Post by Yoris on Dec 10, 2018 23:15:29 GMT -7
This is a thread for the best uses of carob powder.
As for me, my favorite use of carob is adding liberal amounts of it, along with a little cinnamon, to vanilla ice cream; I mix it thoroughly afterward. I haven't found any other truly amazing culinary uses of carob than this, but yes, this is amazing (as well as simple), and you should try it. The carob isn't bitter in the ice cream, and it does add a very chocolate-like taste that doesn't taste like carob usually tastes.
I'm thinking maybe the combination of cream, corn syrup, and vanilla is what makes carob taste loads more like chocolate.
Anyway, you can use regular inexpensive (or old-style) vanilla ice cream in the plastic gallon tubs (i.e. the only kind that you probably ate in the 80's and 90's) which is mostly what I've tried it with), but it also works with Red Button's Canadian Vanilla nicely. I wouldn't recommend experimenting with other ice creams before you've tried it with something standard (I mean, don't use Dreyer's, Breyer's, etc.; that would be a new recipe altogether; one ice cream is not like the other, nor is one always an improvement over the other).
The only real problem with this scenario is that they don't sell carob-vanilla-cinnamon ice cream to begin with.
[HASH]cinnamon [HASH]powder [HASH]recipe [HASH]icecream [HASH]vanilla