July 3rd, 2012 by
Recipes: Vanilla Frozen Yogurt, Sorbet Two Ways, Tart Cherry Ice Cream, Vanilla Bean Ice Cream, Chocolate Decadence, Coconut Ice Cream, Pineapple-Coconut Gelato, Strawberry Sorbet, Mocha Madness
Click on any photo for a full-size view of these tempting treats (l to r, top to bottom): Vanilla Frozen Yogurt, Sorbet Two Ways, Tart Cherry Ice Cream, Strawberries and Balsamic à la Mode, Chocolate Decadence, Coconut Ice Cream, Pineapple-Coconut Gelato, Strawberry Sorbet, and Mocha Madness.
Fudge chocolate chip toffee crunch ice cream.
Strawberry-mango sorbet.
Ginger-peach frozen yogurt.
We all have an ice cream flavor of our dreams, don’t we?
June 18th, 2012 by
Recipe: Vanilla Bean Ice Cream
Move over hot fudge and butterscotch, we’re breaking the rules and giving you a run for your money. Sprinkles and whipped cream need not apply.
You must dare to try this unlikely combination of sweet and savory: a delicate drizzle of dark, tangy balsamic reduction with sweet, ripe, local strawberries mellowed by the cool, creamy, rich constant of vanilla ice cream and just the right jump from a few cracks of black pepper.
My instructor in culinary school called this concoction Heaven and Hell, and if I remember correctly, my classmates and I were all a little hesitant to try it.
June 14th, 2011 by
Recipe: Tart Cherry Ice Cream
I distinctly remember the first time I had cherry ice cream. We were in Sturbridge, Massachusetts for the day, and my mother must have been off in the shops as I was alone with my dad. We stopped at a little ice cream window on a side street and he talked me into ordering Bing cherry ice cream.
May 27th, 2011 by
Recipe: Chocolate Decadence
Now THIS, friends, is what I call chocolate ice cream.
Spare me the wimpy, beige-tone “frozen desserts” that masquerade as chocolate.
Mass-market ice cream with an ingredient label like this: Milk, Cream, Sugar, Corn Syrup, High Fructose Corn Syrup, Cocoa Processed with Alkali, Whey, Buttermilk, Mono & Diglycerides, Guar Gum, Flavors, Carob Bean Gum, Polysorbate 80, Carrageenan.
With cocoa the sixth ingredient down, it’s no wonder the ice cream is more milk than chocolate.
Hey, if you happen to like milk chocolate, then store-bought ice cream is probably right up your alley.
But me? I’m a dark chocoholic, and the only chocolate that passes my lips is dark as… well, as a vanilla bean, in a serendipitous pairing of complementary flavors.
May 26th, 2011 by
Recipe: Pineapple-Coconut Gelato
Ah, gelato, newest pop star of the fancy ice cream crowd.
So, what IS gelato, exactly?
Ice cream.
Italian ice cream, to be exact. But it’s a bit more complicated than that…
May 25th, 2011 by
Recipe: Frozen Vanilla Yogurt
Although summer doesn’t officially begin until June 21, I’ve always considered Memorial Day the real kickoff to the season.
Having put away the fleece (at last) and resurrected the outdoor furniture from its winter hideaway in the cellar, I’m ready to kick back on the deck, throw some burgers on the grill, and soak up some rays.
More than ready, after the challenging season we’ve just experienced here in northern New England. Record-breaking snowfall this winter was followed by a “spring” that offered very little in the way of sunshine, LOTS in the way of rain.
Read: dirt roads turned into mud baths, and spring flowers going from colorful to drooping and rusty brown within the space of a day or so.
So far, we’ve had 3 days of sunshine this month. We’re more than due for some good weather this Memorial Day weekend – are you listening, Mother Nature?
July 28th, 2010 by
Recipe: None
Doesn’t the mere mention of Baked Alaska make you think of tuxedos, gowns, lobster, and crystal flutes of champagne?
I don’t think I’ve ever heard a baker say “Gee, it’s rainy and I’d love to whip up a warm batch of Baked Alaska” or ” The cookout is this weekend, I think I’ll bring Baked Alaska”. It just doesn’t mesh. UNTIL NOW!
June 25th, 2010 by
Recipe: Coconut Ice Cream
Cool and creamy coconut ice cream is the fountain of youth for me. It takes me back to a time when I was thin, tanned, and away from home for the very first time. It was 1985, and I was 17…
May 21st, 2010 by
Shoe paste? Pat a shoe? What the heck are these people talking about?
Profitawho? Profitawhat? Come on now, stop speaking nonsense and tell me what I need to know. Can I make it, can I eat it, and does it taste good? Well, I’m here to tell you …