Cooking from Scratch
Okay, we know it’s Hallowe’en, but, rather than a trick, we’re going to show you how to make a treat: Cinnamon Stick Ice Cream, based on the recipe at The French Laundry. Yes, the famous restaurant run by Thomas Keller. We’ll probably never get to eat there, but, thanks to Chef Keller’s books, including The French Laundry Cookbook, we can at least try to make something approaching what they’d serve.
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Sometimes we think that the various “gourmet” ice cream shops make odd-sounding flavors just to intrigue people. You know the kind: Chili Lime Sorbet, Bubble Gum, Carrot Mango Sorbet, Hibiscus Beet, etc. They may sound interesting, but do they taste good? We happen to like to stick to the standards: Triple Chocolate, Vanilla, Chocolate Macadamia Nut Crunch. The ice creams that sound and taste like ice cream. But, then, we ran across the recipe for Rosemary’s Baby in The Humphry Slocombe Ice Cream Book, by Jake Godby, Sean Vahey, and Paolo Lucchesi, and it stood out as one of those flavors that we’d actually try.
Continue reading “Rosemary and Pine Nut Ice Cream”
We’ve been wanting to make this ice cream for two years. Yes, two years! But, we haven’t until now. Why? Well, last summer we couldn’t get fresh, tree-ripened peaches, and we just plain refuse to waste our money on those peach-shaped things they try to sell at the store. Often crunchy because they’re picked green, turning mealy as they”ripen,” store peaches are an abomination foisted on people who’ve never had a real peach.
Continue reading “Grilled Peach Ice Cream”
The fourth of July is closing in on us here in the US, so we thought we’d get out a quick post for nearly everyone’s favorite Fourth of July treat: ice cream. Now, we’ve posted ice cream several times before, but never strawberry. And, we’re not talking about that stuff with the fake strawberry flavor you get in a store. We’re talking real strawberry ice cream. With real strawberries.
Continue reading “Strawberry Balsamic Ice Cream”
When we lived in New England, we would regularly head over to a neighboring town for what we believed (and still believe) is the best ice cream ever. As ice cream aficionados, that’s mighty high praise. Just in case you happen to be in New England (anywhere in New England, as this place is worth the drive, even from northern Maine), stop at our favorite location in Carlisle, MA, and visit the Kimball Farm Ice Cream Stand and get yourself a treat — summer only. We loved going there to get our favorite flavor: Chocolate Macadamia Nut Crunch. Alas, that flavor went away years ago, but it was so good, we still talk about it today.
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Once you have an ice cream freezer, your relationship with ice cream changes. First, you realize that most ice cream — even ice cream purported to be the best in town — isn’t that good. The simple, basic ice creams you churn yourself are so much better. Of course, you have an advantage — you don’t need to skimp on ingredients. Then you begin to make the standard recipes even better, as in today’s post.
Continue reading “Triple Vanilla Ice Cream”
With the holidays approaching, we thought that we’d give you a little head start on one of our favorite Christmas treats: Peppermint Stick Ice Cream. There’s just something nice and refreshing about the clean mint flavor and those crunchy bits of candy canes embedded in the cool, creamy, frozen custard that says winter. Now, sad to say, we have no recipe for peppermint stick ice cream, but do you think that’ll stop us?
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