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…
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…
Let’s get right to the point: this is my killer app recipe, the one I go to more than anything else. I could tell a million stories about this, but I’ll just skip all that stuff for now, and scoot right to the goods. I love these peanuts! Not only are they absolutely scrumptious and the easiest candy you can make, but if you keep…
This past weekend I went to the MarchĂ© des Producteurs de Pays, a lively little outdoor event where people come from across France to sell their edible wares here in Paris. Naturally, there were lots of mountain cheeses, specialty honey, and regional wines. But I was on a mission to stock up on les pruneaux d’Agen since I knew the producers (producteurs) would be there…
My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its emulsification. (You can read my instructions for how to temper…
Frequently, bakers and ice cream-lovers will find themselves with a few too many egg whites. So what to do with all of them? If you’re not sure what to do with them right away, egg whites can be frozen. I usually freeze them in specific quantities (i.e.; 1 cup), and label them as such, since there’s nothing more infuriating than needing 1 cup of egg whites…
Jessica’s ode to ice cream. Elise pops up homemade popsicles. Françoise’s strawberry soirée. Taking the icy rhubarb-raspberry route. Matt’s plum crazy. Exploring her sweet (not savory) side. Derrick rocks with Hot Fudge Sauce. Adam sings for his scoop.
Do you want to know… The reason I’ll never have my own television program…(page 109) What a barely-there string bikini, high heels and world peace have in common with mango sorbet…(page 108) Why you might find me, nearly-naked, standing on your sidewalk someday…(page 141) The final installment of the trilogy, concluding my lifetime of disappointment…(page 88) Why I fear the ‘apple autocrat’…(page 110) What were…
You will love those Friendship Bars. Packed with dried fruits and nuts, and low in fat, they’re great for an energy boost at home or on the go. I like to bring them on trips with me but they’re also good around the Christmas holiday since the flavors resemble fruitcake, but are much more welcome! Adapted from Pure Dessert by Alice Medrich Feel free to…
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