15 6 / 2014
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29 5 / 2014
New book from Jeni’s ice cream!
I have been SO busy with work that I haven’t had any time to make ice cream or do anything else in months. Well, summer is here and I am craving ice cream.
So it’s perfect timing that Jeni’s new book "Jeni’s Splendid Ice Cream Desserts" arrived in the mail today. First thing I did was rush to the store to buy more milk!
Tonight I made the Cumin & Honey Butterscotch Ice Cream because I couldn’t imagine what it would taste like and was dying to find out. Cumin is a powerful savory spice and not something I could expect liking in a dessert. But with the buttery honey sweetness, it really works! It’s like a smoky exotic butterscotch…
I also made some lemon curd (recipe is in the book) for a Lavender and Lemon Curd ice cream, adapting Jeni’s instructions for the Juniper & Lemon Curd ice cream. I am really excited to try this. The lemon curd is super delicious. Must add Juniper essential oil to my shopping list as I only have the berries and am curious what the oil will be like.
One other thing I noticed, aside from the amazing inspiring flavors in the book, is that the ice cream BASE RECIPE has now been modified because Cuisinart’s newer ICE-21 machine freezes much faster than the previous ICE-20 model (that was featured in the first book) and produces a smaller quantity of ice cream than the ICE-20. Yes, I have the ICE-21 and have found this to be true… It’s rare to get a full quart without mix-ins and I am so glad Jeni addressed this issue. In the new base recipe, there is now more of everything - more milk, more cream, more sugar and more invert sugar - to make up a full quart of ice cream.
I am also excited to see that there is a VEGAN DAIRY-FREE ice cream base in this new book (called “Creme sans lait”), made up of Almond Milk, Cashew Paste and Refined Coconut Oil. I can’t wait to try this!
More illustrated recipes coming soon!
- Lili x
26 3 / 2014
04 3 / 2014
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!
There is FREE SHIPPING WORLDWIDE until March 9th. *Offer excludes Framed Art Prints, Stretched Canvases and Throw Pillows with insert.
03 3 / 2014
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30 12 / 2013
25 12 / 2013
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05 12 / 2013
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26 11 / 2013
26 11 / 2013
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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.
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.
From Venchi: Stacciatella, Chestnut, Dulce de Leche (which was unbelievable)
From gelataria on lista di Spagna: Tiramisu
Gelataria at Venice Airport: Lemon
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: Zabaglione, EggNog, Pine-infused, Sticky Date with Toffee Sauce…
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)…
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!
08 10 / 2013
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25 9 / 2013
25 9 / 2013
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