Should I be putting the recipes more clearly in the subject line, or should it have an air of mystery? Just one of the many questions of
400 FLAVOURS
It’s recipe number 20! That’s right folks, we’re 1/20th of the way to 400!
Recipe 020: Peach candy cane yogurt
I wish it was a better recipe for the big number 20, though. But this started as a riff, became a mistake, and in the end, was simply a tragedy. A peachy tragedy. Because for some reason (maybe the citric acid in the candy canes), the milk curdled:
I mixed it anyways, to see if it could work.
Curdled peach candy cane ice cream:
Ingredients:
9 peach candy canes from Shopper’s
1.5 cups whole milk
0.5 cups cold cream
2 tbsp dry nonfat milk powder
¼ tsp xanthan gum
Pinch of salt
2/3 cup french vanilla 5% yogurt
Instructions:
Put milk and candy canes into a medium pot on medium heat. Stir at medium speed as the candy canes melt.
Once candy canes have melted, notice the milk has curdled.
Continue onwards anyways, against good sense.
Mix dry milk powder, salt, and xanthan gum in small bowl.
Add powder mixture to milk and whisk well.
Remove from heat.
Pour in cold cream and add yogurt. Whisk well.
Let mixture cool, then chill in fridge for at least 4 hours.
Churn until soft-serve consistency, then put in chilled container and freeze overnight.
TASTING NOTES: It did not work. The grainy mealiness of the clotted milk still sticks around, and the peach taste is sharp, metallic, and harsh. Absolutely repulsive.
WORTH MAKING: Not one little bit.
Recipe 021: Dandelion & pineapple sherbet
Another riff on a success, trying to run after the magnolia ice cream dream. Another mix from Salt & Straw, their sorbet/sherbet base.
Dandelion milk:
Ingredients:
About a cup of dandelion blossoms, washed and cleaned and watched to make sure there’s no stragglers left in em
A cup of whole milk
Instructions:
Remove all green parts from the blossoms, leaving just the yellow parts.
Heat milk over medium heat untill just boiling.
Add petals to milk, mix, and reduce heat to a simmer for five minutes.
Let mixture cool and put in fridge overnight.
Next day, strain out milk from petals.
Dandelion & pineapple sherbet:
Ingredients:
0.75 cup water
0.75 cup sugar
1 tbsp corn syrup
1/4 tsp heaped xanthan gum
0.75 cup dandelion milk
1 Tbsp pineapple juice
1/4 tsp of herbal apertif or nonalcoholic variant
Instructions:
Mix water, sugar, and corn syrup in a pot over medium heat. Whisk occasionally until sugar and syrup is dissolved.
Add xanthan gum and whisk well to mix it in.
Remove from heat and add dandelion milk, pineapple juice, and apertif. Stir well.
Let mix cool, and chill in fridge for at least 4 hours.
Churn until soft-serve consistency, then put in chilled container and freeze overnight.
TASTING NOTES: Soft, marshmellowy, a little slimy, with a hint of grass and sweetness and pineapple perfume. The dandelion just really didn’t have any flavour! I guess I needed to get to them before the bees harvested the pollen and nectar and all that good stuff. So not really distinctive. And I knew that was likely to be the result, cause I tasted that milk before hand and added the herbal apertif based on the weak flavour.
WORTH MAKING: Nah.
Thanks for reading, and next week, we’ll have some recipes actually worth it! You might say we’ll be shooting for the moon.
And every week, I’ll be posting one (or two, or three) more, until we reach….