12 7 / 2013
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02 7 / 2013
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29 6 / 2013
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29 6 / 2013
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17 6 / 2013
Black and White Cookie Ice Cream!
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 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
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10 6 / 2013
01 6 / 2013
31 5 / 2013
Boozy Savory Cocktail Ice Creams!
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.
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
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26 5 / 2013
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25 5 / 2013
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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. :)
Thank you, Emily Jenkinson!
23 5 / 2013
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22 5 / 2013
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20 5 / 2013
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