I admit I have been a ‘well boring’ ice cream maker since I was given my machine this Christmas. This is largely due to the fact I can never seem to remember to buy a s**t load of cream at the supermarket. Helpfully though, I have now met (in a virtual sense) blogger Kavita Favelle of Kavey Eats, who has given me exactly the push I needed to start getting creative with frozen desserts.
Kavey has been curating the fabulous Bloggers Scream For Ice Cream (#BSFIC) project for over a year now, and in doing so she has gathered a brilliant list of ice cream recipes submitted on monthly themes by food bloggers the world over. To celebrate the BSFIC anniversary, this February and March Kavey is inviting bloggers to submit new ice cream recipes on any of last year’s themes.
When Kavey invited me to take part I was loafing on the sofa scraping out the remains of my most recent batch of vanilla custard ice cream from my machine. ‘I can’t submit vanilla,’ I thought, and then the half-drunk jug of spiced lassi in my fridge popped into my mind and I began to wonder what that would taste like frozen. That would work perfectly for Kavey’s ‘spices’ theme from September 2012, I thought.
This morning I added some condensed milk (200g) and finely chopped crystallised ginger (50g) to the spiced lassi I had leftover (500ml). I poured the lot into my ice cream machine and waited eagerly for it to do its magic. Unfortunately, in my excitement, I hadn’t given the base of my machine long enough to get deep frozen, so by the time I had to leave the house my iced yoghurt was still pretty soft. Ever the optimist, I transferred it to a carton and bunged it in the freezer to firm up.
I served up a couple of scoops this afternoon (pictured) and had my first taste of this frozen concoction. Wow. This iced lassi really packs some flavour. The spices – toasted cumin, fresh and crystallised ginger, green chilli – all retain their distinctive tastes, and each flavour pops in the mouth, making each spoonful slightly different. There is definitely potential to make a fine and unusual dish here but I must admit, with this batch of iced lassi the cons definitely outweigh the pros.
Firstly, the texture is too powdery. Frozen yoghurt is often, I think, an uninspiring hybrid between an ice cream and a sorbet, and that is certainly true here. The texture of my frozen lassi is delicate and bordering on crumbly. Perhaps it is the water content in the lassi, or it could be the fact I used natural yoghurt rather than Greek-style, or maybe it needs to be churned more… or not at all.
Secondly, the sourness of the yoghurt is not balanced with the sweetness of the condensed milk, and so this iced lassi has a savoury and mildly unpleasant aftertaste. I think I need to up the sugar content and use a creamier yoghurt, maybe even some coconut milk to make this work.
What do you think? Do you have any tips to share with me so I can make this iced lassi a winner? Please share in the comments. Meanwhile, I’m going to have a scoop of my vanilla custard.
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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