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Monthly Archives: December 2012

Cherry panettone ice-cream (with Christmas leftovers)

italy on my mind

After Christmas festivities, the last thing I feel like doing is cooking and the fridge and pantry are full of left overs. Looking through my Twitter feed the other day, I noticed that SBS Food had posted a recipe using leftovers of cherries and panettone – aahhh, they were talking my language! For Christmas I had made not one but two zuccotti (link to my recipe here) for separate celebrations for both sides of the family, so I still had leftovers from the two panettoni that I had used to make them. All I needed were a few more ingredients and there I had it, a perfect no-cook dessert.

bowl of cherries

So I started to make the panettone ice-cream (noting that as to my usual form, I had looked at the ingredients without actually looking at the method). When I was about to mix the pitted cherries in with the ice-cream…

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Posted by on December 29, 2012 in Uncategorized

 

Bailey’s Irish Cream Ice Cream (#42)

52 Scoops

I am partied out.  The last few weeks have been a flurry of Christmas lunches, dinners, potlucks, and parties.  I have indulged — no, overindulged — in sweets and treats.  I don’t think I need to see a chocolate or a cookie until April.  Heck, I don’t think I even have room for ice cream.

But I’m just about in the final stretch.  After this week, I only have 10 more posts to go before I have a compilation of 52 ice cream recipes — one for every week of the year.  There’s no stopping now!

I’m keeping things super simple this week; my post-holiday brain can’t handle anything beyond mixing A with B.

Let A = Vanilla ice cream base
Let B = Leftover Bailey’s Irish Cream from last weekend’s party
A + B = Bailey’s Irish Cream Ice Cream
QED

Bailey’s Irish Cream Ice Cream  (Makes about…

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Posted by on December 29, 2012 in Uncategorized

 

HONEY PISTACHIO ICE CREAM WITH LEMON OLIVE OIL

VALLEYBRINK ROAD

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I made this honey pistachio ice cream for our Christmas Eve dinner and topped it with a little lemon olive oil and Maldon salt. It was rich, creamy, and delicious with a hint of saltiness. The olive oil brought a bright citrus finish to every bite. Hurry and make it before the new year begins and we all start being healthy again!

HONEY PISTACHIO ICE CREAM WITH LEMON OLIVE OIL

2 cups organic whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups organic heavy cream
2/3 cup honey
1 1/2 tablespoons agave
1/2 cup toasted pistachios, finely ground plus more chopped for topping
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt
Lemon olive oil
Maldon salt

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large…

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Posted by on December 28, 2012 in Uncategorized

 

Chloe’s Soft Serve Fruit Co.

Brunch with Bear

Last March, I discovered what was then the amazing Soft Serve Fruit Co. Since then, the delicious store has “added a name to its name,” becoming Chloe’s Soft Serve Fruit Co. Soft Serve Fruit is exactly what the name implies: fruit, ice and cane sugar. No dairy at all! In fact, according to their website, Soft Serve Fruit is free of the eight major allergens. Think sorbet but in soft-serve form!

Located in my favorite neighborhood, Union Square, Chloe’s Soft Serve Fruit Co. is always a treat, even when it’s starting to get chilly outside. It’s the perfect snack to refresh you from brunch in Chelsea or shopping in Union Square! Chloe’s is tucked away on 17th Street between Broadway and 5th Avenue, and it’s a short walk from the 14th Street-Union Square stop on the 1, 2, 3, 4, 5, 6, F, M, N, Q, or R lines…

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Posted by on December 28, 2012 in Uncategorized

 

10 Weirdest Ice Cream Flavors

 
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Posted by on December 28, 2012 in Ice-cream Related Products

 

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Peppermint Chocolate Ice Cream Cake Roll

A Passion for Chocolate

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These cake rolls are really versatile, as well as surprisingly easy and quick to put together. I’m going to use this recipe to show you the basic method, then you can go to town and customize it however you like.  The one above is packed with peppermint ice cream,  and I served with a hot fudge sauce. You can adjust the proportion of cake to filling, mine is slightly overstuffed but I was going for something cold and refreshing.

I have filled these with chestnut ganache for yule logs, filled them with ice cream, jam, mousse, you name it! As long it will firm up enough to slice it’s fair game.

The cake roll recipe is the basic sponge sheet from Paula Pecks’ The Art of Fine Baking. This little book is very unassuming from the outside, but it is a treasure and worth much more than many cookbooks…

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Posted by on December 28, 2012 in Ice-cream Related Products

 

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Ice cream anyday!

 
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Posted by on December 28, 2012 in Ice-cream Related Products

 

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