Thai Chili Lime sorbet. It speaks to the five flavors of thai food, all bundled up in delicious, melt-in-your-mouth sorbet. Sounds pretty good, doesn't it. I thought so too. Even better, the recipe was easy, and the only thing I needed to go get was a jalapeno (recipes that make me go buy a handful of new ingredients that will inevitably sit unused in the back of my fridge/end of my spice rack/dark corners of the cabinet always turn me off).
Things started out easily enough:
Make a simple syrup, and steep the chopped jalapeno for an hour.
I've been making a lot of simple syrup for use in iced tea, mojitos and old fashioneds, so this was no problem. I even pretended to be a real food blogger by taking a couple of pictures.
Things started out easily enough:
Make a simple syrup, and steep the chopped jalapeno for an hour.
I've been making a lot of simple syrup for use in iced tea, mojitos and old fashioneds, so this was no problem. I even pretended to be a real food blogger by taking a couple of pictures.
Look at everything, all set out and ready. I thought about measuring out the corn syrup and everything else in advance, but decided that was excessive.
What's that? The limes? You heard a rumor I used lime juice instead of the fresh limes, huh? Well, I'm not saying. But if I did use lime juice, I'm sure it was that over-priced organic not-from-concentrate juice I got at the organic market sunday night, because my usual market didn't have any lime juice. Plus, in this hypothetical situation, I can save the fresh lime for making you a mojito or something, so stop complaining.
Here's an action shot of the jalapeno steeping in the simple syrup.
What's that? The limes? You heard a rumor I used lime juice instead of the fresh limes, huh? Well, I'm not saying. But if I did use lime juice, I'm sure it was that over-priced organic not-from-concentrate juice I got at the organic market sunday night, because my usual market didn't have any lime juice. Plus, in this hypothetical situation, I can save the fresh lime for making you a mojito or something, so stop complaining.
Here's an action shot of the jalapeno steeping in the simple syrup.
Step 2 of 3- how easy can it get.
Drain the syrup, and combine with corn syrup, salt, coconut milk, and the juice of three limes.
Looking back, here is where things first got a little ugly. To start with, the coconut milk I had on-hand was 'light'. I'm not totally sure where it came from.. it may even be several years old, from when my younger brother moved out of DC and gave me the contents of his kitchen. We don't use a lot of coconut milk, and when we do, I typically pick up a regular, full-fat can. But one of the reasons I chose this recipe was I knew I had a couple cans in the house. I didn't know in advance they were 'light', but once I found it, it was too late to fix it (read: I was too lazy to go to the store).
Chill the mixture, and then churn per manufacturer's instructions.
Every ice cream recipe I've ever seen includes some variation of this line. Basically, you want the mixture to be nice and cold so it doesn't raise the temperature of the ice cream canister (the thing that actually freezes the ice cream) too much. So I let it sit in the fridge overnight, and then I poured it into the machine and turned it on.
10 minutes.. 15 min, 30 min.. nothing.
I finally admitted failure. What went wrong? I'm not sure. Hopefully it was just the ice cream canister wasn't cold enough. We used a lot of ice this weekend making cocktails, so maybe the frequent opening and closing of the freezer door let out too much cold air. At least, that's what I'm telling myself. I put the canister back in the freezer, and I'll give it a couple days. On the other hand, if it was something in the recipe (like my light coconut milk), then we could have a problem.
Looking back, here is where things first got a little ugly. To start with, the coconut milk I had on-hand was 'light'. I'm not totally sure where it came from.. it may even be several years old, from when my younger brother moved out of DC and gave me the contents of his kitchen. We don't use a lot of coconut milk, and when we do, I typically pick up a regular, full-fat can. But one of the reasons I chose this recipe was I knew I had a couple cans in the house. I didn't know in advance they were 'light', but once I found it, it was too late to fix it (read: I was too lazy to go to the store).
Chill the mixture, and then churn per manufacturer's instructions.
Every ice cream recipe I've ever seen includes some variation of this line. Basically, you want the mixture to be nice and cold so it doesn't raise the temperature of the ice cream canister (the thing that actually freezes the ice cream) too much. So I let it sit in the fridge overnight, and then I poured it into the machine and turned it on.
10 minutes.. 15 min, 30 min.. nothing.
I finally admitted failure. What went wrong? I'm not sure. Hopefully it was just the ice cream canister wasn't cold enough. We used a lot of ice this weekend making cocktails, so maybe the frequent opening and closing of the freezer door let out too much cold air. At least, that's what I'm telling myself. I put the canister back in the freezer, and I'll give it a couple days. On the other hand, if it was something in the recipe (like my light coconut milk), then we could have a problem.
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