18 6 / 2012
I looked at several recipes and couldn’t decide if I should puree the lychees into the base, or infuse them. One recipe even suggested boiling the lychees first - I tried this but I didn’t like the boiled lychee flavor. In the end, I pureed and steeped the lychees overnight in the cooked base, and then strained out the pulp before churning to keep a smooth and creamy texture. The raspberry flavor extract boosts the lychee flavor really nicely.
Permalink 11 notes
16 6 / 2012
My friend Christa requested this flavor for her birthday, and she was referring to the Thai black sticky rice dessert that is usually served with fresh mango. However, the warm ice cream base tastes exactly like the Pulut Hitam dessert from my Malaysian childhood, and it was really hard not to eat it. HAPPY BIRTHDAY CHRISTA!
* June 20th. I have revised this recipe. The earlier version turned out too icy/solid and not sweet enough which I later learned was directly related to the Palm Sugar.
Permalink 43 notes
14 6 / 2012
An adaptation of this Blueberry Buttermilk Sherbert recipe. I think I put in a bit too much cinnamon but it is still very delish!
Permalink 10 notes
14 6 / 2012
Out there on the internets…
I am proud to be featured on the charming Dessert Girl blog. Thank you to Erin for featuring my artwork in The Mixing Bowl (a collection of recipes by her favorite artists), and I hope you all enjoy the Blue Hawaiian ice cream recipe!
Elsewhere, you can hear me talking to Bibi and Fifi Poubelles about a bunch of stuff including ice cream. In fact, Bibi and Fifi eat and discuss my ice cream on this show. Click here to listen to the Slapbooth Show podcast.
The Pasadena Food Swap is coming soon on June 24th. Sadly I won’t be able to make it. If you live in the Los Angeles area and would like to do a private swap for ice cream, email me. I have done private swaps before with other LA foodswappers. You can request a flavor, of course.
Flavors on my list (all very Asian):
- Lychee
- Wasabi Pea
- Black Sticky Rice
- Lili x
Permalink 1 note
13 6 / 2012
An adaptation of the recipe in the Humphrey Slocombe Ice Cream Book.
I don’t have any pink peppercorns so I am using red and green szechuan peppercorns and also fleur de sel in place of the salt, courtesy of The Spice Station, Silverlake.
Permalink 9 notes
06 6 / 2012
Ice Cream for Dogs!
The Pawfect Parfait can be made without an ice cream maker (just stick in the freezer), but I used an ice cream maker anyway because my Boston Terrier is an extremely picky eater and I wanted to get the creamiest texture possible. Might I add, this ice cream can also be enjoyed by humans.
*UPDATE - My Boogie loves the ice cream even though he doesn’t eat banana. Click for reviews from our doggy critics!
Thank you also to Benjie, Chumley and Charlie for testing the Pawfect Parfait.
Permalink 13 notes
04 6 / 2012
Another flavor request from my friend Judy.
To make the ice cream even more exciting, I swirled in some Ginger Caramel Sauce when transferring to containers. I found a recipe for the Ginger Caramel Sauce/Swirl HERE but I took a shortcut - In a double boiler, I mixed 1/3 cup of Fleur De Sel Caramel (thank you to Joan @ the LA Food Swap) with 1 teaspoon of Ginger Spread and a splash of heavy cream.
Permalink 12 notes
03 6 / 2012
My friend Judy requested a Apricot and Ginger ice cream with crystallized ginger. When I first made this, I added some crystallized ginger pieces in the last minutes of churning.
Permalink 10 notes
30 5 / 2012
LA Food Swap in Silverlake; On TheKitchn.com!
A week ago, I had my third LA Food Swap experience, and this one was right in my neighborhood at Reform School, Silverlake. I brought 11 ice cream flavors, got rid of everything, met some lovely people, and came home with wonderful homemade goodies: grapefruit curd, mungbean jelly, cornmeal rum cakes, elderflower cordial, apple cobblers, ginger-rose kombucha, artisanal chocolate, homegrown avocado, jams and dips… Yum!
It was also a thrill to meet Kate Payne, author of Hip Girl’s Guide to Homemaking, and I loved that she sampled every ice cream flavor :) More photos on her blog.
But that’s not all.
Last week, We All Scream was featured on The Kitchn.com!
To be honest, I don’t feel like an ice cream making expert. I am just a regular person who enjoys making ice creams, drawing faces on food items… and sharing. I often get asked if I plan to sell ice creams - the answer is No. This is all a fun hobby as much as it is a fun personal illustration project.
Thank you for all your support!
- Lili
Permalink 1 note
13 5 / 2012
Made with Strawberry-infused bourbon, and a chunky strawberry-bourbon sauce.
Permalink 17 notes
13 5 / 2012
An adaptation of this recipe. P.S. I have also made a Peanut Kaffir Lime Ice Cream.
Permalink 3 notes
12 5 / 2012
I had some Sunflower Seed Ice Cream in Tokyo last year. I really liked the nutty flavor. This here is an adaptation of the Pistachio ice cream recipe, and in hindsight I think it would go better with honey instead of sugar.
09 5 / 2012
Adapted from this recipe. I used Raw Orange Blossom Honey from my local farmer’s market.
Permalink 14 notes
02 5 / 2012
Otherwise known as Elote Ice Cream. This is a sweet and corny ice cream with a bright spicy kick from the lime juice and cayenne pepper. In #3, I used Mexican Vanilla extract. Recipe adapted from Jeni’s book.
Here’s a PHOTO.
Permalink 15 notes
21 4 / 2012
L.A. Food Swap - May 24th.
I am looking forward to my third L.A. Food Swap!
The next one will be at Reform School, Sunset Junction on May 24th. (Sold out event!)
