North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Fig needs something else in ice cream.  You can sharpen the low-acid fig taste with strawberries or lemon.  Fig and chocolate also, to my palate, combine well.  There’s a place in Sicily where you can try that combo – but it might be thriftier to try a little batch on your own…  or, of course, you can save the figs for non-ice-creamy purposes…

 

Stephen

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Richard Moyer
Sent: Sunday, May 07, 2006 4:53 AM
To: nafex@lists.ibiblio.org
Subject: Re: [NAFEX] Ice Cream fruits

 

Heron,

Thanks for raising this topic!

Most nights of the summer, we make ice cream in a Donvier churn (no ice needed). Over the season strawberry, mulberry, juneberry (Amelanchier), blackberry, gooseberry, blueberry, peach, black rasp, red rasp, pawpaw, chinese che (Cudrania), fig, etc.

Fig has been our least favorite.

My 12 yr-old son likes strawberry and juneberry.  For intensity of color, I like mulberry and Chinese che.  For something different, we enjoy 'Invicata' gooseberry.  With it's thin skins and green fruit, it reminds me of lime ice cream.  It's sweet/tart balance works nicely, perhaps similar to your cranberry experience.

 

To use copious pawpaw fruit, we combine 1 part fruit to 3 parts Jersey milk.  Mush in, mush out!

 

Heron, as for black currants, there is a range of fruit available, with a range of "off" flavors.  Could you share which black currant cultivar(s) you used for the ice cream?

 

Richard Moyer

East Tenn, Zone 6

Strawberries starting!