November 27th, 2006 | Category: General
TRUST THEM, THEY'RE PROFESSIONALS
Posted by: Turkey Hill Team
Does anyone else get really excited when they fire up the ice cream machine on Iron Chef America?
For those not familiar with the Food Network show, each episode features a guest chef who faces off against one of the show's “Iron Chefs.” Both teams are given one hour to prepare a variety of dishes using a mystery ingredient unveiled right before the timer begins. At the end, the dishes are judged by a panel based on taste, appearance and creativity and a winner is crowned.
Scoring creativity points isn't easy, which is probably why some chefs go out on a limb by creating some unusual flavors with the ice cream machine (host Alton Brown calls the machine “the ice cream machine of doom”). Say what you will about it, but it's actually a very nice Italian-made model by Carpigiani.
It's usually used to churn up a dessert course while the chefs are busy with other dishes, but when the secret ingredient is mushrooms or catfish (and every dish has to include that ingredient) you can see why some people might get a little nervous (or excited) when they learn that ice cream is on the menu.
Thankfully, these are professional chefs, which means they can make an asparagus themed ice cream and it actually tastes good. They've also made beet ice cream, bacon ice cream and the now legendary trout ice cream. Try that at home and the results might be drastically different.
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
9 Comments
I’m not going to have any turkey ice cream for Christmas but I’m sure gonna have some turkey and some Turkey Hill ice cream - probably chocolate marshmallow or black raspberry.
December 21st, 2006 at 4:40 pmIn Evan’s defense, turkey ice cream does exist.
A small company with a series of ice cream stands in Massachusetts recently unveiled a “Wild Turkey” flavor and just last week during Iron Chef’s aptly timed turkey episode, one of the chef’s made “Hot Tamale Turkey Ice Cream” using turkey and turkey stock.
Needless to say, it scored high marks for originality, but low marks for taste.
November 29th, 2006 at 8:24 amI think it would be cool to have dirt ice cream with chocolate ice cream with crushed oreos and gummi worms, or in the case of the this show, real worms!
November 28th, 2006 at 11:58 amSorry Evan, but you have no idea what your talking about…
November 28th, 2006 at 11:32 amI believe I remember seeing someone make turkey ice cream. I believe it tasted about like it sounds: gross.
November 28th, 2006 at 9:05 amHmmmm how bout some chicken wing ice cream…
November 27th, 2006 at 6:12 pmMAKE MORE PEPPERMINT!!!
November 27th, 2006 at 2:26 pmMAKE PEPPERMINT ICE CREAM YEAR ROUND!!! I CAN’T HAVE CHOCOLATE SO CHOCOMINT IS NO GOOD FOR ME, BUT I LOVE YOUR PEPPERMINT SO PLEASE!!! MAKE IT YEAR-ROUND!!!
November 27th, 2006 at 2:26 pmBacon ice cream?!?! No thank you! I’ll stick with a “normal” flavor like Chocolate Pretzel, Green Tea Mango, or Tastykake Chocolate Cupcake!
November 27th, 2006 at 12:05 pmThese comments are intended to be a discussion of the information presented in the blog postings. Any product-related questions or other issues not related to the post should be referred to our consumer response team through the link on our Contact Us page, as they are the true experts in answering any questions or concerns you may have about Turkey Hill and its products.
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