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ice cream/sorbet flavour combos?

post #1 of 13
Thread Starter 
i'm trying to drum up some off-the-beaten path ice cream and sorbet flavours to try out while we're slow. anyone come across anything interesting or particularly tasty?

edited to add: i didn't know if this fit into the baking/pastry subfora or the general cooking one; if it's in the wrong place, feel free to move it.
post #2 of 13
Coconut mango curry :lips:

I've made it and it's delicious. Make sure to use a smooth, mellow/sweet curry powder (Penzey's is good) and some coconut milk for the base.
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post #3 of 13
A mix i had in Holland, very off the wall, but delish...

Red Beet Sorbet, paired with bittersweet chocalate soufle.

One of my personal faves, pineapple basil sorbet. Or key lime sorbet, then drizzled with vanillia vodka.
Like all good meals, this too shall pass
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Like all good meals, this too shall pass
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post #4 of 13
Thread Starter 
i have tried beet sorbet but it always came out tasting like mouldy basement. i wonder what i'm doing wrong? i even roasted those suckers before juicing them and i just could not get that flavour out.
post #5 of 13
plum cardomom
I like making ice cream sandwiches.....
Key Lime Pie was a hit ice cream....I could see putting it between grahams
A really talented pastry chef Miriam Aquino, passed away two years ago way way too young, made a vegan beet sweetened chocolate cake to die for.....I tried to get the recipe but she did not share it.

Tara Ice Creams in Santa Fe have some wonderful flavor combinations....several include herbs.

Ginger lemongrass is one of my favorite ice creams

I could see doing Mexican chocolate.....vanilla, cinnamon, chipotle or ancho and chocolate.

How about funky citrus? Grapefruit tarragon, mandrian choc, mixed orange....
tangerine....

How about verjus or fruit and wines..... I make a sauce with blackberries and Merlot or Zin....

Buttermilk Ice Cream goes well with pies.

Last year I was making chevre tarts with peaches and cajeta sauce......I'm sure there's a rift there.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 13
Man!! everybodys sounds delicious.! I've tried to do a few things with cactus and tequila. I can almost say that I think I can take credit for the inventionof choco/ancho ice cream. I was on the developement team at the mansion to do the inaugeration party for W's dad years ago. It was not a mistake but I was a little annoye4d at everyone telling me they needed something savory for contrast. so the roasted ancho was the first thingI found inthehot kitchen. course the chef took all the credit. sorry, space bar or thumb not working today.
I cannot bekieve the talent of the people on this board. I think it's criminal for all to get together to publish something for the public. There has to be sponsors out there that we can call on. shoot, I've spent hundreds of thousands of dollars with True refer,vendors etc. We could just split it up in chapters, from the very technical to the microwave fare.
My only buzz come from tequila grapefruitsorbet. I whip up a soft batch and a couple of hours later I glowing

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post #7 of 13
I visited Johnson and Whales in denver and had the pleasure of sampling an assortment of student creations from a sorbet lab they had done. Among the more interesting flavors were pineapple/ tarragon and blood orange/ cardamon. Both were very good.
post #8 of 13
I always thought they tasted like dirt myself! It doesn't matter if they're golden, candy stripe or any other variety- I won't eat them.
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post #9 of 13
Your question reminded me of an absolutely amazing (and off-beat) dessert I had once in Mt. Vernon, Iowa at the Lincoln Cafe:

Cinnamon, vanilla and black-pepper ice cream topped with strawberry-rhubarb compote and spicy roasted pecans (seasoned with cayenne and salt).

It was spicy. It was sweet. Delicious.

I hope you find the ice cream at least to be a bit inspiring. Enjoy!
Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
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Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
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post #10 of 13
Look into Mexican Paletas which are frozen popcicles based in water or cream and flavored with a wide variety of ingredients. We have a shop here in Durham called Loco Pops (google for comments and reviews) and they make some outrageously good and differnt flavors: avacado, hibiscus, and my personal new favorite, olive oil.
post #11 of 13
Thread Starter 
thanks for all your suggestions! i can't wait to start mucking around.

one question: how best to extract the cactus essence in order to flavour a sorbet or ice cream with it? we just got these lobes of cactus - i think they're probably prickly pear - in for the savoury side and i'd love to mess around with them. i just don't know how to get them into a state where they would be useful.
post #12 of 13

cactus

I'm looking forward to replies. Maybe pan will elaborate a little on his cactus tequila recipe. All I've done with cactus leaves (nopales) is roast them directly over flame, like you might do with peppers. They are surprisingly sweet. I've thought of using the cactus pear fruit in an ice cream experiment but haven't gotten around to it.

Bobby Flay has a cactus sorbet recipe on the FoodNetwork site.
just an old guy learning to live off his own cooking
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just an old guy learning to live off his own cooking
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post #13 of 13
Thread Starter 
*bump*

thanks!
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