SC - Cooks' List Own Gourmet Ice Cream Flavors

[Jeanne Stapleton]

- --- Philip & Susan Troy <troy at asan.com> wrote:
> lilinah at earthlink.net wrote:
> > 
> > >I just had a flash:  we can start inventing ice
> cream
> > >flavors to try to sell in Japan to raise money
> for
> > >the SCA-Cooks Land With Dream Kitchen Fund.
> > >
> > >First up:  Baked Potato Ice Cream with sour
> cream,
> > >cheese, bacon bits and green onions!
> 
> I was thinking pickled herring with sour cream,
> shredded beets and
> onions... I can't decide if a smooth puree or chunky
> style would be worse.
> > 
Okay:  lox, capers, bits of lemon peel and toasted
baquette chips in a smooth cream cheese base.

> My wife refers to these as Chinese sno-cones, I
> think they're largely
> Taiwanese in origin, but they've been popular all
> over southern China
> for at least a hundred years, and you can get them
> all over New York's
> and San Francisco's Chinatowns. Not sure if they're
> made elsewhere, but
> I haven't seen these in equivalent neighborhoods in
> Boston or
> Philadelphia (both of which, the last time I
> checked, are essentially
> strips of one, _maybe_ two blocks long). All of this
> may have changed in
> the five years +/- since I was in either place.
> 
> However, I can get coconut, taro, red bean, green
> tea, mango, lichi and
> peanut ice cream bars locally. (I _think_ I still
> have a couple of red
> bean pops in the freezer.) Even more fun are the
> frozen cups of shaved
> jelly coconut in coconut juice, and I think they
> also have frozen sugar
> cane strips in syrup.
> 
Lucky!  

Berengaria

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