Savoury Ice Cream

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Savoury Ice Cream

Postby Pepper Pig » January 26th, 2018, 11:30 am

I can't remember ever tasting this, I certainly haven't made it but I might try now.

https://www.theguardian.com/lifeandstyl ... e-classics
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Re: Savoury Ice Cream

Postby Herbidacious » January 26th, 2018, 11:53 am

I don't want to be a naysayer, but there is an issue of our not being able to taste very cold things much - hence ice cream needing masses of sugar. So I wonder how this works. Perhaps it only applies to 'sweet' taste detection. Stilton is quite a powerful flavour too, potentially. Off to look up the science...! (after I have written another few chapters of Mansfield Park :( )
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Re: Savoury Ice Cream

Postby Ratatouille » January 26th, 2018, 1:48 pm

I make beetroot and baslamic vinegarsorbets like tomato (lovely in half an avocado) even nicer with basil in it.

My chef friend makes goat's cheese ice cream to which he sometimes adds walnuts and honey. It is yumtioud.
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Re: Savoury Ice Cream

Postby Herbidacious » January 26th, 2018, 3:02 pm

They sound lovely, Rats.
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Re: Savoury Ice Cream

Postby Catherine » January 26th, 2018, 5:04 pm

Stilton ice cream works really well with some dishes. I think our aversion to it is that we associate ice cream to sweet treats. There is no reason why it shouldn't be savoury though
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Re: Savoury Ice Cream

Postby earthmaiden » January 26th, 2018, 5:35 pm

I think it all sounds very nice although I've never had any. With regards to the taste issue, it does mention at the start of the article that salt is used in the way that sugar might be with a sweet ice cream. I wonder if it generally uses more salt than a non-frozen dish?
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Re: Savoury Ice Cream

Postby Zosherooney » January 26th, 2018, 7:11 pm

Gorgonzola and pear ice cream in Poland a few years back is still my favourite... :chops: :chops: :chops:
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Re: Savoury Ice Cream

Postby StokeySue » January 26th, 2018, 8:40 pm

Hmm... never had a savoury ice cream, though I've had savoury sorbets
Would try but doesn't really appeal, ice cream is surely creamy, delicate, and sweet
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Re: Savoury Ice Cream

Postby TeresaFoodie » January 27th, 2018, 7:47 am

I have always fancied trying tomato sorbet if anyone has a T&T recipe? The thought of a cheese one really doesn't sound very appetising to me...

I wonder if a trio could work together, similar to a sweet Neapolitan? Maybe in the colours of the Italian flag? Ooh, tomato l, basil, mozzarella in savoury iced form?
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Re: Savoury Ice Cream

Postby Catherine » January 27th, 2018, 3:10 pm

Zosherooney wrote:Gorgonzola and pear ice cream in Poland a few years back is still my favourite... :chops: :chops: :chops:


That sounds delicious
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Re: Savoury Ice Cream

Postby PatsyMFagan » January 28th, 2018, 10:55 am

Ratatouille wrote: It is yumtioud.


I love that word yumtioud :tu: Did you make that word up or have I lead a sheltered life ? ;)
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Re: Savoury Ice Cream

Postby earthmaiden » January 28th, 2018, 12:23 pm

TeresaFoodie wrote:I wonder if a trio could work together, similar to a sweet Neapolitan? Maybe in the colours of the Italian flag? Ooh, tomato l, basil, mozzarella in savoury iced form?

I think that's a lovely idea .. with some kind of savoury wafer! Maybe something could be concocted using pesto amongst the ingredients.
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Re: Savoury Ice Cream

Postby karadekoolaid » January 28th, 2018, 5:40 pm

Volcán de xocolatl, helado gorgonzola, coulis de moras.jpg
Chocolate Volcano, Gorgonzola ice cream, wild berry coulis


I ate this dessert last Sunday at Azul Condesa restaurant, in Mexico City. Mexican chocolate cake , which dribbled liquid chocolate when parted, plus gorgonzola ice cream and wild berry (probably a local blackberry). Absolutely, 120% divine!
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Re: Savoury Ice Cream

Postby KC2 » January 29th, 2018, 8:34 pm

karadekoolaid wrote:
Volcán de xocolatl, helado gorgonzola, coulis de moras.jpg


I ate this dessert last Sunday at Azul Condesa restaurant, in Mexico City. Mexican chocolate cake , which dribbled liquid chocolate when parted, plus gorgonzola ice cream and wild berry (probably a local blackberry). Absolutely, 120% divine!


Wow! Looks stunning!
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Re: Savoury Ice Cream

Postby karadekoolaid » January 29th, 2018, 11:54 pm

It was, KC2!!
" Bite off more than you can chew, then chew like Hell!"
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Re: Savoury Ice Cream

Postby Kavey » February 2nd, 2018, 6:41 pm

Ice cream doesn't necessarily need lots of sugar, it just needs whatever the flavour of the pre-frozen ice cream is to be really intense, as eating frozen food does reduce the intensity of flavour we perceive... so if it's sweet, it should be super sweet, if it's cheesy it should be super cheesy! :D

I've had quite a few savoury ice creams over the years, the first one was a basil one served with smoked salmon I think, and was a revelation, that was over 10 years ago. I remember trying various cheese ones (including a blue cheese) quite a few years ago and loved them. Indeed I tried to make a roquefort one myself but I overwhipped so the texture was odd and not very pretty, but it tasted fabulous.
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Re: Savoury Ice Cream

Postby Catherine » February 2nd, 2018, 9:00 pm

Cucumber sorbet is lovely and avocado ice cream.
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Re: Savoury Ice Cream

Postby Cinnamon Sally » February 3rd, 2018, 10:36 am

I work very close to this place http://www.marysmilkbar.com/
. They have an incredible and frequently changing range of both sweet and savoury homemade gelato. I adore the goats cheese and honey and creamed sweetcorn flavours. They occasionally have blue cheese and walnut which I am desperate to try but I've not yet been lucky enough to venture in while it is on sale.
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