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Category Archive for 'ice cream'

October Ice Cream: Pumpkin Ice Cream

At this time of the year, I love anything pumpkin. Pumpkin beer. Pumpkin ravioli. Pumpkin bread. Pumpkin donuts. So why not pumpkin ice cream? I thought I could just adapt the sweet potato ice cream recipe from David Lebovitz’s book, Perfect Scoop and add pumpkin instead of sweet potato. It came out smooth and creamy, [...]

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September Ice Cream: Beer Ice Cream

Sorry I skipped last month’s ice cream. I had made a peach ice cream, but it proved to be less than stellar, so I didn’t think it was worth writing about. (It didn’t stop us from eating it, though). This month’s ice cream, however, is amazing. I mean it. It totally exceeded my expectations. Inspired [...]

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So, this is what I did with those peaches. I peeled them, cut them up, added some raspberries, then added some sugar and water and cooked them. Once they were cool, I blended them with yogurt, then put the mixture into the ice cream machine. Like the previous time I made frozen yogurt, this had [...]

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June Ice Cream: Coconut Ice Cream

The first time I heard about coconut ice cream was from a fellow co-worker, who said he had the best of its kind at a local Thai restaurant. I remember for months I searched in vain for this ice cream. And now I can make my own! If you liked the Coconut Milk Flan, you’ll [...]

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This is one of my favorite flavors, and one I can only get at Asian stores. Roasted black sesame ice cream is wonderfully rich and nutty. Gray may not be the most appealing color for ice cream (it’s more like slate), but trust me, it’s delicious. I almost failed in this attempt. I don’t know [...]

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April Ice Cream: Green Tea

It had to be done. Green tea ice cream. This is also another recipe that I will need to make again for better results. I got the recipe from Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang. It called for 1/3 cup of matcha green tea and 3/4 cups of sugar, and [...]

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March Ice Cream: Cardamom

I think(!) I’ve hit the winning combination for the consistency of ice cream that I like. The power of 3 for 3/3! 3 cups half-and-half 3 egg yolks 3/4 – 1 cup sugar Churn for 30 minutes. This month’s ice cream is cardamom. Steep 8 slightly crushed cardamom pods in warmed half-and-half and sugar for [...]

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February Ice Cream: Salted Caramel

This effort was pretty good, but not without some major flaws. What turned out right: 1. The base ice cream was a simple crema, from Alice Medrich’s book, Pure Dessert. I was skeptical about making ice cream that didn’t have any flavorings– just cream, eggs, and sugar– but I shouldn’t have been. The unadulterated cream [...]

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For Christmas, I got an ice cream maker attachment. I’ve always been curious about making my own ice cream, so I gave it a try after the holiday, starting with a vanilla frozen custard. It was the richest, creamiest, vanilla-est ice cream I ever had. We were hooked. I then decided to try my hand [...]

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