Recently in Ice Cream category

Caramelized White Chocolate Ice Cream Recipe

caramelized white chocolate ice cream

When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona’s chocolate school, I’d hoped that many of you would use it to create your own concoctions. While no one came up with my favorite (stirred into oatmeal!), there was a lot of creativity put forth as people made everything from Caramelized White Chocolate Bars to a spread for a buttery, flaky croissant.

I’ve listed the ones I found at the end of the post, but I wanted to give the ice cream recipe I’ve been making this summer.

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Chocolate Sherbet Recipe

chocolate sherbet

For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is, a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites. Of course, there’s those rogues out there adding a bit of cream or whatever, but that’s the story on that and any variations aren’t authorized by me. And as you know, the ice cream (and sherbet) buck stops here.

(I can just hear all the fingers Googling madly out there, looking for examples to prove me wrong…Talk about setting myself up!)

This Chocolate Sherbet has, you guessed it…a bit of milk added.

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Absinthe Ice Cream Recipe

absinthe ice cream

After giving it considerable thought, I’ve decided to take the advice that I shouldn’t be talking about anything but food, so you won’t find me spouting off anymore about appliance handles, Sarah Palin (although I will get one last word in; that family is a tad wacky, don’t you think?), Man Purses, anything about Paris, miscellaneous problems, les jeunes hommes fawning all over my mid-section, and men’s room finds.

(Although technically, that last one might eke in and qualify, although maybe not, since I didn’t include a recipe.)

Speaking of which, I’m also going to follow other advice to “…get to the recipe already” which precludes me writing a story about this particular dessert. So I won’t be able to tell you how I came about making this particular batch of Absinthe Ice Cream.

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No Foolin’-It Really Is Carrot Cake Ice Cream

ice cream

When I proposed an article to the Los Angeles Times about unusual ice creams, I was surprised when took me up on it. Yikes! So I went to work, inventing recipes for some new flavors, and adding a tangy twist to a frosty favorite.

So no foolin’…if you’re looking for some all-new wacky flavors to churn up, head to my article 31 Flavors? Think Outside the Carton for three new kooky concoctions.



Related Links and Ice Cream Recipes:

Recipes to use up leftover egg whites

How long does ice cream last?

Tips for making homemade ice cream softer

Recommended equipment to make ice cream

Recipes to use up leftover egg whites

Making ice cream without a machine

The ice cream shops of Paris

Meet your maker: buying an ice cream machine

Compendium of recipes for ice creams & sorbets

What is gelato?

Let’s Make Ice Cream!

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Vanilla Ice Cream Recipe

vanilla ice cream

Everyone should have a great recipe for Vanilla Ice Cream in their repertoire. Here’s my favorite, which you can serve with anything, from a freshly-baked fruit pie, a warm berry crisp, or simply smothered with dark chocolate sauce or caramel sauce and toasted nuts.

It’s said that vanilla is the most popular flavor of ice cream. But most people don’t know that vanilla is also the most labor-intensive of all crops. Because of that, vanilla beans and pure extract are costly. Thankfully, a little vanilla goes a long way. I use both a bean and vanilla extract in my ice cream since I find they’re slightly different flavors and each compliments the other.

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Simple, Little Chocolate Ice Cream Sandwiches

raspberry ice cream sandwich

When I was writing and churning up recipes for my ice cream book, I heard through the transatlantic wind that another ice cream book was coming out. It’s hard not to be influenced by others when writing and creating recipes, and even though I was sent a copy, I didn’t want to look through it, so I gave it a cursory glance, then shelved it away.

Once my book was wrapped up, I pulled Emily Luchetti’s A Passion for Ice Cream off the shelf (finally!) and was happy to find there wasn’t any overlap; her book focuses on desserts made with ice cream, with recipes, and mine is a more how-to book for making ice cream and other frozen desserts. As a pastry-pal and ice cream-colleague, I was relieved.

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Nonfat Gingersnaps Recipe

non-fat gingersnaps

When I lived in San Francisco, I used to stop at Whole Foods occasionally and frequent the salad bar. Because I’m a big fan of cookies, I’d usually grab a cookie for dessert. It seemed like a sensible solution, at least to me. One day I noticed big, cushy-looking gingersnaps amongst all the other cookies, and picked one out. After finishing my salad, I took the cookie out of the slender brown bag and took a bite.

The cookie was spicy, yet soft, but with a good, satisfying chew. It was incredible. And to top it all off, it was non-fat. I’m not one of those people that dances around the “fat is good!…fat is flavor!” flagpole, but I don’t shy away from it either.

And anyone who says “fat is good” obviously isn’t aware that I’m going to the beach next month and even though our group has agreed on a “no photo” policy of shooting anyone below the neck, I’m not an entirely trusting person. And after being wrapped up all winter, who knows what’s lurking under all these layers of clothing? I shudder to think.

But the reality is, I didn’t particularly care if they were fat-free or not—I wanted a recipe.

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Milk Chocolate and Black Pepper Ice Cream Recipe

milk chocolate-black pepper ice cream

Because I have nothing else to do with my days, I decided it was time to upgrade the pepper in my peppermills. I think I’m coming late to that game, since I’ve read so many things urging…begging me…to use fancy, expensive pepper. But I tend to buy a bag of black pepper from a local Arab spice shop, which seemed good enough.

Or so I thought.

A few weeks ago, I found myself back in Goumanyat, and they had at least a dozen black and colored peppers to sniff.

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