Fruit for Ice Cream Flavors-need advice

Fruit for Ice Cream Flavors-need advice

Hello all,
As warm weather approaches, I'll be dusting off my ice-cream maker (I
can't eat ice-cream in cold weather!). Last year I succesfully made
Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and Pineapple-
Cocunut Ice Cream. My question is, what other fruits are good for
making ice-cream? Peaches, I would think, and maybe blueberry or
raspberry? Any others that I may be overlooking? Any ideas
appreciated.


Darren

Re: Fruit for Ice Cream Flavors-need advice


"Darren" <darrenli516@yahoo . com > wrote in message
news:7caa6390-747c-4ae0-b5d3-e0e19603567f@8g2000hse.googlegroups . com ...
> Hello all,
> As warm weather approaches, I'll be dusting off my ice-cream maker (I
> can't eat ice-cream in cold weather!). Last year I succesfully made
> Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and Pineapple-
> Cocunut Ice Cream. My question is, what other fruits are good for
> making ice-cream? Peaches, I would think, and maybe blueberry or
> raspberry? Any others that I may be overlooking? Any ideas
> appreciated.
>
>
> Darren

My favorites:
Blackberry
Raspberry & black raspberry
Marionberry
Strawberry
Black cherry
Morello cherry
Passionfruit
Peach
Pineapple
Lime


kimberly

Re: Fruit for Ice Cream Flavors-need advice

Kimberly listed:

>> As warm weather approaches, I'll be dusting off my ice-cream maker (I
>> can't eat ice-cream in cold weather!). Last year I succesfully made
>> Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and Pineapple-
>> Cocunut Ice Cream. My question is, what other fruits are good for
>> making ice-cream? Peaches, I would think, and maybe blueberry or
>> raspberry? Any others that I may be overlooking? Any ideas
>> appreciated.
>>
>
> My favorites:
> Blackberry
> Raspberry & black raspberry
> Marionberry
> Strawberry
> Black cherry
> Morello cherry
> Passionfruit
> Peach
> Pineapple
> Lime


Melons: Ambrosia melon makes a *wonderful* ice cream. I'll be making
honeydew ice cream this weekend. Watermelon purée mixed with a tiny bit of
lime juice is a good base for a granita (though you won't need the ice-cream
maker for that).

Grapes or wine: Sorbet made from Gewurztraminer grape juice is awesome. I
made a port/rosemary sorbet earlier this year as an intermezzo in a special
dinner.

Blueberry gelato can be sublime.

Rainier cherries (the big gold-and-red ones) or Bing cherries go well in a
very eggy frozen custard; it's kind of like a frozen clafouti. Same thing
with almost all plums, peaches, and nectarines.

Further afield, are you adventurous enough to try avocado ice cream?
Sweet-corn ice cream? Carrot ice cream? They can all be made, though it's a
matter of personal taste as to whether you'll *like* them or not.


Bob

Re: Fruit for Ice Cream Flavors-need advice

On Fri, 9 May 2008 19:27:43 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Kimberly listed:
>
>>> As warm weather approaches, I'll be dusting off my ice-cream maker (I
>>> can't eat ice-cream in cold weather!). Last year I succesfully made
>>> Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and Pineapple-
>>> Cocunut Ice Cream. My question is, what other fruits are good for
>>> making ice-cream? Peaches, I would think, and maybe blueberry or
>>> raspberry? Any others that I may be overlooking? Any ideas
>>> appreciated.
>>>
>>
>> My favorites:
>> Blackberry
>> Raspberry & black raspberry
>> Marionberry
>> Strawberry
>> Black cherry
>> Morello cherry
>> Passionfruit
>> Peach
>> Pineapple
>> Lime
>
>
>Melons:
>
>Grapes or wine:
>
>Blueberry gelato can be sublime.
>
>Rainier cherries (the big gold-and-red ones) or Bing cherries go well in a
>very eggy frozen custard; it's kind of like a frozen clafouti. Same thing
>with almost all plums, peaches, and nectarines.
>
>Further afield, are you adventurous enough to try avocado ice cream?
>Sweet-corn ice cream? Carrot ice cream? They can all be made, though it's a
>matter of personal taste as to whether you'll *like* them or not.
>
>
>Bob

For both of you...since I am tagging onto this post... Get the book
The Perfect Scoop, by David Lebovitz. Some incredible ice creams in
there...

Plus his website...
* w w w .davidlebovitz . com /
* w w w .davidlebovitz . com /archives/recipes/recipe_links/

Christine

Re: Fruit for Ice Cream Flavors-need advice

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in
news:1rvmnk.ri4.17.1@news.alt . net :

> Rainier cherries (the big gold-and-red ones) or Bing
> cherries go well in a very eggy frozen custard; it's kind
> of like a frozen clafouti.

Bob, do you have a recipe? i have 5 pounds of frozen Bings &
promised ice cream to one of the vendors at NH Sheep & Wool
for tomorrow (Sun)... & beer. Maple & Scarborough Faire :)
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Re: Fruit for Ice Cream Flavors-need advice

Lee replied:

>> Rainier cherries (the big gold-and-red ones) or Bing
>> cherries go well in a very eggy frozen custard; it's kind
>> of like a frozen clafouti.
>
> Bob, do you have a recipe? i have 5 pounds of frozen Bings &
> promised ice cream to one of the vendors at NH Sheep & Wool
> for tomorrow (Sun)... & beer. Maple & Scarborough Faire :)

First, halve and pit the cherries. Sprinkle them with sugar and a tiny bit
of salt. Allow to sit for at least half an hour. Drain off the juice and
reduce it to a syrup in the microwave.

Then make this ice cream:

* haverchuk.blogspot . com /2006/05/ice-cream-project-egg-ice-cream.html

Add the reduced cherry juice and a teaspoon of vanilla extract before
churning. When the ice cream reaches the soft-serve stage, stir in the
cherries and then freeze to harden.

Bob

Re: Fruit for Ice Cream Flavors-need advice

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in
news:1s2br2.44n.17.1@news.alt . net :

> Lee replied:
>
>>> Rainier cherries (the big gold-and-red ones) or Bing
>>> cherries go well in a very eggy frozen custard; it's kind
>>> of like a frozen clafouti.
>>
>> Bob, do you have a recipe? i have 5 pounds of frozen Bings
>> & promised ice cream to one of the vendors at NH Sheep &
>> Wool for tomorrow (Sun)... & beer. Maple & Scarborough
>> Faire :)
>
> First, halve and pit the cherries. Sprinkle them with sugar
> and a tiny bit of salt. Allow to sit for at least half an
> hour. Drain off the juice and reduce it to a syrup in the
> microwave.
>
> Then make this ice cream:
>
> * haverchuk.blogspot . com /2006/05/ice-cream-project-egg-
> ice-cream.html
>
> Add the reduced cherry juice and a teaspoon of vanilla
> extract before churning. When the ice cream reaches the
> soft-serve stage, stir in the cherries and then freeze to
> harden.

that looks good (especially with the chickens laying 12-14
eggs/day!).
now, anyone have a good recipe or two for using up the
whites?

lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Re: Fruit for Ice Cream Flavors-need advice

On Sun 11 May 2008 06:10:45p, enigma told us...

> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in
> news:1s2br2.44n.17.1@news.alt . net :
>
>> Lee replied:
>>
>>>> Rainier cherries (the big gold-and-red ones) or Bing
>>>> cherries go well in a very eggy frozen custard; it's kind of like a
>>>> frozen clafouti.
>>>
>>> Bob, do you have a recipe? i have 5 pounds of frozen Bings
>>> & promised ice cream to one of the vendors at NH Sheep &
>>> Wool for tomorrow (Sun)... & beer. Maple & Scarborough
>>> Faire :)
>>
>> First, halve and pit the cherries. Sprinkle them with sugar
>> and a tiny bit of salt. Allow to sit for at least half an
>> hour. Drain off the juice and reduce it to a syrup in the microwave.
>>
>> Then make this ice cream:
>>
>> * haverchuk.blogspot . com /2006/05/ice-cream-project-egg-
>> ice-cream.html
>>
>> Add the reduced cherry juice and a teaspoon of vanilla
>> extract before churning. When the ice cream reaches the
>> soft-serve stage, stir in the cherries and then freeze to harden.
>
> that looks good (especially with the chickens laying 12-14
> eggs/day!).
> now, anyone have a good recipe or two for using up the
> whites?
>
> lee

Pavlova, an Australian dessert. Many recipes out there, but here's one:

4 Egg whites
1 tb Vinegar
1 c Sugar, castor (superfine)
Cornflour

With an electric mixer, beat the egg whites until soft peaks form, then
gradually add the sugar (about 1 t every 30 seconds). This will take around
15 minutes. Beat until firm. Add the vinegar. When combined, turn out onto
a flat baking sheet that has been greased and dusted with cornflour. Shape
it so that there will be a hollow in the centre to hold the fruit. Cook in
a pre-heated, warm oven (350-375 degrees F.) for 10 minutes, then at 200-
250 degrees F. for 40-50 mins. When cooked, turn the oven off and allow to
cool slowly in the oven for at least an hour, preferably overnight. Gradual
cooling is important. Serve cold, topped with whipped cream and fresh fruit
such as strawberries, bananas and kiwi fruit.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 5hrs 30mins
-------------------------------------------
'It's deja vu all over again.' - Yogi Berra
-------------------------------------------

Re: Fruit for Ice Cream Flavors-need advice

Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
news:Xns9A9BBD0F229EEwayneboatwrightatari@69.28.173.184:

> Pavlova, an Australian dessert. Many recipes out there,
> but here's one:
>
> 4 Egg whites
> 1 tb Vinegar
> 1 c Sugar, castor (superfine)
> Cornflour

ok, having never seen castor sugar out here in the
hinterlands (i know King Arthur carries it, but it's not time
for an order yet), can i substitute regular white sugar? or
somehow make it more like castor sugar, by using a blender or
food processor?
and cornflour is cornstarch, correct? (because i do have corn
flour for making tortillas).
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Re: Fruit for Ice Cream Flavors-need advice

On Mon 12 May 2008 04:52:30a, enigma told us...

> Wayne Boatwright <wayneboatwright@arizona.usa . com > wrote in
> news:Xns9A9BBD0F229EEwayneboatwrightatari@69.28.173.184:
>
>> Pavlova, an Australian dessert. Many recipes out there, but here's
>> one:
>>
>> 4 Egg whites
>> 1 tb Vinegar
>> 1 c Sugar, castor (superfine)
>> Cornflour
>
> ok, having never seen castor sugar out here in the
> hinterlands (i know King Arthur carries it, but it's not time
> for an order yet), can i substitute regular white sugar? or
> somehow make it more like castor sugar, by using a blender or
> food processor?
> and cornflour is cornstarch, correct? (because i do have corn
> flour for making tortillas).
> lee


A lot of US supermarkets are now carrying what is labled "baking sugar".
This is same thing as castor sugar. You can, of course, substitute regular
white granulated sugar and give a good whirl in the food processor. Works
just as well.

Yes, cornflour and cornstarch is the same thing. However, don't use use
"masa" in tortillas? You cannot substitute that. Cornstarch is extremely
fine, like a powder, and snow white. Not the same as masa. Your
supermarket should have cornstarch, though, usually in the baking section
near the baking powder and flour.

HTH



--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 19hrs
-------------------------------------------
If it jams, force it. If it breaks, it
needed replacement anyway.
-------------------------------------------

Using up egg whites

enigma asked:

> anyone have a good recipe or two for using up the whites?

I agree with the pavlova suggestion; I like LadyJane's recipe because it's
made in a springform pan:

* groups.google . com /group/rec.food.cooking/msg/1095bcf0d63c0de9

I also like macaroons; in fact, I had them just a few days ago.

My recipe for chiles rellenos calls for more egg whites than yolks, so
that's a good way to use up *some* of the egg whites. A soufflé is another
good way; I made pear soufflés when we had some pears which were getting
overripe and a few extra egg whites in the fridge. You can use a single egg
white beaten with water as the sealant for ravioli or potstickers. Or you
can make "chicken velvet," which is a mixture of ground chicken, chicken
stock, seasonings, and beaten egg whites, formed into little balls and
deep-fried as an appetizer or soup garnish. (Of course, you can do the same
thing with tuna, shrimp, catfish, or whatever you like.)

Bob

Re: Using up egg whites

"Bob Terwilliger" <virtualgoth@die_spammer.biz> dropped this
news:1sgaei.29j.17.1@news.alt . net : in rec.food.cooking

> My recipe for chiles rellenos calls for more egg whites than yolks, so
> that's a good way to use up *some* of the egg whites. A soufflé is
> another good way; I made pear soufflés when we had some pears which
> were getting overripe and a few extra egg whites in the fridge. You
> can use a single egg white beaten with water as the sealant for
> ravioli or potstickers. Or you can make "chicken velvet," which is a
> mixture of ground chicken, chicken stock, seasonings, and beaten egg
> whites, formed into little balls and deep-fried as an appetizer or
> soup garnish. (Of course, you can do the same thing with tuna, shrimp,
> catfish, or whatever you like.)

Hey Bob! What cheese do you use with your chiles rellenos? I bought some
chihuahua cheese at a farmer's market. I intend to make chiles rellenos in
the very near future and I've never made them before.

Michael


--
"I'd like to be in Hell in time for dinner"
-Edward H. Ruloff

To email - michael at lonergan dot us dot com

Re: Using up egg whites

On May 16, 7:21 am, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
> "Bob Terwilliger" <virtualgoth@die spammer.biz> dropped thisnews:1sgaei.29=
j.17.1@news.alt . net :in rec.food.cooking
>
> > My recipe for chiles rellenos calls for more egg whites than yolks, so
> > that's a good way to use up *some* of the egg whites. A soufflé is
> > another good way; I made pear soufflés when we had some pears which
> > were getting overripe and a few extra egg whites in the fridge. You
> > can use a single egg white beaten with water as the sealant for
> > ravioli or potstickers. Or you can make "chicken velvet," which is a
> > mixture of ground chicken, chicken stock, seasonings, and beaten egg
> > whites, formed into little balls and deep-fried as an appetizer or
> > soup garnish. (Of course, you can do the same thing with tuna, shrimp,
> > catfish, or whatever you like.)
>
> Hey Bob!  What cheese do you use with
> your chiles rellenos?  I bought some
> chihuahua cheese at a farmer's market.

I pity the Mexicans whose job it is to milk those little
bitches. My grandmother had a chihuahua, and it was so mean that she
had to lock it up when we came to visit. It bit the gas meter reader
once.
>
> Michael

--Bryan

Re: Using up egg whites

Michael asked:

> Hey Bob! What cheese do you use with your chiles rellenos? I bought some
> chihuahua cheese at a farmer's market. I intend to make chiles rellenos
> in the very near future and I've never made them before.

I generally just use whatever I have on hand. I've used Oaxaca cheese, a
mixture of enchilada cheese and cream cheese, and a mixture of Cheddar
cheese and cream cheese, all to good effect. I would expect chihuahua cheese
to be very good in chiles rellenos.

Of course, chiles rellenos don't *have* to be stuffed with cheese. If I'm
making them as a main dish I'll stuff them with something like chicken
picadillo or beef picadillo. In that case, the chiles are just a kind of
stuffing-holder, and there's plenty of scope for creativity with the
stuffing.

Bob

Re: Using up egg whites

On Fri, 16 May 2008 02:42:17 -0700, "Bob Terwilliger"
<virtualgoth@die spammer.biz> wrote:

>enigma asked:
>
>> anyone have a good recipe or two for using up the whites?
>
>I agree with the pavlova suggestion; I like LadyJane's recipe because it's
>made in a springform pan:
>
> * groups.google . com /group/rec.food.cooking/msg/1095bcf0d63c0de9
>
>I also like macaroons; in fact, I had them just a few days ago.
>
>My recipe for chiles rellenos calls for more egg whites than yolks, so
>that's a good way to use up *some* of the egg whites. A soufflé is another
>good way; I made pear soufflés when we had some pears which were getting
>overripe and a few extra egg whites in the fridge. You can use a single egg
>white beaten with water as the sealant for ravioli or potstickers. Or you
>can make "chicken velvet," which is a mixture of ground chicken, chicken
>stock, seasonings, and beaten egg whites, formed into little balls and
>deep-fried as an appetizer or soup garnish. (Of course, you can do the same
>thing with tuna, shrimp, catfish, or whatever you like.)

Hmmm...

I make fried tuna cakes every couple of weeks, and have been using a
whole egg (or two) for a binder. Egg whites alone would be just as
good. Thanks!

(I go through a lot of yolks making home-made pudding.)

Jo Anne