This is a different ice cream than we normally make. No, not the flavor even though that is new, but the style of ice cream. As you’ll see, this ice cream is made without egg yolks, and, for some reason, is referred to as Philadelphia-style ice cream. We don’t know the reason for the designation, but do know that this is generally what you get when you buy ice cream in the U.S.
Now you know why we made Thyme Marshmallows, so we could mix them in ice cream, of course. A few weeks ago when we brought small cups of ice cream down to our fellow Monday night volunteers, one said that her favorite ice cream was vanilla bean with a honey swirl and mini marshmallows. We took that as an opportunity to try a new flavor, only we decided to add our own little touch with a bit of thyme in the marshmallows.
We’ve been getting onions and more onions from the CSA each week. So much so that our official Scratchin’ It onion bowl spilled over onto the counter. We had to use those onions and quick. At the same time, we wanted to bring down some small savory treats for the volunteers who support our Monday night walks — we try to bring something when we volunteer; that way, we can have a snack and share it, too. It all came together when we remembered that we’ve wanted to make an Onion Tart for quite a while, perhaps years.
It’s been a while since we made up Goat Cheese Tartlets, which is a shame, because they’re super easy, taste great, and can be customized according to what you have in the house. For this version, we decided to go with some of the fresh corn that’s been coming in this summer. Don’t worry, these sound pretty fancy, but they’re a no-brainer to scratch up. Try it yourself and see.
Last Monday was our volunteer night for the weekly walk in downtown Tucson, and, as always, we brought something for us and the other volunteers to munch on. We figure that this is a reaction to all the times we were caught chewing gum in class and the teacher said, “Did you bring enough for everyone to share?” before making us toss it in the trash. Now, we just say, “Yes, we did bring enough to share!”
This is the last step of making The Chocoholic Cake, the whipped ganache, and it’s pretty easy to make. Much easier than making the cake or the Dark Chocolate Mousse. And, like the other two components, this recipe comes from Gesine Bullock-Prado’s latest book, Let Them Eat Cake.
Even though there isn’t too much of a post today, be assured that we are busy, moving into high gear for an upcoming event. So, today, we squeezed in a batch of ice cream, basically our Triple Vanilla Ice Cream, with chocolate chunks added. Want to see more?