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13 6 / 2012

An adaptation of the recipe in the Humphrey Slocombe Ice Cream Book.
I don’t have any pink peppercorns so I am using red and green szechuan peppercorns and also fleur de sel in place of the salt, courtesy of The Spice Station, Silverlake.

An adaptation of the recipe in the Humphrey Slocombe Ice Cream Book.

I don’t have any pink peppercorns so I am using red and green szechuan peppercorns and also fleur de sel in place of the salt, courtesy of The Spice Station, Silverlake.

Comments

17 6 / 2011

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* I LOVE spicy food, so for me, 1/4 teaspoon of Cayenne Pepper is “mild”. People who don’t generally like spicy food would still be able to enjoy this ice cream.
For the Chocolate Syrup in #1, I used Trader Joe’s 72% Cacao Swiss Dark Chocolate, and the cocoa powder is by Ghirardelli. For #5, I added Triple Sec.
*This recipe has been published on They Draw And Cook. Check it out HERE <— printable!

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* I LOVE spicy food, so for me, 1/4 teaspoon of Cayenne Pepper is “mild”. People who don’t generally like spicy food would still be able to enjoy this ice cream.

For the Chocolate Syrup in #1, I used Trader Joe’s 72% Cacao Swiss Dark Chocolate, and the cocoa powder is by Ghirardelli. For #5, I added Triple Sec.

*This recipe has been published on They Draw And Cook. Check it out HERE <— printable!

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

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