Sunday, March 20, 2011

Caviar and Foie Gras... Natural Viagara Ice Cream?


Happy Spring!

Popcorn, Guiness, Sea Salt, Garlic, Blue Cheese... Would you believe I'm naming ice flavors.  Oh yeah... ice cream flavors have come a long way, sister.  

 (ice cream cone)

Chocolate, vanilla and strawberry... are now a big yawn.  BORING.  Even former exotic flavors like Rum Raisin, Cookies & Cream, Strawberry Cheesecake and my favorite mango ice cream have taken a back seat to our 2011 flavors.

Curry, Chipolte and yes blue cheese have found their way into our world's favorite sweet treat.

"They were hungry and thirsty, and they were discouraged.  He satisfies the thirsty and fills up the hungry."  Psalms 107:5,9

Miracles and Blessings... Kiki here, Happy First Day of Spring!  You've heard of Food Network's Cupcake Wars, well today... in honor of the first day of Spring, our iCafe Woman Moderne divas are having the first Annual iCafe Woman Moderne Crazy Ice Cream Flavors War.

It's getting crowded in here, as visitors and regulars cram into iCafe Woman Moderne to be a part of this unique text-webisode and to get a taste.  

 Kick Your Career into High Gear with Grant Writing Success!

Are we highlighting ice cream flavors A-Z?  Not exactly.  Will we feature ice cream flavors from the exotic to the bizarre?  Absolutely. 

Armed with their ice cream machines and exotic ice cream recipes, our five iCafe Woman Moderne divas are ready to do battle.  

(Chic Aprons)
Dressed to impress in their designer aprons, we arranged our outlandish ice cream ingredients on the kitchen island in our open concept customer kitchen and set a time limit for each of the three competitions.  (You know we have to wear our cute kitchen aprons for women.)
Each competitor worked on a stainless steel table surrounding the kitchen arena for the ice cream prep, then made their ice cream magic in the electric churners placed in the kitchen. 

 Stainless Steel Work Table - 49"

Only the most unique ice cream flavors, tastiest and eye-catching presentation will win the coveted title of "Exotic Ice Cream War Winner."

They had to choose from these very different ingredients, that don't exactly scream ice cream: 

Curry paste, rose petals in prime (fully bloomed hot house roses), blue cheese, lobster meat, fresh lavender, pancake mix, Coco Krispies, raisin bread,  bacon, rice and cream of wheat.  

They can get anything from the pantry or fridge to add to the featured ingredient.

Before we get started, here are a few weird ice cream flavors to put you in the Ice Cream War frame of mind.

Licorice Ice Cream 

I love black licorice, but I never thought of eating it on a waffle cone.
Foie Gras and Caviar Ice Cream?

Created by French gourmet ice cream maker, Philippe Faur, this cone would need a payment plan.  Can't you picture the Foie Gras and Caviar cone at one of the  House Wives of Any City soirees? 

Natural Viagra Ice Cream?
This falls in the "what will they think of next?" category.   Let's pray it stops there.

Okay, here are our four talented competitors and their crazy ice cream concoctions...

1.  Stephania (39) - Professional Organizer
She loves bacon and ice cream, need I say more?

Candied Bacon 
Ice Cream

(environmental graffiti)

2.  Marilyn (58) - Mixed Media Artist (Retired Financial Analyst)
She discovered garlic ice cream at a Garlic Festival she attended while vacationing in New Mexico.  She eats a lot of garlic for its health benefits.  Fortunately, she works alone in her studio.  But she stops eating garlic several days before she has a big exhibit.

Garlic Ice Cream

3.  Diandra (19) - Fashion Design Student/Web Designer  
This was a recipe she inherited from her grandmother who was born and raised in San Antonio, Texas.

Homemade Ice Cream Recipe

Rose Petal 
Ice Cream

Pick flowers in their prime, none in bud form nor fading.  Petals should not be damaged.  Petals should be picked while warm and dry.  To preserve the oil that gives them their delicate flavor, handle as little and as gently as possible.

You can also freeze rosebuds in water to make ice cube roses for iced tea or water.
1 cup - heavy cream
1 cup - whole milk
1 cup - sugar
5 large egg yolks
1 1/2 cups of loosely packed, very fragrant rose petals, washed and spun dry.  

1.  Prepare ice bath by placing ice cub es in a large, flat bottomed container that will hold the bowl where the ice cream wil be chilled.

2.  Place the sugar and rose petals in a food processor fitted with the metal blade and make a paste.

3.  Place the heavy cream, milk and sugar paste in a medium sauce pan and place on medium heat, stirring until the sugar dissolves.  Bring to a simmer and turn off heat.

4.  Place egg yolks in a medium bowl.  Whisk yolks until light; add the hot liquid slowly; whisk until the mixture is homogenized; return liquid to saucepan and cook on medium heat stirring constantly with wooden spoon, until it reaches a temperature of 180 degrees on a candy thermometer or coats the back of the spoon.  

5.  Strain the mixture through a fine sieve into a clean container and place in the ice bath.  Once completely chilled, freeze in ice cream machine following the manufacturer's instructions.

6.  Serve in a parfait or champagne glasses/ drizzle with honey and adorn with a few fresh rose petals.  Yum! 

4. Lisa (28) - Dentist
She found this recipe in an issue of Bon Appetite and never had the nerve to make it until now.   Hey, this is Ice Cream War.  Go bold... or go home!

Coconut Curry Ice Cream
Makes 5 1/2 cups

32 oz unsweetened coconut cream
1 cup sugar
1 1/2 tsp. mild curry paste
1/2 cup sweetened coconut flakes

Use coconut cream because it has less water in it, preventing more ice crystals, but you can also use coconut milk and curry powder. instead of curry paste.
Day One
The evening before you churn your ice cream, combine coconut cream, sugar and curry paste in a large sauce pan. Simmer about 10 minutes, whisking often, until flavors blend and reduced to 4 cups. The temperature of the mixture will mask the heat of the curry, so do not add more. Cool slightly, then refrigerate uncovered until thoroughly cold, and then cover and chill until the next day.

Day Two
Heat a large frying pan to low. Add coconut. Watch closely and stir frequently until it has browned. The sugar burns easily, so be careful. When done, place coconut mixture in ice cream maker and churn according to instructions. Right before complete, add coconut flakes and churn until mixed in. Freeze until needed.
Kaffir Lime Syrup
3/4 cups sugar
1/2 cup water
15 double kaffir lime leaves
2 Tbsp. lime juice (optional)

In a small sauce pan, bring sugar, water and leaves to a boil. Reduce heat to a simmer, and stirring frequently, continue to simmer for about 15-20 minutes until a syrup forms. If flavor is not lime-y enough for you, add a little lime juice & simmer for another few minutes.

Spoon some ice cream into a bowl, drizzle it with lime syrup, and sprinkle with crushed peanuts.

5. Bernicia (32) - Wedding Photographer
Bernicia thought it was only right that her champagne taste and caviar dreams would pick the lobster ice cream.

Lobster Ice Cream Cone

 A Massachusetts dessert parlor started making the treat just to prove they made their own flavors.  To their surprise, the flavor took off and is now one of the most popular items served.

(Lobster Ice Cream Cone)

And the winner is...

(ice cream cones)


Have an ice-cream cone to celebrate the first day of Spring!   
Happy Spring!

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