talking about my latest sherbet here and looking at the ingredients I really shouldn't be surprised: avocado, lemon, honey, lavender and thyme. But avocado ice cream isn't all that unusual (as unusual ice creams go) and it's usually paired with lemon. Honey--avocado honey from a previous CSA delivery--is a natural addition. It's where I started getting creative with the flavorings that things went wrong. I'm not going to say lavender and thyme were bad ideas; both go well with the other flavors involved here and straight out of the blender the sherbet base had a lovely rich, sweet and slowly blooming herbal mix of flavors. The problem only came after churning; the low temperatures damped all the flavors down except the lavender. That actually seems to have intensified into a nasty astringent long-lingering chemical tang. So, a teaspoon of lavender extract is way too much. So noted.
On the other hand, the texture is as smooth and creamy as you might ask for, albeit recognizably with the particular smoothness of avocado, the color is lovely (you'll have to trust me on that one. My phone-camera's white balance can't capture the reality of its pale green) and, like I said before, the flavors work if I can get the balance right. I'm going to try this again when some avocados show up in the CSA and I'll give a proper recipe then.
2 comments:
I agree lavender can be tricky & it could be the smell that's tricking you tho think it tastes like soap.
The real tricky thing with the lavender was that, in the bottle, the aroma had faded quite away since I bought it a few months ago. That's why I thought I had to use such a large dose. I should know by now to be cautious with extracts in ice cream.
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