Tag Archives: ice cream

Honey Lavender Ice Cream

15 Aug

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I just made a batch of Smitten Kitchen’s Maple Cluster Granola. She uses an egg white in her recipe as a protein “glue” that creates wonderful clusters. Genius. Since I have a “nothing to waste” attitude, I saved the yolk and immediately made room in the freezer for my Cuisinart ice cream bowl.

As I was putting the container of fresh-baked granola away in the pantry, I re-discovered my bag of Culinary English Lavender (grown in Long Island). With lavender, a little goes a long way, so I always have what feels like an endless supply of purple buds.

And so, Honey Lavender Ice Cream.

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I just got back from a trip to visit California’s Bay Area and Sierra Mountains. Lavender seems to grow wild there, and in many other places, so if you have fresh lavender accessible, skip the purchased bag and go pick some!

This ice cream smells and tastes like a delicate flower, in a good way. I am almost tempted to lather a cold honey-lavender-ice-cream-mask all over my face, but the temptation to just eat the ice cream is much greater.

(psst…since we are on the subject, have you ever tried Dr. Bronner’s Lavender soap? It’s my favorite!)

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Pair the ice cream with fresh strawberries or white peaches. Or serve it over your favorite summer fruit crumble, cake, or pie.

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Find more Figs in my Belly ice cream recipes and flavors in the Recipe Index.

Honey Lavender Ice Cream

adapted from Bakeology by Lisa, using David Lebovitz technique

I used 1% milk and one fewer yolk than the original recipe because it was convenient for me and a touch healthier, without compromising on taste or texture

  • 1 cup milk (I used 1% milk, but you could use whole if you want)
  • pinch of Kosher salt
  • 1/2 cup honey
  • 2 tablespoons culinary lavender
  • 2 cups heavy cream
  • 4 egg yolks (large or extra large work fine)

Place the bowl of an ice cream maker in the freezer for at least 24 hours.

Place the milk, salt, honey and lavender in a small pot and heat, stirring with a rubber spatula, until just scalding. Turn off the heat, cover, and let the mixture infuse for one hour.

Meanwhile, place the heavy cream in a bowl and place a mesh strainer over the top. Set the bowl of heavy cream into a larger bowl. Surround the larger outside bowl with ice water.

After an hour, re-warm the milk/salt/honey/lavender mixture. Mix the egg yolks in a small bowl. Very slowly and stirring constantly with either  a whisk or a rubber spatula, pour some of the milk mixture (about 1/2 cup) into the yolks.  Pour this mixture back into the pot with the remaining milk mixture. Continue to cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Once thickened, pour the custard through the mesh strainer into the bowl of cream sitting in the ice water bath. Stir everything together and let it sit in the ice water bath until the ice cream base is chilled. Once chilled, refrigerate the mixture for a few hours. Churn it in the ice cream maker according to the manufacturer’s instructions.

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Spiced Pumpkin Ice Cream (Vegan)

6 Nov

Leave it to me to make ice cream in this nose-drippingly cold weather (my computer is telling me that it is 1 degree Celsius outside right now) .

This ice cream is crazy easy to prepare. You can make it for your Thanksgiving guests. You could be like me and eat it on a random Monday night. There are only 3 main ingredients–coconut milk, pumpkin, brown sugar–and a few spices. The best part is that almost everyone can enjoy it! Vegans, lactose and gluten intolerant folks, Kosher keepers…

There is a buzz about coconut milk used in vegan ice cream bases–and for a good reason. Coconut milk provides fat that helps maintain the creamy texture of the ice cream. You cannot taste the coconut unless you really look for it. If anything, the coconut brings out the flavor of the pumpkin and spices.

Let’s talk toppings…

To really spice things up, why not make  ice cream sandwiches? Molasses cookies, gingersnaps, graham crackers, shortbread…Or have everything in one! Break apart some cookies and mix them into the already churned ice cream a la Shutterbean. Toasted chopped nuts and crystallized ginger could also make for a crunchy topping. Or maybe a warm chocolate fudge or salty caramel sauce. Slurp.

Put on a warm coat. Eat ice cream. Repeat.

Spiced Pumpkin Ice Cream (Vegan)

recipe adapted from The Year In Food

makes about 3/4 of a quart of ice cream

**Optional: To help keep the ice cream from being rock hard after sitting in the freezer, you may want to add a tablespoon or two of alcohol to the base. This keeps the texture nice and smooth. I would recommend a bourbon.

1 15-oz can coconut milk

1 level cup of pumpkin puree

1/2 cup brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

First, make sure to freeze your ice cream bowl for at least 24 hours.

In a medium pot over the low heat, combine the coconut milk and pumpkin puree with the brown sugar and spices. Stir just until the sugar has dissolved and the spices are thoroughly incorporated.

Pour the mixture into a bowl and chill in the refrigerator for about 2.5 hours. Stir once an hour if you can.

Remove the custard from the fridge.

Have your ice cream machine ready. Take the freezer bowl out last. Pour the custard into the ice cream bowl, and churn until the consistency of a soft serve ice cream, about ten minutes. It doesn’t need very much time at all!

You can serve it this way, or let it firm up a little more in the freezer. It will get rock hard if left in for too long, probably because of the water content in the pumpkin puree. Just let it sit out at room temperature for 10 minutes or so before eating so it softens.

Ample Hills Creamery, Prospect Heights, Brooklyn

20 Jun

Ample Hills Creamery.

Located in Prospect Heights, Brooklyn.

You will probably have to wait in line. This will give you time to drool over the menu and decide what to order.

Ample Hills knows what’s up when it comes to a perfect mix-in to ice cream ratio: it’s all about the mix-ins.

I couldn’t have been happier with my flavor decision for the day:

Snappin’ (ginger ice cream with pieces of lemon snap cookies)Salted Crack Caramel (salted butter caramel ice cream with pieces of “crack” cookies: saltines, butter, sugar, chocolate)

My throat was burning from the spicy ginger and the salty caramel, what an enchanting sensation!

My buddy, Natasha, let me have a taste of her ice cream choices, too:

Peanut Butter Chocolate Flake (smooth all-natural peanut butter ice cream with E. Guittard 55% semi-sweet chocolate flakes) + Sweet Cream n’ Cookies (sweet cream ice cream with pieces of all-natural Back to Nature sandwich cream cookies)

This ice cream parlor will make your day. No, it will make your week.

Hand-crafted fresh ice cream. Rich. Dense. Silky. And the staff is super friendly to boot.

I will definitely be back to try more flavors.

Rhubarb Recipe Roundup

16 Apr

Because spring is here.

Because the weather in New York City is so. freaking. beautiful.

Because I just signed myself away to 13 weeks of online medical biochemistry.

Because I am going to attempt to make spanakopita tonight, delving into the abyss that is filo dough.

Because summer dresses are cute, and I’m always on the hunt for more.

Because I have been washing my hands with used coffee grounds to rid my skin of dryness. A caffeinated exfoliant!

Because I swoon over fresh peas, favas, and spring garlic…because rhubarb gets me going.

Rhubarb is around the corner, or might even be available in some areas already. Get into it and make a crumbly coffeecake, a strawberry rhubarb pie, or, what I am craving most today, some creamy cold rhubarb ice cream.

Big Crumb Coffee Cake With Rhubarb-enjoy with a tall glass of coffee for breakfast, snack time, or dessert

Strawberry Rhubarb Pie-strawberries and rhubarb were meant to come together in a pie

Rhubarb Ice Cream– creamy dreamy ice cream with chunks of rhubarb dispersed throughout; just the way I like it