We got an old favourite here and a use-up-some-stuff duo here today at
400 FLAVOURS
Recipe 018: Blue raspberry cream soda
I had made this one before, but I didn’t keep track of the exact flavour amounts. It’s a proven favourite, not necessarily a refined or complicated choice, but it really feels like something out of your childhood. It’s using on the Jeni’s base. Be sure to taste it as you mix in the flavouring to find your own ideal intensity!
Blue raspberry cream soda ice cream:
Ingredients:
2 cups whole milk
4 teaspoons corn starch
45g cream cheese (3 tbsp / 1.5 oz), softened
1/8 tsp fine sea salt
1.25 cup heavy cream
2/3 cup granulated sugar
2 tbsp clear corn syrup
¼ tsp cream soda flavouring
¾ tsp blue raspbery flavouring
Instructions:
Mix corn starch with 2 tbsp of the milk in a small bowl to make a slurry. Set aside.
Whisk salt and cream cheese in a medium bowl until smooth. Set aside.
Combine remaining milk, cream, sugar, and corn syrup in a good-sized pot. Put over medium-high heat, stirring to dissolve sugar and corn syrup.
Once mix has started boiling, let boil for four minutes.
Remove from heat and whisk in the corn starch slurry.
Return mix to heat and boil for about another minute, stirring until mix is thickened.
Remove from heat, and whisk mix into the cream cheese bowl.
Whisk in flavourings, checking midway to ensure taste is ideal. Add colouring if you’d like.
Let mixture cool, then chill in fridge for at least four hours.
Churn until mix reaches soft-serve consistency, about 15-20 minutes. Put in chilled containers and freeze overnight.
TASTING NOTES: The softness of the cream cheese base is great again. The artificiality of the raspberry works with the cream to get something that feels totally unreal, from some higher dimension of sugar and no responsibilities.
WORTH MAKING: Absolutely. I think this would be one of the standard flavours in my imaginary ice cream shop.
Recipe 019: Sweet potato yokan with lime zest
This is another “use up something hanging around the pantry” recipe experiment, and the thing being used up this time is sweet potato bean paste candy, aka yokan. The sort that comes in small blocks, and uses agar agar to set firm. Can we use the power of the agar to firm up our ice cream too?
Sweet potato yokan with lime zest ice cream:
Ingredients:
2 cups whole milk
300g red bean sweet potato yokan
58g matcha yokan
1 cup heavy cream
1/8 tsp kosher salt
¼ cup granulated sugar
Zest of one large lime
Instructions:
Slice up the yokan into thin slices and put into large saucepan with the milk.
Heat at medium to simmer mix, stirring until yokan is dissolved (about ten minutes).
Increase heat to high until mixture is boiling, then add in sugar and mix until dissolved.
Take mixture off the heat.
Add salt and cream.
Let cool. Once cool, mix lime zest.
Chill mixture in fridge for at least four hours.
Churn until mixture reaches soft-serve consistency, then put in chilled container and freeze overnight.
TASTING NOTES: The way the lime plays with the earthy flavour is interesting, and has potential if it was a bit stronger on the sweet potato side. But the texture of the bean paste & agar agar just do not work well enough. It’s a bad mouthfeel.
WORTH MAKING: Naaaah.
Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….