SC - Jelly Bean and other flavours

[Jeanne Stapleton]

> >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!
> 
> When i was in Japan in the summer (and grant you,
> that was 28 years 
> ago) my favorite cool treat was something the
> Japanese considered 
> traditional, uji kintoki kori (i think that's the
> romanization)
> 
> It's shaved ice with green tea syrup (and made from
> real matcha it 
> had a bitter bite, not that wimpy stuff that often
> passes as green 
> tea ice cream in the US), with a scoop of adzuki
> beans cooked with 
> sugar (Japanese use adzuki beans in a number of
> sweets) nestled in 
> the ice, and topped with a hearty dash of condensed
> milk.
> 
I love adzuki beans.  They were offered as a topping
addition at said ice cream store in Honolulu.

> Still miss the stuff.
> 
> I also remember having green mung bean and coconut
> ice cream bars 
> somewhere, but i can't remember where...
> 
> Anahita
> still pronouncing your name the way Lord Garrick
> taught us in Arabic class

Kewl.

Berengaria

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