(no subject)

[jbsegal]

idea: coconut ginger lemongrass ice cream. (almost tom kha gai, but no chicken)

Comments

[whuffle.livejournal.com]

I tried to do Carrot, ginger, lemon. It didn't work because the flavors wouldn't balance. The carrot was always overwhelmed by the other flavors and the ginger and lemon never balanced right.

But ginger, lemongrass and coconut might work. Especially if you use lemon zest, which has a much more distinctive zing to it. And coconut milk fats. Yeah, I could see it...

[sauergeek.livejournal.com]

For ginger beer, I use a half pound of ginger and the juice and zest of three lemons. It works out fairly gingery, so perhaps for a reasonable balance use a half pound of ginger and the juice and zest of nine lemons.

As for carrots, use carrots in place of *all* the sugar. It might carry the flavor.

[feste-sylvain.livejournal.com]

But would galanga work in an ice cream?

[donnad.livejournal.com]

I would try it using coconut milk rather than actual coconut, I'm not sure how lemongrass would balance with ginger, ginger being a strong flavor and lemongrass being a lighter flavor. Hey, give it a try...

[mycroft.livejournal.com]

Tom kha gai is, in fact, made with coconut milk, not shredded coconut.

[donnad.livejournal.com]

I didn't know that, I don't like coconut to start with so I sort of shy away from anything made with it.

[mycroft.livejournal.com]

I guess that means you don't eat Thai food!

[donnad.livejournal.com]

Actually there are quite a few Thai dishes that don't use coconut. Pad Thai is one, and I make it quite often. Also Chicken or Beef satay.
But I'm weird, I have strange food allergies, so I stick to things I know as well.

I eat Indian food and I don't like Curries.

[mycroft.livejournal.com]

Hm, some more dishes without coconut are coming to mind (chili & basil, a dish that's nearly half ginger, etc.), but for me curry is the quintessential Thai food.

What is it about Indian curries that you don't like? The spicing is very similar to other Indian dishes. I think the main ingredient difference is that most of the curries contain yogurt.

[donnad.livejournal.com]

I don't like cream sauces to start with and I'm not one for really spicy stuff and most I've tried have been too spicy for me. And I just never liked the taste, or actually lets just say, I never liked Indian food until I was introduced to *good* Indian food. So until I find a really good curry, I just don't care for curries. It doesn't mean I don't try them when given the chance, I'll always beg a taste.

[mycroft.livejournal.com]

Fish sauce wouldn't hurt, but what you really need in there is some lime.

(As feste_sylvain sort of pointed out, Thai food mostly uses galanga, not ginger, but it's not a completely unreasonable substitution.)

[merde.livejournal.com]

i think it'd be excellent. i may try it when i finally get around to borrowing haineux's ice cream maker. (i mostly want to try kludge's recipe for habanero ice cream.)

[jbsegal.livejournal.com]

Let's see... we've had Amaretto Hab a bunch of times, and Lime Coconut surprise, where the surprise is: Habanero, or not?

Someday you really MUST come out for one. :)

[foms.livejournal.com]

Haineux and Merde? This ex-Montrealer is intrigued. [g]

[merde.livejournal.com]

i hate to break it to you, but we are both just boring Americans who ended up with French-sounding nicknames.

however, naomi_traveller and her non-lj husband both hail originally from Quebec.

[cutieperson]

oh hell yes.

[vvalkyri.livejournal.com]

oooh!

[hammercock.livejournal.com]

I'd eat that.

[koshmom.livejournal.com]

Why not the chicken? Some meat might work in a savory ice cream someday.

[justinjs.livejournal.com]

(almost tom kha gai, but no chicken)

tom kha, then.

Yum.

[lionofgod.livejournal.com]

You're going to need a lot of lemongrass for it to stand up to the other flavours, though.

Also, although I've only worked in chocolate, I've found coconut milk to
be not nearly as strong as I hoped it would be. You might try reducing it
before adding it, to get a stronger flavour.