Ice Cream/Sorbet Archive

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

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Friday, November 30, 2007

fennel ice cream

fennel ice cream

I’m patting myself on the back right now–no, not for finishing NaBlo, because I think we have already established that an 86 percent effort doesn’t count–but because I have finally made the fennel ice cream from the October Gourmet and it is absolutely wonderful. You have no idea how many things have had the balderdash to get in my way.

It actually starts long before October, when I was trying to make the roasted banana ice cream from David Lebovitz’s The Perfect Scoop. In a small kitchen with one counter, I rarely take pictures of my mise, as it is simply disgraceful. Things are piled and messy and muddled and as long as I can find a clear corner to work on, I excel in ignoring everything else. We all have our skills, non? This usually works for me (ahem) except for that day that it didn’t, and the ice cream maker, all of its parts and sticky, delicious banana batter ended up splayed across the kitchen floor, breaking the plastic paddle that churns the ice cream. Alex and I ordered a replacement part ($8 piece, $9 S&H) from Cuisinart that night which took EIGHT weeks to arrive, abruptly halting my ice cream making season in its tracks.

fennel

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Wednesday, May 23, 2007

coconut pinkcherry yogurt

coconut pinkcherry yogurt

Like ten zillion other brides with mile-long registries, I received an ice-cream maker as a wedding shower gift two years ago, but when I finally busted it out last summer, I ended up really struggling to find good recipes. Why so much sugar in a cantaloupe sorbet? Isn’t it already sweet enough? Why should I add an equal part of water to watermelon puree? It’s a weak flavor to begin with, why dilute it so? Why do so many frozen yogurt recipes call for oddities like gelatin and milk? Can’t you just freeze yogurt? These questions nagged at me as I tried recipe after recipe, and save for a single strawberry sorbet that I still dream of late at night, each final product disappointed me in the exact ways that I predicted it would.

Yet, being a newbie in the world of homemade frozen things, I lacked the confidence to go out on my own, which is why when my new best friend (shh, I haven’t told him yet) announced that his newest cookbook would be aptly titled “The Perfect Scoop” I just knew that it would have the guidance that I needed. By some obvious, glaring oversight on the purchasing department of my Chelsea Barnes and Noble had the nerve to not stock it, and in the two weeks between the time I ordered and received the book, my torture was increased tenfold by having to view countless other examples of the awesomeness of this cookbook.

Continued after the jump »

Sunday, July 23, 2006

onion pizza + strawberry sorbet

green salad

I’ve heard so many people say that they don’t understand the purpose of wedding registries. “Can’t we just have the cha-ching?” they ask, “Who needs all that crap?”

And I’m here to say, “I do.” Yes, to the Kitchen Aid. Yes to the carved oak salad bowl set. Yes to the entire Cuisinart family from the Griddler and Food Processor to the Ice Cream Maker and Hand Blender. Yes, I find satisfaction in a well-outfitted kitchen and I am not ashamed to admit it.

I don’t blame these registry nay-sayers, we’re just different sorts of people. They don’t harbor secret fantasies about Williams-Sonoma stores and an unmonitored personal slush fund; they probably don’t get intoxicated with 6″ cake pans and ceramic pie weights at the Bowery Kitchen Supply; the prospect of a 9-color sugar sanding kit has probably not once ever made their entire week; and I’m sure their higher income bracket daydreams don’t include an entire web page of Kitchen Aid accessories.

onion pizza

Continued after the jump »


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