Sunday, August 5, 2012

adventures in ice cream // sweet corn & black raspberry ice cream

No 3
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Cliff: "You can't just put whatever you like in there you know."


recipe #3: sweet corn & black raspberry ice cream


source: Jeni's Splendid Ice Creams at Home recipe book


rating: 7.5/10


modifications: I used canned corn because I didn't have fresh corn on the cob; used regular red raspberries instead of black raspberry; omitted the salt because the canned corn was a little salty; halved the recipe


Pretty good. I thought it was a little too sweet before I put it in the freezer to harden but the next day, it wasn't as sweet. I always forget that after it freezes, it gets less _________. In this case, it wasn't as sweet so it turned out perfect. The texture/consistancy was a little strange, slightly shiny/slimy/taffy-like, I think because of the corn (maybe the starch?). Or maybe it was because I thickened the liquid too much. Once it was super frozen though, the ice cream turned into a more normal texture. I also overcooked the raspberries so next time I know not to cook it so long. Hopefully next time will be better. I have a feeling it will.


See how Jeni makes it in-store in this video.


Also, the ratings are becoming kind of pointless because each time I make it, I get pickier with the texture and consistancy so my kiwi ice cream was a 7 but not anymore. Now it would be like a 5. Jeni's book is super super awesome. Talks so much about produce and dairy and supporting local farmers. Her conbinations and use of spices, teas and produce is amazing. Read more on her blog here.



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