The Pineapple Encore

Cold is pretty much a given when it comes to ice cream, so the hot part made this fun. I revisited the chilli chocolate that briefly came up in  Asian Fusion  (before I made the wasabi chocolate that did not work) in a cliche … but it’s cliched for a reason! And that’s because it’s an ancient pairing that goes so well together. This also gave me the chance to simplify my  chocolate ice cream  recipe. Chilli chocolate ice cream I made 750g of mixture; for ease of measurements it’s best to do it in 150g increments and I didn’t have 900g of mixture’s worth of chocolate available when I made it so 750g it was! Ingredients 50% single (19% butterfat) cream  10% whipping (39% butterfat) cream 10% water 15% caster sugar 10% egg yolk (1 medium egg yolk per 150g of mixture; see why 150g increments are easiest?) 5% very dark chocolate, I used a 100% cocoa this time but originally formulated it on 90% (1 chilli of your choice, cut up) Method 1. Put all ingredients into a pa...

Or, peanut butter is still my nemesis. Smooth and crunchy is automatically associated with peanut butter, which I  tried to use  a long time ago and it went ok but not the best. So I  wanted to try it again, but if anything I think it was even worse! Here  is the video but I’d watch it for amusement rather than instruction, there was nothing new/useful here. 

This wasn’t my favourite theme, generally salty doesn’t appeal to me as a taste, but I think I made a decent go of it with sea salt vanilla ice cream. This is my  plain ice cream  but substituting a little of the sugar with vanilla infused sea salt; specifically, 1.75% of the overall weight was salt rather than sugar, although I’d probably reduce that to 1.5% or possibly even lower. YouTube:  https://youtu.be/Bz9oiPWFrqg?si=IzDioi21AjhKt3lJ Instagram:  https://www.instagram.com/p/DCPLtOQMqTA/?igsh=MTA5YnlmczNtYmk1MQ==