Ice Cream/Sorbet Archive

Monday, December 19, 2011

peppermint hot fudge sauce

peppermint hot fudge sauce

You have all of your holiday shopping done, don’t you? I bet everything is wrapped and in gift bags, and that you know how to tie ribbons into bows without cursing. I suspect everyone but me knows how to… fluff? Is that what they call it? I bet everyone knows how to arrange the tissue paper inside the gift bags so that it looks perfectly festive and even a tad enthusiastic. I have a hunch that your gifts are homemade and hand-lettered; that you made your own cards. Oh, you didn’t? Well, come sit down over here. You’re among friends.

peppermint hot fudge, in parts
ready to melt

I ran to Duane Reade this morning and bought a roll of brown shipping paper and decided at once that the gift wrap theme this year would be “rustic”. I also wiped out the gift bag supply; sorry about that. Then I went home and made my first homemade gift. Yes, I know it is both Hanukah and Christmas week but I don’t like to be rushed. Plus, if you only have time this week to warm hearts and minds with but a single homemade treat, I hardly think this would be an unwelcome choice.

a slow pour

Continued after the jump »

Wednesday, June 3, 2009

lemon mint granita

lemon mint granita

Granitas have never exactly captured my imagination. Flecks of flavored ice in a bowl seemed rather dull, and their place in the dessert repository was kind of lost on me. Trust me, if I’m hoping you’re going to bust out some salted caramel dark chocolate mousse and you come out of the kitchen with pale icy chips? It’s going to be hard for me to feign enthusiasm.

lemons, not intact for long

But now I get it. People, granitas are a Snoopy Sno-Cone Machine of our kid dreams. They’re the perfect antidote to the sticky, oppressive summer days to come — frosty, crunchy and tart — tossing out that annoying plastic crank in favor of the unbranded simplicity of two forks and a roasting pan, and swapping the unnatural syrups in frightening hues for fresh fruit juice.

lemons, top quarters removedscooping out the lemonscooped out lemon cupslemon cups, getting frozen

Continued after the jump »

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

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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 »