Tag Archives: ice cream

More Food Porn: Pistachio Gelato on a Brioche

I’ve been in Palermo for only a day and a half, and one thing is readily apparent. The city is a awash in contrasts. And far too many to list here on a brief Internet connection.

So, whilst I wait for a locations that have a better connection to the Web, I leave you with this bit of temptation – Pistachio Gelato. I promise a full report of what is going on in the not too distant future.

Chocolate Stout Milkshake

This is my St. Patrick’s day gift, from me to you. Well, it’s technically not my gift. After all, it does come from the gentlemen who gave us Baked: New Frontiers in Baking. It’s not a difficult recipe by any stretch of the imagination, but it is one of the few recipes that I’ve put on the table in the past year or so that has received an A+ from all.

And as a side question: How awesome is it to put beer in a milkshake?

  • 2 cups chocolate ice cream
  • 1/2 cup whole milk
  • 1/4 cup Stout beer, chilled
  • 1 Tablespoon powdered malt

Put all ingredients in a blender, and mix until smooth. Serve in a chilled glass.

Serves 2

Pepto-bismol ice cream

I don’t know which is more disturbing…the fact that someone has made pepto-bismol ice cream, or the fact that there are many of you out there who are thinking right now “Hmmm…I kinda want to try that”.

Thanks Jack!

Strawberry-Basil Ice Cream

One of my favorite quests in regard to food is discovering unique flavors of ice cream. Although I’m likely to avoid flavors such as chicken wing, I have had black pepper, guiness stout and earl grey ice creams at various points in my life.

I think that herbs is an underused ingredient involved in making the summer time treat. So imagine how thrilled I was when I came across a recipe from Better Homes and Gardens that includes basil. I tried it almost immediately.

It worked out very well, with the basil adding a sweet, grassy flavor to the ice cream, giving the impression that the entire straberry, from stem to fruit, was used.

It may not be as exotic of a flavor as fried eggplant, but it’s still worth trying.

  • 1 1/2 cup whole milk
  • 1 1/2 cup heavy cream
  • 1 cup sugar
  • 6 egg yolks, beaten
  • 6-8 basil leaves
  • 3 cups strawberries, halved

In a bowl, combine the milk and the heavy cream. Pour 1/2 of the milk mixture into a medium saucepan. Add sugar, egg yolks and basil. Crush the basil against the side of the pan using a spoon.

Place the pan over medium heat and allow to cook until the mixture thickens enough to coat the back of a metal spoon. Remove from heat and slowly stir in the rest of the milk. Place lid on saucepan and place in the refrigerator for 30 minutes.

In a food processor or blender, puree the strawberries until very smooth. Remove the basil from the milk mixture, and stir in the strawberries. Place back in the refirgerator and allow to cool for 2-3 hours.

Freeze the ice cream as per your ice cream makers instructions.

(12 servings)

tags technorati : food ice cream strawberry

Rum Raisin Ice Cream

Rum Raisin Ice Cream

The equation is fairly simple:

Liquor + Ice Cream = Happy Stomach Fun Time

Rum Raisin ice cream makes me a very happy person, because rum and I have had a professional relationship of late. Respect is given, I’ve invited it into my house, and I make sure that I don’t swear while it’s around. This has led to a wonderful give and take between the two of us.

Seriously though, this is a very rich blend, as you can see by the amount of cream. It’s an ice cream which calls for restraint (i.e. No eating the entire pint in one sitting).

  • 3/4 cup raisins
  • 2/3 cup dark rum
  • 3 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1 Tablespoons vanilla extract
  • 4 egg yolks

In a medium bowl, soak the raisins in the rum for at least thirty minutes. Set aside.

In a large sauce pan, combine the cream, milk, sugar and vanilla. Place the pan over medium heat and cook for 10 minutes. Stir to ensure that the sugar has dissolved.

In a small bowl, whisk together the egg yolks. Temper the eggs by slowly adding one cup of the hot milk to the yolks, whisking continually. Once combined, opour the egg yolk mixture back into the cream. Cook for another 7 minutes, whisking continually. If the mixture starts to boil, lower the heat to the lowest setting and continue to whisk until the cream is thick enough to coat the back of a spoon. Remove from heat and place in the refrigerator to chill for 90 minutes.

Remove the cream from the refrigerator and pour in your ice cream maker and follow the instructions to making ice cream. 5 minutes before the ice cream machine process finishes, pour in the raisins and the rum.

When complete, pour into a glass bowl and freeze overnight.

Makes 1 quart

Technorati Tags: recipes, Ice Cream, Rum, Rum Raisin Ice Cream

More to the HFCS list – Ice Cream’s turn

I haven’t updated the HFCS list in a while, and Jack was kind enough to do a little of the dirty work for me. This time, Ice Cream gets added to the list. I’ve also verfied and added items mentioned in the comments of said list.

Ben & Jerry’s – Chubby Hubby (HFCS and Transfat!)
Ben & Jerry’s – Cherry Garcia
Ben & Jerry’s – Neapolitan Dynamite
Ben & Jerry’s – Cherry Garcia Body & Soul
Ben & Jerry’s – Cherry Garcia Low Fat Frozen Yogurt Pints
Ben & Jerry’s – Cherry Garcia Original Ice Cream Singles

Dreyer’s – Girl Scouts Samoas Cookie Ice Cream
Dreyer’s – Almond Praline Grand Ice Cream
Dreyer’s – Cherry Chocolate Chip Grand Ice Cream
Dreyer’s – Cherry Vanilla Grand Ice Cream
Dreyer’s – Cookies ‘N Cream Grand Ice Cream
Dreyer’s – Dulce de Leche Grand Ice Cream
Dreyer’s – Nestle Toll House Cookie Swirl Grand Ice Cream
Dreyer’s – Spumoni Grand Ice Cream
Dreyer’s – Toffee Bar Crunch Grand Ice Cream
Dreyer’s – Turtle Sundae Grand Ice Cream
Dreyer’s – Ultimate Caramel Cup Grand Ice Cream

Technorati Tags: HFCS, High Fructose Corn Syrup

Café au Rhum

Yogurt drinks take some getting used to if you grew up on ice cream milkshakes. The yogurt can and often does leave an additional “tang” upon the palate that can come as a bit of a shock if you’re not expecting it.

There is a trick however. The colder you serve a yogurt-based, the sharper and more distinct the taste of the drink. If you chill a glass in the freezer for 10 minutes before pouring, it will help greatly.

This coffee and the ice cream blend quite nicely into the yogurt and the rum adds a richness. If you’re into yogurt drinks, this is a nice recipe to have around.

Oh, and the ice cream and yogurt are listed by weight. Milk is listed by volume.

  • 2 cups, whole milk
  • 2 cups, unflavored yogurt
  • 2 Tablespoons instant coffee
  • 4 Tablespoons spiced rum
  • 2/3 cup chocolate ice cream

Place all of the ingredients into a blender. Pulse until the concoction is smooth. Serve into your fantastically chilled glasses.

Serves 8
Technorati Tags: Recipes, Yogurt, Drinks,