Tag: ice cream (Page 2 of 2)

Ben and Jerry’s New Flavors

Ben & Jerry’s selling strategy must be based in introducing new flavors, as they do so quite regularly lately. We, of course, have to try them, though it’s been years since we found a new flavor we really liked. For the most part I stick to my old favorite Chubby Hubby and mourn the demise of Wavy Gravy.
So far, I’ve tried 2 of the many new flavors.

I really liked Fossil Fuel, a “Sweet Cream Ice Cream with Chocolate Cookie Pieces, Fudge Dinosaurs and a Fudge Swirl”. It reminded me a little of the dearly departed Wavy Gravy, in that it was a light-flavored ice cream with a fudge swirl, alas it doesn’t have the nuts. B&J’s fudge is delicious, though, so I’m glad there is another ice cream that features it.

I wasn’t as excited about The Gobfather, a “Chocolate Ice Cream with Fudge Covered Almonds & a Nougat Swirl”. I’m not a huge chocolate ice cream fan to begin with, and I didn’t feel the almonds or nougat swirl contributed much to it. Indeed, the chocolate flavor is so strong that the nougat was completely drowned.
I also recently had chocolate peanut butter chocolate chip cookie dough – a flavor I can’t find in their website – which I also wasn’t crazy about for similar reasons: the chocolate flavor overwhelmed the cookie dough flavor. I guess no more chocolate-based ice creams for me.

Watermelon Sorbet

About three years ago, Mike had an incredible watermelon sorbet at Charles Nob Hill. One of my motivators in getting an ice-cream maker was to be able to make it for him. Today I finally try but my attempt wasn’t very successful. He says the taste is fine but it doesn’t have the melt-in-your-mouth consistency sorbet should have. We suspect the problem is that the watermelon wasn’t pureed enough (I used a food processor). Next time I think I will use the blender and then strain it (so that I end up with watermelon juice) before making it.
Here is the recipe I tried
-5 cups watermelon puree (about 1/2 a seedless watermelon)
-1 cup sugar
-1/2 cup fresh lime juice
Heat 1 cup of watermelon puree with the cup of sugar and stir until the sugar melts. Mix in the rest of the puree and the lime juice. Cool in the refrigerator or freezer. Put in the ice cream machine and freeze according to the instructions.

Dulce de leche II & III

My second batch of dulce de leche ice cream was more sucessful. This time I used 1 cup of cream, 1 cup of 2% milk, 1 cup of dulce de leche and 4 egg yolks, milk/cream and eggs were cooked separately and then all mixed together, strained, allowed to cool and frozen. I still don’t understand what the purpose of cooking is, however.
The taste of this batch was stronger (it had a greater proportion of dulce de leche) and I thought it was just as smooth. Kathy liked the first batch better, but Mike and I preferred this one.
I’m now making my 3rd batch. I used 1 cup cream, 1 1/2 cup nonfat milk (all left at home), and probably 1 1/2 cup dulce de leche. The truth is I didn’t measure it, I just keep adding it until it was very sweet. I wanted to add eggs as well, but I overcooked them so I’m not sure how much egg were left in the mix after I strained it. We’ll see how it turns out. I’ve also runned out of chocolate, so this will be plained dulce de leche, not dulce de leche granizado like my last two batches.

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