On Wednesday I posted about my forays into ice cream making, including my first attempt to make a sorbet, using this lemongrass ginger recipe from the web, modified to use fresh rather than prepared ingredients.
Well, as I also mentioned, the typical batch yield from the ice cream maker is 2 1/2 pints; tonight, I fished the extra half pint out of the freezer so the Lovely Bride® and I could subject it to Rigorous Quality Control Testing©, as is our wont.
I'm delighted report total mission success. I was worried about the substitutions, since I had to just guess at the right quantities of fresh lemongrass and ginger, but the flavor was spot on: Light and bright, but not too aggressively gingery. I probably should've let it soften just a bit before serving — it came out of the freezer just a bit too hard to make nice scoops — but I'm well pleased with both the taste and texture once it was in the bowl.
And I needed something light and bright tonight, to lighten my mood in the face of the news from around the world....
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