Cooking from Scratch
This is part of the secret that we mentioned last month (see this post). Now, if you quickly flitted back to that post, you’ve probably figured out our secret plans. If not, stay tuned, and you’ll find out tomorrow. But, whether you’ve figured out our secret or not, let’s scratch out some custard and churn some ice cream.
Continue reading “Salted Caramel Ice Cream”
Ah, ice cream. What could be better than rich, creamy, smooth vanilla ice cream? Not much, right? Well, if you happen to have an ice cream maker, you’re in luck, because today we’re going to scratch up a batch of French Vanilla Bean Ice Cream. Since we’re still learning about making ice cream, we follow a basic recipe that came with our Kitchen Aid ice cream freezer, but we do add flecks of vanilla from a vanilla bean.
Continue reading “French Vanilla Bean Ice Cream”
Hmm, are you wondering what will be the main ingredient in this batch of ice cream? Nah, we thought not.
As we’d remarked when we made a batch of Grapefruit Sorbet, we got an ice cream maker for Christmas so that we can make all kinds of yummy frozen treats, including, yep, ice cream. We have a real fondness for ice cream, by which we mean good ice cream (we still reminisce about our favorite ice cream stand in New England, and we haven’t lived there for nearly 17 years; ah, that Kimball Farms ice cream was the best, and they had a hose, a hose, as big as a garden hose that hung from the ceiling that dispensed whipped cream. For a dime. See what we mean?). Continue reading “Chocolate Chocolate Chocolate Ice Cream”