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what can't you make into an icecream? or what's better as a sorbet?

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i attempted a prickly pear ice cream this past weekend and it failed miserably flavour wise. i have a stunningly pink and nicely textured frozen treat but received comments of "tastes like fish"..... i've been trying to surmise why this occurred (ground seed bitterness? lime reaction? maybe the mint ginger rum as a smoother just killed the flavour) and am wondering if certain items just aren't meant to be had as ice cream? the only recipes i found for prickly pear were for sorbet so perhaps some people know something i don't out there.

so.... can anything be made into ice cream (i know bacon has been!) or are there just certain things that don't work with the creamy custard and are best as a sorbet or not as a frozen treat at all?

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    1. re: todao

      Why wouldn't avocado make a good ice cream? It makes a tasty milkshake, chiffon pie, and is great with just a sprinkle of sugar. It's creamy, fatty, and subtle.

      1. re: leanneabe

        Apparently avocado does make good ice cream. I think I'll try this next summer.

        http://www.foodnetwork.com/recipes/al...

        1. re: leanneabe

          i agree that the texture and natural creaminess of avocado actually work quite well for something like an ice cream but i just haven't liked the ones i've eaten much. do love the milkshakes though.

      2. perhaps not exactly what you were asking about, but the WORST flavour of gelato i've ever had was garlic.
        i love garlic... i frequently add what is considered "too much" into my meals. but there's only so much raw garlic i can handle...

        one of the best flavours was basil and pernod

        1 Reply
        1. re: dumpycactus

          I had my first experience with garlic ice cream at the Garlic Festival in Gilroy, CA. a few years ago. It was wonderful; but then, I love garlic. The garlic flavor was not overpowering (the flavor of the ice cream suggested that they used a quality vanilla bean base with garlic as an additional ingredient) because it had a creamy vanilla/garlic flavor. I don't make ice cream but, if I did, I might see if I could find the Gilroy Garlic Festival recipe for it.

        2. I only like watermelon as sorbet. Can't imagine it as ice-cream. I don't like my watermelon with milk....

          1. I think that the richness of the cream and sugar probably overpowered your prickly pear flavor. I don't know what would give it a fish flavor.

            1. I really enjoy concord grape sorbet. My recipe says it makes a quart, hah, more like two, and it takes a lot of willpower to stop scooping it into my mouth. I haven't tried making it as ice cream, but just don't think the flavor would be as intense.