This flavor is a perfect example of how fate leads us to an end we hadn’t planned on or even thought about when we started. Originally this was going to be a simple Lychee ice cream. When one finds fresh Lychees in Minnesota, one is compelled to buy them immediately. It all seemed serendipitous.
One problem: by the time I reduced the water filled lychees down into a syrup to flavor the ice cream, I just didn’t have enough to make the flavor strong enough.
So…time for a left turn. I had fresh cilantro and it seemed like a nice pair for the lychee syrup. Adding a nice salty crunch to the mix sounded nice, and I also happened to have cashews on hand. So maybe we call this a pantry flavor? Or maybe I should stop talking and get on with it..
We’ve wanted to use cilantro for awhile – though it’s a divisive flavor. I happen to be in the camp that loves it. The other camp (otherwise known as the “vile weed” camp), only taste it as a soapy, bitter nastiness. So apologies to you folks, and follow me cilantro lovers! The cilantro was steeped in the cream to scent the flavor without making it super pungent. I of course would like more. Maybe next time.
The cashews were tossed in butter and salt, and roasted in the oven until golden and crunchy.
And that brings us to the scoop – a cilantro scented ice cream swirled with lychee syrup and studded with crunchy roasted cashews.
Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 6/13/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!
We’re continuing our holiday flavor tour this week with another nut infused ice cream. We got inspired back in October with our Black Walnut ice cream, and since, have been on a nut-infused ice cream making rampage. To go along with our holiday theme, we thought we would make a mixed bag and spice it up a little bit. After all, who doesn’t love a holiday party with a bowl of spiced nuts on the table? Let’s get this holiday party started right with this week’s flavor: Spiced Nuts.
Nuts! Raw nuts! From light to dark: Cashews, Almonds, Pecans. These make up the backbone of this flavor adding both rich flavors and creamy texture with all those natural nut oils.
First things first, nuts get laid out on a sheet pan and into the oven for a roast. The roasting brings out all those nutty flavors we are all familiar with.
After the roast, the nuts get crushed in the food processor, and then into our ice cream base for a hot steep. The mix gets chilled down in an ice bath and the crushed nuts get strained out, for a smooth nut cream base.
Now that we have our nut-infused ice cream we can get down to putting some spice into those nuts. Shortly after conceiving the idea for this week’s flavor, the December issue of Food and Wine magazine showed up, and what was in it? A nice recipe for Sugar-and-Spice Nuts. We liked it so much that we decided to use the three spices used in the recipe to spice up our nut cream. Check the recipe out for yourselves right here: Sugar-and-Spice Nuts. In the picture above starting at the bottom, moving clockwise: Cayenne Pepper, Chili Powder and Cinnamon. The spices get mixed into our nut cream along with a generous salting. Into the maker for a churn.
The result is a rich creamy nut-infused ice cream with a salty sweet and ever-so-slightly spicy finish.
You can win one of the only two pints in the world, filled with this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. 2 lucky winners will be drawn randomly on Friday 12/07 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!