Yummy Cantaloupe Ice Cream soft serve in Japan.
I have always wondered what the difference was between Cantaloupe and Rockmelon, I always thought the 'webbing' on the skin was different but apparently there is no difference at all, just different areas of the world call them by different names.
Here is a good post from an Australian talking about it. What do you call it Rockmelon or Cantaloupe?
Yummy Cantaloupe Ice Cream soft serve in Japan.
Japanese Creme Brulee Ice Cream Recipe.
I just wrote about a cup of creme brulee ice cream that you can buy at a store but why not make your own.
375 ml (1½ cup) normal full fat milk
375 ml (1½ cup) cream
1 whole vanilla bean (or 1 teaspoon high-quality vanilla essence if you want)
3 egg yolks
150 gram (3/4 cup) light brown sugar
150 gram (3/4 cup) granulated raw sugar
Pour together the milk and the cream in a saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the pod to the milk and cream mix and bring to an almost-boil.
Mix the two types of sugar together. Measure half (3/4 cup) of the sugar mix to be used for the crunchy Brulee. To caramelise the sugar, melt in a saucepan until golden, then pour onto tin foil or similar. Let the sugar form a rather thin layer and wait for it to cool. Then crush up the sugar layer into smaller pieces of caramelised sugar. Put these aside for now because these crunchy pieces will be added towards the end of the ice cream churning. You should have around 4 tablespoons of caramelised chunks of sugar; the rest of it can be used to sprinkle on the top when you serve the ice cream.
Beat the eggs, egg yolks and rest of the sugar mix (3/4 cup) really well together. Take 250 ml (1 cup) of the heated milk/cream and, while whisking continuously, slowly add it just a little by a little into the egg and sugar mix. Add the egg mix to the cream mixture and blend thoroughly. Pour everything back into the sauce pan, and while stirring constantly bring the mixture to about 84 degrees Celsius (180º F) on low-moderate heat. Quickly take off from the heat and cool as quickly as possible in an ice bath.
When cooled down, chill the ice cream base in the fridge, if possible, overnight but at least for a few hours. Afterwards remove the vanilla pod. Churn the ice cream base in your ice cream machine. Towards the very end of the churning, add about 1/4 cup of the caramelised Brulee sugar pieces. When churning is finished, put it in a freezer-proof container, cover it with plastic film and seal it with a lid. Place it in the freezer.
The next day it will be perfect to serve.
Japanese Creme Brulee Ice cream in a cup. yummo, with a crunchy burnt sugar top. Real creme brulee is a set custard with a burnt sugar top, it's great to crack the top with a spoon.
This tastes like the nice burnt sugar ice creams I have looked at before.
Gran Milk Japanese Ice Cream Direct from the Japanese manufacturer.
The series is a premium ice cream to maximize the use of various technologies that brings together the company has cultivated through the dairy industry ever "Gran formula milk", the original taste of milk. Has realized a gentle taste to highlight the "natural sweetness and rich flavor" of milk, a refreshing yet rich, and it is the perfect dessert, to relax in the evening.
It was released on August 27, because it was to order far exceeding initial sales plan, we had been temporarily suspended the sale from September 12.
Gran milk vanilla ice cream
In order to realize that the taste was extremely milky, not to just taste vanilla dare, and I milk. It is a commodity that is the basis of "Gran Meiji The Premium".
I think I have mentioned before that I don’t really like Haagen Dazs ice cream in Japan. It is just another mass produced ice cream that, to me, isn’t very creamy or nice in flavour. Anyway, here is one more a bit like the Manako bars I like, they call it a Crispy Sandwich.
Green Tea and Sakura Ice cream from Kyoto.
I have this marked as Sakura (cherry blossom) but I think it was actually Red Bean (azuki). It was a while back and I don't remember.
Nothing nicer in Summer than a nice Japanese softcream and one of the best would be this chocolate and vanilla ice cream cone.
I had a Haagen Daz Crispy Sandwich ice cream that was Green Tea flavour. I don’t like Haagen Daz ice cream very much but this looked nice so I tried it out. It was OK , nothing great, just OK. I was a bit disappointed but that's how I find Haagen Daz ice cream.
Three ice cream flavours, all three disapointing.
These are all from the Ice Cream City park and all are a gimmick I guess.
First one is the Beer flavour ice cream called Twin Star Aso Bier Story (beer ice cream) which I would have thought I'd love, but the fermentation from the beer plus the milk and cream made the ice cream taste like off cheese. The next was one called Dracula and it was meant to be a garlic ice cream, it was like a normal cheap vanilla ice cream. Last one is Pit Viper Snake ice cream, this the same as the garlic one, no special flavour at all and not even little bit of snake (not that I would want them).
Japanese White peach and Lafrance ice cream . I have no idea about the LaFrance part but this is White Peach and Pear
flavoured ice cream. The ice cream has a little spice flavour of , maybe, cinnamon - I guess that could be the LaFrance flavour :). A bit like how apple pie has spice.
Anyway, this is really nice, really creamy and like I mentioned taste kind of like apple pie or peach cobbler. The ice cream is made by the Yamada Dairy Corporation even though the lid says from Zao Island.
There are a lot of different Japanese ice cream flavours in this photo.
I can see Indian Curry ice cream, shark ice cream, squid ink ice cream, octopus ice cream, snake ice cream.
Can you tell me the other flavours please?