Vasco

Paul the way I designed mine for the restaurant was by combining a coffee bitters we we're doing for the cocktail bar, ground/mildly roasted coffee beans steeped into the milk overnight and the darkhan from nespresso. The three combined gave me the punch, the subelty and the aromatic notes that only a bitter can extract from the coffee beans. Coffee is a world so extense that turning it into an icecream is very amusing because to be honest, is there even a right answer when designing a coffee icecream?

Have you tried making the roasted cocoa gelato of chefsteps? They only use cocoa butter, water, sugar, cocoa powder, it is quite amazing

Paul and even in regards to milk. I would advocate that for a dark chocolate icecream I would use skim milk because the fat in full fat milk tends to mute the "darker" flavors of the chocolate, that is if you really want it to be a full on frontal flavor! Icecream is a very exciting topic, from sorbets, to ice cream, sherbet, soft serve, custard...there is room for everything and that is why it is magical. The most exciting one I produced and I forgot to take a picture of it because I probably had temporary demencia...was a Pumpkin seed and pumpkin oil "constructed cream" Water, roasted pumpkin seed paste and oil, salt, sugar and a very good mix of stabilizers/emulsifiers. The beauty of it is achieving almost a kind of textural similarity to well whipped cream

I would use the lapsang souchong in a milk only icecream base and use the smokiness to complement a chocolate dessert. People need to stop using eggs unless you actually desire the egg flavor which in most cases you do not because it just masks the flavor of the main ingredient

Done from biological pomegrenate, lime juice, sugar, maltodextrine and gelatin EDIT: Xanthan gum aswell

It seems it is the best way to up the NFSM without adding milk powder although time consuming, have to try ALso ruben how did you come across the information that made you decide to do icecream with such a method? Anyway settings my eyes on making a blood ice cream...have been thinking that ever since I tasted sanguinaccio, that italian chocolate/blood dessert. My question is...the blood replaces the eggs but to stand out as a flavor per say the amount has to be alot more than the usual yolks for a 1L ice cream.

Good afternoon! Has anyone tried the more scientific method of not heating up the icecream mixture past 71º to help prevent the development of that "eggy" and cooked milk flavour? Start reading about it recently and will definitely try!!

Second update: A new addition to the menu probably, a petit four, savory macaron made with a filling of codfish paired with a smoky romesco sauce made with roasted almonds and finished with lemon powder on the macaron. I have no idea how this came to pass or happen but the result was actually fucking good. The madness is becoming something normal in the course

Updating: The dessert has been picked up, thank you all for the help, will do a second update when the dinner service in November happens. Also the menu just got changed from 5 courses of cod to 15, chef is having a blast with this one

Quick question, how much % fat do you aim for in the icecream base when you then want to add nuts that carry a high fat percentage for example cashew or pistachio that for every 100gr have 44g to 50g fat in them

Lisa that sounds killer but how to present that as a complete dessert rather than a one bite thing?

The hope is that by doing a milk only icecream it is strong in flavor but dissipates quickly on the palate! Maybe incorporating a reduced dry white wine in the gelatin mix for the lemon? I have done olive oil cake where 50ml of the liquid portion is changed by the use of a spirit(used to do olive oil cake with basil/gin mare) maybe incoporating wine here would be a step in the right direction or red sorrel leaves for the tang?

Melon is out of season in Portugal..really liked the combo though. Having gathered all the ideas here and my experience in tasting certain things...I have tasted codfish icecream in puerto rico alongside other "wonky" flavours and taking inspiration in something I ate recently, fleur de sel icecream, the way to go is savoury definitely. I would love an input from you guys on the concept of the this dessert so bear along with me: milk based icecream flavored with cod, with a hint of vanilla and low sugar. Codfish/brown butter crumble made by combining the crisp skin with equal amounts isomalt and then 30% maltrodextrin and also getting brown butter solids by toasting non fat milk powder in butter, Onion caramel made from a strong caramel with a reduced onion juice. Lemon disk set with gelatin Olive oil cake The thought behind, albeit crazy as hell. The icecream is the binder of the dessert, vanilla has been paired with cream sauce for cod and it brings the savoury icecream into dessert realm, the crumble is a no brainer, crispy cod skin barely sweetened by the isomalt while the brown butter brings notes of roasted nuts, the onion caramel is the sweetest of the elements while also bringing bitterness to the table so as to balance all the savoury, the acidity from the lemon will pair with all the others flavours while also cutting the richness of the whole dessert, the olive oil cake is almost just textural but at the same time olive oil/cod/lemon/onion/flavor of nuts just gives me fuzzy feelings all about. There are thoughts of maybe playing around with fennel like you suggested djyee100 or even smoked salt on top of the icecream but that maybe too much thinking.

I would prefer to do what you are suggesting but we already cleared up with the chef that there is no way around the cod. Last time we did something like this it was strawberry and we had 6 elements of strawberry alone on the dessert and the only deviation was a crumb to hold a quenelle of sorbet

Love that idea but isnt it a bit avoiding the issue rather than putting the cod upfront on the dish? I can see melon working but it is a bit out of season! I have done savory with cod and butternut squash, can it work dessert wise?

There has to be a dessert, the chef actually said those specific words with a huge grin on his face...he is having fun i'm sure!

Mighty good ideas, the thing is...fruit and cod dont really mix unless we are talking of the citrus realm. So the thing is to let the cod shine on it's own and have other sweet elements balance it? This came to mind after reading the comments!!! Codfish icecream mostly milk and low sugar, brown butter solids/codfish skin crumble with onion caramel to bind, something with lemon...eggs and juice/zest cooked and set with gelatin into disks perhaps and an olive oil cake. The smoked salt is a very good idea here to finish the dessert at the end!!

Hello there! So my whole class recieved an assignment, a 5 course menu and the main focus is codfish, so the natural question is...how to integrate codfish in a dessert and what flavours pair with it? Making a croquant with the codfish skin + isomalt and maltrodextrin came to mind, maybe doing a popcorn icecream with low % fat or in anyway integrating brown butter. Just random ideas thrown into the air since i'm stunned by this request. Any help very much appreciated

Am I the only one that does not like icecream made with fruit because the flavor is always masked by the yolks/cream/milk? When you get good fruit you just want to eat it like that, in its natural state, so sorbet is the natural option, yet the tendency atleast in portugal is icecream of any flavour over sorbet

In what terms does it simplify the recipe? I'm trying to teach myself icecream since the pastrychefs at school are a bit terrible at explaining how the whole process actually works besides giving a recipe

Hello there ,long time lurker, first time poster Ended up making a pistachio icecream, thermomix did a nice work on those pistachios. Anyway ended up noticing I forgot to pre chill my bowl for the machine...put the mix in the fridge and it almost completly set at 2º because of the amount of gelatin + fat, put on the freezer to harden and the way it froze amazed me...the fact it almost set in the fridge with the gelatin gave almost no room for the creation of ice crystals, came out super smooth but a very rich mix, 20% fat in the end with pistachos blended! Also I do have a question regarding taste...I see alot of you prefer to use more cream in their recipes if possible I would like to know why 300 ml milk 250 ml 20% cream(all I had was 20%) 50 gr sugar 40gr invert syrup 1 sheet of gelatin( a mistake but ended up saving my ass) 120g roasted pistachios 1g salt 3 yolks