24 7 / 2013

Out there on the internet…

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!

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17 7 / 2013

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!

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!

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12 7 / 2013

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.

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.

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02 7 / 2013

An adaptation of this Apple Pie Ice Cream recipe. HAPPY FOURTH OF JULY! 

An adaptation of this Apple Pie Ice Cream recipe. HAPPY FOURTH OF JULY! 

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29 6 / 2013

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.

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.

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29 6 / 2013

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!

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!

17 6 / 2013

Black and White Cookie Ice Cream!

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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.

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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.

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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.

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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. 

Voila! 

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Black and White ice cream! With black and white cookies!

HAPPY BIRTHDAY CHRISTA! xox

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10 6 / 2013

I swear I have had this idea for a 1920’s Aviation Cocktail-inspired ice cream/sorbet for ages, long before the Gatsby movie hype. I have attempted to make this ice cream 3 times this week, tweaking the recipe until I arrived at this version here, which is is basically a Juniper Ice Cream with lemon, gin, violet and maraschino flavors. The liquors I used were Bombay Sapphire Gin and Rothman & Winter: Creme de Violette,  and because I couldn’t bring myself to spend $18- $25 on a jar of (addictive) Luxardo Maraschino Cherries I decided to make my own following this homemade Maraschino Cherry recipe (#5). 
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This recipe is loosely adapted from Scoop Adventures’ Gin & Tonic ice cream. 

I swear I have had this idea for a 1920’s Aviation Cocktail-inspired ice cream/sorbet for ages, long before the Gatsby movie hype. I have attempted to make this ice cream 3 times this week, tweaking the recipe until I arrived at this version here, which is is basically a Juniper Ice Cream with lemon, gin, violet and maraschino flavors. The liquors I used were Bombay Sapphire Gin and Rothman & Winter: Creme de Violette,  and because I couldn’t bring myself to spend $18- $25 on a jar of (addictive) Luxardo Maraschino Cherries I decided to make my own following this homemade Maraschino Cherry recipe (#5). 

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This recipe is loosely adapted from Scoop Adventures’ Gin & Tonic ice cream

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01 6 / 2013

When Emily asked if I was making a Marmite ice cream, my immediate reaction was EEK. But then curiosity got the better of me and when I Googled and found a HOMITE©®℗™℠ Ice Cream recipe, I got excited. Here, I am using Vegemite because I grew up in Australia and used to enjoy Honey and Vegemite on toast in my teenage years (sometimes also Honey, Vegemite AND Peanut Butter on toast, but we won’t go there). In the original Homite ice cream recipe, the ratio of honey to yeast extract is 4:3, but I am going with a 8:1 ratio. Seriously, Vegemite/Marmite is really salty stuff and a tiny amount goes a long way :)
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UPDATE: It’s quite good! It’s just a little too sweet. I would reduce the amount of sugar to 1/3 cup and maybe reduce the honey also to 1/3 cup. Perfect amount of vegemite flavor!  PHOTO

When Emily asked if I was making a Marmite ice cream, my immediate reaction was EEK. But then curiosity got the better of me and when I Googled and found a HOMITE©®℗™℠ Ice Cream recipe, I got excited. Here, I am using Vegemite because I grew up in Australia and used to enjoy Honey and Vegemite on toast in my teenage years (sometimes also Honey, Vegemite AND Peanut Butter on toast, but we won’t go there). In the original Homite ice cream recipe, the ratio of honey to yeast extract is 4:3, but I am going with a 8:1 ratio. Seriously, Vegemite/Marmite is really salty stuff and a tiny amount goes a long way :)

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UPDATE: It’s quite good! It’s just a little too sweet. I would reduce the amount of sugar to 1/3 cup and maybe reduce the honey also to 1/3 cup. Perfect amount of vegemite flavor!  PHOTO

31 5 / 2013

Boozy Savory Cocktail Ice Creams!

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I am very lucky that I live within walking distance of RAMEKIN (Los Angeles) so last night my friends and I were the first customers in line to taste Matthew Biancaniello's trio of exotic boozy savory ice creams.

Copying menu from laist.com… From L to R (clockwise):

*Tequila squid ink ice cream topped with red fish eggs, passion fruit, and coffee infused Cynar, lemon verbena cream & radish blossoms.

*Parmesan ice cream withlemon zest, dehydrated olives, chipotle infused olive oil, Manzanilla sherry with pink chive blossoms, sprinkled with flower blossoms & rum-marinated surinam cherries.

*Laphroaig with chocolate covered blanched garlic, topped with Matthew’s signature Never Let Me Go (Cynar cassis and blood orange), toasted saffron, and blood orange slices… and peppers

The tequila squid ink was our favorite … also the favorite of the guy sitting at the next table, and MB himself. It was the least salty of the three and had the most amazing combination of flavors. The saffron laphroaig was nice and had a touch of spice and citrus; and the parmesan flavor was much more subtle than expected. Neither of us liked the dehydrated olives… which was the saltiest element in the ice cream trio, and the rum-marinated surinam cherries were like, wow. They taste like spicy tomatoes! The whole experience was pretty exotic and cool. 

I am personally not into savory ice creams but I have friends who have enjoyed the Bacon, Soy Sauce, Salt & Pepper, and Thai Curry ice creams that I have made. 

After this Ramekin tasting experience, I am now re-inspired to experiment with a few more savory-sweet flavors. Example: the less classy but no less intriguing idea of a Honey Vegemite ice cream. 

And MORE BOOZE! …NOT with the vegemite, though. :)

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29 5 / 2013

A Strawberry Sorbet with Tequila! I like roasting the strawberries first - this intensifies their flavor. I also added 2 tablespoons of Ginger Syrup from the last LA Food Swap. The tequila is Cazadores.

A Strawberry Sorbet with Tequila! I like roasting the strawberries first - this intensifies their flavor. I also added 2 tablespoons of Ginger Syrup from the last LA Food Swap. The tequila is Cazadores.

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26 5 / 2013

A vegan Red Bean Ice Cream made with homemade red bean paste and an adaptation of this recipe. I got my raw azuki beans from the local farmers’ market, soaked them, blanched them, and slow cooked them for over an hour before mashing them. Yes, this tastes like the red bean ice cream I remember from my childhood!

A vegan Red Bean Ice Cream made with homemade red bean paste and an adaptation of this recipe. I got my raw azuki beans from the local farmers’ market, soaked them, blanched them, and slow cooked them for over an hour before mashing them. Yes, this tastes like the red bean ice cream I remember from my childhood!

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25 5 / 2013

This is an adaptation of Hannah Kaminsky’s Paradise Plum Ice Cream recipe.  This ice cream is vegan too, with the addition of tapioca syrup and alcohol to reduce iciness as much as possible. I actually made this ice cream with pluots, but the name  ”Tropical Pluot” (or “Paradise Pluot”) doesn’t quite carry the same charm, does it?

This is an adaptation of Hannah Kaminsky’s Paradise Plum Ice Cream recipe.  This ice cream is vegan too, with the addition of tapioca syrup and alcohol to reduce iciness as much as possible. I actually made this ice cream with pluots, but the name  ”Tropical Pluot” (or “Paradise Pluot”) doesn’t quite carry the same charm, does it?

24 5 / 2013

Food Blog of the Month!

I just found out that We All Scream is FOOD BLOG OF THE MONTH at www.goodwebguide.co.uk  So very chuffed, and I can’t believe it’s already almost the end of the month and I had no idea. :)

Link: http://www.thegoodwebguide.co.uk/article/blog-of-the-month-may-we-all-scream/15613

Thank you, Emily Jenkinson!

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23 5 / 2013

There was an ice cream truck (now closed) that used to serve a Blue Malt ice cream that I liked, so this is where the inspiration came from. For the malt powder, ideally I would have liked to have to used Horlicks, because I grew up with this as a kid, but could only find Carnation. 

There was an ice cream truck (now closed) that used to serve a Blue Malt ice cream that I liked, so this is where the inspiration came from. For the malt powder, ideally I would have liked to have to used Horlicks, because I grew up with this as a kid, but could only find Carnation.