SC - Jelly Bean and other flavours

[Phil Anderson]

>Edward Long-hair wrote:
>>...but I have some
>>commercially produced ginger and lemongrass ice cream in the
>>freezer at home, along with home-made coconut ice, glayva and
>>hazelnut, cappucino and walnut, and licorice ice creams.
>
>OK, so what is glayva?

Honey and Scotch Whiskey Liqueur, like Drambuie but a touch sweeter and touch
less acidic and less herby.

>
>I had some wonderful rosemary-lemon sorbet for dessert in a posh 
>restaurant. And there's a specialty ice cream producer who makes 
>black pepper ice cream in the US, in fact, i think they're in Texas. 
>It's not just "straight" black pepper, it has something else in it. 
>I've never tried it because it's real expensive and if i didn't like 
>it i'd rather have spent the dollars on a couple pints of Ben and 
>Jerry's.

The last batch I did in my Ice Cream maker was a double cream ice-cream (made
with King Island Double Cream) flavoured with Rose Water.  Very delicate and
left a sheen of butter fat on the roof of the mouth that never quite fealt
right...

Drake.


>
>Anahita al-shazhiyya
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