Feeding My Passion

I mention ice cream not only because I love it and it has a lot of nostalgic value for me, but also because we’re going to be carrying ice cream, or at least its Italian cousin, gelato. John and I are hoping Palazollo’s, a great gelato/sorbetto company in Fennville, MI, will work with us to create an exclusive flavor for Tulips.  They already make a ton of flavors, and we used some of Asian-appropriate ones at the Buddha: Chinese green tea, mango, fresh ginger, and toasted coconut. We had a devil of a time dealing with the gelatos at the Buddha, mostly because they have to be stored at a slightly higher temperature than ice cream which calls for a separate freezer to hold them, and our freezers were very temperamental (no pun intended), so we lost entire 3 gallon buckets at a time. Hopefully John will see the necessity to have good and appropriate refrigeration for them.

The caramel ice cream (ok, soup) I made yesterday was a very dark caramel with a slight bitter edge, not quite as dark as Vietnamese caramel sauce (nuoc mau), but I’m not sure how tasty the ice cream would be if the caramel were that dark, but I’m willing to try it again, but with an ice cream maker next time. I’d also like to try lime leaf or lemongrass gelatos and some sorbettos, (aka sorbets) which I think would be really interesting.

Any suggestions for flavors, tropical or Asian something along those lines? How about a pineapple lime sorbet or Vietnamese coffee gelato?

This entry was posted on Friday, June 26th, 2009 at 10:52 am and is filed under Recipes, Tulips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.