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kerravonsenIn the mad scientist's lair, the sound of ice-cream making can be heard.
Igor! You left the peaches out too long!
This one I did a couple of weeks ago.
Experiment #64: Peach-Cantaloupe Ice Cream
Recipe:
* 2-3 peaches
* 1/2 Cantaloupe
* 375ml can light evaporated milk
* 8 T Natvia (Stevia and Erythritol blend)
* 1 t Guar Gum
Peel and chop up peaches. Chop up cantaloupe. Puree.
Add the other ingredients.
There was about 900ml of mixture so I split it into 700ml and 200ml.
Process in ice-cream machine.
Whys: Because I needed to use up the peaches and the cantaloupe. And I haven't done an evaporated-milk ice cream mixture in a while. I had intended to make just a peach ice cream, but I'd put it off too long and the peaches were going off (hence the uncertainty about the actual number of peaches used).
Result:
700ml was too much mixture, it started overflowing and I had to scrape it up while it was mixing.
Colour is a very pale orange.
Texture is creamy.
Taste is light peach-cantaloupe; one can taste both flavours.
Verdict:
Flavour - nice.
Texture - good.
Lessons:
(a) 700ml is too much; 600ml is the max I should put into my ice-cream machine.
(b) Peach and Cantaloupe do go nicely together.
Nonsense, Igor, there's no such thing as too sour!
This one I did yesterday.
Experiment #65: Strawberry Frozen Yoghurt
Recipe:
* 1 punnet strawberries
* 3 T Jamsetta (mix of pectin, sugar and citric acid)
* 6 T Natvia (Stevia and Erythritol blend)
* 300ml Natural Yoghurt
* 2 T Xylitol
Chop up strawberries. Add Jamsetta and Natvia. Cook in microwave on high for 2 1/2 minutes.
Puree.
Add Yogurt. Blend.
Add Xylitol.
Process in ice-cream machine.
Whys:
a) the strawberries need using
b) the yoghurt needed using
c) I thought perhaps cooking the fruit with the Jamsetta might activate the pectin better. Also I added much more than last time.
Result:
Colour is a strong pink.
Texture is creamy.
Taste is VERY tangy, what with the citric acid in the Jamsetta and the Natural Yoghurt on top of that.
Scoopability after being frozen overnight - pretty good. The Jamsetta appeared to work in that respect.
Verdict:
Flavour - interesting. As I said, VERY tangy. If one is in the mood for something sweet-sour, it's good, but otherwise it could be an unpleasant surprise.
Texture - good.
Lessons:
(a) Don't go quite so overboard with the sourness next time.
(b) Jamsetta and cooked strawberries does work.
(c) Try a sorbet with Jamsetta and cooked strawberries in a future experiment.
Igor! You left the peaches out too long!
This one I did a couple of weeks ago.
Experiment #64: Peach-Cantaloupe Ice Cream
Recipe:
* 2-3 peaches
* 1/2 Cantaloupe
* 375ml can light evaporated milk
* 8 T Natvia (Stevia and Erythritol blend)
* 1 t Guar Gum
Peel and chop up peaches. Chop up cantaloupe. Puree.
Add the other ingredients.
There was about 900ml of mixture so I split it into 700ml and 200ml.
Process in ice-cream machine.
Whys: Because I needed to use up the peaches and the cantaloupe. And I haven't done an evaporated-milk ice cream mixture in a while. I had intended to make just a peach ice cream, but I'd put it off too long and the peaches were going off (hence the uncertainty about the actual number of peaches used).
Result:
700ml was too much mixture, it started overflowing and I had to scrape it up while it was mixing.
Colour is a very pale orange.
Texture is creamy.
Taste is light peach-cantaloupe; one can taste both flavours.
Verdict:
Flavour - nice.
Texture - good.
Lessons:
(a) 700ml is too much; 600ml is the max I should put into my ice-cream machine.
(b) Peach and Cantaloupe do go nicely together.
Nonsense, Igor, there's no such thing as too sour!
This one I did yesterday.
Experiment #65: Strawberry Frozen Yoghurt
Recipe:
* 1 punnet strawberries
* 3 T Jamsetta (mix of pectin, sugar and citric acid)
* 6 T Natvia (Stevia and Erythritol blend)
* 300ml Natural Yoghurt
* 2 T Xylitol
Chop up strawberries. Add Jamsetta and Natvia. Cook in microwave on high for 2 1/2 minutes.
Puree.
Add Yogurt. Blend.
Add Xylitol.
Process in ice-cream machine.
Whys:
a) the strawberries need using
b) the yoghurt needed using
c) I thought perhaps cooking the fruit with the Jamsetta might activate the pectin better. Also I added much more than last time.
Result:
Colour is a strong pink.
Texture is creamy.
Taste is VERY tangy, what with the citric acid in the Jamsetta and the Natural Yoghurt on top of that.
Scoopability after being frozen overnight - pretty good. The Jamsetta appeared to work in that respect.
Verdict:
Flavour - interesting. As I said, VERY tangy. If one is in the mood for something sweet-sour, it's good, but otherwise it could be an unpleasant surprise.
Texture - good.
Lessons:
(a) Don't go quite so overboard with the sourness next time.
(b) Jamsetta and cooked strawberries does work.
(c) Try a sorbet with Jamsetta and cooked strawberries in a future experiment.
