strawberries already, I had the coconut cream, I hadn't done it before, I was out of practice so I thought following someone else's recipe would be more liable to work.
The downside of this is that coconut cream is definitely not low-fat.
I added the lecithin in the hope that it would do a bit of emulsifying.
The Xanthan gum was of course to try to make it more scoopable after it had been in the freezer. I've also decided to put my ice-cream into the freezer of my refrigerator rather than the separate freezer, because the separate freezer tends to freeze things harder.
Result: Taste is mild strawberry with coconut; I feel as if the strawberry was a bit overwhelmed by the coconut. Texture is creamy, with just a touch of grit from the strawberry seeds. Just a very faint hint of oiliness, though I could have been imagining it.
Verdict: Nice, but not worth the high-fat-ness of the coconut cream. I liked the ginger-coconut ice-cream better.
Lessons: Don't mix strawberry and coconut. Try strawberry-milk-ice next time.
Experiment #49: Strawberry Coconut Ice Cream
Based on a recipe I downloaded from the net ages ago, and while I did save the URL, I get a 404 message now. 8-(
Recipe:
* 1 punnet (250g) fresh strawberries
* 1 t soy lecithin
* 2 x 270ml cans Ayam coconut cream
* 1 t Xanthan Gum
* 4 T Splenda granular
* 1 t vanilla bean powder
Puree the strawberries.
Thin the coconut cream with hot/boiling water (because it had solidified; this is top-quality coconut-cream, folks!). Add to strawberries.
Blend in the rest of the ingredients.
Process in the ice-cream maker.
Whys: I decided to do strawberry-coconut because I had the strawberries already, I had the coconut cream, I hadn't done it before, I was out of practice so I thought following someone else's recipe would be more liable to work.
The downside of this is that coconut cream is definitely not low-fat.
I added the lecithin in the hope that it would do a bit of emulsifying.
The Xanthan gum was of course to try to make it more scoopable after it had been in the freezer. I've also decided to put my ice-cream into the freezer of my refrigerator rather than the separate freezer, because the separate freezer tends to freeze things harder.
Result: Taste is mild strawberry with coconut; I feel as if the strawberry was a bit overwhelmed by the coconut. Texture is creamy, with just a touch of grit from the strawberry seeds. Just a very faint hint of oiliness, though I could have been imagining it.
Verdict: Nice, but not worth the high-fat-ness of the coconut cream. I liked the ginger-coconut ice-cream better.
Lessons: Don't mix strawberry and coconut. Try strawberry-milk-ice next time.