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.
HAPPY BIRTHDAY NATHAN! xox
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25 3 / 2012
This was an experiment which worked out well. There are no eggs in this Crème Brûlée ice cream recipe and you wouldn’t know! Thank you, Bird’s Custard Powder, which also works as a thickener.
Unfortunately, I don’t own a blowtorch for the sugar so I followed this website’s method and also the idea of using coconut sugar which is available at Thai supermarkets.
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11 1 / 2012
..Because January 13th is National Peach Melba Day!
This recipe is for a peachy vanilla ice cream with sweet raspberry sauce.
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