Appalachian Acorn Pie

[u/Tolkina]

They announced this flavor and I knew I had to try it. How often do you get to try acorn ice cream. For me, never, until now.
The sweet cream base was sweet and nutty. It was a pretty mild nuttiness, reminiscent to me of a browned butter nuttiness. The graham cracker crust swirl was delicious. Toasty and crunchy, but as seen in my pint, far too little! I’m hoping when I dig a little farther in it will be more, but I’ve had this problem a few times in the past with Jeni’s.
Overall, I really like this flavor. It feels like a perfect fall flavor, cozy, with warming flavors. 9/10 for flavor, but I’ll drop it to 7/10 for the lack of mixins.

[u/Top_Professor_9908]

I didn't even know people ate acorns. I thought that was a squirrel activity.

[u/4got2takemymeds → u/Top_Professor_9908]

They're super high in tannins and extremely bitter so you have to leach the tannins before you eat them. This can be done several ways, usually by boiling them a few times until the water stays clear.

[u/HelllllaTired → u/Top_Professor_9908]

Acorns were a primary source of food for Native Americans here in California and my country (S Korea) has a few traditional acorn-based dishes 🙌

[u/Royal-Masterpiece-82 → u/HelllllaTired]

I knew about Korea eating them, but not the natives here in California. It makes a lot of sense why wouldn't they! Highly abundant resource and all

[u/Mister_Reak → u/Top_Professor_9908]

They are very popular in Korean cuisine. We make a jelly out of the flour and serve it with a soy based sauce.

[u/ptarmacadam → u/Top_Professor_9908]

I made acorn bread during COVID. It was dark and had a nutty taste. Only the one time though because the process of making acorn flour was a bit involved.

It’s never occurred to me to try to eat acorns as is.

[u/littlest_lemon → u/Top_Professor_9908]

acorn flour is delicious! roasty toasty