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Few desserts manage to be both refreshing and comforting, but homemade ice cream has that magical combination down pat. Thanks to Becky of Project Domestication for choosing Dorie‘s Burnt Sugar Ice Cream for this week’s Tuesdays Thursdays With Dorie recipe.

Do not be afraid of this recipe! Sure, you might burn yourself just a little, but only if you have my natural grace. 😉 Just be cautious when pouring the milk and cream into the hot sugar. It will bubble furiously and the sugar will harden into a clump. Just be patient and keeping stirring. Before you know it, you’ll have a gorgeous light amber-colored cream.

I followed Dorie’s recipe to the letter with one little exception. I love to see flecks of vanilla bean in my ice cream so I substituted vanilla paste for vanilla extract. The result was just what I hoped for – a smooth, luscious vanilla ice cream with just the lightest hint of caramel flavor.

If you’re like me and love the the taste of homemade ice cream, but lack an ice cream maker, check out David Lebovitz’s tips for making ice cream without a machine. Usually, I add a touch of vodka to help prevent ice crystals, but I’m fresh out of vodka. No matter, I just stirred and stirred some more.

Visit the rest of the marvelous Tuesdays With Dorie bakers to see their takes on this tasty treat. If you’re in the mood for some creamy goodness, visit Becky for the recipe.

My brother-in-law arrived in Mobile yesterday so you know what that means – we had to celebrate my birthday one more time. I know, I know…I really need to get over this birthday thing, but I’m an only child so what can I say? At any rate, when he visited us last month, Mike inquired about Fuji San. Kevin and I have driven past it many times, but never thought much about it.

So, last night we decided to give it a try. Kevin and I ordered the red dragon (tuna, asparagus, and fried shrimp), spicy tuna tempura, smoked salmon ngiri, and the rainbow roll (tuna, avocado, salmon, and snapper – very pretty). Kelly and Mike ordered seaweed salad, the black dragon, spicy tuna roll, and the special (unfortunately, I cannot recall the name of it).

Don’t let the drive-thru sign fool you, this is some seriously good sushi. The service was on the slow side, but everyone was very courteous and appeared to be working dilligently.

We even got dessert on the house – green tea ice cream and vanilla ice cream. The ice cream was quite unusual having a gelatin-like outer layer with an ice cream center. After a little googling, I discovered this was most likely Japanese mochi ice cream. So what exactly is mochi? According to Wikipedia, mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. While I didn’t dislike it, I didn’t like it enough to eat more than two bites.

This merely whetted our appetites for a frozen treat, so we headed downtown for gelato at Serda’s. I enjoyed the biscuit tortoni gelato – rums, cream, and coconut cookies…well, that just had my name written all over it! Kevin ordered the caramel banana praline while Kelly had the European brut and Mike chose the vanilla with cookie dough. All were fabulous, but the biscuit tortoni is my new fave.

Trying a new restaurant, being introduced to new flavors, and good times with family, does it get any better? Not if you ask me. So, has anyone tried a new restaurant or food lately?

vanilla ice cream 004

This week’s Tuesdays With Dorie recipe was selected by Lynne of Cafe Lynnylu. Lynne chose Dorie’s vanilla ice cream (aka the best vanilla ice cream in the universe!). Could there be a more deliciously versatile summer treat? I think not.

I made this ice cream the truly old-fashioned way…by hand. Actually, it isn’t that hard and I have to be burning some serious calories with all that stirring, right? At least that’s what I tell myself. 😉 In the market for some homemade ice cream tips sans machine? Then, check out my last ice cream post here.

vanilla ice cream 007

The only change I made to Dorie’s fabulous recipe was that I used 1 Tbsp. of vanilla bean paste instead of using a vanilla bean or vanilla extract. The paste gave me the dark, mysterious flecks of the vanilla bean I desired without having to actually steep a bean in the milk and cream (which would have added 30 extra minutes to the process).

Now, stroll on over to Lynne’s for the recipe and while you’re at it, check out the TWD blogroll to see what the other “evil” geniuses are up to. Muahahahahahhahahahha…

honey-peach ice cream

I know I was a tease on Sunday, so I won’t keep you in suspense any longer. Here is my honey-peach ice cream. Ta da! Tommi at Brown Interior chose this week’s Tuesdays With Dorie recipe…a delightful choice, indeed!

This was my first time making ice cream and I fretted over how it would turn out since I don’t have an ice cream maker. My fellow TWD’ers came to my rescue and turned me on to a great resource, David Lebovitz’s article on making ice cream without a machine. I feared  the consistency would be icy instead of creamy, but with a litte (ok, a lot) of stirring and a tablespoon of alcohol (I used vodka), it turned out great. I mean really, really great!

I had hoped to find some wonderful, ripe peaches, but, alas, I could find none. The ones in the grocery store were almost as firm as the apples! So I went with Plan B and thawed some frozen peach slices. I used the honey I bought at the farmers market a couple of weeks ago from the Honey Moon Bee Co. and it added just the right amount of sweetness without being overpowering.

honey-peach ice cream

Want the recipe? Then, head on over to Tommi’s. And if you want to see what the other TWD’ers are up to, check out the blogroll. Now, wasn’t this worth the wait?

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." ~Voltaire

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