Recently in Ice Cream category

Cinnamon Ice Cream

Cinnamon ice cream recipe

My favorite thing that I bought this year is this old battered gelato dish, which was my score at a street market in Palermo. It was sitting there all by its lonesome, and there I was, to give it a happy home – it was kismet. (Or maybe it’s called something else in Italian, but I’m just happy I stumbled across such a fabulous find for only €2.)

So I’ve been trying to use it at much as possible. But since I only got one, that means I have to share. Which is pretty much a good thing when it comes to desserts anyways, as few of us can eat a whole cake, pie, or quart of ice cream.

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Win a Cuisinart ICE-100 Ice Cream Machine!

When I found out that Cuisinart had released a brand-new model of their ice cream machine, I asked if they would let me give two away on my site. And I was happy when they agreed!

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Clasico Argentino: Argentinian Helado in Paris

ice cream

I’ve come to realize that I’m not very good at ‘watching’. When I worked in the restaurant business, one of my cohorts said to me one day – “There are two types of chefs: doers and watchers.” Meaning that some chefs got right into the cooking with the line cooks, while others like to stand there and watch. I, myself, could be classified as a doer because I’m like I’m a shark: If I don’t keep moving, I’ll wither away.

I’ve kind of had my fill of watching and waiting, so instead of continuing to wither away, I decided to take matters into my own hands and deal with what I could control. This week the weather took a turn for the better in Paris; it’s always one day when the bleak weather suddenly changes and we revel in the hope that the cold snap of winter is behind us.

Everyone on the sidewalks of Paris is a little stunned to see the sunlight, almost walking around in a daze (including the number of people who refused to get out of my way when I was struggling to carry an iron pipe down the sidewalk and as a consequence, almost walked right into the butt of a massive metal pipe) but within a few hours, all the café terraces are packed – and not just with the usual fumeurs – but everyone craning their necks, trying to catch a little wedge of sunshine.

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Il Gelato Centogusti

chocolate gelati

I’m very fortunate to have a gelato guide in Milan, because it’s a rather spread out city. And like many Italian cities, I’ve found some of the best gelaterias are located farther away from the city center. (Younger, less-established gelato makers can’t often afford to be in the expensive areas.) Unlike other Italian cities, Milan isn’t really a place that caters to tourists – which isn’t a bad thing. It’s just that unless you have someone taking you around, sharing the best addresses, you won’t likely stumble upon great places like Il Gelato Centogusti.

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Chocolate Ice Cream

chocolate ice cream

I haven’t visited Jeni’s Splendid Ice Creams in Ohio, but I’ve heard Jeni Bauer’s ice cream was sensational. Because I can’t get everywhere – no matter how hard I try – her ice cream came to me in the form of her book, Jeni’s Splendid Ice Creams at Home.

When Jeni’s book was released, we had a nice interchange via e-mail about ice cream making, including her technique for skipping the eggs and using other ingredients to get a specific consistency. She’s a stickler for getting rid of ice crystals so milk and cream get boiled to remove water, and corn starch is added to absorb any additional water that might be lingering in your mixture, to help keep the ice cream as smooth as possible.

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Smitten Ice Cream

strawberry ice cream with white balsamic vinegar

Whenever I land in San Francisco, I invariably arrive with a number of places to visit that I want to tick off my list. As I’ve learned from previous experience, it’s just not possible to go everywhere – especially when you have to wait up to 45 minutes for a bus to come, making a round-trip to an ice cream shop a full afternoon event.

I was joking that I need to move back to San Francisco just to see – and eat – everything that I want to see and eat. And adding on to that are the places that everyone kindly recommends that I visit as well. But no matter how many places I do manage to get to, invariably a number of messages come in, beginning with “Oh, but you should have gone to…”

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Cranberry Sorbet

ice cream bombe with orange caramel sauce

Every year at Christmas, I make the dessert. With a bakery on every corner in Paris, there’s not a lot of impetus for the locals to make a resplendent dessert for the traditional dinner. It’s not that people don’t bake, but with the small city kitchens and all the other stuff that limits time around the holidays, it’s just as simple to head to the corner bakery and pick up a cake or tart. Or, of course, ask David to do it.

Because of my unique position as the in-house baker, dessert usually falls on my shoulders and if I presented a store-bought dessert, I would likely get run out of town on a rail. (When the trains aren’t on strike, that is.) So this year since I got a bit pressed for time as the holidays approached, I decided to make something refreshing which could be made well in advance, and made an ice cream bombe. I always thought that a bombe glacée was a fairly well-known French dessert, but Romain had no idea what I was talking about and got a little frightened when I told him I was going to make a bomb for Christmas. So I didn’t push it and just said I was making three different kinds of ice cream in a pan.

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Brown Bread Ice Cream

brown bread ice cream

When I was in Ireland, after a wonderful dinner at an old country inn, I was served a big bowl of Brown Bread Ice Cream. I had heard about this unusual ice cream quite a while back and like Grape-Nuts Ice Cream, which is something apparently enjoyed in New England (although I was born and live there for eighteen years and never saw or tasted even a lick of it), I was intrigued by the idea of bits of dark crunchies embedded in scoops of cool, creamy ice cream.

One bite, of course, and I was hooked and wanted to make it when I got home. I wasn’t quite sure how to go about it, and I sent a message to the inn inquiring about the process, but after a few weeks of checking my Inbox every three minutes, I just couldn’t wait any longer and decided to come up with one on my own.
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