I understand that many people do not own an ice cream maker. It is sad. I understand. So this recipe is for you. And for the rest of us because sometimes our “barrel” is still re-solidifying in the freezer or we are out of ice or something and we really need to get our ice cream on. Plus this recipe sounds super yummy and my super-taste buds are telling me that they would definitely like the idea of anything with a name like “Honey Cream”… Gutter-buds…
The blog this photo comes from says that this recipe is for the last days of summer and some other nonsense that puts constraints on ice cream which I don’t approve of. What I do approve of is the photography and the recipe itself. Funny enough I recently was chatting with a friend who also owns an ice cream maker and she said that the book this recipe comes from (“The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments” by David Lebovitz and photography by Lara Hata) is one that I should definitely be in ownership of now that I have my fancy machine to help me out. And yes, I have just checked and it is, indeed, the same David Lebovitz who’s book “The Sweet Life in Paris” I read last summer from which I have yet to make a certain chocolate cake recipe… So now I must absolutely own this book and it will probably go on this summer’s Gastrogasms Reading List.
This is the official announcement that I am finally the owner of my very own ice cream maker. If you remember, last summer I intended to buy one and just… well I didn’t. And I still haven’t. Here’s the scoop (and no I’m not above a few puns every once in a while).
I was down having lunch in the ol’ English department with a beloved professor (who is, funny enough, the only professor in the department that I never actually took a class from) last week and we got to talking about making stuff yourself. Root beer is the one I’m planning to try next. I’m pretty sure I actually have all the equipment and ingredients at home so more on that adventure later. But I mentioned that I had been planning to get an ice cream maker but had just never made it far enough in the process where I actually owned one. And so, in the midst of all this, he jumped on the office computer and on Friday afternoon when I returned from running errands with my dear maman there is was… Under the big box of reading books I had ordered for all the professors teaching for my program next year, there it was…
First thing I did was a quick read through of the instructions and all that care and keeping stuff then into the freezer it went until Saturday when I made up a very simple vanilla bean custard with whole milk, eggs-yolks, a little sugar, and a whole vanilla bean. There was no room in the fridge to chill the custard so into an ice bath it went and as soon as it was cool enough. Wwhhhhhiirrrrrrrrrrrthunkwhirrrrrrrrrthunkwhrrrrrr…. Yeah there was a drip in the freezer or something weird and this line of ice dribbled down the inside of the barrel and made this bad thunking sound so that had to be fixed before continuing. Then it was scraped (carefully, because grabbing a frozen metal barrel with your bare hands is almost never ever a good idea) into a container and put back in the freezer while company filtered into the living room for a viewing of “The Hobbit” which I had bought my mummy for Mother’s Day. She had to work while we were watching the movie but she was at least in the room with us and somewhat interacting.
We had our ice cream (which was still rather soft but like I cared. I mean I had just made ice cream at home in my brand new ice cream maker) with brownies and a few leftover mini apple pies I had made on Friday. And as soon as I had managed to clean out the machinery without there being a frozen residue on it I popped it back in the freezer (which is impressively not too full for me to do that) and on Sunday I made an overly ginger-y “Rose & Candied Ginger” “Gelato” with just milk that had been attemptedly cooked down a little. I’m not actually sure how that process works but I don’t think I did it quite right. The product turned out just fine, though, if not too spicy from me using about a 1/2 cup of ginger to make an extract and then candying the remaining bits and adding them in.
But the weather is getting warmer, not that this has ever been a factor in my ice cream/frozen treat consumption, and so I’m declaring this the first (of many) Ice Cream Week in the Foodie Nation!
We start off with the above ice cream from Delicieux: “Honey Roasted Fig Ice Cream” and will continue with a new recipe that I find to try every day this week.
GastroPorn Menu: June.2013
It’s getting warm and slightly uncomfortable weather wise but things are also growing in the garden and we’re planning to get an umbrella for our back yard so we can actually enjoy our outdoor furniture. Now if only my back yard looked a little something like this:
This month’s menu is inspired by a little Mediterranean Island sun. Meant to be enjoyed outside with with lots of loud friends and family.
I just got back into the office from circling the campus to drop of papers here, set up online courses there, and planning community gardens everywhere I can find space when I saw the following article on The Daily Meal:
The tag line was “Food Porn Sign of Mental Illness?” and of course I was a little concerned. Not that I have a problem or anything…
But let’s be honest, I occasionally take pictures of my food. Not that I’m obsessed with pictures of the food I make but because other people are. And I’m not being conceited at all. But I know some people… Some people…
However, we’re being honest here. *Now Entering the Foodie Quadrangle of Honesty.* I really like food. And if you’re in my happy little Foodie Nation you probably do too. You may even have referred to food in an odd way that may have been sexually confusing to your friends. I’m here to tell you that’s okay. But one thing is not okay and that’s being a food hoarder. If you make a batch of these:
you had better be sharing them. Because eating alone is nice and all but you don’t just hog all the mini doughnuts. That’s just bad form.
Also, if you make this:
and eat the whole thing yourself…? Just stop. Really. Now I’m super concerned AND offended.
So this is my suggestion to all those poor lost foodies out there making massive piles of unhealthy foods and just eating it all without hindrance:
1. Stop that.
2. Call a few friends (including me)
4. You may take photos. That part was never the problem so you just go right ahead and do that.
As I’m sure most of you know (if you live in America), today is Mother’s Day. This means that I am not actually writing this post today but instead I am anticipating that I will be very busy making the Mother’s Day luncheon on my Gma’s back porch. And one of the featured items on this illustrious menu just happens to be this cheesecake! And a lovely Mummy’s Day it will be… unless it’s raining. Then we will have to make plan B arrangements.