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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 From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Richard Moyer
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 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 Strawberries starting! |
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