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26 3 / 2014

Pandan is like the vanilla of South-East Asia; it flavors many desserts and makes them bright green. I was very tempted to try out a canned version of Pandan Leaves Extract that I hadn’t see before, but I got nervous about the FDC Yellow 5 and FDC Blue 1 ingredients so instead, I added a tiny amount of green tea powder to give the ice cream its light green hue. Then I made some Gula Melaka  aka  Palm Sugar Syrup, and drizzled this over the ice cream. YUM. Reminds me of my childhood in Malaysia.

Pandan is like the vanilla of South-East Asia; it flavors many desserts and makes them bright green. I was very tempted to try out a canned version of Pandan Leaves Extract that I hadn’t see before, but I got nervous about the FDC Yellow 5 and FDC Blue 1 ingredients so instead, I added a tiny amount of green tea powder to give the ice cream its light green hue. Then I made some Gula Melaka  aka  Palm Sugar Syrup, and drizzled this over the ice cream. YUM. Reminds me of my childhood in Malaysia.

04 3 / 2014

Buy stuff!

Did you all know about the WE ALL SCREAM store?  Colorful cherry flavor mascots on art prints, t-shirts, onesies, wall clocks, tote bags and pillows!

CLICK HERE for the Store Promo Link.

There is FREE SHIPPING WORLDWIDE until March 9th. *Offer excludes Framed Art Prints, Stretched Canvases and Throw Pillows with insert.

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03 3 / 2014

Directly inspired by the Angostura Bitters Ice Cream that we had at Sage (Las Vegas) last month. You could say that this ice cream flavor is almost like an Old Fashioned cocktail ice cream but with the aromatic bitters as the main flavor instead of the whisky. Having become a bit obsessed with Armenian fruit preserves lately, my original plan was to mix in some Maraschino liqueur-soaked Ararat Sour Cherry Preserves but unfortunately these had pits in them.  I went with the expensive choice of Luxardo cherries instead - always so good. If I make this again,  I would add more citrus zest.

Directly inspired by the Angostura Bitters Ice Cream that we had at Sage (Las Vegas) last month. You could say that this ice cream flavor is almost like an Old Fashioned cocktail ice cream but with the aromatic bitters as the main flavor instead of the whisky. Having become a bit obsessed with Armenian fruit preserves lately, my original plan was to mix in some Maraschino liqueur-soaked Ararat Sour Cherry Preserves but unfortunately these had pits in them.  I went with the expensive choice of Luxardo cherries instead - always so good. If I make this again,  I would add more citrus zest.

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30 12 / 2013

I didn’t come up with this idea. I saw it on the FrozBroz website :) The result is smooth and sweet with a cheesy flavor and not as savory as one would imagine. I had just bought a bottle of creme de cassis  so I decided to make a Kir sauce with red wine and berries. (Still on my list:  Kir Communiste Sorbet) Alternate mix-ins: fig preserves or membrillo.

I didn’t come up with this idea. I saw it on the FrozBroz website :) The result is smooth and sweet with a cheesy flavor and not as savory as one would imagine. I had just bought a bottle of creme de cassis  so I decided to make a Kir sauce with red wine and berries. (Still on my list:  Kir Communiste Sorbet) Alternate mix-ins: fig preserves or membrillo.

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25 12 / 2013

A couple of months ago, I experienced a delicious pine-infused meal and this gave me the idea to make a “Christmas Tree” ice cream. This Pine Ice Cream is made with what I believe to be Jeffrey Pine needles foraged from my neighborhood, and raw Alfalfa Honey from my local farmer’s market. 

The result is quite wonderful. The top note is the honey, followed by a gentle and lingering woodsy pine aroma. I also mixed in some honey-toasted almonds for texture. If I had some Pine Liqueur, I would have added this too.  MERRY CHRISTMAS, everyone! - Lili x

A couple of months ago, I experienced a delicious pine-infused meal and this gave me the idea to make a “Christmas Tree” ice cream. This Pine Ice Cream is made with what I believe to be Jeffrey Pine needles foraged from my neighborhood, and raw Alfalfa Honey from my local farmer’s market. 

The result is quite wonderful. The top note is the honey, followed by a gentle and lingering woodsy pine aroma. I also mixed in some honey-toasted almonds for texture. If I had some Pine Liqueur, I would have added this too.  MERRY CHRISTMAS, everyone! - Lili x

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05 12 / 2013

Sweet boozy (vegetarian) mincemeat in a vanilla brandy ice cream. YUM! I made my own candied orange peel to go in the mincemeat. My original plan was to do an eggnog + mincemeat ice cream but that might have been way too rich.  For the ice cream, I used Nielsen-Massey Vanilla Bean Paste and a French brandy from Trader Joe’s. Happy Holidays!

Sweet boozy (vegetarian) mincemeat in a vanilla brandy ice cream. YUM! I made my own candied orange peel to go in the mincemeat. My original plan was to do an eggnog + mincemeat ice cream but that might have been way too rich.  For the ice cream, I used Nielsen-Massey Vanilla Bean Paste and a French brandy from Trader Joe’s. Happy Holidays!

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26 11 / 2013

Recipe source.  This blend of sweet hachiya persimmons and lemon tea is a very interesting sorbet flavor. Important tip: wait for the persimmons to be really gooey squishy ripe before pureeing.

Recipe source.  This blend of sweet hachiya persimmons and lemon tea is a very interesting sorbet flavor. Important tip: wait for the persimmons to be really gooey squishy ripe before pureeing.

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26 11 / 2013

Zabaglione is one gelato flavor I forgot to try when in Venice. This recipe is adapted from David Lebovitz’s recipe. I perhaps should have bought a fancy Italian Marsala wine but I went with a Californian ‘cooking’ version  instead. It’s still GOOD!

Zabaglione is one gelato flavor I forgot to try when in Venice. This recipe is adapted from David Lebovitz’s recipe. I perhaps should have bought a fancy Italian Marsala wine but I went with a Californian ‘cooking’ version  instead. It’s still GOOD!

18 11 / 2013

Gelato in Venice

Venice is beautiful and spectacular like no other city on earth, and when I was there for 2.5 days I was determined to eat as much gelato as possible. I was pleasantly surprised to find gelatarias everywhere… these are almost as commonplace as coffee shops.

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Let’s see. I took notes of all the flavors sampled:

NIGHT OF ARRIVAL
From a gelataria on Lista di Spagna: Hazelnut, Cherry, Chocolate-Orange.

DAY 1
From Mela Verde (see photo above - gelato in front of gondola): Pistachio, Melon, Cherry-Vanilla-Almonds.
From Il Doge: Raspberry, Caramel 

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DAY 2
From VenchiStacciatella, Chestnut, Dulce de Leche (which was unbelievable)
From gelataria on lista di Spagna: Tiramisu

DAY 3
Gelataria at Venice Airport: Lemon

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If only we had more days in Venice. So many flavors to taste, so little time!

So you might wonder what is the difference between the gelato in Italy and the gelato in Los Angeles? According to Serious Eats, "gelato" is different from regular ice cream in that it has a more of a dense, soft yet elastic texture.  It contains more milk than cream/fat, and the higher density is a result of slower churning. The gelato I experienced in Venice was even softer and denser that what I expected. Deliciously creamy with an incredibly lush buttery mouthfeel. It was SO GOOD.

Of course now I am inspired to drag out my two new books - Ice Creams, Sorbet and Gelati: The Definitive Guide & The Ciao Bella Book of Gelato and Sorbetto, get some eggs for a change, and make some gelato! 

* Flavors on my brain: ZabaglioneEggNog, Pine-infused, Sticky Date with Toffee Sauce…

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11 10 / 2013

Another one from FrozBroz’s list of creative flavors. I wrote to Ben and Erik of FrozBroz and asked them if they could send me one of their recipes to make and illustrate and was thrilled to receive their Sumac Ice Cream with Carrot Apricot Jam . So unique! I had Googled, and there are no sumac ice cream recipes anywhere else.

Erik informed me that FrozBroz’s ice cream base recipe is a “trade secret” so they couldn’t share this. Totally understandable, and I was happy to stick with the base recipe that I usually use.  

My illustration above is an adaptation of the recipe I received from FrozBroz. I had no idea what sumac ice cream was supposed to taste like, but I did some experimenting and tweaking (as I do)…

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In the first batch that I made, the sumac flavor was very subtle especially when paired with the super sweet carrot-apricot jam.  In my 2nd batch, I infused the sumac for 1 hour before straining it out. Interestingly, the warm sumac-infused cream tasted to me almost like malted milk….

Third time lucky: I increased the amount of sumac from 2 tsp to 5 tsp and did a cold infusion overnight. The addition of lemon juice helped enhance more of the aromatic, sour, tamarind-like flavor of the sumac. Yay! It turned out great. A really interesting and delicious ice cream.

Thank you, FrozBroz

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08 10 / 2013

Inspiration: THIS Pear-Mascarpone flavor by FrozBroz.com .I wasn’t 100% happy with the way the pear flavor turned out - the ice cream was very sweet but not quite “pear” enough. I used organic Bartlett pears from the neighborhood supermarket. Perhaps farmers’ market pears would’ve been a better choice. The addition of extra lemon juice at the end, just before churning, did help brighten up/add zing to the flavor, though. The salty bits of prosciutto make this a very interesting ice cream!

Inspiration: THIS Pear-Mascarpone flavor by FrozBroz.com .
I wasn’t 100% happy with the way the pear flavor turned out - the ice cream was very sweet but not quite “pear” enough. I used organic Bartlett pears from the neighborhood supermarket. Perhaps farmers’ market pears would’ve been a better choice. The addition of extra lemon juice at the end, just before churning, did help brighten up/add zing to the flavor, though. The salty bits of prosciutto make this a very interesting ice cream!

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25 9 / 2013

I am not a big fan of peanut butter in candies and desserts (I only like it on toast or in satay/savory sauces) but as I get lots of requests for ice cream with peanut butter in it, I keep an open mind. I make the ice cream. :) When Charles requested a flavor with peanut butter or ginger in it for his birthday, I thought of Jeni’s Bangkok Peanut Ice Cream.… I also mixed in some chopped candied ginger pieces. Happy Birthday, Charles!

I am not a big fan of peanut butter in candies and desserts (I only like it on toast or in satay/savory sauces) but as I get lots of requests for ice cream with peanut butter in it, I keep an open mind. I make the ice cream. :) When Charles requested a flavor with peanut butter or ginger in it for his birthday, I thought of Jeni’s Bangkok Peanut Ice Cream.I also mixed in some chopped candied ginger pieces. Happy Birthday, Charles!

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25 9 / 2013

Adapted from this recipe by Smitten Kitchen (using Jeni’s base method). I also made some of this ridiculously easy Butterscotch Bourbon sauce to swirl into the ice cream.  Happy Birthday, Marquis!

Adapted from this recipe by Smitten Kitchen (using Jeni’s base method). I also made some of this ridiculously easy Butterscotch Bourbon sauce to swirl into the ice cream.  Happy Birthday, Marquis!

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26 8 / 2013

This dairy-free peach ice cream recipe is an adaptation of the Peach Melba ice cream recipe in Hannah Kaminsky’s Vegan A La Mode. I actually used 50% coconut milk, and 50% coconut creamer. The crumble recipe is the Crisp Streusel recipe from Jeni’s book (this has dairy/butter in it).  PHOTO   P.S. Are streusel and crumble the same thing? I always called this a crumble, growing up in Australia…

This dairy-free peach ice cream recipe is an adaptation of the Peach Melba ice cream recipe in Hannah Kaminsky’s Vegan A La Mode. I actually used 50% coconut milk, and 50% coconut creamer. The crumble recipe is the Crisp Streusel recipe from Jeni’s book (this has dairy/butter in it).  PHOTO   P.S. Are streusel and crumble the same thing? I always called this a crumble, growing up in Australia…

22 8 / 2013

The Ice Cream Lifestyle

Useful handy-dandy things:

  1. Double-ended magnetic measuring spoons - you know, one tablespoon end for the starch, the other end for the invert sugar.
  2. Beka Cook n Stir saucepan - it’s big & sexy; it has a spout.
  3. So Delicious Coconut Milk Creamer - perfect cream substitute for dairy-free ice creams. Has a neutral flavor.
  4. New Air ice cream machine - I can make several flavors per day!
  5. SweetBliss half-pint ice cream containers - I used to order these in bulk on ebay. They are now available in smaller quantities on Amazon.com!
  6. GIR spatula - I’ve been using an orange one for 2-3 years. Time for a replacement! Getting a black one at fab.com…

Coming soon: a few dairy-free ice creams….

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