11 8 / 2012
Bi-Rite, Humphrey Slocombe, Full Tilt & Molly Moon
Arrived home today from a quick trip up north and of course, I had to visit the local ice creameries!
Our first stop was the famous Bi-Rite Creamery. There was a long line out the door which meant no time for me to sample every flavor.
Everyone raves about Bi-Rite’s Salted Caramel so that was what we ordered, along with a Malted Vanilla with Peanut Brittle. Both flavors were absolutely amazing. Uber rich, creamy, luscious, decadent to-die-for ice cream. Totally worth the hype!
Unfortunately we were only doing a quick stop in SF so there was no time to try one of their signature sundaes. How amazing does this sound? —> “Dainty gentleman: honey lavender ice cream, hot fudge, blood orange olive oil & maldon sea salt”.
The next morning, we delayed our departure time from SF so that we could visit Humphry Slocombe - famous for their adventurous flavors. I was so excited I had already bought their book even before visiting the shop.
After sampling almost all the flavors on the menu that day, I was particularly blown away by the Jesus Juice Sorbet (coke and red wine) which I paired with some Secret Breakfast (bourbon, vanilla, cornflakes). Yes, it was a boozy start to the morning. The Black Sesame that Nathan ordered was really good too.
Third on my list was Mr. & Mrs. Miscellaneous but they were closed on Tuesdays. Boo.
Full Tilt Ice Cream is an old school pinball arcade type ice cream shop. My friend Julissa and I visited the Columbia City location and we sampled a few flavors including the Vegan Blue Moon, Horchata and Salted Caramel. We ended up sharing an enormous scoop of the Birthday Cake ice cream which had cake (thumbs up!) and colorful sprinkles in it.
We had time left for only one more - Molly Moon - Seattle’s most famous artisanal ice cream shop, and I was pleasantly surprised to see a Boston Terrier in their logo!!! :)
The cute shop on Capitol Hill was very busy when we arrived so we didn’t sample too many flavors. I found most of the fruity flavors a bit too subtle but the Salted Caramel was delicious. Nathan enjoyed the Stumptown Coffee and I got the Honey Lavender.
Of all the ice creams tasted, I would say that Bi Rite and Humphrey Slocombe were my favorites.
Now back in L.A. I feel the need to organize some sort of ice cream tasting tour. Mashti Malones, Carmelas, Fosselmans, Scoops Westside, Coolhaus…Who wants to join me?
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29 7 / 2012
29 7 / 2012
Meeting Jeni in L.A.!
Jeni Britton Bauer is the James Beard award-winning author of Jeni’s Splendid Ice Creams At Home - the wonderful book (now in its 9th printing!) that inspired me to make delicious ice creams, experiment with flavors and start this blog.
Jeni was in L.A. this weekend as part of her national book signing tour. I had the pleasure of meeting her at Gelson’s Supermarket, Silverlake. It was a big thrill, and I was so chuffed. She complimented me on my illustrated ice cream recipes and signed my food-stained copy of her book…
One of these days I will make it over to Columbus, Ohio :)
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26 7 / 2012
20 7 / 2012
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15 7 / 2012
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15 7 / 2012
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05 7 / 2012
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04 7 / 2012
Extra boozy ice creams!
When I first read this blog post on how to make cocktail-flavored ice creams that not only taste extra boozy but that can actually get you drunk, I immediately ordered a Kindle copy of Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze At Home by Valerie Lum and Jenise Addison.
The authors use at least 1/2 cup of alcohol in their boozy ice creams - which is usually too much alcohol for ice cream to freeze properly. (The typical amount is 1/4 cup per quart)
Their answer is gelatin, which is first dissolved in water, then mixed with alcohol and used to spike the chilled ice cream base before churning.
Alas, I am a weekday vegetarian and have many vegetarian friends so gelatin is a problem. I have been Googling around for a replacement ratio for xanthan gum, and all I could find was this article, which says “Measure out half the amount of xanthan gum in lieu of the full amount of gelatin that a recipe calls for”.
In most cases, the boozy ice cream recipes in Ice Cream Happy Hour call for 1/2 to 1 tablespoon of gelatin. 1/4 - 1/2 tablespoon of xanthan gum seems like a lot…
Anyway, I am sharing here my first extra boozy ice cream experiment: White Russian Ice Cream, adapting the recipe from Ice Cream Happy Hour where I thicken the base with Jeni’s method (corn starch instead of eggs) and replace the gelatin with half the amount of xanthan gum.
Xanthan gum does not dissolve in alcohol so it has to be prehydrated in a water-based solution. Using a stick blender, I added 1/2 TB of xanthan gum to 1/3 cup of water and the result was something that looked like goopy hair gel. (EEK) I then blended in 2/3 cup of Kahlua and 2/3 cup of Vodka (Yes, really! This much!) and got a scary-looking coffee-colored viscous substance, which I strained and whisked into the chilled ice cream base…
Whew. This looks more like a normal ice cream custard now.
30 minutes later, I am perturbed to report that the thick and creamy mixture had not firmed up any more in the machine. However, this is exactly how the ice cream looks in the authors’ own ‘White Russian ice cream’ video so maybe I got it right. Let’s hope it firms up in the freezer in a few hours from now. So far, it has a smooth and creamy mouthfeel and I will not be driving any time soon.
If you have any tips to share on making extra boozy ice creams, please do! Especially on combining alcohol with xanthan gum. I am also curious if agar would be a better replacement for gelatin.
Next: Chocolatini Ice Cream.
*PS. I will be making the White Russian ice cream again and experimenting with way less xanthan gum and also agar and/or guar gum.
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28 6 / 2012
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27 6 / 2012
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19 6 / 2012
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14 6 / 2012
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