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21 1 / 2013

I wanted to do a Blood Orange Sorbet but I don’t have enough oranges right now. It takes at least 6 oranges to get 1 cup of juice. Perhaps I’ll mix in some cranberries and pistachios…

I wanted to do a Blood Orange Sorbet but I don’t have enough oranges right now. It takes at least 6 oranges to get 1 cup of juice. Perhaps I’ll mix in some cranberries and pistachios…

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20 1 / 2013

I love Kaya - this is a South East Asian coconut jam that is eaten with warm toast and huge slices of cold butter. I bought some Kaya from an Asian supermarket but it tasted so artificial that I decided to make my own, and boy is it a time-consuming process… a full hour of standing over the stove, stirring stirring stirring. Tip: If the kaya looks lumpy, a hand blender will do the trick.
Here are two Kaya recipes:  slow method and fast method. I personally prefer the flavor of the slow method with the double-boiler. Tip: Pandan leaves are better than bottled Pandan Extract which works but has a weird chemical smell. You can get these at an Asian grocery store.
This Kaya Toast ice cream is a buttery ice cream with toasted crumbs, and layered with kaya jam - YUM! The recipe is an adaptation of Jeni’s Toasted Brioche with Butter and Jam ice cream recipe. 
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I love Kaya - this is a South East Asian coconut jam that is eaten with warm toast and huge slices of cold butter. I bought some Kaya from an Asian supermarket but it tasted so artificial that I decided to make my own, and boy is it a time-consuming process… a full hour of standing over the stove, stirring stirring stirring. Tip: If the kaya looks lumpy, a hand blender will do the trick.

Here are two Kaya recipes:  slow method and fast method. I personally prefer the flavor of the slow method with the double-boiler. Tip: Pandan leaves are better than bottled Pandan Extract which works but has a weird chemical smell. You can get these at an Asian grocery store.

This Kaya Toast ice cream is a buttery ice cream with toasted crumbs, and layered with kaya jam - YUM! The recipe is an adaptation of Jeni’s Toasted Brioche with Butter and Jam ice cream recipe. 

PHOTO

05 1 / 2013

I will be back soon, I promise.

I was in Malaysia and Hong Kong last month and vowed to consume some local ice cream flavors, which I did! Nope, no durian because I don’t really like the taste of durian, but I enjoyed samplings of jackfruit, soursop, starfruit, red bean ice creams. Yes, I have been inspired by my travels but it so happens that I am overwhelmed with work this month or I would be making more ice creams!

Flavors on my list include:

Kaya Toast ice cream (This is a popular Malaysian breakfast)

Mangosteen or Rambutan ice cream

Blood Orange sorbet 

Bacon-infused Bourbon ice cream with Bacon Powder (using Tapioca Maltodextrin)

Black and White ice cream. Flavors TBD…

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02 11 / 2012

An adaptation of the Pear Caramel ice cream recipe in The Perfect Scoop. I am also swirling in some Trader Joe’s Fleur De Sel Caramel Sauce because I am totally addicted to it.
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*Nov 10th - Revised Recipe I wanted a stronger pear flavor so I have tweaked the proportion of ingredients in this recipe. HAPPY BIRTHDAY, NATHAN! xox

An adaptation of the Pear Caramel ice cream recipe in The Perfect Scoop. I am also swirling in some Trader Joe’s Fleur De Sel Caramel Sauce because I am totally addicted to it.

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*Nov 10th - Revised Recipe
 I wanted a stronger pear flavor so I have tweaked the proportion of ingredients in this recipe. HAPPY BIRTHDAY, NATHAN! xox

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02 11 / 2012

Recipe from Jeni’s splendid book. I used Plush Puff’s Gourmet Gingerbread Spice marshmallows. (Thank you, Justin!) I still don’t own a kitchen torch so the marshmallows were toasted the old-fashioned way over my stove.

Recipe from Jeni’s splendid book. I used Plush Puff’s Gourmet Gingerbread Spice marshmallows. (Thank you, Justin!) I still don’t own a kitchen torch so the marshmallows were toasted the old-fashioned way over my stove.

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26 10 / 2012

Recipe from Jeni’s splendid book. The coffee is Trader Joe’s French Roast blend and as I didn’t have any cheesecloth to strain it with, I used my regular fine mesh strainer and strained it several times. The Espresso Hot Fudge Sauce is the same one that I added to this Chestnut ice cream recipe.  HAPPY BELATED BIRTHDAY, SKIP!

Recipe from Jeni’s splendid book. The coffee is Trader Joe’s French Roast blend and as I didn’t have any cheesecloth to strain it with, I used my regular fine mesh strainer and strained it several times. The Espresso Hot Fudge Sauce is the same one that I added to this Chestnut ice cream recipe.  HAPPY BELATED BIRTHDAY, SKIP!

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28 9 / 2012

Pineapple Sorbet with a kick! I used just over a pinch of Aleppo Chilli pepper and the kick was very subtle. Paprika and/or Cayenne would work too. This recipe is based on the Pineapple Sorbet recipe in Jeni’s book.
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Pineapple Sorbet with a kick! I used just over a pinch of Aleppo Chilli pepper and the kick was very subtle. Paprika and/or Cayenne would work too. This recipe is based on the Pineapple Sorbet recipe in Jeni’s book.

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16 9 / 2012

A sorbet made with Asian Pears.

A sorbet made with Asian Pears.

13 9 / 2012

Prints and T-shirts!

We All Scream has a new store!

I will be adding more designs and items over the next couple of weeks. If you have any special requests, e.g., a t-shirt with your favorite flavor character on it (see this list), please let me know via the comments or on the We All Scream Facebook page and I will be glad to make this available!

* There is FREE SHIPPING until September 16, 2012, worldwide!*

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09 9 / 2012

My original plan was to make a Frangelico Lime Ice Cream, based on one of my favorite summer cocktails. After enjoying a Banana Bread Ale last week, this idea evolved into a Roasted Banana Frangelico Ice Cream with Chocolate-Lime freckles and I also had some excellent names to choose from, like “Tropical Monk”, “Banana Habit”, and “Blessed Banana”. However, I found the Chocolate Lime Freckles (dark chocolate, coconut oil & lime zest) a bit too overpowering so I left this part out of the recipe. Next time, perhaps a Nutella Fudge Sauce?

My original plan was to make a Frangelico Lime Ice Cream, based on one of my favorite summer cocktails. After enjoying a Banana Bread Ale last week, this idea evolved into a Roasted Banana Frangelico Ice Cream with Chocolate-Lime freckles and I also had some excellent names to choose from, like “Tropical Monk”, “Banana Habit”, and “Blessed Banana”. However, I found the Chocolate Lime Freckles (dark chocolate, coconut oil & lime zest) a bit too overpowering so I left this part out of the recipe. Next time, perhaps a Nutella Fudge Sauce?

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27 8 / 2012

Birthday gift to Maria who requested something with lavender. HAPPY BIRTHDAY, MARIA! xox   PHOTO

Birthday gift to Maria who requested something with lavender. HAPPY BIRTHDAY, MARIA! xox   PHOTO

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26 8 / 2012

Inspired by the Bee’s Knees cocktail, which is Lemon Juice, Honey and Gin. I added a bit of lavender to give it a Provençal twist. This recipe is like a boozy version of the Lemon-Lavender Ice Cream recipe. P.S. “The Bee’s Knees” is also one of my dog's several silly nicknames. eg, "Well, aren’t YOU the Bee’s Knees?"

Inspired by the Bee’s Knees cocktail, which is Lemon Juice, Honey and Gin. I added a bit of lavender to give it a Provençal twist. This recipe is like a boozy version of the Lemon-Lavender Ice Cream recipe. P.S. “The Bee’s Knees” is also one of my dog's several silly nicknames. eg, "Well, aren’t YOU the Bee’s Knees?"

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23 8 / 2012

I was inspired by this recipe and bummed that I couldn’t find any fresh cranberries today, so I went with a chunky sauce made from vodka-plumped cranberries instead. The base and sauce techniques are from Jeni’s book. The chocolate is Lindt White Chocolate. P.S. Have you LIKED our Facebook page yet? :)
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UPDATE - Replacing with a Raspberry Vodka Sauce! 1 cup of fresh raspberries, 1/2 cup sugar, 2 tsp lemon juice, 2 TB vodka. Cook for 10-15 minutes and strain.
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I was inspired by this recipe and bummed that I couldn’t find any fresh cranberries today, so I went with a chunky sauce made from vodka-plumped cranberries instead. The base and sauce techniques are from Jeni’s book. The chocolate is Lindt White Chocolate. P.S. Have you LIKED our Facebook page yet? :)

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UPDATE - Replacing with a Raspberry Vodka Sauce! 1 cup of fresh raspberries, 1/2 cup sugar, 2 tsp lemon juice, 2 TB vodka. Cook for 10-15 minutes and strain.

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18 8 / 2012

I don’t remember the last time I had a Pfeffernüsse cookie… This ice cream brings back the memories! Here is my non-vegan adaptation of the Pfeffernüsse Ice Cream recipe in Vegan A La Mode. I added more spices and honey, and used anise flavor extract instead of ground anise.

I don’t remember the last time I had a Pfeffernüsse cookie… This ice cream brings back the memories! Here is my non-vegan adaptation of the Pfeffernüsse Ice Cream recipe in Vegan A La Mode. I added more spices and honey, and used anise flavor extract instead of ground anise.

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15 8 / 2012

My non-vegan adaptation of the Cherry Cola Ice Cream recipe in Vegan A La Mode. The original recipe calls for a reduction of 8 cups of cola to 1 cup but because I was impatient (and it’s 100 degrees in L.A.) I reduced 6 cups instead. The original recipe also calls for 1/3 cup of sugar and 1/2 cup of coconut milk (subbed here with heavy cream) but the result was so intensely sweet that I have ditched the sugar and increased the cream.

My non-vegan adaptation of the Cherry Cola Ice Cream recipe in Vegan A La Mode. The original recipe calls for a reduction of 8 cups of cola to 1 cup but because I was impatient (and it’s 100 degrees in L.A.) I reduced 6 cups instead. The original recipe also calls for 1/3 cup of sugar and 1/2 cup of coconut milk (subbed here with heavy cream) but the result was so intensely sweet that I have ditched the sugar and increased the cream.