Ice Cream/Sorbet Archive

Thursday, April 23, 2009

buttermilk ice cream

buttermilk ice cream

In the last week, we’ve made not-so-subtle hints about buns in ovens, cravings and peas in pods so it’s an only natural transition to ice cream, whether or not you eat it with sweet grape pickles.

I’m horribly overdue to finally dish out the recipe for Claudia Fleming’s incredible buttermilk ice cream — she of the scones, the gingerbread and the sandies — something I promised in January and have been going on about since December, when a friend sent me home with a pint she’d made. This stuff is perfection — all of the elements of a great vanilla ice cream with an extra tang that keeps it from being, well, “vanilla”.

Buttermilk is a funny thing. I can’t remember my mother using it once growing up and when I started baking more, was horrified by the stuff, which smells and taste a lot like the curdled milk that it is. How wrong is that? But now I love it. I mean, I haven’t taken to drinking a glass of it warm like a certain cooking instructor told me his elderly mother does — yeesh! — but when I smell it, I think of biscuits and cakes and muffins and I like it. So an ice cream that magnifies this deliciousness was not meant to last long in our apartment.

buttermilk ice cream

Continued after the jump »

Saturday, February 14, 2009

hot fudge sauce

hot fudge sauce

Raise your hand if you’re surprised that my mother used to make us homemade hot fudge sauce for our ice cream? Right, I see you’re not new here! Welcome back. But really, the crazy didn’t start with my generation, despite the fact that I may or may not have crafted a really elaborate chicken dish this week when sick and not remotely interested in cooking or eating it. So I didn’t waste the ingredients. Also totally my mother’s daughter there.

hot fudge sauce, bubbling gurgly, thick and shiny

Is it me, or does something about hot fudge sauce on ice cream seem distinctively retro? I don’t hear much about fudge sauce and their accompanying sundaes these days. Maybe I’ve stepped too far into the Tahitian vanilla bean ice cream in a pool of cognac, drizzled in the world’s most expensive chocolate, covered with shaved white, black and clear truffles, topped with edible 25-karat gold leaf world… Let me fix that right now.

hot fudge sauce

Continued after the jump »

Tuesday, July 15, 2008

chocolate sorbet

chocolate sorbet

I’m going to take a brief break from your food phobias today to tell you about my newest one. It lives in the freezer. It controls my mind, and at times, my spoon. And at the rate we’re going, it will be the very end of me. Or my waistline. Or my husband, as he leaves me for the Paris-dweller who envisioned this masterpiece.

chocolate sorbet

It goes by the innocent-sounding name chocolate sorbet but even typing those words was enough to send my resistance into a tailspin and I had to go into the freezer to get another taste, cursing Lebovitz the whole way there and whispering sweet nothings into my spoon on the way back.

I suppose you could say I’m having a Chocolate Weak Week, except it started last week when I was getting a pedicure and they had these tiny chocolate brownie nuggets out and I wasn’t even hungry but the entire 45 minutes of buffing and rebirthing my feet into the kind The Other Half walk on I was thinking “There’s a tiny bite of chocolate brownie in the corner. There’s a tiny bite of chocolate brownie in the corner…” ad infinitum. (When I finally swooped down on my prey an hour later, it didn’t even disappoint.)

it melted fast, but i ate it faster

Continued after the jump »

Monday, May 5, 2008

dulce de leche ice cream

dulce de leche ice cream

Two weeks ago, I had the honor to meet one of the people who has been reading this site in all of its incarnations for so long, she probably knows me better than I do. And yet she still wanted to meet me for lunch! The lovely Marce and I had a weekday lunch on a stunning day at Tabla’s Bread Bar, sitting outside discussing cameras and childcare, the food in Buenos Aires and the freelance life. It was fantastic, and not only because I can never resist an opportunity to have lunch at the Bread Bar but because she brought me…

a gift from marce

A jar of dulce de leche from Argentina! I thought I’d won the lottery. I know that aside from being practically the national dish, it’s no big deal to find a jar a grocery store down there but I didn’t know that there is like a whole supermarket aisle of it! I … I think it’s safe to say that it’s best I never find myself in that aisle. It would get sticky; I’d never be invited back.

Of course, I immediately started scheming what I could make with it, but I wanted to be really cautious about not picking a recipe that would bury the dulce’s charms. Oh, I loved those Dulce de Leche Cheesecake Squares as much as you all did in January, but said then and maintain now that the dulce flavor was not particularly strong in the delicious end product. When someone lugs a one-pound tub of this caramel of the gods more than 5,000 miles to you, you want to treat it with the utmost respect.

a tub of awesome

Continued after the jump »

Friday, March 14, 2008

butterscotch ice cream

butterscotch ice cream

Everyone needs a motto, an inspirational catchphrase or a daily affirmation and at least for the duration of this post, mine is going to have to be: when life gives you stupid, annoying pudding that never, ever sets, make ice cream. What? You don’t think it will work for t-shirts and taglines? I’m crushed.

butter

But I have, indeed, come a long way from my late-February butterscotch pudding nadir. On the heels of the Valentines-timed chocolate pudding rave, it occurred to me that the world really needs more pudding recipes. They’re a great thing to master–not too difficult, not too heavy and complete and total comfort food. And while some (coughmomcough) have tried the chocolate pudding and still feel that it doesn’t have much on her beloved My-T-Fine [Deb shakes head in shame, clucks tongue] it is impossible to argue that store-bought or from-a-mix butterscotch pudding has any relation whatsoever to that which is coaxed from a brown sugar, vanilla and bourbon-hinted caramel.

making butterscotch

Continued after the jump »


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