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”.
Permalink 5 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
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.
Permalink 21 notes
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!
Permalink 6 notes
16 5 / 2011
*I took my Ginger-Lemon recipe and adapted it for this flavor, replacing the lemon zest with rose syrup and rosewater.
Permalink 14 notes
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.
Permalink 6 notes
