Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Edamame ice cream

jason

Sure, I usually use edamame in the simplest way possible… boiled for a few minutes in salted water, and seasoned with coarse salt.

In spite of the perfect simplicity of that summer treat, I occasionally move beyond the obvious.

Several years ago, I stumbled into a special event at a Tokyo department store where I first encountered zunda with shiratama. Zunda is to edamame what anko is to azuki beans: a sweet paste, but instead of being red, it’s brilliantly green.

Thanks to that experience, I realized that edamame had a broader potential than I had first imagined. I experimented with other sweet applications.

A couple of summers ago, I made my first attempt at an edamame ice cream. It worked out well, but was a little light on the edamame flavor and heavy on the cream.

I adjusted the proportions again, using more edamame and less cream, after realizing how much fat the edamame contribute to the mix. This Wednesday, I made another batch, with some more adjustments. Now my only problem is that the ice cream is incredibly hard when it freezes, so I think I need to tweak the sugar balance to get the texure just right, but with this batch, I was very happy with the taste.

Edamame ice cream

To add to the edamame experience, I made a sort of glace of edamame, and spooned it over the ice cream when serving.

This weekend is the tail end of Sweet Pleasure's Summer Ice Cream event, so I have an excuse to consume a lot of ice cream. I’m looking forward to some other indulgences, vicarious or otherwise…