Licorice Ice Cream

Well worth the wait. Not to mention - I want to start with that stuff already COLD. I use a super-basic machine, so I'd rather not slog all the ice and salt and stuff back and forth just to take off that top twenty degrees, before it even starts to think about freezing.

Well worth the wait. Not to mention - I want to start with that stuff already COLD. I use a super-basic machine, so I'd rather not slog all the ice and salt and stuff back and forth just to take off that top twenty degrees, before it even starts to think about freezing.

wow.
the words 'ice and salt' made my eyes jump open.

super-basic doesn't even scrape the surface.
there's definitely something to admire about that.
you're a trooper, that's for sure.


i've gotten pretty spoiled with my machine:



...think Italian smaller version of a Paco Jet.

though, i've had to send 3 back to the manufacturer - cause they haven't gotten all the kinks out.
when it's working properly... it's unreal.
when it isn't... i'm pretty pissed, and yelling for a Paco-Jet



i'd venture to say you don't have to worry about your machine dying on you too often.

I'm sure I could learn to use that, but... my machine only costs about $17, so... if it acts up, I can literally just go and get a new one. Plus, it's made out of yellow plastic, and it has a cheerful red penguin on one side for me to look at if I'm feeling overwhelmed.

I just hope it is on a day when I make the trek all the way out to Norton Commons.

Remember that Caffe Classico has a Gelato Gilberto stand, and I expect a few other spots closer in also do.

Thanks Robin-
Cafe Classico is great for the regular flavors but they don't have enough room for all of the interesting ones. I do drop by there though.
According to Justin Cafe Classico is the only place that is currently selling his product other than Primo. When I mentioned info from another thread about Fresh Market selling his stuff he seemed very unhappy. I hope he will market his product in other places in the future, but right now Classico and Primo are it.
And while we are dreaming of our favorite flavors- does anyone do pear? I love pear sorbet.

I'm sure I could learn to use that, but... my machine only costs about $17, so... if it acts up, I can literally just go and get a new one. Plus, it's made out of yellow plastic, and it has a cheerful red penguin on one side for me to look at if I'm feeling overwhelmed.

...that's usually when i leave the Oakroom and go back to the bake shop and turn up the 'yelling music'.

My music streams constantly from my headphones, anyway. But to be honest, I rarely even need to look at the penguin. I actually think I may have achieved job serenity.

Gary, pear sounds great! Thanks for the idea. I'll post here when I get a batch made.

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Ethan:
All of those flavors sound great to me...how much would you charge to make up a batch of licorice and/or sesame ice cream? those are the two that I'm craving.

I'd have to cost it out, off the top of my head i couldn't give a 100% accurate number, plus a nominal fee for my services.

It'd also be dependant on the quantity you desire (obviously)
I will add though, batch sizes under 2 quarts are considerable harder to scale.

I can say just due to the small batch nature of it, it will probably run you more than even premium ice creams (B&Js, Graeter's, etc)
...but it is a custom order.

i'll try to get you a quote as soon as i can.

I think there is definitely a market for the artisan ice creams to be available in an ice cream store, not just in a restaurant. I had once considered opening a store like this one:



http://www.laboratoriodelgelato.com/flavors.php

if Indy and Nashville can support "weird" ice cream shops, why not Louisville? After all, they keep telling us to "keep Louisville weird." I don't really understand that they're talking about since Louisville isn't really all that "weird."

...If i had the capitol , an upscale dessert/tapas/cocktail bar and gastrolounge is something i've contemplated venturing into in the future.
(and relatively untapped in Louisville dining)
we can dream though, right?


I've been a big fan of Laboratorio del Gelato for sometime now,
and it's disappointing to see a lack of dining public interest in these sort of things...

you'd be surprised at some of the less 'challenging' flavors people have been afraid to try.

If any one is interested i'd be more than willing to craft some ice creams on my own time for anyone who can't find that flavor they're looking for.

some highlights in my repertoire:

dark chocolate + curry

Hooked my interest on the very first flavor. Mainly interested for an informal dinner party I'm having in November. How much lead time would you want on an order?

Hey Ethan -

<img src="http://farm2.static.flickr.com/1064/1419151212_64c13e5399_m.jpg" width="240" height="208" alt="icecreammaker 001">

The penguin says hi.

Hey Evan -

<img src="http://farm2.static.flickr.com/1064/1419151212_64c13e5399_m.jpg" width="240" height="208" alt="icecreammaker 001">

The penguin says hi.

who's Evan?

ARGH!


Let's both edit. I'll change "Evan" to "Ethan", and then you say something clever back.

And...um....then I'll edit this to say something clever as well.

Ready?

I have to stop drinking in the mornings.

Marsha,
That penguin is awesome! What a "fun" ice cream machine! Must drop in this evening and check out the penguin's work!

even more amazing - the penguin only appears when the bucket is frosting over - otherwise, it's almost invisible!!

LOL - poor penguin. I sure have abused it through overuse.

Rebecca - please do! Honey-lavender ice cream with candied pine nuts is debuting tonight.

Marsha ...
I would walk on my lips through busted glass if that honey lavender sorbet was at the end of my journey. IT WAS FAB-U-LOUS! What a treat ... I almost didn't go because I could not get anyone to go with me (their loss), so I ordered carry-out. Yes, I will confess to licking every drop from the container ... my, oh, my ... yummy! Keep that one around because you sure do have a winner! That's one talented penguin (although we know where the real talent lies)!
Rebecca