Results tagged custard from David Lebovitz

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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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.

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Goat Cheese Custard Recipe with Strawberries in Red Wine Syrup

When I moved to Paris, I moved a whole ton of stuff with me. Plus one yellowed scrap of paper. It was a recipe that I tore out of some newspaper eons ago, for Goat Cheese Custard.

goatcheesestrawberries

I had high hopes for the recipe, enough to schlep it with me across the Atlantic and look at it wistfully every once in a while, guarding it for almost a decade, until I finally got around to making it this week.

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