ice cream - - Page 5

by unsightly

Endless Ice Cream: Chocolate Sesame

You may have noticed the lack of chocolate in my ice cream recipes. It’s not that I don’t like chocolate. I just forget about it sometimes. I found a few bars of Green & Black’s stashed away in my cupboard, so I figured it was time to break out a chocolate ice cream. This ice cream is a riff on a recipe I came across in Tea with Bea for a milk chocolate sesame tart topped with cherries. I was intrigued by the though of chocolate and sesame together. This ice cream does not disappoint—it is incredibly rich and chocolatey, the sesame right along side it giving it a depth often lacking in your typical chocolate ice cream. A quick note about the ice cream base: since it is made with buttermilk, the base absolutely must be thoroughly chilled before churning, otherwise the buttermilk will break and separate the custard.

Chocolate Sesame Ice Cream

by unsightly

Endless Ice Cream: Cherry Whiskey Caramel

When I saw the Father’s Day cake from bakersroyale, I knew I had to make it. Actually, I made two. It was one of those fortuitous days where I had everything on hand for the recipe, plus a little extra. Have you ever eaten something that has left you breathless, wordless? That’s how I felt about this cake. The combination of flavors was just perfect. So of course I had to convert it to ice cream form: almond flavored ice cream, with a salted caramel swirl and whiskey-soaked cherries. And while the ice cream didn’t leave me quite as stunned as that cake did, it is very, very delicious. The cherries can be made and refrigerated up to 3 days ahead, and the salted caramel sauce can be made up to 2 weeks ahead if you’re not up to tackling everything in one day.

Cherry Whiskey Caramel Ice Cream

in Desserts / Endless Ice Cream / Featured / Recipe 0 comments

by BS

The Endless Road Trip: Salt and Straw

We’re no strangers to crazy ice cream flavors here at ES, and let’s be real—in this brave new dessert world where salted caramel sundaes and olive oil ice cream have become the norm, a chef putting something insane inside your cone is not really newsworthy. HOWEVER, when I heard there is an ice cream shop in meat-mad Portland serving bone marrow ice cream, clearly I was there in a New York minute.

The bad news: Salt and Straw did not have the bone marrow flavor in stock on the day I visited, but really for the very best reason possible: they were waiting for cherry season to start, so that they could make a bone marrow-black cherry ice cream. Obvi.

The good news: I had enough friends with me to order up a smorgasbord of outrageous flavors: honey balsamic strawberry with cracked pepper, sea salt with caramel ribbons, coffee-bourbon, blue cheese and pear (!), honey-lavender, blood orange, and blueberry with key lime marmalade. All head-over-heels amazing. the sweet-and-savory balsamic-strawberry-pepper took top honors for me.

The better news:

in Desserts / Food Travel / Red Meat / Restaurants 4 comments

by unsightly

Endless Ice Cream: Apricot Buttermilk

Stone fruit season is starting. My first indicator was the tray of two dozen ripe, juicy apricots at the grocery store for $2. So in the spirit of seasonality, here is my take on apricot ice cream.

Stone fruit is great for ice cream. Their high levels of fruit pectin mean you don’t need to add a thickener like egg yolks or syrup. The only cooking required is the roasting of the apricots. You could also substitute peaches for the apricots if that’s what you have on hand.

Apricot Buttermilk Ice Cream

in Desserts / Endless Ice Cream / Featured / Recipe 0 comments

by unsightly

Endless Ice Cream: Peach Leaf

While I’m all for over-the-top, multi-ingredient ice creams, some times a bit of simplicity is best. When a co-worker mentioned that her peach trees were flourishing, I jumped on the opportunity to beg for a handful of leaves. I had read that peach leaves impart a subtle, bitter-almondy flavor in custards. I wanted to try it in ice cream, and I was fortunate enough to obtain some unsprayed, fresh, young leaves. The steeping milk needs to be watched fairly closely. The first batch I let steep for 50 minutes and it was way too bitter (I should have known better—I bit into a whole leaf and almost choked on the bitterness). I tossed it and started again, letting it steep half the time, tasting it every ten minutes to make sure it didn’t turn bitter again. The end result is a lovely, almond-scented ice cream. Perfect to accompany some tea cakes on a hot day.

Peach Leaf Ice Cream

in Desserts / Endless Ice Cream / Featured / Recipe 0 comments

by BS

Put Some Salt on It

I’m a sugar cone guy. Always have been. Wafer cones have less personality than Mitt Romney’s dog, and waffle cones…they’re just trying to hard.

Until recently, I had no idea there was a fourth option. (Only me? Did you guys know about this all along and just weren’t telling me for some reason?) Anyways—stopping at Steve’s Ice Cream on the Rockaway Beach boardwalk on one of these delightfully hot summer days we’ve been having, I was caught off guard by the question, “sugar cone or pretzel cone?”

Instinctively, I answered “sugar.” But then I reconsidered when I saw the thick, sturdy pretzel cones. Why the hell not? I went with pretzel, and hell yeah, I am glad I did. It’s not even so much that the cone is delicious—it is tasty—it’s that with each cone-centric lick of my vanilla bourbon ice cream, I got a sprinkle of salt on my tongue as well. Perfection.

Pretzels: good with beer, good with ice cream. What’s not to love?

Sorry, sugar cone. Your days are numbered.

(Photo: Kurdy S.)

in Desserts / Rants & Raves 2 comments

by snebbu

Cookies Gone Wild! Top 10 Ways to Eat an Oreo

If you haven’t noticed, next to beer, I favor sweets. I’d go so far as to say if it was an ideal world, I’d subscribe to Elf’s main food groups. Maybe not that far…but pretty close. Oreos are one of those foods that integrate sweet creaminess and crunchy chocolate to a different level. I’m sure there are Oreo purists out there who will only eat it one way—but for the adventurers among us, here are ten more ways to eat the number 1 sandwich cookie in America:

10. Oreo-Stuffed Chocolate Chip Cookies

Cookie-on-cookie action! Some cookies you need to eat warm or wait until they get crispy. It seems like this one is enjoyable no matter when you chomp down on it. I’d still go for right out of the oven. Really—what’s better than the warm insides of a cookie?

Recipe: veryculinary.com

9. Individual Oreo Cheesecake

Some people feel overwhelmed by a large piece of cheesecake. At least this gives you the perception that you are controlling your portions. Until you have another…and another..and…

Recipe: deglazing.com

in Desserts / Featured / Lists / Top 10 Lists 1 comments

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