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Ice Cream and Sorbet

July 07, 2010

Technique: No-cook Ice Cream Base (yes, with eggs)

Nutella Swirl Ice Cream

A few years ago, I happened upon a sale and bought a really good ice cream maker, which has led to more than a bit of creamy, frozen goodness around my place. It really doesn't take much effort to whip up a batch of ice cream base and with my machine, which doesn't require pre-freezing a bowl, I can have ice cream almost on a whim.

Amazon was smart enough to put a number of their ice cream machines on sale, just in time for the heat wave! That's marketing for you. So if you don't have a contraption of creamy goodness, head over to the 25% (or more) off ice cream machines sale .

There is a downside to making ice cream, however: making the custard base. Merely the thought of standing over a hot stove attentively stirring a pot of cream and eggs lest it scorch is enough to make me melt on a day when the mercury hits 90, as it's predicted to. (Yes, here in my ten feet of rain a year fog valley.) This means the odds of my making ice cream the traditional way rapidly decreases as my desire for ice cream increases. Something is seriously wrong with this picture.

At least it was...

Continue reading "Technique: No-cook Ice Cream Base (yes, with eggs)" »

July 08, 2009

Wordless Wednesday: Nutella Swirl Ice Cream

Nutella Swirl Ice Cream

recipe here

April 28, 2009

Pomegranate Limoncello Sorbet Recipe

Pomegranate Limoncello Sorbet

 

disclaimer: I was sent some bottles of pomegranate juice to play with by the nice folk at Pom Wonderful. For free.

Some recipes deserve a long and lovely introduction, drawing you into a warm and inviting kitchen to join with the happy people there. This is not one of those recipes.

This recipe was concocted as I stood in the kitchen on an unseasonably hot April day, staring at a case of Pom Wonderful pomegranate juice. (Thanks, Pom people!) While some juices taste like overly sweetened shadows of their source fruit, pomegranate juice is tangy, with the pure and unmistakable taste of...well, pomegranates. All I needed to do was sweeten the juice a tiny bit and add a smidge of lemon to brighten the flavor. Poof! Like magic, Pomegranate Limoncello Sorbet was created.

Continue reading "Pomegranate Limoncello Sorbet Recipe" »

May 07, 2008

Nutella Swirl Ice Cream Recipe

Nutella Swirl Ice Cream

This one's for Inv Robbins, who died on Monday after helping to make about a zillion kids happy by creating the first American food franchise: Baskin-Robbins.

When I was a munchkin, I loved Baskin-Robbins. There was a BR store within walking distance of all my usual haunts and they gave you free ice cream on your birthday. Even better, my older brother's best friend was a shift manager. For him, this mostly meant he, at 17, got to herd 15 and 16 year-olds, which I am sure was a pain. For him.

I, on the other hand, thought that the point of being a shift manager was free banana splits. Not for him. For me.

Since then, I have switched to making my own ice cream. Last year, I happened upon a sale which tipped me over the edge and I bought a really good ice cream maker, which has led to more than a bit of creamy, frozen goodness around my place. It really doesn't take much effort to whip up a batch of ice cream base and with my machine, which doesn't require pre-freezing a bowl, I can have ice cream almost on a whim.

There is a downside to making ice cream, however: making the custard base.

Standing over a hot stove attentively stirring a pot of cream and eggs lest it scorch may not be as painful as herding minimum-wage teenagers, but it's nowhere near as fun as eating a banana split.

Well, I've got the answer.

Continue reading "Nutella Swirl Ice Cream Recipe" »

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