Type: Savoury ice cream
Ingredients:
4.75 dl avocado purée
1.75 dl water
4 dl sugar
3 tbsp lime juice
0.5 dl tequila
Preparations:
Mix sugar and water in a pan over medium heat until sugar is completely dissolved. Let the sugar syrup cool.
In a separate pot, reduce the tequila by roughly 50%. Let cool.
Mix avocado and syrup using a blender, then add to ice cream maker.
When ice cream is almost solid, add tequila reduction.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
Showing posts with label Ice cream. Show all posts
Showing posts with label Ice cream. Show all posts
2012-06-02
2012-05-27
Recipe: Lingonberry whisky ice cream
Type: Savoury ice cream
Ingredients:
200 g lingonberries
Water
Sugar
Dark agave syrup
5 dl custard
2 tsp whisky
Preparations:
Boil lingonberries in a small amount of water until they pop, sweetening with dark agave syrup. Mix with custard. Pour the custard in an ice cream maker and let it churn, adding the whisky right before it solidifies.
Ingredients:
200 g lingonberries
Water
Sugar
Dark agave syrup
5 dl custard
2 tsp whisky
Preparations:
Boil lingonberries in a small amount of water until they pop, sweetening with dark agave syrup. Mix with custard. Pour the custard in an ice cream maker and let it churn, adding the whisky right before it solidifies.
Recipe: Bacon whisky ice cream
Type: Savoury ice cream
Ingredients:
240-250 g bacon
Brown sugar
5 dl custard
2 tsp peaty whisky
Oven: 200°C
Preparations:
Put the strips of bacon on a bacon tin, spread an even layer of brown sugar over the bacon.
Bake the bacon at 200°C for 12-16 minutes. Flip the bacon over halfway through, making sure to drag the bacon strips in the caramelised sugar.
Take the bacon strips out of the oven, let them cool, then chop them finely into tiny chips.
Pour the custard in an ice cream maker and let it churn, adding the bacon flakes and whisky right before it solidifies.
Note: this ice cream is a starter, not a dessert. Using dark rum instead of whisky makes it more suitable for dessert.
Ingredients:
240-250 g bacon
Brown sugar
5 dl custard
2 tsp peaty whisky
Oven: 200°C
Preparations:
Put the strips of bacon on a bacon tin, spread an even layer of brown sugar over the bacon.
Bake the bacon at 200°C for 12-16 minutes. Flip the bacon over halfway through, making sure to drag the bacon strips in the caramelised sugar.
Take the bacon strips out of the oven, let them cool, then chop them finely into tiny chips.
Pour the custard in an ice cream maker and let it churn, adding the bacon flakes and whisky right before it solidifies.
Note: this ice cream is a starter, not a dessert. Using dark rum instead of whisky makes it more suitable for dessert.
Subscribe to:
Posts (Atom)