The Frozen Fix: Ice cream, sorbet, and frozen yogurt for the culinary adventurist

Chocolate Peanut Butter Ice Cream

2011-07-05T10:12:00.000-04:00

Some ice creams are meant to be slowly savored, bite by tiny bite. This is not that ice cream. This is the one that you'll want to ravage until there's nothing left but a shiny clean bowl.

Creamy gooey stick-to-the-roof-of-your-mouth peanut butter.

I mixed in these mini chocolate chunks. You can also use regular chocolate chips.

This isn't part of the recipe; I just felt like making a chocolate peanut butter swirl.

Yum!

Recipe:

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cups sugar

6 eggs

1 8-oz. chocolate bar

1/2 cup creamy peanut butter

1/3 cup chocolate chunks/chips

In a medium saucepan, combine heavy cream, milk, and sugar over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl with egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the sauce pan. Continue to stir until the liquid forms a thick custard that coats the back of the spoon. You'll know it's ready when you can run your finger across the back of the spoon and nothing drips over the line your finger drew. Remove the custard from heat and pour in a separate bowl. Add in the chocolate bar (broken into pieces) and peanut butter and stir. Use an electric hand mixer to combine thoroughly. Cool in the refrigerator, or if you're less patient, use an ice bath. Once it is very cold, pour the custard in the ice cream maker and churn. Once it has reached the desired consistency, stir in the chocolate chunks by hand.

Rosemary Ice Cream

2011-06-14T16:53:00.000-04:00

I have a chicken to thank for this recipe. Whenever I roast one, I always have some fresh rosemary left over. It sits in my fridge forever, and I finally throw it away. Then one day, I had the idea to use it in an ice cream. Genius, I know.

This is one of my favorite ice cream flavors. I even made it twice, and I almost never make the same flavor twice.

I used two sprigs of rosemary which was about 1/3 cup loosely packed.

Steep the rosemary with your cream, milk, and sugar to impart the flavor.

Recipe:

1 1/2 cups whole milk
1 1/3 cups heavy cream
1/2 cup sugar
6 eggs yolks
2-3 springs of rosemary (about 1/3 cup, loosely packed)

Combine milk, heavy cream, and sugar in a medium saucepan over medium heat. In a separate bowl, whip together the egg yolks. Just as the cream and milk begin to simmer around the edge of the saucepan, turn off the heat. Add the rosemary, cover the saucepan, and let it steep for 20 minutes. Strain the rosemary out, and put the saucepan back on the stove over medium heat. When the milk and cream begin to reach a simmer again, gradually add about half of the liquid into the bowl with the egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove the custard from the heat and pour into a separate bowl. Cool in the refrigerator for several hours or using an ice bath. Once the custard is cold, pour it in the ice cream maker and churn.

Rhubarb Strawberry Champagne Sorbet

2011-06-01T08:48:00.002-04:00

It's hot outside, and I'm on a rhubarb kick. To beat the heat, I decided to make this sweet, tangy, boozy, and most importantly, COLD sorbet. It was a huge summer dinner party hit.

There are technically no strawberries in this recipe—just strawberry-flavored Champagne.

I would use three to four rhubarb stalks, depending on the thickness.

Cook the rhubarb down with water and sugar. You should yield about 2 cups.

After the rhubarb has cooled, then you add in your strawberry Champagne and puree.

A beautiful dessert.

Recipe:

3-4 stalks of rhubarb, depending on thickness

1 cup water

3/4 cups sugar

2 cups strawberry Champagne

Chop the rhubarb into one-inch chunks. Combine the rhubarb with water and sugar in a medium saucepan and cook for about 30 minutes on medium heat, stirring occasionally. You should yield about 2 cups. Transfer the rhubarb to a bowl and put in the refrigerator or freezer until it is very cold. Pour in the strawberry Champagne and puree using an electric hand mixer or blender. Pour into ice cream maker and churn.

Rhubarb Frozen Yogurt

2011-05-18T09:17:00.006-04:00

Rhubarb was forbidden in my household growing up. You see, when my dad was a kid, his family had a giant rhubarb plant in the backyard. They would make pies and jams, but my dad refused to eat them because he often spotted the neighborhood dog marking its territory on the plant. To this very day, the thought of rhubarb still grosses him out.

I later discovered that rhubarb is actually pretty good. It's tart and fruity and tastes something like strawberry jam when you cook it down with sugar. It's also the perfect compliment to tangy plain yogurt.

Start with three stalks of rhubarb.

Chop them up into pieces.

Cook the rhubarb down with sugar and water until it reaches the consistency of a jam.

I used Fage greek yogurt, which is extra creamy and not too tart. I actually prefer yogurt that's a little more tart for this recipe. Whole yogurt is usually best for frozen yogurt, but you can get away with lower fat content if you really want. (I used 2% because this brand is so creamy.) As always, it's best eaten fresh because it hardens in the freezer.

Combine chilled rhubarb jam and yogurt.

Mix.

Make sure it's thoroughly combined.

Churn in your ice cream maker and enjoy!

Recipe:

3 stalks rhubarb

2/3 cups sugar

1 cup water

2 1/2 cups plain yogurt (preferably whole or a creamy variety)

Chop the rhubarb into one-inch chunks. In a medium saucepan, combine rhubarb, sugar, and water over medium-high heat. Cook for about 15 minutes, stirring occasionally, until the rhubarb breaks down into a jam-like consistency. Remove from heat and chill until cold. Mix together the yogurt and rhubarb. Pour in ice cream maker and churn.

Lemon Poppy Seed Ice Cream

2011-03-30T10:27:00.002-04:00

Don't let its loveliness fool you. The lemon packs a lot of punch and the poppy seeds provide a fun little crackle with each bite.

Inspired by one of my favorite treats: lemon poppy seed bread.

One little lemon.

Lots of little poppy seeds.

Recipe:

1/3 cup freshly-squeezed lemon juice (about 3 lemons)

2/3 cups sugar

1 1/2 cups heavy cream

1 1/2 cups whole milk

6 egg yolks

1/4 cup poppy seeds

First create a lemon syrup by heating lemon juice (seeds and pulp removed) and sugar in a small saucepan. Bring to a boil and then remove from heat and pour in a small bowl. Cool the syrup in the refrigerator while you prepare the rest of the ingredients. In a medium saucepan, combine heavy cream and milk over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl with egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the sauce pan. Continue to stir until the liquid forms a thick custard that coats the back of the spoon. Remove the custard from heat and pour in a separate bowl. Stir in the lemon syrup. (Note: make sure the syrup isn't still super hot or you will curdle your custard.) Cool the custard in the refrigerator for several hours, or if you're less patient, use an ice bath. Once it is very cold, stir in your poppy seeds. Pour the whole mixture into your ice cream maker and churn. Enjoy!

Oreo Cookie Ice Cream Sandwiches

2011-01-27T16:02:00.001-05:00

Behold the Turducken of Oreos. For those who aren't familiar with the Turducken, it's a duck stuffed inside a chicken inside a turkey. This recipe is essentially Oreos inside Oreos stuffed inside Oreos (meta, I know). The cookies are blended into the ice cream base with large chunks mixed in. Then, the whole thing is stuffed inside an Oreo.

Crunchy and gooey!

Ooooo.... Ahhh....

Here are the Oreos soaking inside the ice cream base before they are blended in.

This recipe is dedicated to my boyfriend Zach. (What? You've never heard anyone dedicate an ice cream recipe before?) He is obsessed with Oreo ice cream, and for the past year he has been challenging me to make a batch that's better than that of his favorite ice cream shop in Houston. For his birthday, I finally relented. He swears it's the best he's ever had. Not that he's biased or anything...

Recipe:

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

6 egg yolks

16 oz. box Oreos

Combine milk, heavy cream, and sugar in a saucepan over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Pour the custard in a bowl to cool. Add in 2 cups of broken-up Oreo chunks. Let them soften up and then blend the whole thing with an electric hand mixer. (You can also use a blender, but beware that the custard is not too hot.) Cool the custard in the refrigerator overnight or using an ice bath. Once it is cold, pour it into the ice cream maker and church. Which the ice cream has reached the desired consistency, stir in 2-3 cups of Oreo chunks. Use the remaining Oreos in the box for ice cream sandwiches.

For cookie ice cream sandwiches:

Let your ice cream set in the freezer so it is a little harder. Twist apart the Oreos and scrape out the cream in the middle. Fill the cookies with ice cream using a small cookie scoop (or small spoon). Gently squeeze the sandwich together. Freeze or eat immediately!

Almond Gelato

2011-01-20T17:24:00.000-05:00

That's right, gelato. No heavy cream. No eggs. Just light creamy gelato. Oh, you want to know the secret? Read on.

The almonds are just a topping, but if you like a little crunch in the gelato itself, I recommend adding some shaved almonds just before it finishes churning. Chocolate syrup is another great topping with this flavor.

Almond extract gives the gelato an almond flavor.

OK, here it is, the secret ingredient: corn starch. It thickens the milk so you don't get the icy texture you would normally get without heavy cream.

Fresh out of the ice cream maker, it almost has the airy texture of soft serve. As it hardens in the freezer, you get more of the gelato-like texture.

Recipe:

Yield: About 1 quart

3 cups whole milk

2/3 cup sugar

1 1/2 tablespoons corn starch

1 teaspoon vanilla

1 teaspoon almond extract

OPTIONAL: 1/2 cup shaved almonds

Add 2 cups of milk to a medium saucepan and cook over medium heat, stirring occasionally. In a separate bowl, combine remaining 1 cup of milk with sugar and corn starch. Stir until thoroughly combined. As the milk on the stove begins to reach a simmer, pour the remaining milk into the saucepan. Raise the heat and bring the milk to a slow boil. Stir continuously. The milk will begin to thicken when it starts to boil. If not, continue to cook another minute to two until the mixture becomes thicker. Remove from heat and cool in the refrigerator or in an ice bath (to speed up the cooling process). Once the mixture is cold, stir in the vanilla and almond extract. Pour into ice cream maker and churn. If you want to add shaved almonds, add them in just before the gelato reaches its desired consistency. Otherwise, sprinkle them on top.

Birthday Cake Ice Cream

2011-01-10T13:30:00.002-05:00

Yesterday was my 25th birthday. In my quarter-century wisdom, I thought, "Why have cake and ice cream when I can have cake ice cream?" Yes, that "the old, the wiser" thing is true. And wow, this ice cream really does taste exactly like birthday cake. My only birthday wish: That none of those calories actually counted.

Who says you need a cake to blow out the candles?

First, make the cake. You can use any kind you want. I used yellow cake and added sprinkles.

The sort-of secret ingredient: Half a cup of birthday cake mix added into the ice cream custard.

After your ice cream has finished turning, mash in two large slices of cake (with or without frosting). Don't mash it too much. You want to have some chunks in there too.

Recipe:

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

5 egg yolks

1/2 cup powdered cake batter mix

1 teaspoon vanilla

two large slices of cake

Combine milk, heavy cream, and sugar in a saucepan over medium heat and stir occasionally. Whip the egg yolks in a separate bowl. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back in to the saucepan. Stir continuously until the liquid forms a thick custard that coats the back of a spoon. Remove from heat and stir in the cake batter mix until no clumps remain. Cool the custard in the refrigerator or using an ice bath. Once it's very cold, stir in the vanilla. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, turn off the machine and gently mash in the large pieces of cake so that some chunks remain. You can use any kind of cake you want.

Pear Spice Sorbet

2010-12-11T00:06:00.000-05:00

Most holiday desserts will make you feel more like a stuffed turkey than a hot chick. But unlike Paula's whoopie pies, this recipe gives you all the holiday flavor without the Santa-like waistline. The pear is silky and sophisticated, sexed up with some cinnamon, ginger, and cloves. And because no holiday is complete without a little liquor, there's a shot of rum to finish it off.

Cloves, ginger, cinnamon.

I used Bosc pears. You can also use Bartlett. Or any pears really.

Naked pears.

Cored and quartered pears.

Chopped pears.

Pears after they have been cooked with all the spices. Next, puree.

Recipe:

Yield: 1 quart

5 medium-sized pears (I've done this recipe with both Bosc and Bartlett)
2 cups water
1/2 cup sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon rum

Peel and core the pears then chop them into bite-sized chunks. In a medium saucepan, combine pears, water, sugar, ground ginger, cinnamon, and cloves. Bring to a boil and then reduce to a slow boil over medium heat. Cook for 35-45 minutes until the liquid has reduced into a thick syrup. Remove from heat and chill with an ice bath or in the refrigerator until the pear puree is very cold. Stir in the rum. Puree the pears and their syrup in a blender or with an electric hand mixer until smooth. Pour into ice cream maker and churn.

Gingersnap Ice Cream

2010-11-15T09:29:00.003-05:00

I'm no Cookie Monster, but a bite of this stuff squashes my inner Grouch. It may look innocent enough, but this flavor is not for the preschool palette. It's got a mean zing and crunch blended into a seductively smooth cream base with a mischievous hint of rum.

How high can you stack 'em?

Break the gingersnaps into pieces. I like big pieces. And lots of them.

Sunny days, melting ice cream away...

Recipe:

Yield: 1 quart

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

5 egg yolks

1 teaspoon vanilla

2 teaspoons ground ginger

1 tablespoon rum
2 cups of gingersnap cookies, broken into pieces

Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Whip the egg yolks in a separate bowl. Just before the cream and milk come to a simmer, gradually add about half of the mixture to the bowl of egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir continuously until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's very cold, stir in the vanilla, ground ginger, and lastly, the rum. Whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, turn off the machine and stir in the gingersnaps by hand until they are fully mixed in.

Clementine Sorbet

2010-11-01T10:43:00.000-04:00

I'm addicted to Clementines. I could easily overdose on those sweet seedless slices in a single sitting. Each year as the temperature drops, these "Christmas oranges" are flown in from California or South America or some other magical place where fruit, um, grows on trees. And just when I begin to bore myself crazy with pumpkin recipes, clementines bring back that summer fruit nostalgia.

If you want to be really sophisticated, add a scoop to a glass of champagne for a mind-blowing mimosa.

You will need about four pounds of Clementines. Yes, that's a lot.

Cut in half.

Freshly-squeezed.

Three cups of Clementine juice.

Empty shells.

Orange zest.

Orange-scented simple syrup. Also great for cocktails.

Don't eat it all at once.

Recipe:

Yield: 1 quart

3 cups (about four pounds) freshly squeezed Clementine juice

1 tablespoon freshly grated orange zest

1/3 cup water

1/3 cup sugar

Cut the Clementines in half and squeeze the juice out (preferably using a juicer). Pour the juice through a sieve to remove any pulp and seeds. Zest one or two Clementines. In a small saucepan, combine zest, water, and sugar and heat until the sugar dissolves to create a simple syrup. Remove from heat and pour the simple syrup through a sieve to remove the zest. Mix together the simple syrup and the Clementine juice and chill until the liquid is very cold. Pour into ice cream maker and churn.

12 Recipes with 4 or Fewer Ingredients

2010-10-21T16:32:00.002-04:00

A few weeks ago, I went to see Mark Bittman (AKA The Minimalist) speak about his new book Food Matters. It got me thinking about the minimalist's approach to ice cream and sorbet making. People often have the misconception that it's a long process with lots of complicated ingredients. In fact, many of the recipes on this site can be prepared in less than 20 minutes (pre-freeze time) and contain just a few basic ingredients.

Scroll over the photos to see the flavors.

Culture of Content Creation Video

2010-10-21T12:44:00.001-04:00

Over the summer, my friend Eve filmed me making ice cream and talking about blogging and social media for an online project commissioned by Elastic Lab about the culture of content creation. Watch as I whip up a batch of Rocky Road in my tiny kitchen and try to sound profound about the internet and food. There's a whole bunch of bloggers and podcasters who've been featured in the project. You can see the entire series here. Good work, Eve!

Sweet Potato Brown Sugar Ice Cream

2010-10-14T18:09:00.005-04:00

The people have spoken. They wanted sweet potato brown sugar ice cream, and I have (finally) delivered. This is my very first Official Fall Flavor. I'm pretty sure that means the leaves will now change, the temperatures will drop, and I'll have to start wearing socks again. I have to confess summer is my great love, but if we have to say goodbye, autumn is a worthy rebound. After all, who wouldn't want to lock lips with this seasonal sweet treat?

If you like pumpkin pie, you'll like this recipe because it tastes awfully similar. Instead of using brown sugar in with the ice cream base, I decided to mix in candied brown sugar bits. It's like finding the marshmallows in your Lucky Charms.

First the brown sugar bits. This required a lot of trial and error. I tried baking the brown sugar, and it burned. I heated it over the stove, and again it burned. I cooked it will butter, but it was too soft. Lastly, I tried boiling the sugar down on the stove with a little water. Ah ha! Basically, you want the sugar to melt and cook down into a thick bubbly syrup. Then spread it on some parchment paper using a spatula.

As the sugar cools, it will harden. Then, break it up into little bits that you will later add to the ice cream.

Mash the cooked sweet potato and blend it into your ice cream base.

I added some cinnamon, ground ginger, and clove for a little extra spice.

Recipe:

1/2 cup brown sugar
1 tablespoon water
1 pound sweet potatoes
1 cup whole milk
6 egg yolks
1 cup heavy cream
1/3 cup white sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger
OPTIONAL: 1-2 tablespoons rum

Brown Sugar Bits

Combine brown sugar and water in a small saucepan over medium-high heat. Stir continuously. The sugar will melt and begin to bubble up. Keep stirring for about seven minutes until it reduces into a very bubbly thick syrup. Spread the syrup thinly on some parchment papers and let it cool. As it cools, the sugar should harden. Break it into little bits and set aside.

Sweet Potato Ice Cream

Poke holes in your sweet potatoes with a fork and heat them in the microwave for about five minutes on high until cooked. Cool the potatoes (they're really hot!) and peel the skin. Mash them in the bowl and set aside while you prepare the ice cream base. In a small bowl, whip together the egg yolks and set aside. Combine milk, heavy cream, and white sugar in a saucepan over medium heat, stirring occasionally Just before the liquid comes to a simmer, gradually add about half of the milk and cream to the bowl of egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Add your sweet potato mash to the custard and puree it all in a blender or with an electric hand mixer. Add in the cinnamon, cloves, and ground sugar and continue to blend until smooth. Chill using an ice bath or refrigerator. If you'd like to add rum, mix it in now. The alcohol will make the consistency a lot smoother. Pout the custard into the ice cream maker in turn. As the ice cream begins to reach its desired consistency, pour in the brown sugar bits and turn for another minute.

Black Tea Orange Marmalade Ice Cream

2010-10-04T16:25:00.000-04:00

This dessert may be frozen, but the flavor makes me think warm and fuzzy. Imagine curling up with a cup of English Breakfast or Earl Grey (heavy on the cream) and a muffin smeared with orange marmalade. Except, you know, it's ice cream. This frozen fix really does taste like tea with cream and sugar. It's swirled with the sweet citrus of orange jelly and the bitterness of bits of orange zest. The only question that remains: Is it best served in a mug or a bowl?

I have to give credit to a long lost high school friend for inventing this flavor. She mentioned it on Facebook, and I immediately knew I wanted to try it. Thanks for the inspiration, Lauren!

I used Bonne Maman Orange Marmalade from Whole Foods and Trader Joe's English Breakfast tea. You could also try Earl Grey or some other kind of black tea.

Recipe:

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

2 bags black tea (I used English Breakfast)

6 egg yolks

1/2 cup orange marmalade

Combine milk, heavy cream, and sugar in a saucepan over medium heat, stirring occasionally. Just before the liquid comes to a simmer and steam is rising from the saucepan, add the bags of black tea. Cover with a lid, remove from heat, and let the tea steep for about an hour. Whip the egg yolks in a separate bowl. After the tea has steeped for an hour, remove the bags and put the saucepan back on the stove over medium heat. Just before it comes to a simmer, gradually add about half of the mixture to the bowl of egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Cool the custard in the refrigerator or using an ice bath. Once it's cold, whip the custard to incorporate some—this will improve the ice cream texture. Pour the custard into the ice cream maker and churn. When it has reached the desired consistency, pour the orange marmalade into the ice cream maker in a stead stream and churn for 3-5 more seconds to create a swirl.

You Choose The Next Frozen Fix

2010-09-29T15:51:00.001-04:00

I recently realized that readers have submitted 42 flavors on my Suggest a Flavor page, and I have not made a single one. I know, shame on me. To make up for it, I'm letting you decide what I make next. You can vote through Friday for your favorite flavor below, then check back next week to see the final result.

The Best Frozen Yogurt

2010-09-21T17:17:00.000-04:00

The people of DC love frozen yogurt like Paula Deen loves butter, y'all. A flurry of fro-yo spots have emerged over the past couple years, and I've heard them debated more fiercely than the midterm elections (and this is Washington, DC). Personally, I'm partisan to Mr. Yogato. But the best frozen yogurt I've ever had? It came straight from my kitchen. And it's insanely simple too.

The secret to truly epic fro-yo is just the right balance of tangy and sweet.

I've had good results using this plain yogurt from Whole Foods. Any whole milk yogurt will do, but I prefer the really creamy ones. Feel free to recommend yogurt brands in the comments.

Recipe:

2 1/2 cups whole milk plain yogurt
1/2 cup sugar

Combine yogurt and sugar in blender. Pour into ice cream maker and churn.

Easy, huh?

Note: This recipe is best served fresh from the ice cream maker. Because of the relatively low fat content, it hardens in the freezer and can end up a little icy once it thaws.

Try My Ice Cream at the Mid-Atlantic Red Fruit Festival on Sept. 24

2010-09-16T09:44:00.005-04:00

If you've ever dreamed about trying some of my freaky frozen fixes, now you have the chance! My green tomato marbled goat cheese ice cream (seen above) is a finalist in the Mid-Atlantic Red Fruit Festival's tomato recipe contest. Fifteen foodies have been selected to serve their winning dishes with the help of a local chef at the festival. I'm ecstatic to be paired with Executive Chef Mike Lund of Zynodoa Restaurant in Staunton, VA, who previously worked under Patrick O'Connell at the famous Inn at Little Washington. A few of my favorite food bloggers will also be there as well. Mary Cunningham of The Arugula Files is serving up a grilled heirloom tomato pizza, and Olga Berman of Mango & Tomato will present a roasted tomato and dark cherry balsamico soup. The event will be held from 6-8 pm Friday, September 24 in the Pavilion Room ~~Woodrow Wilson Plaza~~ at the Ronald Reagan Building. Tickets are $35. Attendees get to vote for their favorite dish, so come out, enjoy some food and wine, and help me win! Get more information here, and check out the full menu after the jump.

UPDATE: Chef Mike and I tied for the popular vote and won runner-up from the judges!

Main Courses:

Mary Cunningham’s Grilled Heirloom Tomato Pizza,

prepared by Chef Jerry Edwards

Amy Angelo’s Lasagna Stuffed Tomatoes,

prepared by Chef Beej Flamholz

April Fulton’s Tomato Tarte,

prepared by Chef Xavier Deshayes

Appetizers & Soups:

David Tarre’s Nuovo Caprese with Corn-Fried Mozzarella,

prepared by Chef Todd Gray

Rosemary Lawler’s Cream of Tomato Soup with Seafood,

prepared by Chef Kaz Okochi

Olga Berman’s Roasted Tomato & Dark Cherry Balsamico Soup,

prepared by Chef RJ Cooper

Beverages & Sauces:

Amanda Hine’s Grilled Peach With Tomato Raspberry Sauce & Basil Whipped Cream,

prepared by Chef Matt Hess

Christiana Aretta’s Green Tomato Ketchup,

prepared by Chef Aaron McCloud

Maria Alvarez’s Simo’s Bloody Mary,

prepared by Mixologist Brendan Dorr

Salads:

Mario Raymond’s Panzanella with Lemon Rosemary Sorbet,

prepared by Chef John Walsh

Desserts:

McKenzie Severson’s Caprese Cupcakes,

prepared by Chef Brad Spate

Jessica Sidman’s Green Tomato Marbled Goat Cheese Ice Cream,

prepared by Chef Mike Lund

Maggie Sklar & Sandy Ibrahim’s Sundried Tomato Goat Cheesecake,

by Chef Michelle Poteaux

Junior Mint Ice Cream

2010-09-15T11:50:00.000-04:00

On a recent trip home, I promised my 10-year-old brother that we would make any ice cream flavor he wanted. Of course, he chose a combination of gummy bears, Warheads, Snickers, M&M's, and what would otherwise have been the contents of a very large Trick-or-Treat bag. But no matter how cute the kid, sometimes you need to exercise veto power. I asked for his second choice, expecting this one to include Fruit Roll-Ups and Butterfingers. Instead, he surprised me with a rather sophisticated selection...

If you like mint chocolate chip, you will love this ice cream.

Mmmm.... gooey.... Cut them in half or leave them whole—you decide!

Ready to scoop.

Recipe:

Yield: 1 quart

6 egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon peppermint extract
2 packs (8 oz.) Junior Mints

Whip the egg yolks in a bowl and set aside. In a medium saucepan, combine whole milk, heavy cream, and sugar over medium heat and stir frequently. Just before it comes to a simmer, gradually add about half of the cream mixture into the bowl with the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Cool the custard in the refrigerator or using an ice bath. Stir in peppermint extract. Whip the custard with a whisk to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions. As the ice cream begins to reach its desired consistency, pour the Junior mints into the ice cream maker and continue to churn for a few more minutes.

Blackberry Sorbet

2010-09-08T13:04:00.000-04:00

I've been off the grid on a Pacific Northwest getaway. (OK, semi-off the grid... I brought my iPhone.) Between a work trip to LA and a family visit to Colorado, I traded one Washington for the other. More precisely, Bainbridge Island, a short ferry ride from Seattle where I spent summers growing up. In true island fashion, my mom and I lived off the land (plus beer, wine, and baguettes from Central Market). We dug clams and geoduck from the beach, ate them steamed with butter and lemon, then tossed the empty shells from the deck back into the ocean. We slurped raw oysters grown by a neighbor. And of course, we picked ripe August blackberries.

I've been fantasizing about picking blackberries and making this sorbet all summer. Anyone who has ever had blackberries straight from the vine knows they taste nothing like the kind in the grocery store. They're bursting with juice like the orange roe you sometimes get on sushi, and they're so sweet they taste like they've been injected with powdered sugar.

First, let me set the scene. Here's the view we enjoyed every evening on Bainbridge Island.

Yours truly in blackberry picking garb.

The bounty.

Up close and personal.

Puree. You can use a blender. I just didn't have one.

Run it through a sieve to remove the seeds.

Simple syrup.

It looks like gooey red velvet cake fresh from the ice cream maker.

Stunning.

Recipe:

1/2 cup sugar
1/2 cup water
4 cups blackberries

Combine the sugar and water in a small pot and heat until sugar is dissolved. This is your simple syrup. Put it in the fridge to cool. Add the blackberries to a blender and puree until smooth. Pour the blackberry puree through a sieve to remove the seeds. Add the simple syrup to the blackberry puree and mix thoroughly. Pour into ice cream maker and churn.

Reverse Root Beer Float

2010-08-31T11:18:00.000-04:00

That's right, root beer ice cream in vanilla cream soda. Eat the ice cream by itself and it tastes just like a traditional root beer float in creamy frozen form. Add a couple scoops to a glass and pour some cream soda over it, and you've got your favorite childhood treat—only this one plays mind games on you. The flavor flip never ceases to confuse your taste buds, up until the very last slurp.

The secret ingredient is root beer extract. I bought this 4 oz. bottle on a recent trip to Philly at the Spice Terminal in Reading Terminal Market. (Side note: Why are there no spice shops in DC?!) This particular extract comes from Shank's Extracts in Lancaster, PA. You can buy it online through their website for $2.29 (which is about a third of the price I paid for it). If you've seen it at grocery stores, let me know where in the comments.

And of course, cream soda. I actually picked up these fancy bottles at Sweet Green in DC's Logan Circle, but most grocery stores carry some variety.

Recipe:

Yield: 1 quart

1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
6 egg yolks
1 teaspoon vanilla
3 teaspoons root beer extract
OPTIONAL: Cream soda for reverse root beer floats

Root Beer Ice Cream

In a medium saucepan, combine whole milk, heavy cream, and sugar over medium heat and stir frequently. In a separate bowl, whip the egg yolks. Just before it comes to a simmer, gradually add about half of the cream mixture into the bowl with the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Cool the custard in the refrigerator or using an ice bath. Stir in vanilla. Stir in root beer extract. Whip the custard with a whisk to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions.

Reverse Root Beer Float

Add one to three scoops of ice cream into a glass. Pour cream soda over it. Add a straw. Enjoy!

Apricot Champagne Sorbet

2010-08-19T09:53:00.001-04:00

I'm over peaches. Apricots are where it's at. This is a very simple recipe that will easily impress. It's the perfect light finish to a summer meal or snack to savor in the mid-afternoon heat. The apricots give it a tangy sweetness, and the Champagne brings an extra zing and an incredibly soft, airy texture.

16 apricots.

Pit and chop the apricots.

No fancy Champagne needed. Any sparkling white wine (Cava, Prosecco) will work too.

Recipe:

1.25 pounds apricots (about 16)
1/2 cup sugar
1 cup water
1 cup Champagne

Pit the apricots and cut them into chunks. In a medium saucepan, cook down the apricots with sugar and water over medium for about 20 minutes. Remove from heat and puree in blender or using an electric hand mixer. Chill in refrigerator or ice bath until cold. Add Champagne then immediately pour into the ice cream maker. Freeze according to manufacturer's directions.

Vegan and Lactose-Free Recipes

2010-08-13T18:35:00.008-04:00

People are always asking me about vegan ice cream recipes or lactose-free ice cream recipes. I am neither vegan nor lactose-intolerant, but I can appreciate how hard it must be to find decent recipes. So, I've compiled 12 frozen fixes with no dairy, eggs, or animal parts. Enjoy!

Scroll over the photos to see the flavors.

Green Tomato Marbled Goat Cheese Ice Cream

2010-08-11T09:33:00.001-04:00

Last year, I submitted a green tomato ginger ice cream recipe to the Washington Post's tomato recipe contest. It didn't win, but it did get a shout-out here and here. Inevitably, it's a boring recipe that wins. (Last year, it was a tomato stack salad.) Convinced that I could make a tomato ice cream that was just as delicious as it was creative, I came up with this: green tomato marbled goat cheese ice cream. It's a play on fried green tomatoes with goat cheese. The sweet and cream goat cheese base is contrasted by a slightly tangy swirl of green tomato jelly. It is in fact delicious, but again, it didn't quite make the cut. In today's Post Food Editor Bonnie Benwick writes: "Attempts at ice cream have come close; keep trying, and we'll keep testing them." Time to start plotting for next year.

Recipe:
Yield: 1 quart

3 large green tomatoes
1/3 cup and 1/2 cup sugar
1 tablespoon freshly-squeezed lemon juice
1 1/2 cup whole milk
1 1/2 cup heavy cream
1/4 teaspoon salt
4 egg yolks
5 oz. soft mild goat cheese

Green Tomato Jelly
Chop the green tomatoes into bite size chunks. In a medium saucepan, cook the tomato with 1/3 cup sugar and lemon juice over medium heat, stirring occasionally, for about 30 minutes until it reaches a jam-like consistency. Press the tomato mixture through a sieve to remove pulp and seeds. Chill in the refrigerator.

Goat Cheese Ice Cream

In a medium saucepan, combine milk, cream, 1/2 cup sugar, and salt over medium heat, stirring occasionally. In a separate bowl, whip the egg yolks and set them aside. Just before the milk and cream reaches a simmer, gradually add about half of the mixture to the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Crumble the goat cheese at the bottom of a large bowl and pour the hot custard over it. Stir until the cream cheese has melted. It may help to use an electric hand mixer to blend it together. Cool the custard in the refrigerator or using an ice bath. Once it's cold, whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions. When it has reached the desired consistency, pour the cool green tomato jelly into the ice cream maker in a steady stream and churn for a few more seconds to create a swirl. When transferring the ice cream into a container, try not to mash it up too much in order to retain the marbling effect.

Green Pea Ice Cream

2010-08-09T08:06:00.001-04:00

I came across a green pea ice cream on a recent trip to New York, the Holy Land of bizarre ice cream flavors. I immediately thought it was a brilliant idea, because peas are already naturally sweet. (I once made a corn ice cream that was fantastic.) Also, I can't think of a better way to trick kids into eating their veggies. Or adults, for that matter.

Full disclosure: This ice cream still tastes like peas.

Frozen peas work just fine.

Pea puree.

Recipe:

1/2 pound peas
1 1/2 cups heavy cream
6 egg yolks
1 1/2 cups whole milk
1/2 cup sugar

Fill medium saucepan with water and bring to a boil. Add in the peas and cook for about 10 minutes. Strain the peas and immediately add them to a bowl with ice water to stop the cooking and retain the bright green color. After a minute or two, strain the peas from the ice water and pat them down with a paper towel to remove some water. Add the peas to a large bowl with the cream and set aside. Whip together egg yolks in a separate bowl and set aside. In a medium saucepan, combine milk and sugar over medium heat. Just before the milk begins to simmer, pour about half of it into the bowl of egg yolks, adding it half a cup at a time and stirring constantly. Gradually pour the egg mixture back into the milk saucepan. Continue to stir constantly until liquid thickens into a custard and coats the back of a spoon. Remove from heat. Pour the milk into the bowl with the cream and peas. Chill in refrigerator or using an ice bath. When cold, use an electric hand mixer or blender to puree the peas until smooth. Pass the custard through a sieve to make sure it is smooth. Pour it into an ice cream maker and freeze according to manufacturer's instructions.

Peach Ricotta Honey Ice Cream

2010-07-30T16:15:00.001-04:00

I was at the White House Farmers Market yesterday, and Zaytinya chef Mike Isabella (from last season's Top Chef) was there preparing peaches and ricotta drizzled with Greek honey (which he told me is the best honey in the world) and chopped mint. It inspired me to make this recipe. It's light and refreshing, especially with the record-breaking heat here in DC. Plus, it's peach season.

I heart peaches.

Boil the peaches for about a minute then submerge them in ice water to easily remove the skins.

Ricotta.

Honey.

Recipe:

6 fresh peaches
10 oz. ricotta cheese
5 tablespoons honey
OPTIONAL: chopped mint garnish

Add the peaches to a large pot of boiling water and cook them for about a minute. Submerge the peaches in a bowl of ice water to stop the cooking. This will allow the skins to easily peel off. Once the skins are peeled, cut the peach into chunks and remove the pits. Add peaches, ricotta, and honey to a blender and puree until smooth. Cool in the refrigerator. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Garnish with chopped mint.

Frozen Fix on TV!

2010-07-30T14:59:00.001-04:00

This morning, I appeared on News Channel 8's Let's Talk Live for a segment on making ice cream. The hosts sample my sesame ice cream, sweet pea ice cream, and peach ricotta honey ice cream. Check it out for yourself in the clip above. (Note: You have to fast forward a few minutes past all the Snooki-Bristol-Chelsea talk to get to me.)

Sesame Ice Cream

2010-07-29T14:59:00.002-04:00

My mom recently dug up some old recipes from my grandma and found this gem. Turns out I'm not the only person in my family who loves unique ice cream flavors. The recipe calls for halvah, a Middle Eastern dessert made out of sesame paste, and is served with a sesame brittle. My grandma always did have great taste.

Here's my grandma's original handwritten recipe card. I have to confess that I didn't really follow the instructions. First of all, I had a hard time reading the handwriting, and some of the instructions seemed incomplete. I liked the concept but thought I could make it better, so ultimately, I decided to adapt it.

Here's the halvah. It has a soft crumbly texture and tastes somewhere between peanut butter and cookie dough.

I found this canned halvah at Safeway in the ethnic foods aisle. If there's some sort of Middle Eastern store in your neighborhood, I'd recommend checking there too. Feel free to leave a comment about where to find good halvah—I'd love to know!

Now onto the sesame crunch. Basically, just heat butter, sugar, salt and sesame seeds until the seeds brown. Then spread it thinly on a piece of parchment paper. There was no salt in the original recipe, but I liked the idea of a salty sweet crunch, so I think it was a good addition.

Once it cools, break the brittle into pieces and serve it with your ice cream.

Recipe:

Yield: 1 quart

1 1/2 cups heavy cream
1 1/2 cups whole milk
6 egg yolks
1/3 cup sugar
1/2 pound halvah

2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon salt
1 cup sesame seeds

For Sesame Ice Cream:

In a medium saucepan, combine milk and heavy cream over medium heat. Whip egg yolks and sugar in a separate bowl until frothy. Just before the milk begins to simmer, pour about half the cream into the bowl of egg yolks, adding it half a cup at a time and stirring constantly. Gradually pour the egg mixture back into the saucepan. Continue to stir until liquid thickens into a custard and coats the back of a spoon. Remove from heat. Mash up the halvah and add it to the hot custard. Use an electric hand mixer of blender to thoroughly combine it. Chill the custard using an ice bath or refrigeration. When it's cold, pour it into an ice cream maker and freeze according to manufacturer's instructions.

For Sesame Brittle:

Melt butter in a frying pan, then add sugar, salt, and sesame seeds. Cook over medium heat until seeds are crispy and golden brown. Spread the seeds thinly on parchment paper or foil. When it cools, break the brittle into pieces and serve with your ice cream.

Honeydew Sorbet

2010-07-21T09:39:00.003-04:00

If you were ever going to eat a sorbet for breakfast and not feel one bit guilty about it, this would be it. It's essentially just pureed melon with a little bit of agave nectar to sweeten it (and if you want, vodka for a less icy texture). It's also a refreshing treat during a brutally hot afternoon, like say, every day this week. Not surprisingly, it tastes just like honeydew. And that's the beauty of it.

Make sure your melon is ripe for optimal sweetness.

Fresh from the ice cream maker... It looks incredibly creamy even though there is no cream.

Recipe:

1/2 honeydew melon

1-2 tablespoons agave nectar (more or less depending on the sweetness of the melon)

OPTIONAL: 1 tablespoons vodka (for texture)

Scrape out the seeds of the melon. Slice the melon, cut away the rind, then chop the fruit into one-inch chunks. Be careful not to get too carve too close to the rind so that you don't get the bitter parts of the melon. Puree melon and agave nectar in a blender. Stir in vodka. Pour in ice cream maker and freeze according to manufacturer's directions.

Note: If you don't have agave nectar you could also add a simple syrup, which is one part sugar to one part water. Leave out the alcohol, and this would also make a great ice pop recipe!

Behind the Scenes: Washington Post Express Photo Shoot

2010-07-16T00:26:00.007-04:00

Hey isn't that....? Why yes, it is. Yours truly featured in the Washington Post Express! Get the full story here.

The Post Express editor requested that I make flavors that were brightly colored for the photo shoot. Of course, I was more concerned with inventing unique flavor combinations... and somehow transferring them to the Washington Post's offices without melting on one of the hottest days of summer. Above are the four flavors I whipped up. I have since posted my own photos and recipes:

Top: Strawberry Goat Cheese Ice Cream, Coconut Basil Sorbet
Bottom: Mango Lime Jalapeno Sorbet, Chocolate Cinnamon Orange Zest Ice Cream

I can now say I have experience as a professional food stylist. And by that, I mean I scooped the ice creams into bowls before they were photographed. Here's photographer Marge Ely getting a close up shot of my peach rum ice cream. The recipe didn't quite make the cut for the magazine, but I will consider posting it here later.

Photo studio from a glance. This is where my ice cream making demonstration went down.

Post production: Chocolate cinnamon orange zest and strawberry goat cheese ice creams half eaten by WaPo staffers.

Coconut Basil Sorbet

2010-07-15T12:43:00.000-04:00

In mathematics, the simplest approach is referred to as the "elegant solution." By that definition, this is the most elegant recipe ever. Three ingredients. No stove. Just blend and churn. For such simplicity, the flavor is remarkably complex and creamy.

I am also thrilled to say that this is one of several recipes that will be featured in tomorrow's Washington Post Express for a story about homemade ice cream. Please pick up a copy and check back here for behind-the-scenes details from my very first photo shoot!

I recommend using whole coconut milk. Don't skimp on the light stuff. It's like baking cookies with no butter.

You can measure out a cup of loosely packed basil or use all the leaves on one of the plants you find at the grocery store.

Blend basil, coconut milk, and sugar. Shockingly easy, I know.

Voila: The elegant solution.

Recipe:

Yield: 1 quart

27 oz. coconut milk (two 13.5 oz. cans)
1 cup fresh basil, loosely packed
1/2 cup sugar

Combine coconut milk, basil, and sugar in a blender until smooth. Add to ice cream maker and freeze according to manufacturer's instructions.

Chocolate Cinnamon Orange Zest Ice Cream

2010-07-12T00:28:00.004-04:00

I've often fantasized about being a contestant on Top Chef, though mostly because I want to hang out with Tom and Padma. Now I will be competing in the next best thing... Foodie Fights! Each week, six food bloggers duke it out with their most creative culinary creations to compete for Internet fame. Normally, the challenges involve making something out of two seemingly mismatched ingredients like sesame seed and tropical fruit or dandelion and parmesan. But this week's challenge is a little different: frozen desserts. In other words, it's going to be really embarrassing if the girl with the ice cream blog doesn't win.

UPDATE: Frozen Fix won the popular vote with 50% of the votes! Both judges named the recipe runner-up, which unfortunately, was not enough points to take home the gold. Check out how the competition stacked up and the judges broke it down. Thanks to everyone who voted!

I wanted to do a flavor that wasn't too bizarre, but that no one has probably ever tried. I also wanted to do chocolate, because seriously, who doesn't love chocolate? The the spice of the cinnamon, bitterness of the dark chocolate, and the citrus of the orange zest blend together in one sinfully decadent note.

Recipe:

Yield: 1 quart

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

2 teaspoons cinnamon

6 egg yolks

6 oz. (or two bars) dark chocolate

1 tablespoon freshly-grated orange zest (plus extra for garnish)

Combine milk, cream, sugar, and cinnamon in a saucepan over medium heat and stir. In a separate bowl, whip egg yolks. Just before the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Gradually pour the egg mixture back into the saucepan. Continue to stir until liquid thickens into a custard and coats the back of a spoon. Add broken up bits of chocolate to a large bowl. Pout the hot custard over the chocolate and stir until it melts and is fully incorporated. It may help to use an electric hand mixer to blend it together. Chill the custard using an ice bath or refrigeration. Stir in freshly-grated orange zest. Pour custard into ice cream maker and freeze according to manufacturer's instructions. Garnish with orange zest.

Lemon Raspberry Sorbet

2010-07-09T00:13:00.000-04:00

It's a million degrees outside. Coming from Colorado, the hot humidity of DC summers just makes me want to melt. Thank goodness I write an ice cream blog, right? Cold treats are always on hand. I can't think of any sorbet more refreshing on a day like today than this one. It's tart and sweet—but not disgustingly sweet like some Italian ices. Plus, the raspberry morsels and specks of lemon zest make it pop.

Zest two lemons.

Squeeze out the juices of about four lemons.

Fresh raspberries.

Fresh from the ice cream maker.

Note: This recipe is based on the lemon sorbet recipe in David Lebovitz's book The Perfect Scoop.

Recipe:

Yield: 1 quart

4 large lemons (or enough to yield 1 cup of lemon juice)
2 1/2 cups water
1 cup sugar
1 cup fresh raspberries
OPTIONAL: 2 tablespoons vodka (for smoother texture)

Zest two lemons. Squeeze all four lemons to yield 1 cup of juice. Strain the lemon juice through a sieve to remove the seeds and pulp. In a medium saucepan, heat water, sugar, and lemon zest until the sugar has dissolved. Remove from heat and add in the lemon juice. Chill in the refrigerator or with an ice bath. If desired, stir in vodka. Pout the mixture into the ice cream maker and freeze according to manufacturer's directions. Just as you are reaching the desired consistency, pour in the raspberries and churn for another minute or two until they are fully mixed in.

Cream Cheese Ice Cream with Blueberry and Raspberry Swirls

2010-07-03T10:33:00.001-04:00

I've never been really into holidays. My Halloween costume (if there is one) is usually some last minute thing I pull out of the closet. I forget to wear green on St. Patrick's Day and feel relatively indifferent about Valentine's Day. I always confuse Labor Day with Memorial Day. And I own zero Hanukkah or New Years decorations. But holiday-themed food? That's something I can get behind. So in honor of the fireworks-watching potluck I will be hosting on my roof deck this 4th of July, I made this red, white, and blue concoction. The tart fruit swirls are the perfect compliment to the silky, rich cream base. I'd take a scoop of this over a slice of apple pie any day.

Recipe:

1 cup blueberries

1 cup raspberries

1/2 cup and 2 tablespoons sugar

1 cup whole milk

1 cup heavy cream

6 egg yolks

1 teaspoon vanilla

4 oz. cream cheese

In two separate saucepans, cook the blueberries and the raspberries with a tablespoon of sugar each over medium heat. Stir occasionally until the fruits reach a jam-like consistence (about 20 minutes). Pour each fruit jam through a sieve into separate bowls to remove the seeds. Cool in the refrigerator. In a separate bowl, whip the egg yolks and set aside. In a clean saucepan, combine 1/2 cup sugar with whole milk and heavy cream over medium heat and stir frequently. Just before it comes to a simmer, gradually add about half of the mixture to the egg yolks, stirring continuously. Gradually pour the egg mixture back into the saucepan. Continue to stir until the liquid forms a thick custard that coats the back of a spoon. Remove from heat. Stir in vanilla. Place the cream cheese at the bottom of a large bowl and pour the hot custard over it. Stir until the cream cheese has melted. It may help to use an electric hand mixer to blend it together. Cool the custard in the refrigerator or using an ice bath. Once it's cold, whip the custard to incorporate some air—this will improve the ice cream texture. Pour the custard into the ice cream maker and freeze according to manufacturer's directions. When it has reached the desired consistency, pour the blueberry and raspberry jams into the ice cream maker in a steady stream and churn for 3-5 more seconds to create a swirl.

Strawberry Goat Cheese Ice Cream

2010-06-30T11:54:00.000-04:00

Sometimes food seems too pretty to eat. This would be one of those times. The sculpted scoops of pink perfection are just so... cute! Of course, not eating it would be a mistake of epic proportions. Think strawberry cheesecake in ice cream form. Oh, you want a spoon now?

Does anyone else find it jarring that it says "vegetarian?" Oh well. It's best to use a soft mild goat cheese like this one with a "smooth, creamy flavor" from Whole Foods.

Cook down the strawberries with a little sugar until it reaches a jam-like consistency.

Seriously, how pretty is this?

It should look like strawberry yogurt.

Recipe:

Yield: 1 quart

2 pounds strawberries
3/4 cup sugar (separated 1/4 cup and 1/2 cup)
1 cup whole milk
1 cup heavy cream
6 egg yolks
2-3 oz. mild goat cheese

In a medium saucepan, cook strawberries and 1/4 cup sugar over medium heat, stirring occasionally, until it reaches a jam-like consistency (about 30 minutes). Set aside. In a separate saucepan, combine milk, heavy cream, and the remaining 1/2 cup of sugar over medium heat. Whip egg yolks in a separate bowl. Just before the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg mixture back into the saucepan. Continue to stir until liquid thickens into a custard and coats the back of a spoon. Crumble goat cheese at the bottom of a large bowl. Pour hot custard over the goat cheese and stir until it melts. Add strawberries. Puree together in a blender or with an electric hand mixer. Chill the custard using an ice bath or refrigeration. When the custard is cold, pour custard into ice cream maker and freeze according to manufacturer's instructions.

Mango Lime Jalapeno Sorbet

2010-06-27T09:14:00.002-04:00

This is the first recipe I ever made with my ice cream maker. In fact, it was one of the reasons I bought an ice cream maker in the first place. Dolcezza, a fantastic gelato shop here in DC, was selling it at the farmers market. I fell in love with the combination of sweet, tart, and spicy, but not the price (sorry, Dolcezza!). If only I could make it myself, I thought...

Little did I know at the time that it could be so easy.

Recipe:

6 mangoes (I used Champagne mangoes, but you can use any kind)
1 lime
1-2 teaspoons diced jalapeno (depending on how spicy you like it)
2 tablespoons Agave nectar
OPTIONAL: 1 shot vodka (for smoother texture)

Skin mangoes and cut them into chunks. In blender, puree mango, freshly squeezed lime juice, diced jalapeno, and Agave nectar until smooth. Stir in vodka (you won't be able to taste it). Pour into ice cream maker and churn.

How simple is that?

Chocolate Banana Baileys Ice Cream

2010-06-25T17:12:00.005-04:00

It's sticky hot outside. The sun scorches your shoulders, and sweat clings to you in places you didn't even think you could sweat. Every step becomes slower, and every stretch of shade feels like a distant mirage. Finally, home. You pop open an ice cream container. A boozy sweet scent and cool air waft to your nostrils. Your spoon sinks in like a finger in a peanut butter jar. First, the sharpness of dark chocolate hits your tongue, followed by a bite of Baileys and rum. Finally, the banana—mellow and sweet. The kicker: It's actually kind of healthy.

That's right, this recipe has no sugar or heavy cream. Just milk, chocolate, banana, Baileys, and rum.

Normally, I create all my own recipes. But this one I stole from the ice cream wizard himself, David Lebovitz. It comes from his cookbook, Ready for Dessert. I also highly recommend his ice cream book, The Perfect Scoop.

Dark Ghiradelli chocolate.

Bananas—make sure they're ripe!

The secret ingredient: Baileys Irish Cream.

Recipe:

Adapted from Ready for Dessert by David Lebovitz

4 oz. semi-sweet or dark chocolate bar (you can also use semi-sweet chocolate chips)
1 1/2 cups milk (I used whole milk, but the recipe says you can use low-fat as well)
2 bananas, sliced
1/2 cup Baileys
1 tablespoon dark rum

In a small bowl set over a pan of simmering water, melt the chocolate with the milk. Cool in refrigerator or ice bath. In a blender, combine chocolate milk, bananas, Baileys and rum. Pour into ice cream maker and churn.

Note: This recipe can also be made without an ice cream maker. Just freeze it a plastic or metal container for about 4 hours.

Watermelon Mint Sorbet

2010-06-19T13:17:00.002-04:00

When I was very little, my parents told me that if you swallowed watermelon seeds then a watermelon would grow inside your stomach. As it turns out, that is not true. It's a good thing because (1) that would be very painful, and (2) watermelon is delicious and without it you could not make this lovely, heat-beating sorbet.

Mint makes everything more refreshing.

Watermelon halved.

Watermelon sliced.

Watermelon cubed.

Half a lemon to add an extra zest.

Mint.

Ch-ch-ch-chop.

Combine mint with watermelon juice before adding it in the blender.

Recipe:

half a medium watermelon

1/4 cup loosely packed chopped mint

half a lemon

1/3 cup sugar (or less if it's a very sweet watermelon)

1-2 shots of vodka (to improve the texture)

Cut watermelon into cubes. Puree in blender with the juice of half a lemon. Strain the juice through a sieve. In a pot, heat juice and sugar over medium heat. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally. Remove from heat and cool in ice bath or refrigerator. Once the liquid is cool, add the chopped mint and combine them in a blender for about 10-15 seconds. Stir in vodka. Add to ice cream maker and churn.

Note: I made up my own directions for this recipe and it turned out great. However, I later took a look at some other watermelon sorbet recipes and noticed that instead of boiling the watermelon juice, they created a simple syrup and added it to the watermelon juice. This might be an alternate worth trying.

Mango Frozen Yogurt Push Up Pops

2010-06-06T22:21:00.005-04:00

Remember push-up pops? My brother and I used to eat the Flintstone Push-Ups at the pool every summer. This has to be the most brilliant way to eat ice cream, because there are no spoons or bowls required. Just push it up. Now imagine if you could enjoy mango frozen yogurt in push-up pop form. Genius, right?

I found these reusable plastic push up pops at Bed, Bath & Beyond...

You can find the same four-pack online for $4.95. Or if you want to make them for a big party (wedding/graduation/Bar Mitzvah), you can get 100 for $49.95. How awesome would that be?

These are the ingredients (plus sugar). I've had good results with this Seven Stars Farm yogurt from Whole Foods, but any whole yogurt with a creamy consistency will do.

Cut one of the mangos in big chunks.

Blend with yogurt and sugar.

Chop the other mango into small pieces for frozen yogurt chunks.

I experimented making ice pops by pouring some of the yogurt straight into the molds and churning the rest in an ice cream maker. The pops that had not been through the ice cream maker were good, but kind of icy. The rest had a much smoother texture. I have yet to test this with a higher fat ice cream.

Spoon the yogurt into the molds.

Push up in action.

I also made ice pops with these cool molds.

Yum!

Recipe:

1 quart whole yogurt (try to find a creamy brand)

1/2 cup sugar

2 mangos

Peel one mango and cut in large chunks. Add mango, yogurt, and sugar to blender and puree until smooth. Pour yogurt into ice cream maker. (You can pour it directly into the molds instead of churning it in the ice cream maker, but it will be icy.) Peel the second mango and dice it into tiny chunks. When the yogurt reaches a thick consistency, add in the mango chunks and churn for another minute. Spoon the frozen yogurt into ice pop molds or push up pop molds. Make sure to avoid air bubbles. Freeze for at least 12 hours. When you are ready to eat the ice pops, run them under hot water to help get them out of the molds.

Green Tea Ice Cream

2010-06-04T12:51:00.004-04:00

I am going to let you all in on a little secret. I am going to tell you my all-time favorite ice cream flavor: green tea. My favorite place to eat it has always been Takashimaya, a Japanese department store with a basement restaurant on 5th Avenue in New York. When I'm in the city, I almost always try to make a stop for this perfect bowl of ice cream. It's creamy and calm, not too strong, but not too subtle. Unfortunately, I just learned that Takashimaya will be closing its doors forever tomorrow (June 5). Fortunately, I now have a recipe that rivals theirs.

There's a great little Japanese grocery in DC called Hana Market (2005 17th St., NW, on the corner of 17th and U). It's the only place in the city where I have been able to sushi grade fish and other Japanese specialty products. On a recent trip, I asked the owner, a very friendly old Japanese man, if he had any green tea powder that I could use to make ice cream. He found only one tiny jar that was very expensive on the shelf. Instead, he went in the back, poured a few spoonfuls (enough for several batches) of his own green tea powder into a little baggy and gave it to me. I love this man.

If you can't find green tea powder in the store, there are many varieties available online:

The powder gives the ice cream a much more concentrated flavor than steeping tea leaves in the milk. Plus, it's faster!

I added the powder after creating the custard. If it clumps, use a blender or electric mixer to smooth it out.

Recipe:

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
5 egg yolks
2 teaspoons green tea powder.

Combine milk, cream, and sugar in a saucepan over medium heat. Stir to dissolve the sugar. In a separate bowl, whip egg yolks. Just before the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Remove from heat. Stir in green tea powder. Chill using an ice bath or refrigeration. When cold, add ice cream mix into ice maker and churn.

Coffee Rocky Road Ice Cream

2010-06-02T09:04:00.002-04:00

So, apparently it's National Rocky Road Day—or at least that's what the blogosphere claims. I'm not sure who comes up with these holidays and if there's any legitimacy to them, but apparently there's also a National Maple Syrup Day and National Escargot Day (for which I promise not to make an ice cream). Either way, the timing is pure luck because I just so happened to create this twist on the classic rocky road. It tastes like one of those ridiculous $8 Frappuccinos from Starbucks, except it's actually good. It's also a huge crowd pleaser. I brought it to a party over the weekend, and it was polished off within 15 minutes.

Chopped.

Mmmm marshmallows.

Mix it all together and stick it in the fridge while you prepare the ice cream.

Beautiful, perfect coffee beans.

Steep the beans in milk. I also added some espresso later.

Fresh from the ice cream maker.

Stir in the goodies. Drool.

Recipe:

1 chopped dark chocolate bar

1 cup chopped walnuts

1 cup mini marshmallows

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
1/2 cup whole coffee beans
1/2 cup strong coffee/espresso
5 egg yolks

Chop one chocolate bar into small bits and combine in a bowl with chopped walnuts and marshmallows. Set aside in the fridge. Combine milk, cream, sugar, and coffee beans in a pot over medium heat. When the sugar has dissolved and liquid is hot, but not yet at boiling temperature, turn off the heat and place a lid over the pot. Let the coffee beans steep for about an hour. Add in coffee. (I made my coffee in one of these Italian stovetop percolators—they are amazing.) Pour the milk mixture through a strainer into a separate bowl to remove the beans, then return it the pot. In a separate bowl, whip egg yolks. Bring the milk to almost a simmer, then add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Chill using an ice bath or refrigeration. When cold, add custard into ice maker and churn. When the ice cream reaches a thick consistency, stir in the chocolate, walnut and marshmallow mix by hand.

Coconut Ginger Sorbet

2010-05-31T14:04:00.004-04:00

This frozen fix has no cream, just coconut milk, which prompted a philosophical question... Is it ice cream or is it sorbet? On one hand, it has the smooth creaminess of ice cream. Plus, it's made out "milk," even if it's never been near a cow udder. Yet, coconut is technically a fruit, which should qualify it as a sorbet. Ultimately, I'm going to call it a sorbet because it sounds healthier. Coconut milk has "good fat," right?

Looks like snow, tastes like summer.

Only three ingredients: coconut milk, ginger, sugar.

I know this isn't the most appetizing thing to say, but it looks like Elmer's Glue.

Chopped ginger.

Straight from the ice cream maker.

Recipe:

2 cans coconut milk (I used Whole Food's 365 brand)

2/3 cup sugar
1 tablespoon sliced ginger
OPTIONAL: 1-2 shots coconut rum or regular rum

Add coconut milk, ginger, and sugar to a saucepan. Cook on medium heat until sugar is dissolved and liquid is hot, but do not boil. Put a lid on the pot, turn the stove off, and let it steep for one hour. Pour liquid through a sieve to remove the ginger. Chill in refrigerator or ice bath. If you are adding rum, add it now. Pour in ice cream maker and churn.

Clove Brown Sugar Ice Cream

2010-05-24T20:08:00.006-04:00

My all-time favorite cookies are my grandma's clove cookies. They've got the crispy edges and the gooey center, but what really makes them delicious is the clove. It's a spice that doesn't often get center stage, so people sometimes have a hard time placing it. Not me. Anytime I smell even a hint of it, I immediately think back to my grandma's famous family recipe. Call it magic or luck, but I've managed to replicate the cookies in ice cream form. It tastes like nostalgia.

Whole cloves have a much more pungent aroma than the ground up stuff.

The main ingredients.

Recipe:

1 1/2 cups whole milk

1/2 cup dark brown sugar

20 whole cloves

4 egg yolks

1 1/5 cups heavy cream

Combine milk, sugar, and cloves in a saucepan over low heat and let sit for about 20 minutes. Stir to dissolve the sugar and make sure the milk does not curdle. In a separate bowl, whip egg yolks. Bring the milk to a simmer, then add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Remove from heat. Pour custard through a sieve into a separate bowl to remove the cloves. Stir in cream. Chill using an ice bath or refrigeration. When cold, add ice cream mix into ice maker and churn.

Champagne Strawberry Sorbet

2010-05-18T16:52:00.004-04:00

Feeling in a festive mood (and trying to finish off the four pounds of strawberries on my hands), I came up with this pretty pink creation. I think it would be great to add it to a Champagne flute with a splash of some bubbly. This sorbet is boozy and crisp with sweet strawberry tang.

Gotta love strawberry season.

Soak the strawberries in Champagne so that they absorb the flavor. The alcohol will help prevent the strawberries from becoming too hard when frozen.

Recipe:

1 cup chopped strawberries
3 cups Champagne
1 cup water
2/3 cup sugar
1 tablespoon freshly squeezed lemon juice

Several hours in advance, chop up the strawberries and soak them in a bowl with 1 cup Champagne. (I only soaked them for an hour and it wasn't long enough. I think you could even soak them in the refrigerator over night if you wanted.) After strawberries are adequately soaked, strain them and set them aside. Heat remaining Champagne, water, sugar, and lemon in a saucepan. Bring to a boil and cook for 10-15 minutes, stirring occasionally. Cool liquid in refrigerator or ice bath. Once liquid is chilled, pour in ice cream maker and churn. Once sorbet has thickened add in strawberries and churn for an additional minute.

Strawberry Jalapeno Cilantro Sorbet

2010-05-13T19:35:00.008-04:00

I love spicy. Spicy as in a bottle of Tabasco a month. Spicy as in I'm not sure all my taste buds still exist. So when I bought four pounds of strawberries today, it wasn't so unusual that I thought "Maybe I can make a spicy strawberry sorbet?" And what goes better with jalapeno than cilantro, right? Well, it made sense in my head. And it makes sense in my mouth.

Get ready for some serious strawberry porn after the jump.

I used about half a jalapeno. I really don't recommend this. The recipe written below calls for far less.

Chopped strawberries.

This is what the strawberries look like after they've been boiled down with sugar and water.

Recipe:

2 pounds strawberries

1 cup water

1/2 cup sugar

half a lemon

1/2 to 1 teaspoon chopped jalapeno

1/3 cup loosely packed cilantro leaves

OPTIONAL: 1 shot vodka or tequila to keep it smooth (you won't taste it)

Chop the leaves off the strawberries and quarter them. Cook strawberries, sugar, and water in a saucepan over medium heat for about 30 minutes until it has a syrupy consistency. Chill until cold. Pour strawberry mix in blender with juice of half a lemon and jalapeno. Blend until smooth. Pour mix through sieve. Remove stems from cilantro and chop coarsely. Blend strawberry puree with cilantro for about 10 seconds. Stir in vodka. Add to ice cream maker and churn.

Ginger Sake Ice Cream

2010-05-09T14:03:00.003-04:00

The sake was so good in my pear sake sorbet that I had to try it with an ice cream. Ginger ice cream to be exact. I may have to make a sushi dinner just so I can end it with this.

Why have I not been adding alcohol to all my ice creams? Each bite melts like butter—even after it's been sitting in the freezer for a couple days.

Recipe:

1 1/2 cups whole milk
1/2 sugar
5 egg yolks
1 tablespoon fresh ginger, sliced
1 cup heavy cream
1/2 cup sake

Combine milk, sugar, and sake in a saucepan over medium heat. Stir to dissolve the sugar. In a separate bowl, whip egg yolks. Just as the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Remove from heat. Pour custard through a sieve into a separate bowl to remove the ginger. Stir in cream and sake. Chill using an ice bath or refrigeration. When cold, add ice cream mix into ice maker and churn.

Pear Sake Sorbet

2010-05-07T13:12:00.008-04:00

A friend recently told me that sake is really trendy right now. I'm not quite convinced that it's really any trendier than it's ever been. (Chicken and waffles, however, that's a trend. Why is every restaurant in DC serving this all of a sudden??) Either way, I'm starting my own sake trend, beginning with this sorbet. The pureed pear is sweet and silky, and the sake is a perfect compliment flavor. Plus, the alcohol content prevents the sorbet from getting too icy.

Does this remind you of The Very Hungry Caterpillar?

This was the only sake at the liquor store. I don't know enough about sake to give a recommendation or critique this one's quality, but for my purposes it was perfect.

Peel the pears.

Cut 'em up.

This is what it will look like after you've boiled down the pears in water and sugar.

Recipe:

5 pears
2 cups water
1/2 cup sugar
3/4 cup sake

Peel and core the pears, cut them into chunks, and place them in a pot with sugar and water. Boil the pears, water, and sugar on medium heat, stirring occasionally, until liquid has thickened into a syrup (20-30 minutes). Remove from heat and chill until cold. Pour pears, syrup, and sake into a blender and puree until smooth. Add to ice cream maker and churn!

Mint Brownie Ice Cream

2010-05-02T10:50:00.001-04:00

Sometimes you just have to give the people what they want. I have made many bizarre ice creams in the past year: green tomato ginger, Roquefort honey, cucumber mint vodka. Most of them are great successes, but friends and family still cringe and ask, "Oh... really?" Let's face it, the classics are the crowd pleasers. So when I announced to my roommate that I would be making a batch of mint with brownie chunks, she replied: "Now that is ice cream."

I highly recommend baking your own brownies. Keep them somewhat gooey and break them apart into big chunks. The giant brownie chunks are the best part.

I used peppermint extract to flavor the ice cream. This one is from Whole Foods, but I'm sure you could get it almost anywhere.

Recipe:

1 1/2 cups whole milk

1/2 cup sugar

5 egg yolks

1 1/2 cups heavy cream

2 teaspoons peppermint extract

2 cups large brownie chunks

Combine milk and sugar in a saucepan on medium heat. Stir to dissolve the sugar. In a separate bowl, whip egg yolks. Just as the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Remove from heat, and pour custard in a separate bowl. Stir in cream and peppermint extract. Chill using an ice bath or refrigeration. If you've made brownies, break them into chunks and make sure they are cool. When cold, add ice cream mix into ice maker and churn. When it's thickened, hand stir the brownie chunks into the ice cream.

Apple Carrot Ginger Sorbet

2010-05-02T09:57:00.001-04:00

Apple-carrot-ginger is one of the greatest juice combinations of all time. It's got a healthy fruity taste with a spicy zing of ginger. I was introduced to it at the farmers markets in London, where I spent a semester in college. There's something very energizing about it. Plus, it's tasty and good for you. It was only a matter of time before someone "churned" it into a sorbet.

Carrot juice and apple juice.

If I had a juicer, I would probably make it from scratch. But I don't, so these ingredients will suffice.

These are apples I didn't use, but I think it's a cool picture. They really are balancing like that.

Recipe:

1 1/2 cups fresh apple juice
1 1/2 cups fresh carrot juice
2 table spoons fresh chopped ginger
1 tablespoon of agave nectar

Combine apple juice, carrot juice, agave nectar, and ginger in a blender. Strain out ginger. Pour in ice cream maker and churn.

DC Food Blogger Happy Hour

2010-04-29T10:09:00.000-04:00

I have been stalking these happy hours long before I ever had a blog. It's a great way to meet fellow foodies and get to know the people behind your favorite food blogs. Total food dork fest.

Dark Chocolate Cardamom Ice Cream

2010-04-27T22:32:00.004-04:00

My mom's best friend recently opened a fantastic spice shop in Colorado. As a result, I've been the recipient of some exotic hand-me-downs: smoked salt, pumpkin powder, chili threads, candied cantaloupe, and recently, cardamom pods. Until now, I wasn't quite sure what to do with them. Turns out cardamom goes great with dark chocolate.

These are cardamom pods. Kind of cute, aren't they?

Pick open the pods and you will find these seeds.

Grind them with a mortal and pestle.

Mmmm chocolate. I used Lindt dark chocolate with 70% cocoa.

Chop it into pieces.

Place the chocolate bits in a bowl, and pour the hot custard over it.

Stir as it melts.

Then add cream!

Recipe:

6 cardamom pods

1 1/2 cups whole milk

1/2 cup sugar

4 egg yolks

1 dark chocolate bar, chopped

1 1/2 cups heavy cream

Remove cardamom seeds from pods and grind with a mortar and pestle. Combine the cardamom powder with milk and sugar in a pot and cook over medium heat. In a separate bowl, whisk the egg yolks. When the liquid begins to come to a simmer, slowly add about half the liquid to the eggs. Then slowly pour the egg mixture back into the pot and continue to cook over medium heat. Stir continuously until liquid becomes a custard and sticks to the back of a spoon. Pour the hot custard over chopped chocolate in a separate bowl. Stir to melt the chocolate, then add the heavy cream. Cool in refrigerator or over an ice bath. When it's cold, add it to the ice cream machine and churn.

Lucky Charms Ice Cream

2010-04-23T17:12:00.001-04:00

My brother and I were never allowed to eat Lucky Charms as kids, which makes this concoction a particularly guilty pleasure. I love the pops of colors, the crunch, and the way the marshmallows melt on your tongue.

Lucky Charms are all about a high marshmallow to cereal ratio. So why not improve your odds be separating them out?

This is what I am talking about.

The secret to this recipe is soaking the milk in cereal so that it has that cereal milk flavor.

Fresh out of the ice cream maker.

Magically delicious.

Recipe:

1 1/2 cups whole milk
1 1/2 cups Lucky Charms cereal
1/3 cup sugar
4 eggs yolks
1 1/2 cups heavy cream
1 teaspoon vanilla
1 cup Lucky Charms marshmallows

Soak 1 cup of cereal in milk for 10 minutes. Drain the cereal from the milk and put milk in a pot with the sugar over medium heat. In a separate bowl, whip the egg yolks. Just as the milk is beginning to simmer, stir it into egg yolk bowl, half cup by half cup, stirring continuously. Add the egg yolk mixture back into the pot on the stove slowly. Continue to stir until the mixture thickens into a custard and coast the back of a spoon. Remove from heat and pour into a separate bowl. Add the heavy cream and vanilla. Cool in an ice bath or in the refrigerator. When mixture is cool, pour it into the ice cream machine and turn. When you've reach the consistency you want, stir the Lucky Charms marshmallows and remaining half cup of cereal in by hand.

Pineapple Basil Sorbet

2010-04-22T00:12:00.000-04:00

One of my goals is to master the art of growing basil, because believe it or not, it's a terrific ingredient for all kinds of ice creams and sorbets. Unfortunately, I seem to eventually kill every plant I bring home. At least this week it was reincarnated as pineapple basil sorbet.

I'm sure there are ways you could make this recipe very complicated by adding in all sorts of extraneous ingredients. I kept it simple with just two: pineapple and basil. I let both of them soak up some sunlight for a couple days.

Chop, chop.

Pre-blender.

If it looks like you've recreated Nikelodeon's slime, you've succeeded.

Recipe:

1 pineapple
1 cup packed fresh basil

Remove the core from the pineapple and chop into cubes. Puree pineapple in blender with freshly-picked basil leaves. Pour in ice cream maker and churn. It's that simple.

White Wine Mango Sorbet

2010-04-19T21:41:00.000-04:00

I hadn't had a chance to properly celebrate spring. I was traveling, then got sick, then dragged myself down to the Tidal Basin to see the cherry blossom trees only to be swarmed by tourists. Then I made this sorbet. It's boozy and sweet. Icy and smooth. Perfect for kicking off spring.

I think a Riesling or some other sweet white wine would work best for this recipe. I chose this bottle of French white wine called La Vieille Ferme totally at random from Whole Foods. It comes from the slopes of the Luberon Mountains. It had a nice peachy flavor.

It's a brilliant combination. I'm a genius.

Mango was a great compliment to the wine. I think peaches would taste good too. Maybe pears?

This is what the mix should look like just before you put it in your ice cream maker. The mango doesn't totally freeze so it melts in your mouth.

Recipe:

1 1/2 cups white wine
3/4 cups water
5 tablespoons sugar
1 mango

Heat white wine, water, and sugar over medium heat until sugar is dissolved. Dice mango into centimeter cubes and add to pot. Cook for two more minutes then remove from heat. Cool mixture in refrigerator or ice bath. Add to ice cream machine and churn!

Salt and Pepper Ice Cream

2010-04-19T21:13:00.001-04:00

I bought my ice cream maker on Craigslist for $20. When I went to pick it up, the woman told me she had made only one flavor: pralines and cream. She apparently didn't like ice cream, but her boyfriend did. Obviously, they broke up. But one woman's cold heart is another's cold treat, and thus began my love affair with the Cuisinart ICE-20.

The joy of making your own ice cream is that you're not limited to the tired flavors in the grocery store. So, there will be no chocolate vs. vanilla on this blog. Only fig goat cheese vs. basil strawberry (I prefer the latter). And above all, absolutely no pralines and cream.

The photo is very film noir, no? To kick things off with a twist, I bring you Salt 'n Peppa ice cream. Think salty sweet like caramel popcorn with a bite of spice. Whatta flavor. A friend mentioned that she had tried such a gelato in Berkley, I think, and I was instantly intrigued.

I used long peppercorns. They smell sweet, but taste spicy. You could experiment with different types of pepper.

Ground pepper and sea salt.

Recipe:

1 1/2 cups whole milk
1/2 cup sugar
1 tablespoon sea salt
4 egg yolks
1 1/2 cup heavy cream
1 tablespoon ground pepper

Heat milk, sugar, and salt over medium heat until salt and sugar are dissolved and mixture is almost at boiling point. (Do not let boil.) In a separate bowl, whip egg yolks. Add milk to egg yolks half a cup at a time, then mix it back into pot on the stove. Stir continuously until mixture is thick and sticks to the back of a spoon. Remove from heat and pour into a bowl. Add cream and pepper. Place bowl in refrigerator or an ice bath until the mixture is cool. Add to ice cream maker and churn!