Comments

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.
PHOTO

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.

PHOTO

Comments

30 3 / 2012

3/30/2012: TAKE TWO. I have modified this recipe - much simpler and tastes better! Instead of steeping the cake in the ice cream base as I had done previously (the result was way too rich!), the cake is now tossed with the caramelized pineapple and cherries, and folded later into the ice cream.
P.S. I used Dole canned pineapple like in the original recipe. 
Photos: HERE and HERE.
HAPPY BIRTHDAY NATHAN! xox

3/30/2012: TAKE TWO. I have modified this recipe - much simpler and tastes better! Instead of steeping the cake in the ice cream base as I had done previously (the result was way too rich!), the cake is now tossed with the caramelized pineapple and cherries, and folded later into the ice cream.

P.S. I used Dole canned pineapple like in the original recipe

Photos: HERE and HERE.

HAPPY BIRTHDAY NATHAN! xox

Comments

06 6 / 2011