I have made a Kaffir Lime ice cream before. A slight variation here with the addition of gin (Bombay Sapphire), and no coconut milk in the base. (See reference recipe) I was almost tempted to make a juniper berry-infused base, and a kaffir gin syrup to mix in. I wonder how that would work out.So much I want to try, so little budget and freezer space….
This is my adaptation of Ciao Bella’s recipe which includes a Cajeta recipe similar to this Rick Bayless recipe, but calling for 2 CUPS of goat milk instead of 2 quarts. I added roasted salted cashews bought from Trader Joe’s and for a change, I used golden syrup in the base instead of tapioca syrup as my invert sugar. A very yummy ice cream! PHOTO
I attended a very cool workshop on the weekend: Sparkling Summer Beverages with Emily Ho. It was so much fun. We were a class of about 15 people and in just over 2 hours, we each learned to make and went home with:
1. A Strawberry Basil Syrup
2. A Ginger Ale fermented with Champagne Yeast, and
3. A Shrub Syrup with our choice of fruit, herbs and spices. Mine was made with peach, plum, cinnamon, cloves, star anise and black peppercorns.
I picked up some useful tips like storing peeled ginger in the freezer to make it much easier to grate. I am now inspired to make more syrups that I can use in homemade sodas and as ice cream flavorings.
ICE CREAM BASE + HOMEMADE SYRUP = FLAVORED ICE CREAM
In my fridge right now, I have lemongrass, a bag of fresh lychees, strawberries, blueberries, bunch of red grapes and lots of ginger root… hmmm.
Perhaps I’ll make a Lemongrass-Ginger syrup to add to an ice cream base, then swirl in some Palm Sugar syrup…
A grape ice cream with red wine syrup…
A citrus gingerbeer sorbet…
Googling around for strawberry pairing ideas, I found THIS. As I don’t normally cook with tarragon (I didn’t even know what the fresh herb looked like) I had to make this ice cream out of curiosity. I notice that some people blend the tarragon leaves into the ice cream to get a green color, but I am infusing the herbs like I do with fresh mint… *UPDATE: I don’t usually like licorice but this is delicious!!!
Kiwi St Germain Sorbet. My kiwi puree was unfortunately, not a vibrant green like in the illustrated recipe above or in Googled Kiwi Sorbet images. By the time my kiwi fruit pieces had gone through the Nutribullet, they were more of an army green color. (PHOTO) I suppose the black seeds got blended up. P.S. Here is a useful Youtube video: How to Peel A Kiwi
I was so thrilled when I found some passion fruit at my local farmer’s market at an affordable price. Why, just a couple of weeks ago, I saw some at Vons or Albertsons and they were 3 bucks EACH. (!?!) My original plan was to make a Passionfruit Pavlova but my first-time meringues were a failure. PHOTO
Recently I had the pleasure of doing some illustrations for Hannah Kaminsky, amazing vegan chef and cookbook author. You may remember the Chocolate Hazelnut and Tropical Plum ice cream recipes on this blog… both were inspired by Hannah.
I highly recommend Vegan A La Mode and Vegan Desserts for creative flavor ideas and inspiration even if you are not vegan. I am not vegan but I try not to consume too much dairy. Below are two illustrations of recipes from Hannah Kaminsky’s new book - Easy As Vegan Pie:
Click here to view larger:
Classic Pie Crust
Roasted Strawberry and Tomato Galette
Meanwhile, here’s a new Cooking Conversions fridge magnet starring Boogie my blue-eyed boston terrier. It is an updated version of this earlier magnet that I made for myself but if anyone is interested I would be glad to take pre-orders and get extra copies printed. Stay tuned to the facebook page! :)
Last but not least, I am registered for the next LA Food Swap - August 18th 5-7pm, Spice Station, Silverlake. Looking forward to it! :)
After consulting half a dozen baklava ice cream recipes and eating way too much baklava; I made this ice cream a total of four times. Two dairy versions and two vegan versions. I am sharing here the dairy version #2 which has as its base, a Vanilla Clove ice creamfrom Scoop Adventures and a Phyllo-Nut-Crunch courtesy of Vegan A La Mode. The earlier version had a Honey-Cinnamon ice cream base and was super delicious, but the honey flavor was overwhelming and my walnut pieces were too large and un-baklava-like. This Vanilla-Clove ice cream is nice (there IS clove in some baklava recipes after all), and the clove is quite subtle. I added some rosewater because I like the fragrance. In fact, I couldn’t tell you which base I prefer. Both are really good!
VEGAN BAKLAVA ICE CREAM: I originally used only Almond Milk and the texture came out too slushy-icy. Thanks to Hannah for her recommendation of So Delicious’ Coconut Creamer (Plain) — this creamer is amazing and made a huge difference when I made it again. I am also glad that the flavor is very neutral and doesn’t taste at all like coconut milk.
We All Scream is in Saveur Magazine: Sites We Love!
We are also in Smashing Magazine’s ice cream-themed Summer Newsletter:
And thank you also to Cher Cabula’s Mindbox for linking to this blog!
This is generally the method that I use when making ice creams, which is adapted from the base recipe in Jeni’s Splendid Ice Creams At Home, which you can also find HERE: www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base
I will be adding a SORBET base recipe soon. One of these days, I also hope to figure out a reliable and creamy base recipe for a Vegan/Dairy-Free ice cream!
I wasn’t sure how much matcha powder to use. Some recipes call for 1 tablespoon, and this Serious Eats recipe calls for 1/4 cup (wow). I played it safe with 2 tablespoons, and also added dark chocolate freckles. The result is delicious and complex… but dammit, next time I am using at least 3 TB of matcha powder.
An adaptation of this Apple Pie Ice Cream recipe. HAPPY FOURTH OF JULY!
This is the vegan Gianduja (pronounced Jan-doo-ya) ice cream recipe from Vegan A La Mode. The flavor is amazing - so good! I used almond milk as my non-dairy milk, I also added 2 TB of Frangelico liqueur during churning. Tip: How to toast and de-skin hazelnuts.
HAPPY BIRTHDAY, FRED! Fred and Sarah requested something with Chimay and we were all intrigued by this Serious Eats: Gingerbread & Trappist Ale ice cream recipe. I referred to the Gingerbread recipe by Scoop Adventures and came up with this adaptation which is - whoa - quite intense and rich. Happy Half-Christmas!
My friend Christa requested a Black and White Cookie Ice Cream for her birthday this year. My first reaction was: "What? Plain chocolate and plain vanilla? That’s kinda boring…"
[I almost named this blog No Vanilla! but changed my mind when I imagined visitors NOT coming here for ice cream recipes.]
So chocolate and vanilla it is. A two-tone half chocolate, half vanilla ice cream. With cookies.
Day 1: I baked a dozen Black and White cookies following this Smitten Kitchen recipe. (Tip: make your own cake flour) I frosted the cookies and chopped them into small pieces.
Day 2: I cooked up a Chocolate ice cream and a Vanilla-Lemon ice cream. Let these chill in the fridge overnight.
Day 3: Churned the ice creams. I made “divider cards” for the containers by cutting up postcards to size, and wrapping these in parchment paper.
I filled half the containers with Choc ice cream and cookie pieces, and let these sit in the freezer for a few hours, on their sides, to prevent the soft chocolate ice cream from seeping under the cardboard onto the other side.
When the chocolate ice cream had firmed up a bit, I churned the Vanilla-Lemon ice cream (I have a NewAir compressor machine so I can make more than one batch per day) I then removed the cards, and filled the other half of the containers.
Black and White ice cream! With black and white cookies!
HAPPY BIRTHDAY CHRISTA! xox