Updates: 19.07.2021 04:04
Trenton (USA) – Ice cream is inextricably linked to summer. But someone might be a little surprised to see a patisserie offering this frozen delicacy, for example with lemon flavor with olive oil, or baked mussels. The truth is that today’s confectioneries go far beyond the traditional “ice cream holy trinity” – vanilla-chocolate-strawberry. Flavors such as basil, lobster rolls and even cicadas prove that this delicacy is a suitable base for many different flavors, writes the web magazine NJ Flavor.
“The current generation is growing up with patisseries that push the boundaries of what can be a delicious taste. And that’s exciting and inspiring to me,” said Gabrielle Carbone, co-owner of a small ice cream parlor in Princeton. She opened The Bent Spoon with her longtime friend and ice cream lover Matt Errik in May 2004. And since then, they have created more than 650 different ice cream flavors.
“We try to use as many seasonal ingredients as possible,” adds Carbone. “Right now we’re making blueberry-corn ice cream that people can beat on. We’re buying local organic corn, which we have to peel and slice ourselves. It costs a lot of work, but in the end it pays off.”
Taste combinations always create naturally according to what is happening in nature. “Peaching is also the best season for peaches, so tomato-peach sorbet is a great mix,” Carbone said. “We’re trying to create the taste experience associated with this place. When you taste basil ice cream with us in July, you don’t just eat ice cream at The Bent Spoon, you can taste the taste of July’s New Jersey. And that’s why it’s special.”
Some time ago, they also stirred the waters here with their cicada ice cream. Princeton is a densely forested area with many old trees, so it was no surprise that this cyclically swarming insect from the so-called Generation X appeared, which is considered to be the strongest in numbers.
“Cicadas do not have a shocking, distinctive taste. We wanted to show people that when properly prepared, cicadas can be a sustainable source of protein around the world,” Carbone said.
Another confectionery, which offers unusual ice cream flavors, bet on cooperation. WooHoo Ice Cream from Beach Haven, owned by couple Shuan and Megan Kilroy, has teamed up with the local Mystic Lobster Roll Company to apply the taste of their specialty – lobster rolls – to their ice cream.
“We tasted the range of lobster rolls they sell, discussed the ingredients and decided which would work best in ice cream. And Megan then used her chemical knowledge to make ice cream, adapted the ingredients and created two great tasting lobster roll ice cream variations. People they are really surprised at how good they taste, “says Shaun Kilroy.
Some recipes require a more scientific approach – for example, ice cream flavored with Italian cannoli tubes or alcohol-based ice cream. “When you work with things like the cheese you use in cannoli tubes or alcohol, you need to figure out what percentage to use and how best to process them – whether to cook them, steam them or add sugar to make them work in ice cream. , “he added. “We’re always coming up with something new – whether it’s new flavors, vegan flavors, baked accessories or homemade toppings.”
Another of the trends they were inspired by is shandy. The combination of beer and lemonade is becoming more and more popular in the summer. The Kilroy were already making beer ice cream, and when people went crazy for shandas, they knew they wanted to try this, too.
And when it comes to beer, one cannot miss their other innovative flavor, which they called the Jersey Blues – a few years ago it was said to have been a great success. It was mixed with blueberry ice cream with pieces of caramelized fried bacon.
Source: České noviny – hlavní události by www.ceskenoviny.cz.
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