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ice cream experiment - Thai Chili
Jul. 8th, 2007 11:51 amSurprisingly good for an experiment.
Flavor idea based on one I saw at Jeni's Ice Cream (just as legendary in Columbus, OH as Graeters is)
I made up a micro-batch just to see if I could balance the flavors.
1 can unsweetened coconut milk
1/3 c sugar
1 Tbsp unsweetened natural peanut butter (smooth)
< 1/8 tsp cayenne pepper
heat coconut milk, peanut butter, and sugar together until melted or just starting to bubble. Whisk in cayenne powder.
chill until mixture is cold
Freeze in ice cream maker
The recipe is definitely missing the toasted coconut, but I couldn't find unsweetened coconut at the Stop & Shop, so if I decide to make this for Baitcon I need to find some (and toast it). The sugar coated stuff in the bag just isn't the same.
I would add just a small amount (maybe no more than 1/4 c per can of coconut milk) of finely shredded toasted coconut. Too much would create a funky texture - and using only coconut milk already makes the frozen texture a little more like a sorbet (kind of icy).
But I seemed to get a good balance of flavors. It's slighly peanut-buttery but not overpowering, and the cayenne ads just a little warmth at the end, but it doesn't whap you over the head with heat.
I would like to try my hand at the salted (burnt) caramel flavor, but I would want to buy a candy thermometer to get the temperature just right..and a good one just isn't in my budget right now. Probably won't make that for BC this year, but perhaps I'll make that up sometime this fall in time for apple pie season.
Flavor idea based on one I saw at Jeni's Ice Cream (just as legendary in Columbus, OH as Graeters is)
I made up a micro-batch just to see if I could balance the flavors.
1 can unsweetened coconut milk
1/3 c sugar
1 Tbsp unsweetened natural peanut butter (smooth)
< 1/8 tsp cayenne pepper
heat coconut milk, peanut butter, and sugar together until melted or just starting to bubble. Whisk in cayenne powder.
chill until mixture is cold
Freeze in ice cream maker
The recipe is definitely missing the toasted coconut, but I couldn't find unsweetened coconut at the Stop & Shop, so if I decide to make this for Baitcon I need to find some (and toast it). The sugar coated stuff in the bag just isn't the same.
I would add just a small amount (maybe no more than 1/4 c per can of coconut milk) of finely shredded toasted coconut. Too much would create a funky texture - and using only coconut milk already makes the frozen texture a little more like a sorbet (kind of icy).
But I seemed to get a good balance of flavors. It's slighly peanut-buttery but not overpowering, and the cayenne ads just a little warmth at the end, but it doesn't whap you over the head with heat.
I would like to try my hand at the salted (burnt) caramel flavor, but I would want to buy a candy thermometer to get the temperature just right..and a good one just isn't in my budget right now. Probably won't make that for BC this year, but perhaps I'll make that up sometime this fall in time for apple pie season.
