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Umami Ice cream: The Inside scoop

Umami Ice cream: The Inside scoop

Are we at the peak of summer? Living inside of a proverbial oven, it’s hard to tell where summer ends and all other seasons begin. In May temperatures reached record highs, bulldozing over spring and showing no signs of slowing down for the fall. Most of the US experiences the hottest day of the year in July, but I have a feeling we’ll still be sweating it out for months to come. Want my advice on how to beat the heat? To fight fire, dip into a frozen dessert that is creamy and ice-creamy.

I’m still not done churning after two ice cream cookbooks and scores of bonus recipes. Before you think I’ve run out of ideas and gone back to bland basics, take a closer look. Those aren’t Just click here to learn more. There are tiny flecks and particles of shiitake powder, as well as the vanilla beans.

Mushroom ice cream?!

Though typically touted for their uniquely meaty flavor that enhances savory entrees and snacks, there’s so much more shiitake mushrooms are capable of. Sugimoto shiitakes powder removes the earthy tastes and textures that can turn people away, leaving you with pure, natural umami. It can be used to enhance the flavors of food, much like sugar or salt.

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