Results tagged custard from David Lebovitz

Mint Chip Ice Cream

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One of my favorite summertime memories was having mint chip ice cream back when I grew up in New England, which we ate outside and had ordered from a window at our local dairy. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I guess.

I remember a few years later, after the dairy closed, when we bought a tub of Breyers ‘all-natural’ ice cream at the supermarket and I lifted the lid off the tub of mint chip ice cream only to be surprised to find that mint ice cream wasn’t really green at all, but almost pure, snowy white, save for the chunks of chocolate studded about here and there.

measuring mint leaves

When I wanted to come up with my own mint ice cream recipe, I used handfuls of fresh mint leaves for flavor, unlike what the store-bought stuff is made from, so it had a leafy, herbaceous flavor. A few people noted to me at various times that their mint-infused milk didn’t get the delicate green hue that mine has, but mint is a plant and most plants aren’t standardized—at least not the ones I want to eat.

steeping mint for ice cream

So, naturally there will be variations in strength and color depending on the mint that you use. If you’d prefer to have absolute certain, 100% standardized results, you could simply make a plain vanilla ice cream and add mint extract or crème de menthe in lieu of the vanilla, but I’ll stick to using only fresh mint in my ice cream.

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Pumpkin Ice Cream Recipe

Every year I get a slew of requests from people looking for a recipe for Pumpkin Ice Cream. While in The Perfect Scoop I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, there’s something about the fall that makes people think of all-things pumpkin. I’m a big fan of sweet potatoes, personally, but old traditions die hard I suppose. And Pumpkin Ice Cream got put on my to-churn list.

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As luck would have it, I was leafing through a copy of The Craft of Baking by Karen DeMasco, former pastry chef at Craft in New York City, and landed on a picture of Pumpkin Ice Cream. Quelle chance! So I thought I’d give her recipe a spin in my ice cream machine.

butternutsquash moresquashpuree

Karen uses canned pumpkin, which a lot of people like to use because it’s easy and consistent. But it’s not so easy to find in Paris. And even though I’m an outcast for using sweet potatoes, I’m still a bit old-fashioned and like to make my own puree. So there.

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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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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.

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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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