Comments

12 7 / 2013

I wasn’t sure how much matcha powder to use. Some recipes call for 1 tablespoon, and this Serious Eats recipe calls for 1/4 cup (wow). I played it safe with 2 tablespoons, and also added dark chocolate freckles. The result is delicious and complex…  but dammit, next time I am using at least 3 TB of matcha powder.

I wasn’t sure how much matcha powder to use. Some recipes call for 1 tablespoon, and this Serious Eats recipe calls for 1/4 cup (wow). I played it safe with 2 tablespoons, and also added dark chocolate freckles. The result is delicious and complex…  but dammit, next time I am using at least 3 TB of matcha powder.

Comments

25 4 / 2013

I have made a White Chocolate ice cream before (one of my favorite flavors!)  and THIS combination with ginger is out of this world!  I took inspiration from David Lebovitz’s recipe  and swirled in some Kiwi compote because I happened to have some kiwi fruit in my fridge. The white chocolate is Green and Black’s Organic White Chocolate. P.S. I prefer to make and mix in ginger syrup instead of infusing fresh ginger in the milk base. I don’t know the scientific explanation but have found that ice cream made with ginger syrup has a stronger and longer lasting gingery “bite”.
PHOTO 

I have made a White Chocolate ice cream before (one of my favorite flavors!)  and THIS combination with ginger is out of this world!  I took inspiration from David Lebovitz’s recipe  and swirled in some Kiwi compote because I happened to have some kiwi fruit in my fridge. The white chocolate is Green and Black’s Organic White Chocolate. P.S. I prefer to make and mix in ginger syrup instead of infusing fresh ginger in the milk base. I don’t know the scientific explanation but have found that ice cream made with ginger syrup has a stronger and longer lasting gingery “bite”.

PHOTO 

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

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.

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.

Comments

09 7 / 2011

*When I first made this ice cream, I cooked the mango puree with the rum and sugar and the mango flavor got a little lost in all that boozey sugary sweetness. I have reduced the amount of sugar in this recipe and may still do some tweaking.

*When I first made this ice cream, I cooked the mango puree with the rum and sugar and the mango flavor got a little lost in all that boozey sugary sweetness. I have reduced the amount of sugar in this recipe and may still do some tweaking.

08 7 / 2011

Mango, Banana, and Tangerine…


I bought a case of mangoes this week and decided to make my second Ice Cream Terrine with Jamaican flavors. 

Mango: Sweet mangoes with ginger, dark rum and allspice.

Banana: Bananas caramelized with brown sugar and cinnamon, mixed with toasted coconut.

Tangerine: A blend of tangerine juice and coconut rum, with dark chocolate freckles.

As every experiment is a learning process, I know that if I made these ice creams again I would do a few things differently. These are all way too sweet!

When I post the recipes for these flavors, they will be modified from the ones that I originally used.

Next: Mango-Pineapple Gingerbeer Sorbet.

P.S. Wow, Ackee ice cream exists!

Comments
Comments

16 5 / 2011

*I took my Ginger-Lemon recipe and adapted it for this flavor, replacing the lemon zest with rose syrup and rosewater.
Photo

*I took my Ginger-Lemon recipe and adapted it for this flavor, replacing the lemon zest with rose syrup and rosewater.

Photo

Comments

04 4 / 2011

Sources: Egg-less base & this recipe.
* To make a GINGER ORANGE ice cream, substitute with the zest of 4 oranges in #2; and with 1 TB of orange juice in #6.

Sources: Egg-less base & this recipe.

* To make a GINGER ORANGE ice cream, substitute with the zest of 4 oranges in #2; and with 1 TB of orange juice in #6.