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Vietnamese Coffee Popsicles


Well, it’s the end of July and Paris has, at long last, warmed up. It’s actually so warm here that—get this: a few Parisians actually went out without scarves tied up around their necks!

While we’re all enjoying the Parisian sunshine, over in Istanbul, Cenk at Café Fernando churned up a batch of Vietnamese Coffee Ice Cream, from my ice cream book, which looked so lovely, I couldn’t stop thinking about it while I was wandering around Belleville the other day. If you don’t know the area, Belleville is a lively ethnic neighborhood in Paris where there’s lots of Paris Pas Cher stores; huge variety stores where you can find everything from unmentionables to cookware.

Continue Reading Vietnamese Coffee Popsicles…

Summer Ice Cream Recipe Round-Up

melting chocolate sorbet

With summer in full swing, I’ve noticed some interesting ice cream and sorbet recipes popping up around the web. Here’s a few scoops that are keeping people cool this summer…

Plum Sorbet (Simply Recipes)

Homemade Ice Cream Drumsticks (Baking Bites)

Vegan ice cream (Vegan Ice Cream)

Pineapple Ginger Sorbet (Mark Bittman)

Spaghetti Ice Cream

Granny Smith Lemon Grass Sorbet (delicious:days)

Semolina Halva with Turkish Ice Cream (Café Fernando)

Rose Strawberry Sorbet (Vegan Visitor)

Blackberry Lemon Verbena Sorbet (LynnyLu)

Vegan Basil Ice Cream (Couscous Kitchen)

Coconut Avocado Ice Cream (Perfect Pantry)

Brown Butter Ice Cream (Michael Laiskonis)

Pistachio Gelato (Chocolate & Zucchini)

Chocolate Sorbet (Smitten Kitchen)

Homemade Fudgicles (Serious Eats)

Brownie Cookie Ice Cream Sandwiches (Food Beam)

Lemon Verbena Ice Cream (dl)

Golden Raspberry and White Peach Sorbet (Chocolate Gourmand)

Related posts:

Ice Cream Making Tips

More Scoopers…

They’re Scoop-endous!

Tips on How to Make Ice Cream: Questions & Answers

Gelato Spoons

For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments.

I’ve learned a lot listening to you about ice cream making and am thrilled that so many of you have taken up the task of churning up ice cream and sorbets at home. Thanks for participating in this forum!


Here’s a list of links to various places on the site where you can find more information and tips about how to make ice cream.

However because to the number of inquiries, please keep in mind…

-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they’re best equipped to give advice on your particular model.

-If you have questions about other people’s recipes, it’s advisable to contact the chef or author of that recipe.

-If you wish to try to recreate a favorite flavor you’ve had in a restaurant or ice cream shop, I suggest contacting the source of the inspiration, such as the company or chef, for guidance.

-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it’s best to check those sources for recipes and for making modifications.

-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response.

-For questions about ingredient substitutions, check out my post on Baking Ingredients and Substitutions.

  • 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

  • Vegan Ice Cream Books

  • 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?

  • How to make the perfect caramel

  • Let’s Make Ice Cream!

  • perfectscoop.jpg

    Lemon Verbena Ice Cream

    lemon verbena ice cream

    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 preserve the taste, I infused them and churned up a batch of lemon verbena ice cream.

    French people drink infusions and tisanes after dinner, which in English, we simply refer to as “herb teas.” But in France, what they call “tea” has black tea in it. Infusions and tisanes are made with herbs or other greenery.

    Yet Arabic mint tea is called “tea” by the masses, and while it usually has some green tea in it, I can’t figure out the differentiation between “tea” made with leaves and “infusion” made with leaves.

    Continue Reading Lemon Verbena Ice Cream…

    Cuisinart Ice Cream Maker for $19.99!

    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 in the freezer all the time. The upside is that they’re inexpensive and they don’t churn a lot of air into the custard.

    They also chill up a pretty mean margarita, too.

    Don’t know how long they plan to feature these machines, but since they’re at the top of their best-selling kitchen items, they’ll probably go fast…

    For more advice on ice cream makers: Meet Your Maker

    *Update: Amazon is currently sold out of the very low-priced reconditioned ice cream makers, but it’s worth keeping an eye on their site as these kind of deals come and go frequently. To those who got machines—happy churning!

    Unusual Ice Cream Recipes


    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 Kitchn takes a whirl with my Guinness Milk Chocolate Ice Cream.

    Le Bernardin’s pastry chef Michael Laiskonis whips up Brown Butter Ice Cream.

    Continue Reading Unusual Ice Cream Recipes…

    Candied Bacon Ice Cream Recipe

    Bacon Ice Cream

    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 France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it’s got salt. It’s got smoke. So why not candy it? Inspired by Michael Ruhlman, l wanted to see what would happened when they all got together.

    Candied Bacon

    Candying the bacon was a hoot. Being in an experimental mood, I tried everything from agave nectar to maple syrup to dark raw cassonade sugar.

    Continue Reading Candied Bacon Ice Cream Recipe…

    Blood Orange Sorbet Recipe

    Blood Orange Sorbet

    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 become the proverbial free man in Paris.

    Working as a pâtissier for so many years, thought, it’s assumed that I want complicated, fancy desserts bulging with buttercream and towering with spun sugar and whimsical bits of foam, spheres, and powders strewn all over the place. While I appreciate the work and skill that goes into those kinds of things (Sam Mason has really impressed me with desserts that were creative and delicious), I really like simple food, especially after a rich or spicy meal.

    I don’t think dessert should be the proverbial “nail in the coffin” after dinner and I’m always curious when people say, “That restaurant wasn’t very good. When we left, we were still hungry!”

    Juicing Blood Oranges

    I’ve been writing a bit about Korean food, but Japanese cuisine is a pretty good example of how I like to eat too.

    Continue Reading Blood Orange Sorbet Recipe…