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Ice cream & Sorbet recipes and tips


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#61 Clerkenwellian

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Posted 29 July 2003 - 09:59 AM


Unfortunately my first attempt at using the thing was a dismal failure: instead of strawberry icecream I ended up with cold strawberry milkshake. I suspect the freezer isn't cold enough, but have stuck a thermometer in and will check later.

When did you put the insert in the freezer? I don't have the same brand of freezer you do, but most of them say you need to freeze the insert for a full 24 hours before use. I've tried popping them in in the morning and making dessert in the evening, and that is not enough time.

Better luck on your next attempt!

thanks - was in for 12 hours so perhaps this was not enough

#62 rickster

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Posted 29 July 2003 - 10:33 AM

I just have a cheap Cuisinart ice cream maker, but I've had good results. I freeze the container for at least two days and I chill my custard/ice cream base at least overnight if not a full 24 hours. The resulting ice cream, straight from the machine, is usually quite soft -- like mousse. I transfer it to a plastic container and put in the freezer for an hour or so and it firms up perfectly. Hope that helps.


I've found chilling the base like this to be the key to getting decent results from my machine. Sometimes I even put the base in a bowl in the freezer until it begins to freeze around the edges before putting it in the ice cream machine.

#63 enthusiast

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Posted 29 July 2003 - 11:24 AM

i got a machine a month ago. brilliant. and i'm keen to do things properly but so far i've just played around.

successes

strawberry - just strawberries + cream + sugar > blended
gooseberry - i was making a fool, the consistency wasn't right (too much liquid), added some sugar, popped it in the machine. the best so far.
mango sorbet - mango + water + sugar + vodka

failures

mango sorbet - exactly the same as above but it was hairy (any suggestions? would sieving have worked?)
trying to be "healthy" by using half yogurt/ half cream. just didn't do it for me

#64 Busboy

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Posted 29 July 2003 - 11:30 AM

mango sorbet - exactly the same as above but it was hairy (any suggestions? would sieving have worked?)
trying to be "healthy" by using half yogurt/ half cream. just didn't do it for me

Running the puree through a sieve, even a relatively coarse one, should cure the "hair" problem.
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#65 gsquared

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Posted 29 July 2003 - 11:39 AM

mango sorbet - exactly the same as above but it was hairy


Buy fibre-less mangos - down here we hardly get the hairy ones any more.
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#66 Clerkenwellian

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Posted 31 July 2003 - 02:20 AM

So far the machine's produced highly colourful slush (which then turns to ice if I put it in the freezer) but nothing you'd call ice cream. I suspect my freezer's not cold enough to properly chill the bowl - it doesn't get below -12C (not unusual for a combined fridge/freezer).

May bite the bullet and buy an ice cream maker with built in freezer: does anyone have any recommendations here? The most widely available ones in the UK seem to be the Gaggia and the Magimix.

#67 jackal10

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Posted 31 July 2003 - 02:58 AM

I have a robot coupe Gelato Professional.
Makes great icecream, but very noisy and hard to clean as the bowl is not detachable.

#68 enthusiast

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Posted 31 July 2003 - 06:25 AM

Mine's the Gaggia Gelateria - it was a present but it's about £260. it works brilliantly. the only small issue (which is just one of practice) is if the paddle stops (when its stiff) and you don't remove the ice cream the texture can get ruined.

bowl is removable. its a doddle to clean. its not too nosiy. and it only takes c 5 mins to warm up (?!)

Edited by enthusiast, 31 July 2003 - 06:26 AM.


#69 Suzi Edwards

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Posted 31 July 2003 - 08:18 AM

i have a magamix le glacier 1.5 and and a separate fridge freezer and have had no problems. my previous problem was that the icecream maker didn't fit into the top freezer bit on my fridge, but we have no problems now.

it's easy to clean, my only complaint is that you can't really make that much ice cream in one go.
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#70 Daniel

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Posted 07 February 2005 - 09:01 AM

Well winter is here and what better time to make ice cream. I just got a new side by side ice cream maker.. Two flavors ate once.. This also coincides with me receiving my double strength vanilla extract from penseys.. I am definately making a chocolate gelato that i will post the recipe for.. But i was wondering if anyone had any really good ice cream recipes.. Alot of times when i make the ice cream it gets too frozen after putting it in the freezer.. Is there something i can do to avoid that, with out eating the whole thing right after i make it? :biggrin: Also, eggs or no eggs? Whats the difference? What i am looking for is a really really good vanilla, and a good cinamon.. Edit to add: Olive oil gelatto would be great too,.

Edited by Daniel, 07 February 2005 - 09:08 AM.


#71 Moopheus

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Posted 07 February 2005 - 11:13 AM

Alot of times when i make the ice cream it gets too frozen after putting it in the freezer.. Is there something i can do to avoid that, with out eating the whole thing right after i make it?

View Post


That depends. Ice cream basically begins to degrade from its fresh state as soon as the machine stops. And to me, the point of having the machine is to have it as fresh as possible, so I try not to make more than I'm going to use in a short time.

Home freezers are much colder than ideal storage for ice cream, and they cycle widely, so a lot of what should be free water gets frozen, and the small ice crystals your machine has made get bigger. Stabilizers will slow this some, but at the cost of thickening of the texture of the ice cream. In custard-type ice creams (with eggs) this may be less noticeable than in plain (no eggs) ice cream, where even a slight thickening may be noticeable. Personally, I like the pure creamy texture of well-made plain ice cream, though I would never say no to a nice gelato!
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#72 Daniel

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Posted 08 February 2005 - 10:00 AM

Last night I made three ice creams.. I made a regular vanilla.. A chocolate Gelato, and a cinamon I used for the vanilla:


Two cups of Cream
Two Cups of Milk
Two TableSpoons of Double Strength Vanilla
A cup of sugar
Pinch of Salt
Added chocolate nips while it was mixing towards the end

For the cinamon I used:


1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
pinch salt

Brought the mixture of milk and cream to a boil with the sticks. Let it sit for a half hour off the heat.. Then added that mixture to the whisked eggs, sugar, and ground C. Put that on low heat for a while.. Then did a quick chill with a double bowl sitting in ice.


With the gelato... I used Scharfenberger Cocoa as well as Bitter Sweet Chocolate... It came out terrific..

#73 SethG

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Posted 18 March 2005 - 02:05 PM

Okay, Spring is almost here, so what better time to make ice cream!

I FINALLY got myself the Cuisinart machine, and today I wanted coffee ice cream so I just did a quick search on the web and came up with this recipe, which seemed good enough to start with.

I actually upped the richness ante by using one cup milk and three cups cream. And I heated the eggs to 140 degrees for four minutes before cooling them and whipping them with the sugar. This is a precaution I wouldn't bother with on my own, but my mother is visiting this weekend and I can't imagine living with the guilt that would accompany giving her salmonella.... but I digress.

The ice cream is still setting up in the freezer, but it came out of the machine tasting great, and with the texture of soft-serve.

I'm looking for other recipes, and I'm especially looking to use fruits this year as they come into season. And so, with seasonality in mind, anybody have a great recipe for ice cream with:

strawberries?
rhubarb?
asparagus??
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#74 sandra

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Posted 18 March 2005 - 02:19 PM

So far the machine's produced highly colourful slush (which then turns to ice if I put it in the freezer) but nothing you'd call ice cream. I suspect my freezer's not cold enough to properly chill the bowl - it doesn't get below -12C (not unusual for a combined fridge/freezer).

May bite the bullet and buy an ice cream maker with built in freezer: does anyone have any recommendations here? The most widely available ones in the UK seem to be the Gaggia and the Magimix.

View Post


I have the Magimix Gelato Chef 2200 - bought it from Nisbet's Nisbets's
much better price than anywhere else and you don't have to carry it around...delivery to your door! it is heavy.

The bowl is not detachable, but a sponge and some paper towels do the job quickly, and not too loud, about 1/2 hour churn depending on recipe...
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#75 linlee

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Posted 18 March 2005 - 03:27 PM

This is such a dead easy recipe I'm almost ashamed to post it. I do not know where I first got it so if I owe credit, please consider yourself credited.

Pineapple/Buttermilk Ice Cream

1 20 oz can crushed pineapple whirled in blender or food processor with
3/4 cup of sugar (this smoothes the pineapple and melts the sugar).
Add 2 cups of buttermilk. Blend. Chill 'til cold. Freeze.

If you add the calories up it is practically calorieless and also almost fat free.

#76 misstenacity

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Posted 18 March 2005 - 03:28 PM

I have a very low-key Donvier. The only moving part to speak of is my arm. :-)

Just the freezy bowl, a plastic holding vessel, and a paddle & crank. I store it in the freezer, so it stays nice and chilly. I would bet that its even more solid after 48 hrs than after 24 or 12.... though obviously that curve would have to stop at some point.
After spending time on the custard base and/or chilling the mixture, I don't mind spending another 20 min cranking it as it freezes. Just enough time to zip through a Good Eats on the Tivo. :wub:

Oh, a great source for recipes is Tom Saaristo (scroll down on the "sweets" column)

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#77 maremosso

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Posted 19 March 2005 - 06:11 AM

The world's easiest Lemon Ice Cream recipe:

Combine same quantities Mascarpone and simple syrup (i.e.) 250 g. mascarpone cheese and 250 ml simple sugar syrup.
Mix well.
Chill 24 hours.
Churn in ice cream machine.
15 minutes before done, add half a cup lemon juice.

That's it!

Optional:
instead of lemon juice, you can add half a cup of any fruit preserve you like, or Dulce de Leche, Honey, Chestnut Puree', the sky's the limit.

#78 ravum

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Posted 19 March 2005 - 02:26 PM

maremosso, I have everything on hand and plan to make it now.Is the half cup of lemon juice for the proportions above?A syrup of 1 cup sugar and a cup of water sound okay?

#79 maremosso

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Posted 20 March 2005 - 01:34 AM

Yes, Ravum. Half a cup lemon juice for the quantities given - but then, I do like my lemon ice cream nice and tart.
It depends too on how sour your lemons are.

1 cup water to 1 cup sugar sounds right.

#80 Behemoth

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Posted 15 April 2005 - 01:15 PM

1) In Hamburg I had a great ice cream made with quark and sour cherries. I figure I can sub sour yogurt labneh for the quark. The consistency of theirs was similar to frozen yogurt, though I know quark is considerably thicker. Any idea of proportions? They also did a great nutella-flavored ice cream -- I have no idea where to start with that one.

2) the other thing I'd really like to try is ice cream with herb flavors. The White Dog restaurant in Philadelphia used to do some nice ones with flavors like geranium or rosemary. Do I infuse the herbs in the milk and then strain? Would a custard or a Philadelphia (cream) style ice cream (or something else entirely) work better? How do you give it a decent color? Then again I have an in there, maybe I will give him a call...

3) Doing fruit-flavored ice creams that are not sorbets: say, pear flavor. What kind of dairy goes in there? Proportion of dairy to juice? I think it would also be really cool to try this with tamarind or different kinds of tea. I think I read about earl grey ice cream somewhere, would love to try that.

4) Any good recipes for gelato? What is the basic difference? I have a recipe for pistachio and for chocolate gelato, would like a few other ideas, fruit or nut flavored especially.

5) Anyone try making arabic style ice creams? The gummy milk flavor would be of interest, but something Jallab or Mulberry flavored would be very nice too.

Thanks!

#81 Daniel

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Posted 15 April 2005 - 01:22 PM

Recent flavors i have had or was thinking of are:

Cream cheese ice cream with guava paste. caramel covered saltines..

Brown Butter ice cream

Olive oil obviously

Artichoke Ice Cream

#82 reesek

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Posted 15 April 2005 - 02:31 PM

behemouth - i bet the folks in baking/pastry would be able to offer a ton of help on this...

i love making creme fraiche iced cream - barely sweet custard base - i add vanilla sugar instead of bean to keep the vanilla in the background. i also made a toasted almond iced cream that came out remarkably almondy. i'd like to do a saffron to serve on an olive oil cake i'm planning to make. and olive oil ice cream is also on my list for the summer. i'll never approximate steveklc, but it's a worthy challenge.

infusions - tea, lavender, verbena - you can steep in the (scalded) milk and then strain. i don't think rosemary would take too long.

i suggest a philly style for anything delicate - like lavender. i wish i'd done philly for the almond - but i'm a classic lily gilder. show me the egg yolks!

ok. back to you - fruit gelato is way lower in fat - it has a very small proportion of milk to fruit - and the fruit is generally puree rather than juice based. a gelato also has less air in it - but it can basically be made in an ice cream machine. and i have no idea how nut/non-fruit gelato manages such a high flavor to creaminess ratio - but i know it has less milk/cream.
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#83 Badiane

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Posted 15 April 2005 - 02:44 PM

I make Nutella Ice Cream...basic vanilla with a couple of healthy scoops of Nutella melted in, then I add more Nutella near the end so it has a ripple.

For herbals and such, I infuse the milk. But beware, sometimes they get strong. I did lemongrass last week and it was nasty. Way too much lemongrass!

Similarly, with sorbets, I infuse the water.

I made this last week...excellent


http://www.epicuriou...earch=ice cream


David...I am curious about the guava paste ice cream - did it have caramel saltines in it or on the side?
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#84 chefgy

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Posted 15 April 2005 - 02:47 PM

I recently made a Honey-thyme icecream which wasn't as stunning as I had hoped (Too sweet) but was still tasty

#85 Behemoth

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Posted 15 April 2005 - 03:22 PM

I debated putting this in the pastry and baking forum, as it is neither pastry nor baked :huh: If moderators think it would get more responses there...

Anyway, I think this will be a fantastic way to work through all the little jars of stuff in my pantry. I had a cup of pistachios sitting in the fridge so I tried the gelato. The mixture is cooling in the fridge so we'll see how that works out. It is an old Saveur recipe but I am having some doubts about its current consistency. IMO way too thick, but I suppose I can dilute it with some milk tomorrow if need be. Anyway, will post results. The recipe is just milk, cornstarch, sugar and flavor...should definitely be adaptable for walnuts & stuff like that. Assuming it works out.

I've read about parmesan ice cream. Playing off your idea daniel, it could be kind of amusing to do a manchego ice cream with some sort of quince paste as a cheese course...

You know what I once discovered was a surprisingly good flavor combinaion? Tarragon and strawberries. The licorice thing (plus a little pepper and balsamic) really went well with the fruit. The problem was the texture of the herb wasn't that nice, I think ice cream might be just the solution. Hmm.

chefgy -- what if you added some sort of slightly salty or goaty cheese flavor? Honey, thyme and feta is a pretty popular combination in mediterranean countries.

I might have to steal the saffron ice cream idea. I love olive oil cake.

Thanks for the responses!

Edited by Behemoth, 15 April 2005 - 04:18 PM.


#86 FoodMan

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Posted 15 April 2005 - 03:51 PM

Anyway, I think this will be a fantastic way to work through all the little jars of stuff in my pantry. I had a cup of pistachios sitting in the fridge so I tried the gelato. The mixture is cooling in the fridge so we'll see how that works out. It is an old Saveur recipe but I am having some doubts about its current consistency. IMO way too thick, but I suppose I can dilute it with some milk tomorrow if need be. Anyway, will post results. The recipe is just milk, cornstarch, sugar and flavor...should definitely be adaptable for walnuts & stuff like that. Assuming it works out.


My first reaction :shock: . Cornstarch in ice cream is wrong, in gelato is even more wrong. I think it might taste ok but the texture is not going to be right.

now going back to your questions :smile: :


1) In Hamburg I had a great ice cream made with quark and sour cherries. I figure I can sub sour yogurt labneh for the quark. The consistency of theirs was similar to frozen yogurt, though I know quark is considerably thicker. Any idea of proportions? They also did a great nutella-flavored ice cream -- I have no idea where to start with that one.

2) the other thing I'd really like to try is ice cream with herb flavors. The White Dog restaurant in Philadelphia used to do some nice ones with flavors like geranium or rosemary. Do I infuse the herbs in the milk and then strain? Would a custard or a Philadelphia (cream) style ice cream (or something else entirely) work better? How do you give it a decent color? Then again I have an in there, maybe I will give him a call...

3) Doing fruit-flavored ice creams that are not sorbets: say, pear flavor. What kind of dairy goes in there? Proportion of dairy to juice? I think it would also be really cool to try this with tamarind or different kinds of tea. I think I read about earl grey ice cream somewhere, would love to try that.

4) Any good recipes for gelato? What is the basic difference? I have a recipe for pistachio and for chocolate gelato, would like a few other ideas, fruit or nut flavored especially.

5) Anyone try making arabic style ice creams? The gummy milk flavor would be of interest, but something Jallab or Mulberry flavored would be very nice too.


1) Labneh will work fine, I've tried it based on Alton Brown's recipe Here. Just adjust the flavor to eliminate the ginger and add as much Nutella as you like.

2) Steep the herbs in the milk/cream and like it was mentioned before, do not over do it. The flavor should be a little strong before freezing, since the cold ice cream will taste a little duller than the unfrozen stuff. I would go with a custard base, but that is my own opinion and I have no reason to back it up but personal taste. I just love the custard texture.

3)Do you have the Bouchon cookbook? He has several recipes for interesting ice creams in there including pear and prune. I have not tried any yet, but they sure sound good. I have absolutly no idea about the tea ice creams. For some reason they strike me as a little tricky.

4) For gelato you need more egg yolks to make a pretty thick custard. One recipe for Vanilla Gelato by Mario Batali uses 10 yolks and makes heavenly creamy gelato. His book Babbo also has a couple of good recipe for gelato.

5) I tried the milk ice cream that you mention, and I failed :hmmm: . Mainly because the "mahlab" that is essential for this is very expensive and almost impossible to find. As for other fruit flavors, they are mainly sorbets.

I have to recommend my latest favorite ice cream, it's also from Alton Brown, banana ice cream. It is very easy and totally addictive. Try it with some caramel sauce.

Hope you have fun experimenting with the ice cream maker, I sure do. Please keep us updated (especially if you crack the secert of the arabic gummy milk-mastic flavor)

Elie

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Houston, TX

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contact: enassar(AT)gmail(DOT)com


#87 FoodMan

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Posted 15 April 2005 - 03:53 PM

BTW, forgot to ask, what kind of ice cream maker did you buy?

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#88 CaliPoutine

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Posted 15 April 2005 - 03:54 PM

1) In Hamburg I had a great ice cream made with quark and sour cherries. I figure I can sub sour yogurt labneh for the quark. The consistency of theirs was similar to frozen yogurt, though I know quark is considerably thicker. Any idea of proportions? They also did a great nutella-flavored ice cream -- I have no idea where to start with that one.

2) the other thing I'd really like to try is ice cream with herb flavors. The White Dog restaurant in Philadelphia used to do some nice ones with flavors like geranium or rosemary. Do I infuse the herbs in the milk and then strain? Would a custard or a Philadelphia (cream) style ice cream (or something else entirely) work better? How do you give it a decent color? Then again I have an in there, maybe I will give him a call...

3) Doing fruit-flavored ice creams that are not sorbets: say, pear flavor. What kind of dairy goes in there? Proportion of dairy to juice? I think it would also be really cool to try this with tamarind or different kinds of tea. I think I read about earl grey ice cream somewhere, would love to try that.

4) Any good recipes for gelato? What is the basic difference? I have a recipe for pistachio and for chocolate gelato, would like a few other ideas, fruit or nut flavored especially.

5) Anyone try making arabic style ice creams? The gummy milk flavor would be of interest, but something Jallab or Mulberry flavored would be very nice too.

Thanks!

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What brand did you buy? Do you mind posting or PMing me the recipe for the chocolate/pistachio gelato? Id love to try that.

#89 Behemoth

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Posted 15 April 2005 - 04:07 PM

The machine? Nothing fancy, just a standard Cuisinart. Crate & Barrel are selling them for $49 including a second freezer canister. Since we might be moving to Europe next year, I just wanted something that works quickly, doesn't consume a whole lot of power and won't devastate me if it burns out on a 220 transformer. (I might have waited but it seems non-industrial ice cream machines are really scarce in Europe.)

Actually, I threw some junk in it this morning to see how it worked. I sometimes make "lemon yogurt" for breakfast using plain yogurt and lemon curd. I had a little of each which I was going to eat for breakfast anyway, so I just dumped it in the machine first. The texture was not good (gritty) but I kind of expected that since I didn't add anything else. But the machine worked fine, and only took 30 minutes -- a far cry from the noisy salt and ice monster of my youth. You just have to make sure everything is really good and cold before running the machine.

Calipoutine, do you want me to PM you the recipe before or after seeing whether it works? :smile:

Cornstarch might not be a bad thing -- the mix tasted quite nice, actually. Had that weird unctious thing which was fairly authentic. We'll see -- again using stuff I need to use up anyway, so I won't be heartbroken if it doesn't work out.

My dad did some research on arabic ice creams a while back for some reason. I will see if he knows any tricks.

#90 Behemoth

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Posted 15 April 2005 - 04:17 PM

Oh also -- I don't have the Bouchon cookbook. It's on my eventual wish list but I don't have the time for really precise stuff these days.

But Pierre Herme mentions that he serves "Suzy's cake" with ginger ice cream, but he doesn't provide a recipe. Any idea how that might be made?