My son's favorite flavor of ice cream is Salted Caramel. I blame Grom and our trip to Venice a few years ago for his sophisticated dessert palate. It's not really something worth blaming... I love salted caramel, too... but it was a daunting flavor to attempt to make at home. Have you ever made caramel? If you read the description of the dry burn method in Jeni's Splendid Ice Creams at Home, I guarantee you will be intimidated. But, like so many things in life, it's important to do & conquer those things that intimidate us. I did and the result (this Salted Caramel Torrone Ice Cream) was amazing. So, I'm here telling you that you need to face up to the things that intimidate you. Monday Mornings, that Pile of Laundry, Your Boss, heck- Your Kid, and yes, the Dry Burn Method. You can do it!Read More
As I finally get around to adding this recipe to the blog, we are seriously in the Last Gasp of Summer. Yeah, the kids are back in school and the flowers are still blooming in the garden, but there are leaves on the ground and it's getting chilly enough to close windows at nighttime. And, in probably one of the biggest signs that we are moving to fall, there was a bin of pumpkins for sale right next to a bin of watermelon at my local grocery store!
So, get this recipe in before it's too late. Or, maybe you're one of the lucky ones where your season is starting to turn to spring (Hello Australia!) or you live somewhere constantly tropical. Either way, this Watermelon Lemonade Sorbet comes together super-quickly and is refreshing beyond belief.Read More
Sometimes you feel like running 10 miles... and sometimes you just can't get out of bed. Sometimes you can read all of "War and Peace" in one sitting... and sometimes you can't stop binge watching House Hunters International. Sometimes you feel like making ice cream... and sometimes you don't. THIS is the recipe for those times. No-bake, make-ahead, frozen, rich, creamy & chocolatey.Read More
Ahhhhh, strawberry season! I have gone relatively crazy with strawberries in my kitchen lately. After forcing my children on our annual strawberry picking adventure at the start of summer vacation, we've been up to our ears in fresh strawberries. Not a bad place to be, really.
I have a soft spot for ice cream. And, the weirder the flavor, the better... but honestly, this isn't actually that weird of an ice cream flavor. The balsamic is just hinted at and, when you think about it, mascarpone is basically a really thick, slightly richer heavy cream... all the same, this isn't a flavor that you'd find at your local 31 Flavors. And, it most definitely is a flavor worth making.Read More
You've heard of breakfast for dinner, but have you heard of dessert for breakfast? I think this might just have to become a thing. A scoop of Gluten Free Coffee & Donuts Ice Cream is the perfect summer breakfast and I think you should definitely work it into your morning routine. Right after that early morning run, alright?Read More
When I was in high school I worked at our local Baskin Robbins and through that job, I developed a true hatred for chocolate ice cream. THIS has changed my worldview on chocolate ice cream. Yes, it can still be tricky to scoop, but the flavor is incredible and makes the sore wrist worthwhile. It's flavored mostly with cocoa powder, so it truly tastes like hot chocolate, but with the creaminess of a cold, cold fine chocolate buttercream. Fold in some mini marshmallows before freezing, and you've got what I call Frozen Hot Cocoa & Marshmallow Ice Cream.Read More
Great food comes with the fall-- apple cider, pumpkin-flavored everything, soups and, really, just buckets of apple cider. I have a great recipe for a gluten-free skillet apple crisp which I'll hopefully post soon. We make it every year. Multiple times.
Anyways, this year, I began to wonder if I could combine the yumminess of the skillet apple crisp with my ice cream making obsession. Since I have not fallen in love with making ice creams (or custards, to be specific) with egg yolks, I decided to go with Jeni's ice cream base. Her cookbook "Jeni's Splendid Ice Creams at Home" has a baked apple sorbet recipe, but I wanted to make an ice cream. Something about the apple flavor mixed with the creaminess of ice cream drove me to the successful kitchen experiment I call "Apple Crisp Ice Cream!"Read More
I was thrilled when I first found this recipe for gluten-free ice cream sandwiches because my son had never known the thrill of those waxy vanilla ice cream sandwiches. You know, the ones wrapped all in paper? Where the ice cream inevitably melts down your arm as you quickly shove the remaining bites into your mouth? You know, the ones that signal Summer and staying up past your bedtime and having no homework and running barefoot in newly cut grass? You know what I'm talking about.Read More
"The only real stumbling block is fear of failure. In cooking, you've got to have a what-the-hell attitude." - Julia Child
So, my "what-the-hell attitude" led me to think that a smoky creamy ice cream would be A-MAZ-ING. And, this time, I was right. I think the key to this recipe is to get some good Lapsang Souchong tea leaves. We had this amazing tea shop in our old neighborhood in Brooklyn (of course, there's a great tea shop in Brooklyn- queue the eye roll) that had a double-smoked (aka extra smoky) Lapsang Souchong. I wish I could have used those leaves...Read More
Little known fact. Ice cream tastes better in the winter. That's right. All of our years running after the ice cream man in the summer was for naught. There's something about eating something cold in the cold that is pretty magical. I learned this when I studied abroad in Russia. My friends and I loved buying the flattened pre-scooped ice cream cones from the street vendors. They only came in vanilla and chocolate and the wafer cone was soft and chewy, but who cared? It was super creamy and it was snowing out and it tasted amazing!Read More