Recently in Ice Cream category:

Lest you think this is turning into a blog about obscure, leafy ingredients, you might be right. But when I sniffed the very fragrant leaves of lemon verbena, or verveine, growing out-of-control at my friend Trisha’s house near Nice, and she told me to take as much as I wanted home, I dove for the clippers. And almost as soon as I got home, to…

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I just noticed that Amazon is selling Cuisinart Ice Cream Makers for only $19.99! These machines are reconditioned, which means they were re-built at the factory and may have cosmetic blemishes. It’s an amazing deal and an inexpensive way to chill-out this summer. This kind of machine has a canister that gets pre-frozen in advance, twenty four hours prior to churning—some people simply store theirs…

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Here’s a little round-up of some of the inspiring (and unusual) ice cream flavors that folks have been churning up… Brian goes nuts with Gianduja Gelato. Clotilde goes for simplicity with her lightning-fast Super Simple Nutella Ice Cream. Deb’s Butterscotch Ice Cream looks scooper-duper! Ricotta and Honey Ice Cream from Melissa sounds like a perfect match for the summer fruits just around the corner. The…

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Who doesn’t like bacon and eggs? Ok, maybe vegans. And folks who are kosher. And people who don’t eat eggs. Or those who don’t like bacon. But I’m not sure that’s possible. (I have a great bacon joke, but it’s not ‘pc’, so I’d better keep it to myself.) I’m a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in…

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For some reason, people think I eat out all the time. While I like eating in restaurants, I don’t like being served something that I don’t like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I’ve…

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Last month, I received an invitation to visit the French Sénat. Like most of the government buildings here in Paris, this is one fabulous. Think wildly-ornate with lots of gilding and chandeliers and gardens that are plucked and shaved within an inch of their life. (‘Nature’ in Paris is meant to be looked at…ne touchez pas!) Plus there was a gorgeous dining room where les…

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This dessert is the result of a happy accident. I’d been developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds and ends lying around. I mixed and matched things together, blended them all up, and stuck the mixture in the freezer. A bit later, I tentatively dug in my spoon in and tasted the most delicious batch of…

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In terms of desserts, it doesn’t get much easier than this. Affogato means ‘drowned’ in Italian, and any frozen dessert can meet this fate by tippling a little liquor or coffee over it. Classically, espresso is poured over Vanilla Ice Cream, but you’d have to be pretty hard-core to pour espresso over Espresso Granita. If I did that, I’d be ricocheting off the walls around…

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Often bakers and ice cream-lovers will find themselves with a few too many egg whites leftover. So what to do with all of them? It seems I, too, always have a few in a container in the refrigerator. Liquid egg whites can be frozen just as they are. I usually do it in a specific quantity, and label it as such, since there’s nothing more…

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