Re: [] Adventures in ice-cream making

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From: Natarajan Krishnaswami
Subject: Re: [] Adventures in ice-cream making
Date: 19:28 on 27 Jul 2007
On Fri, Jul 27, 2007 at 06:15:12PM +0100, Kake L Pugh wrote:
> > Or a swirl of balsamic reduction in a (strong) strawberry ice cream.
> Natarajan wins.

I like winning!  Depending on how nuts you're willing to go, my friend
Nick offers one in this vein that sounds like it's made of awesome:

: Did I tell you about the dessert I use to make?
: Port-soaked strawberries tossed with chiffonaded Thai basil, balsamic
: reduction drizzle, cracked black pepper, over mascarpone mousse.
: You could ice cream-ify that pretty easily... mascarpone,
: strawberries[, basil] in the ice cream; and a balsamic and port
: gastrique -- vinegar and/or wine reduction with sugar and fruit.  A
: gastrique is a tangy, thick sauce, which takes pepper well.  Sugar in
: caramel form BTW: so make caramel, mix in vinegar/wine, dissolve
: caramel, reduce, add fruit and/or pepper if desired.


There's stuff above here

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