cream
I come from an ice cream eating family. We've cut back on our consumption in recent years but prior to that we would always have at least 3 or 4 tubs of ice cream in our large freezer. My father loves his ice cream and my sister loves anything decadent; unfortunately for my sister she's also lactose intolerant.
Two years ago I purchased my own ice cream maker. Once you know the basics of how to create an ice cream base the possibilities become endless. Almost any flavour can be added to the base to create a different ice cream, it's truly wonderful and versatile stuff. I normally stick to making vanilla ice cream but I have had the recent the urge to branch out into flavours.
Ever since my first Japanese dinner I've been a giant fan of Green Tea Ice Cream. I've always wanted to make it but for some reason I never really bothered - until this weekend. However, I slightly altered my plans and made Jasmine Tea Ice Cream. I figured, I'm Chinese, I have lots of it in the house, it feels like something a little closer to home.
The end result was great, it's akin to Green Tea Ice Cream but slightly different. It rich, creamy, and has a warmth from the tea. Its simply a pleasure to eat.
So what's next? Black Pepper Ice Cream? Or should I try to imitate Chef Heston Blumenthal and go left field with something like Bacon and Eggs? The possibilities are endless...
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Two years ago I purchased my own ice cream maker. Once you know the basics of how to create an ice cream base the possibilities become endless. Almost any flavour can be added to the base to create a different ice cream, it's truly wonderful and versatile stuff. I normally stick to making vanilla ice cream but I have had the recent the urge to branch out into flavours.
Ever since my first Japanese dinner I've been a giant fan of Green Tea Ice Cream. I've always wanted to make it but for some reason I never really bothered - until this weekend. However, I slightly altered my plans and made Jasmine Tea Ice Cream. I figured, I'm Chinese, I have lots of it in the house, it feels like something a little closer to home.
The end result was great, it's akin to Green Tea Ice Cream but slightly different. It rich, creamy, and has a warmth from the tea. Its simply a pleasure to eat.
So what's next? Black Pepper Ice Cream? Or should I try to imitate Chef Heston Blumenthal and go left field with something like Bacon and Eggs? The possibilities are endless...
