{"id":121,"date":"2012-06-02T20:56:55","date_gmt":"2012-06-02T20:56:55","guid":{"rendered":"http:\/\/nordicfoodlab.org\/sol-ice-cream-hits-the-streets-of-copenhagen\/"},"modified":"2022-02-19T22:43:53","modified_gmt":"2022-02-19T22:43:53","slug":"sol-ice-cream-hits-the-streets-of-copenhagen","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2012\/06\/sol-ice-cream-hits-the-streets-of-copenhagen\/","title":{"rendered":"S\u00f8l Ice-cream hits the streets of Copenhagen"},"content":{"rendered":"\n

by Mark Emil Hermansen<\/a>.<\/p>\n\n\n\n

In connection with our brand new, custom-built Ice Cream Bicycle and its launch at tonight’s Melting Pot charity event in \u00d8ksnehallen, Copenhagen, here’s a recap of our post on seaweed ice-cream.<\/p>\n\n\n\n

\n
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Nordic Food Lab\u2019s new Ice Cream Bicycle<\/figcaption><\/figure>\n\n\n\n
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S\u00f8l Ice Cream<\/figcaption><\/figure>\n\n\n\n
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Prepping the mix<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

S\u00f8l Ice Cream<\/h2>\n\n\n\n

We were extremely curious about trying a seaweed ice cream. While there is some precedence of using seaweeds in dessert applications, primarily in Asian cuisine,  it features far more predominantly as a savory ingredient. After some tests, we settled on Palmaria Palmata (Dulse, or S\u00f8l) as the most likely candidate, for the often flowery aromatics and slight liquorish hints in can impart. We chose a cold infusion into milk, we were not looking for robust, deep sea flavors, but rather the gentler fragrant notes that makes this seaweed one of our favorites.<\/p>\n\n\n\n

One liter of milk with 30g S\u00f8l, cold infused for eight hours. We chose a simple, light ice cream base that would not need to be cooked, possibly altering the gentle flavors we were looking for.<\/p>\n\n\n\n

S\u00f8l Ice Cream Recipe<\/h3>\n\n\n\n

600g milk, cold infused with S\u00f8l, strained<\/p>\n\n\n\n

100g cream<\/p>\n\n\n\n

80g trimoline<\/p>\n\n\n\n

35g sugar<\/p>\n\n\n\n

24g thick and easy<\/p>\n\n\n\n

Dissolve the sugar and the trimoline in the cream. When cool, combine all ingredients, thoroughly mixing and freeze in paco containers.<\/p>\n\n\n\n

Prepping the mix<\/h3>\n\n\n\n

As an added experiment we took the reserved 30g of S\u00f8l from the infusion and incorporated into one half of our recipe; would the actual seaweed be beneficial? After we spun the two ices there was an obvious visual difference- the infused only version was white with only a hint of color acknowledging the flavor, while the other brightly celebrated it’s ingredient. On tasting however, the white, infused only ice was the clear victor. The flavor was light, round, and quite the delicate floral hints that we had been hoping for. It was also oddly reminiscent of green tea ice cream, in a pleasant way. The S\u00f8l incorporated version was murky, muddy in a more of a just damp seaweed sense.<\/p>\n\n\n\n

Strained, cold infused the clear winner. In The Ocean & The Sea<\/a>, seaweed<\/a>, Nordic Food Lab<\/a>, public appearances<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

by Mark Emil Hermansen. In connection with our brand new, custom-built Ice Cream Bicycle and its launch at tonight’s Melting Pot charity event in \u00d8ksnehallen, Copenhagen, here’s a recap of our post on seaweed ice-cream. S\u00f8l Ice Cream We were extremely curious about trying a seaweed ice cream. While there is some precedence of using seaweeds in dessert applications, primarily in Asian cuisine,  it features far more predominantly as a savory ingredient. After some tests, we settled on Palmaria Palmata (Dulse, or S\u00f8l) as the most likely candidate, for the often flowery aromatics and slight liquorish hints in can impart. We chose a cold infusion into milk, we were not looking for robust, deep sea flavors, but rather the gentler fragrant notes that makes this seaweed one of our favorites. One liter of milk with 30g S\u00f8l, cold infused for eight hours. We chose a simple, light ice cream base … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

by Mark Emil Hermansen. In connection with our brand new, custom-built Ice Cream Bicycle and its launch at tonight’s Melting Pot charity event in \u00d8ksnehallen, Copenhagen, here’s a recap of our post on seaweed ice-cream. Nordic Food Lab\u2019s new Ice Cream Bicycle S\u00f8l Ice Cream Prepping the mix S\u00f8l Ice Cream We were extremely curious about trying a seaweed ice cream. While there is some precedence of using seaweeds in dessert applications, primarily in Asian cuisine,  it features far more predominantly as a savory ingredient. After some tests, we settled on Palmaria Palmata (Dulse, or S\u00f8l) as the most likely…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/121"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=121"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":2435,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/121\/revisions\/2435"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}