Frozen Brooklyn

Milky Earl Grey Sorbet

2009-10-26T14:15:00.000-04:00

I am going to admit something that is, perhaps, a little odd. I like British things. Do I make fun of British things? Yes. Constantly? Sure. But that's only because I like everything the country has to offer!

I like those names like Stratford-Upon-Twickwickenhamshire. I liked Fergie waaay better than Diana. I like the way people in England don't seem to mind it if you're super duper drunk. I like chavs and twitchers and bangers and mash. I like Miss Havisham. I particularly like the way a lot of them don't seem too interested in the letter T.

Speaking of T, I am a tea drinker. And yes, I like Bri'ish tea. So much so that I wondered what would happen if I brewed some Earl Grey and mixed up with milk and sugar. Well let me tell you, it is oh, so good. So very good indeed!

Milky Earl Grey Sorbet

2 tablespoons decaffeinated Earl Grey tea

5 cups boiling water

1/2 cup demerara sugar

1/4 cup milk

Place tea and water in a bowl. Steep for one to two minutes making sure that the brew doesn't go bitter. Strain immediately. Add sugar. Let cool over night. Add milk. Freeze in an ice cream maker as per the manufacturer's instructions.

Excellent Idea Alert!

What if there was a band called The British People? They'd be just like the Village People but a thousand times better. They would wear snazzy costumes and do a song to the tune of "YMCA" but change the words so it would be "London, UK." Amazing, right? Bigger than the Spice Girls, right? Bigger than the freakin' queen! God bless her, by the way.

Sunday Spice - Star Anise Ice Cream

2009-10-25T15:37:00.008-04:00

This, friends, is one of my most successful adventures. Just ask Remy – it was part of her birthday spread. The consistency, the flavor, the fragrance, the color - everything, was just amazing. The recipe is a variation of what I found here.

Why is it a variation? Uh, because I ran out of vanilla beans and the market didn't have any so I subbed vanilla extract. Laziness is the other mother of invention.

Star Anise Ice Cream

2 cups whole milk, or light cream
1 teaspoon vanilla extract
2-3 tablespoons
3/4 cup sugar
4 egg yolks
3/4 cup heavy whipping cream

Combine milk and star anise. Heat to boiling, cover and remove from heat. Let sit for 20-30 minutes. Strain the milk through a fine sieve to remove the star anise.

Beat the egg yolks with the sugar. Temper the yolks with the warm milk, being careful not to cook the eggs.

Heat the mixture on medium-low heat, stirring constantly. Do not boil. Bring to nappe consistency, so it coats the back of a wooden spoon. Remove from heat, strain again, and stir until cool.

Whip the heavy cream to light peaks. Fold whipped cream into the cooled custard and freeze in an ice cream machine according to manufacturer's instructions.

This recipe is, as I would write to my 4th grade summer camp friend Laura Barnoski:

2 cool
2 b
4 got 10

Laura. Whatever happened to her? Oh, snap - she's on Facebook. Sweet!

Sunday Spice - Cardamom

2009-10-18T20:50:00.006-04:00

When I was 18, I moved out of my mom's apartment in Los Angeles to shack up with my then-boyfriend in San Francisco. At this time in my life, I really liked going to the supermarket.

The market was the perfect place to exercise my new found, albeit misguided, freedom. What, you don't think I can live off of Camel Lights and parmesan Goldfish Crackers this week? Watch me. Apparently, moving 450 miles north of everything and everyone I knew to live with a person who was earning his degree in, get this, performance art wasn't quite daring enough. Oh, no. I needed needed Steak-umms and Rice a Roni to introduce the freaky to the deaky. Why? Because I was raised in the 70's on bland, rennetless cheese infused "health" foods before any of that stuff tasted like something you'd feed to someone you loved. Also, I always went to the market stoned.

I was young. It was SF. Sue me.

Anyway, the reason I mention all of this is because I don't really like going to the market that much anymore. Not because I no longer smoke the marijuana but because the market closest to me is cramped and unreliable- sometime they have mint and horse radish, sometimes they you're shit outta luck.

After living in the Bay Area for awhile, one can't help leaning a little towards the foodie side of life. It's simple math: chanterelles outnumber Burger Kings there. And in all honesty, if it tastes divine, why the hell wouldn't you put macerated nasturtiums in your butter?

The need to skip so many trips to the foodlandia is why I'm excited that pantry weather is here and I can start relying on my spices to make goodies. No more hauling ass to Chinatown for fresh fruit for me.

First on the list - cardamom ice cream for Remy's birthday. Happy Birthday, Rem!

This recipe is from Sally Sampson's book Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats published by Wiley.

Cardamom Ice Cream

2 c half and half
1 c sweetened condensed mil
4 tablespoons white sugar
1 tablespoon freshly ground cardamom*
4 large egg yolks, at room temp
1 teaspoon vanilla extract
pinch kosher salt

Place the half and half, condensed milk, 2 tablespoons of the sugar and the cardamom in a small pan and cook over low heat, whisking from time to time, until it is warm.

Place the egg yolks, 2 tablespoons sugar, vanilla extract and salt in a small metal bowl and whisk until completely mixed. Add 1/4 c of the warm half and half mixture to the eggs, whisking all the while.

Continue adding the half and half mixture to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups. Slowly, whisking all the while, return the now half and half and egg mixture to the remaining half and half mixture in the pan and continue cooking until it just begins to thicken. Do not allow the mixture to boil. Strain into a metal bowl, discard the solids and set aside until it reaches room temperature. Cover and refrigerate at least 8 hours or overnight. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

*I did it this way but next time, I think I will do an infusion with the whole seed so it has a little bit of a more subtle taste. That is, I will use the seeds instead of ground cardamom, let it sit for awhile, strain, then continue with the recipe. Perhaps the cardamom that I bought at Patel Brothers is a bit stronger than the one Ms. Sampson uses. Don't get me wrong, it's fine but there is room for less - if that makes any sense.

There's Corn in the Stuy

2009-10-06T14:27:00.010-04:00

About eight weeks back I was walking around Bed-Stuy when I saw this.

Corn. In a cinderblock planter in front of a bodega. Because, people always grow corn in front of their corner shops in the middle of America's biggest city. Wait, New York is America's biggest city, right? Hmm, I always just assumed...

Okay, I Googled it. NYC is America's biggest city. Whew! For a minute there I thought I was overpaying for this tiny apartment to live someplace itty bitty in population like Houston or Beijing.

Oh, but I digress (what's new?).

I thought about finding things in unexpected places and ice cream is one of the last places you'd expect to find corn. But this is all the rage these days. Corn ice cream has been popping up on menus every fall for the last few years. Corn? Popping? Get it? Oh, never mind. Here's the recipe I used from Apartment Therapy's thekitchn and here's the end result:

Did it turn out? Was it any good? Yes and yes. Once you get over the association of creamed corn from the cafeteria at your elementary school. Foodies be damned, someone had to say it.

Goodbye Summer

2009-09-21T14:41:00.005-04:00

Today is the last day of summer. Before we leave it all behind, I have to remark on two things.

One: when I made the Honeydew Lime Sorbet, I had leftover melon so I also made some popsicles. They came out very good. At least Murray thought so. Much to my chagrin, my boyfriend is one tough m.f! Just because he adores me (I think), doesn't mean that he lets me off the hook with a pat on the head and a "Yum, mint peanut berry sorbet on crackers - my favorite!" If it's crap, he'll tell me so. So when he took a bite and said, "I like these," I didn't take it lightly. I did a happy dance. Inside. Where he can't see it and realize what kind of power he wields.

Here's the recipe from the book Pops! by Krystina Castella published by the ever wonderful Chronicle Books.

Yes, I just took a picture of the recipe from the book. I'm that effin' lazy. Whatever. Did I mention that Murray liked them?

FYI, they came out looking like this:

Notice the obligatory bite out of the top so it doesn't look too much like a flight of Freudian fancy.

The second thing I'd like to mention is also on the topic of pops. We went to the Brooklyn Flea market where the chompable People's Pops were being sold. We got the cantaloupe and mint and guess what Mr. Murray said?

"Yours are better."

Awww! To be fair to the people of People's Pops, I've never made cantaloup mint. I did do the Cantaloupe Kiwi which were delightful. But were they better? Well, I don't see any reason to brag...

A knock-knock joke

2009-09-12T16:08:00.002-04:00

Knock, knock!

Who's there?

Honey.

Honey who?

Honey, do you want some lime sorbet?

Honeydew Lime Sorbet

3 c cubed honeydew

1/2 c sugar

1/4 c boiled water

1/2 c lime juice

2 tsp grated lime peel

Heat water and sugar until sugar dissolves. Cool syrup to room temperature.
Combine honeydew with syrup, lime juice, and lime peel in a blender.
Chill for 2 hours.
Freeze in ice cream maker as per manufacturer's instructions.

Banana Ice Cream Injector

2009-09-11T10:04:00.005-04:00

This is real. Well, a real patent, anyway. There is no proof that Mr., Mrs., or perhaps Miss P. Marchio ever manufactured this tool that sucks out the insides out of a banana then fills that hollow space with ice cream. But sincerely I hope it was made. I also hope to receive one as a gift at my bridal shower. That is, if I ever have a bridal shower. Or perhaps I'll just die unloved, single, and penniless in an alley in Rego Park Queens. Maybe I'll adopt all the neighborhood stray cats and give them names that start with J - Julie, Jennifer, Jingle Jangle, Jesus, Jewanda, Jermagesty, Joint. Maybe I'll teach them all to ski and how to wait patiently in line at the Rego Park mental free clinic. Wait, what was the point of this entry? Oh, yes, the Banana Ice Cream Injector. Clever, clever, clever indeed!

How to Make a Tiger Popsicle

2009-09-10T12:02:00.002-04:00

Just in case you were wondering.

Earrings

2009-09-09T11:32:00.005-04:00

Many moons ago, I had a boss who was a rabid Mets fan. Like all Mets fans, she had endured many painfully embarrassing baseball seasons. Also, like all Mets fans, she hated the Yankees. I don't know ANYTHING about baseball except this:

If you want to be a winner, you root for the Yankees.
If you want to be a hater, you fall madly in love with the Mets.

Why on earth do I bring this up? Because one time when talking about all of us on her staff, Old Boss looked at me and said, "I love all of you. But I love Jodi a little bit less because she likes the Yankees." That's sort of how I feel about these mini popsicle shaped earrings.

Adorable if you're 13 but I love them a little bit less than the popsicle shaped flash drive.

Love this! Hubby Hubby Ice Cream

2009-09-08T14:03:00.001-04:00

Last week, Ben and Jerry's announced that in the month of September, they will be changing their flavor "Chubby Hubby" to "Hubby Hubby." Why? Because Ben and Jerry's Ice Cream hails from the state of Vermont and Vermont is one of the few states in the US where gays and lesbians can legally marry. It's great to see that Ben and Jerry's supports gay people's right to be as totally boring as straight married couples. Hooray!

Chubby Hubby consists of "fudge covered peanut butter filled pretzels in vanilla malt ice cream rippled with fudge & peanut butter." Yes, enough of that will make your man rather, uh, round.

Since Ben and Jerry's didn't create anything for the ladies, I will offer a few humble suggestions for the wife-wife pairings of the world.

Here Come the Brides - White chocolate ice cream with chunks of almonds, laced with coconut rippled with hazelnut-chocolate cream.
Something Old, Something New, Something Sapphic, Something Blue - Old-fashioned vanilla ice cream (old) engineered to never melt (new), swirled with blueberries (blue), and a poem printed on the under side of every lid because Sappho was a poet, after all.
Two Bouquets - Equal amounts of rose and lavender sorbets swirled in holy matrimony.
Girls Gone Mild - Buttermilk ice cream, strawberries, and peach. Comes with remote control and carpool schedule.

The altered packages of "Hubby Hubby" are only available in Vermont so if you live elsewhere, you'll have to road trip it to New England to buy a pint. And if you do, send pictures!

I'm Melting!

2009-09-07T10:50:00.014-04:00

As summer comes to it's end, let us look back at this ice cream season and some of the innovations that have been infused into the world of frozen treats. The big issue, apparently, is melting. Or not melting. This might be the new, glass half-empty, half-full sort of thing, so take your pick. No judgments, I swear.

I am not sure exactly when melting became a sin, a cause for alarm, a situation that begs for scientific intervention. But alas, it can no longer be denied that we are well into what I can only assume is an ice cream crisis. A melt-down, if you will.

Like all food, ice cream as a temporary indulgence. A fling not unlike a Club Med encounter with an IT guy from Detroit that you'll (hopefully) never see again. Ice cream was never, ever meant to be marriage. An ice pop, no matter how delicious, is a fleeting pleasure.

The melt is just part of the whole frozen experience, the sweet memory. But like fire, man is now seeking to control the melt. Though I don't see people clamoring to make things that would make my life better such as the Non-Cancerous Suntan or the No-Hangover Martini, the Everlasting Sno-Cone may soon ubiquitous. Here are the three biggest players in the frozen for life movement.

In June, Coldstone Creamery announced the No-Melt Ice Cream. New York Magazine asks, "If it doesn't melt, is it still ice cream?" Read all about it here.
Unilever, the largest ice cream manufacturer in the UK, shrouds their kitchen science in environmentalism. Since their room temperature ice creams require no refrigeration, it is expending less energy during shipping as well as storage. Impressive doublespeak, friends! Read about it here.
Gelatin is what they're using to make Slow Melt Popsicles. Keeping on the environmental tip, perhaps this could be sprinkled on the Polar ice caps, too. Just a thought. For some razor sharp observations on the subject, I insist you to read this post over at Bad Mommy Moments

Sundaes in New York

2009-09-05T14:39:00.002-04:00

Check out the round up of sundaes available in New York on one of my favorite blogs, Grub Street. Then, go ahead and dress up as a sundae then do some jazz hands. Feels good, don't it?

Ice Cream of the Rich and Famous

2009-08-25T13:07:00.000-04:00

Robert plants a kiss on that cone.

Ice Cream of the Rich and Famous

2009-08-24T13:03:00.003-04:00

Rupert Grint, aka Ron Weasly,

makes the magic happen in this Mr. Whippy van.

Soft servicus appearacus!

Two Kiwis

2009-08-23T10:15:00.014-04:00

I love Flight of the Conchords, the folk-comic music duo from New Zealand. So do lots of people so that's not odd. What is odd is how much they apparently love me. I'm like, "Bret, Jemaine, stop trying to get my attention - I'm in a committed relationship!" But their love for me continues even though I do nothing to provoke it.

Don't believe me? Here's the facts:

There is a character in the show called Murray. Not the most common name, is it? You know who else is called Murray? My boyfriend, that's who! It's like their trying to see where my allegiances lie, their Murray or mine. When the TV is on, I've looked them square in the eye and told them, "My, Murray. Mine!" It's like their desperate or something.
I live in Brooklyn near the Williamsburg Bridge. Not only did they put the bridge in the opening credits of season 2, they shot a whole scene the library near my apartment. Coincidence? I freaking doubt it.

And finally, perhaps you will recall the number "Inner City Pressure," a musical sequence in season 1 shot near an elevated train. Was it the F train at Smith and 9th? The 7 up Roosevelt Ave? No, no, a thousand times no! It was shot at the JMZ which is the train I take every blessed day. And the stop they're at is Marcy, which is my stop. Well, it's my stop if the J is going express. If it's going local then my stop is Hewes, but I refused to get bogged down in the details. It's all right there plain as day: they adore me.

Well, I don't want to lead them on or anything, so perhaps this is dangerous. But since they've done so much for the borough of Brooklyn, I felt it only right that I honor Bret McKenzie and Jemaine Clement with a few Kiwi recipes.

Kiwi Ginger Lime Pops

1 c water

3/4 c sugar

1 tbs fresh ginger, grated

1 tsp grated lime zest

5 kiwis

1/2 c lime juice

1 egg white

Heat water, sugar, and lime zest until sugar dissolves. Let cool to room temperature.
Strain the syrup over a sieve into a bowl
Puree kiwis with lime juice then combine with egg white and syrup
Freeze

Because Jemaine is part European and part Maori, I thought it might be more representational if these pops were mixed. I, too, am mixed race and I insist on cultural sensitivity at all times.

Cantaloupe Pops

1/2 c water

1/2 c sugar

1 small cantaloupe, seeded and pureed

1/4 c lemon juice

Heat water and sugar until sugar dissolves. Let cool to room temperature.
In a blender, puree cantaloupe and lemon juice. Set aside.
Combine syrup with cantaloup mixture.
Freeze and share with Jemaine on your fire escape

Kiwi Sorbet

1 c water

3/4 cup super fine (caster) sugar

1 1/2 lbs kiwis

Peel and chop kiwis. Blend in a blender until smooth
Add sugar and water
Let chill at least one hour
Freeze with your trusty ice cream maker as per manufacturer's instuctions
Spoon feed to Bret as you wait in line at the post office

I love you, Murray!

Keep On Truckin'

2009-08-03T10:41:00.009-04:00

In New York, multitasking on the job is usually encouraged but when cops found marajahookie and "sugar" in an ice cream truck in Long Island yesterday, well, I guess they felt differently.

Yes, yet another popsicle pusher was arrested due to drugs. Sadly, the only thing surprising about this arrest was that the guy wasn't selling. He was buying.

I'm pretty sure I know why he was seeking solace in mood altering substances. The poor guy had to listen to that blasted ice cream music all day! A person just might need a little somethin' somethin' to numb the pain of hearing Pop Goes the Weasel for the 500th time.

Or could it be that ice cream truck drivers think the cops can't see them because they are hidden behind a throng of screaming children? Let's see what recent history teaches us...

In Westbury, NY, a man in an ice cream van was arrested for delivering the coco loco to a damsel in distress.
In July, a pair of rocket scientists in Kansas City offered a neighborhood dad a bong hit.
Later this month, un bon vivant will appear in court in Green Bay, WI. The charge? Selling crack from his truck.

Some words of advice for people considering any of the activities described above:

You will probably get caught and when you do, you'll get more time in jail for having illegal drugs near kids.
Ice cream heals most wounds.
The concept of selling dope from your ice mobile so cliche it was the "plot" of a Cheech and Chong movie.

Lobster Ice Cream

2009-08-01T16:50:00.004-04:00

My family in Alaska makes something called "fish ice cream" which is an amalgamation of whitefish, blueberries, sugar, and Crisco.

I. Am. Not. Kidding.

If you think I am, check out this lively discussion on the subject here.

I mention this only because "lobster ice cream" has been makin' the rounds on the blogs lately. I'm like, whatevah! Mix some Crisco up in that piece and then we'll see what is and what isn't an "eccentric edible." But if you'd like to give lobster ice cream a try, by all means, click here!

The Popsicle Account

2009-08-01T16:24:00.013-04:00

How much did you love Peggy Olson's ad for the Popsicle account? Brilliant, right? Moms always break a Popsicle in half, she reasoned. To Peggy, the splitting and sharing of a Popsicle is no less a ritual than those performed in the Catholic church.

Armed with this clever comparison, she came up with this li'l staccato motto: Take it. Break it. Share it. Love it. Which, in turn, was paired with an image of one holy angel of a wife in the kitchen. Gosh, Peggy's such a bright girl!

A bright girl and still she found herself in the hospital with a belly ache only to learn she was pregnant and in labor - heavens! If you're not a fan of Mad Men, you have no idea what I'm talking about but even so, enjoy the picture, 'kay?

Strawberry Rhubarb Snap

2009-07-29T09:30:00.001-04:00

I heard this story about rhubarb the other day on NPR. This farmer in Pennsylvania says most Americans are dismissive when it comes to rhubarb. Another fellow in the story even goes as far to say, "I'll probably just buy it and let it rot in my refrigerator."

I found this outrageous! Who could be so effin' cruel as to ignore celery's red headed cousin?

"Why," I thought, "I've cooked rhubarb hundreds, well, dozens of...huh. Actually, never." Which is weird because I went through an En Vogue listening, cinched jeans wearing, pie making phase in the 90's. Surely some rhubarb must have made it into the mix. Nope. Never. Not a once. I think I was a little intimidated by it. Well, intimidation be damned!

The next day I bounced over to the Union Square green market and scored a bunch. In the radio story, the farmer says he makes a sauce with rhubarb and maple syrup then pours it on ice cream. So that's what I did. I paired it with strawberry ice cream so it would mimic the perennial favorite, strawberry rhubarb pie. Alas, something was missing.

The syrup gave the rhubarb sauce a woodsy, earthiness while the strawberries 'n cream were 100% sun-on-your-cheeks summer. It needed to come together. It needed....

A ginger snap! Et voila, harmonie!

Oh, snap.

Strawberry Rhubarb Snap

Sauce

1 c chopped rhubarb

1/4 c maple syrup (or more to taste)

1/4 c water

Place all ingredients in a saucepan and cook down until the rhubarb melts. Sauce will be slightly thick and pulpy and good. Serve with strawberry ice cream and a ginger snap.

Traditional Tuesday: Strawberry Ice Cream

2009-07-28T07:36:00.000-04:00

This installment of Traditional Tuesday gives up the light pink love to the strawberry. This is a recipe of eggless simplicity that needs no introduction. I will say this much - this recipe guarantees friendship. I gave some to my neighbors the other day and though I don't speak Spanish and they don't speak English, it's nothing but warm fuzzy smiles in the hallway now.

Strawberry Ice Cream

1 lb fresh strawberries

1 1/2 c sugar

1 1/2 c whipping cream

1 1/2 c cold water

dash of lemon juice

Chop cleaned strawberries into quarters.
Place berries, sugar, water, and juice into a blender and blend until completely liquified.
Whip cream until slightly thickened.
Combine strawberry mixture with cream
Freeze as indicated by the ice cream manufacturer's instructions.

It's a fact:

3 out of 4 dime store divas prefer strawberry ice cream.

Sunday Spice - Masala Chai Ice Pops

2009-07-26T06:58:00.014-04:00

FADE IN:

INT, NIGHT, INDIAN RESTAURANT, LONDON

A small, neighborhood Indian restaurant - red tablecloths, bright lights. RAINA, African-American, late 20's, sits at a table with her LAME EX-BOYFRIEND, British, late 30's - the kind of guy you'd look at at think, "Wow, how did he get such an awesome, nice, smart girlfriend?"

A WAITER, East Asian, mid-40's, in a red waiter's jacket, approaches the table, clears the remains of a thoroughly enjoyed meal.

WAITER

Can I get you anything else?

RAINA

A cup of chai, please.

WAITER

(indignant)

Chai?

RAINA

(Confused)

Yeah. Chai.

Waiter snatches the remaining dirty plates from the table and brusquely heads towards the kitchen.

RAINA

What was that all about?

LAME EX-BOYFRIEND

I'm drunk.

Raina looks over at the waiter. Dirty dishes still in hand, he has joined a group of other uniformed servers. He shares some angry words with them then tosses his chin in her direction. All the waiters crane their necks and look at her.

RAINA

Is it just me or do those guys hate me?

LAME EX-BOYFRIEND

I am whack and have

nothing interesting to say.

The waiter approaches. He slams a cup and saucer in front of Raina. It's plain black tea with a lemon and a side of milk. It could have come from a diner. Waiter gives her a fake smile.

WAITER

Here's your chai.

RAINA

Oh, no. I wanted the

milky, you know spicy, chai.

Waiter rolls his eyes and walks away. Raina turns to Lame Ex-Boyfriend.

RAINA

What did I do?

He doesn't answer and, without making eye contact, slowly nudges the check in her direction.

FADE OUT

That was a completely true and unbiased scene out of the movie version of the story of my life. You know, the one that only plays on the giant screen in my head. So, other than the obvious fact Halle Berry would be a perfect casting choice, what have we learned?

Well, I think it's fairly obvious chai means plain ol' tea - nothing more, nothing less. A friend's mom taught me that if I want what Americans call "chai," I have to ask for "masala chai." That one word would have saved me so much attitude from the ENTIRE STAFF of that place. Jeez.

On the bright side, now when I'm in an Indian restaurant in NYC and I ask for masala chai, I get mad respect.

Anywho, today's inspiration comes not from London but from lovely, wonderful, absolutely delicous Jackson Heights, Queens where the masala chai flows like a sari. Take the 7, E, F, or (if the stars are aligned just right) the G train to 74th and Roosevelt. There are two spectacular East Asian markets in the vicinity: Patel Brothers and Apna Bazaar.

At Patel Brothers, I bought garam masala, star anise, and cardamom seeds. At Apna, I got Horlicks and Digestive cookies. Oh, the next few editions of Sunday Spice are will be cray-zay, my friends. Cray-zay.

I used the garam masala in this recipe though I am not all together sure that is "correct." I mean, it's my blog and I'll make mistakes if I want to but, you know, it would be nice to get it right. Eh, all of life's an experiment and they tasted good to me, my boyfriend, and my next door neighbor, so here we go!

Masala Chai Ice Pops

3 tablespoons Garam Masala

2 cups milk

5 tablespoons sugar

4 teaspoons loose black tea (asssam, English Breakfast, or keemun for a smokier taste)

Combine everything except the tea and bring to a boil.
Remove from heat and add tea.
Let steep for 4 minutes.
Strain.
Let cool to room temp then pour into pop molds.

Rocket ice pop molds from Tovolo, cute but too phallic in photos. So...

I had to do extreme close ups...

and eat the top before snapping these pictures.

Scoops: Stop thief!

2009-07-24T07:00:00.000-04:00

The Turkey Hill Ice Cream company has a blog - who knew?

Must say, it's surprisingly bueno. The Ice Cream Journal has recipes, give aways, and - this is my absolute favorite - advice! From the July 16th post:

ASK ERNIE: HOW DO I KEEP MY HUSBAND FROM STEALING MY ICE CREAM?

Question:
I love your pints, especially your Chocolate Mint Moose Tracks pints. I nibble on it a little at a time, but it never lasts more than few days because my husband always eats it all. How do I keep my husband from stealing my Moose Tracks?!

Answer:
I should preface this by saying that I’m not a professional marriage counselor, but I am an ice cream expert, so that sort of qualifies me to tackle this thorny issue.

I’ve heard of special combination locks you can put on your pints to keep would-be thieves out of your Moose Tracks, but I’m going to suggest a much more diplomatic solution here. (I’ve been married for many years, I know all about marital diplomacy!)

I’m assuming you’ve already tried talking to him about it and that hasn’t worked. Next, I’d suggest maybe buying separate containers of Moose Tracks – one for him and one for you. But I’m guessing he’d probably polish his off and move on to yours.

I guess if diplomacy doesn’t work, you could try something a little sneakier. Maybe you can store your pint inside a larger ice cream container he’s sure not to go prying into. Or bury it in the back of the freezer under some frozen peas. He’ll never look there.

High-larious! We should all

To check out the Ice Cream Journal, click here!

The Popcicle Flash Drive

2009-07-23T17:15:00.007-04:00

uh.
may.
zing.

Popcicle hard and flash drives are here to quench the thirst of your inner Hello Kitty and I'm like, "About time!" How utterly fantastic would it be if you showed up to some high powered presentation or another and butst this out of your briefcase? Nobody in the coorporate world would ever take you seriously again. And perhaps that's okay.

Scoops: Ice Cream on the Move

2009-07-23T16:35:00.005-04:00

Two very exciting bits of news in the world of the ice cream mobility today.

Uno - Diary of a Wimpy Kid, a series hilarious of comic novels for young readers, is doing a promotion from an ice cream truck. Jealous! Read about it here.

Dos - The man made extravaganza known as Water Taxi Beach (djs, bands, sun, fun) on Governor's Island will now be graced with ice cream tricycles, courtesy of Blue Marble. Read more here.

Interesting note - The city of New York bought Governor's Island for one dollar from the federal government. Yes, the ice cream costs more than the island. I feel there is some sort of parable, some hidden lesson in this. I'm just not sure what it is...

The Fashion District: Buttons

2009-07-22T13:09:00.014-04:00

Stroll around the Fashion District and you will see...

buttons.

Gold buttons, silver buttons, buttons with stars.

Buttons shaped like flower and buttons in purple, blue, black and pink.

Put the right buttons together...

and you can make a panda bear...

or a button mouse with his button spouse.

Buttons on an awning means, "Buy your buttons here!"

And the big button and needle look...

like like they fell from the sky.

My little buttons of galletas and sweet cream look...

tiny

and taste big.

Try some!

Tuesday Traditions

2009-07-21T09:00:00.000-04:00

I bought a new book! Read that with a whole bunch of sarcasm because I'm always buying books.

Anyway, this one is called Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats published by John Wiley and Sons. One ice cream recipe per week? Sounds like a good idea to me. It's written by Sally Sampson and ol' Sally's recipe for week one is as basic as it gets: Sweet Cream.

I am embarrassed to say that not only had I not heard of this, the concept had never even occurred to me. Sweet Cream is basically flavorless ice cream and therefore the basis of all ice cream. This is where it starts kids. This is the genesis. And so it is a perfect place to start a new series, Tuesday Traditions. Or Traditional Tuesdays. Or Tuesdays are for Tradition. I dunno yet. You tell me.

Anywho, I am looking to hone my skills at the beginning and every Tuesday, I'm going to do just that. We're talking the basics - strawberry, chocolate, and vanilla, et al. It's my nature for me to jump in with the exotic stuff but without learning to crawl, you'll be an awfully wobbly walker. So, let's learn to crawl, shall we?

Sally Sampson's Sweet Cream

1 1/2 c whole milk

1 1/2 c heavy cream

1/4 c sugar syrup

Place the milk, cream, and sugar syrup in a bowl and whisk well. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

Sugar Syrup

Place 1 c white sugar and 1 c water in a small saucepan and cook, over medium high heat, until the sugar has completely dissolved, about 3 minutes. Set aside to cool, cover and refrigerate up to 1 month.

Sally suggests thowing in broken cookies or cake or candies during the last few minutes of churning. Or, use as a substitute for whipped cream when serving with cake. Well, ladida!

Sweet Cream with Fresh Blueberries

Sunday Spice: Chili-Lime Sorbet

2009-07-19T08:00:00.001-04:00

Oh, this mother packs a punch. This, my dears, is spicy good like a Bloody Mary or a decent burrito. Not for the kiddlies, but the grown ups will adore it.

Chili-Lime Sorbet

1 c sugar
1 small fresh red Serrano chile, seeded and finely chopped
6 large limes
1 egg white
Zest of 2 limes

Place the sugar, 1 1/4 c water, and the chili in a saucepan over a medium heat and stir occasionally until all the sugar has dissolved. Bring to a boil, romve from the heat, and add zest. Set aside to cool then chill.
Squeeze the juice from the limes and add to the syrup. Put the mixture in your trusty ice cream maker and churn until thick.
Beat the egg white until just frothy. Add to churning sorbet.
Remove from machine and freeze for 4 hours.

Happy National Ice Cream Day!

2009-07-19T06:00:00.000-04:00

Ask not what you can do for ice cream,

but what ice cream can do for you!

Sunday Spice - Cinnamon Ice Cream

2009-07-12T00:19:00.002-04:00

Oh, long gone are the days when I couldn't say it - cimmanem. And forgotten are the years when the homophonic similarities between it and "synonym" made me giggle. But has my love for cinnamon dwindled? Nope, never, getouttahere.

Welcome, dear readers to the first installment of Sunday Spice - where I will bring on the spice cream as well as the herby gelato, and the peppery pops. Why? Because Sundays need spice. Sundays can be hard if you no likey your job or you are nursing yesterday's hangover or you wish you could rewind to Friday and do it all again...

Fear not the inevitability of Sunday for I am here to help.

Do I think I'm some sort of doctor, administering what feels good where it hurts? No. Not at all, though I think it's cute you'd even go there. Am I a drug dealer, getting you what you need to get by? Don't be absurd. We're talking dessert, here. Truth be told, I'm more like Mother Theresa, doing really important things for those in need...of sweets. Isn't there something about sugar being close to godliness?

Anyway, Sunday Spice, here we go!

This recipe comes from none other than David Lebovitz. Instead of shaking ground cinnamon into the custard, he has us infuse the milk with cinnamon sticks. If you have never tried this, I urge you to give it a shot and see the difference. Ice cream with cinnamon powder is great. It has cinnamon. Cinnamon with a milk infusion IS cinnamon. I don't know how else to say it. It's perfectly incorporated into the ice cream the way air is incorporated into ice cream. It's just in there.

David Lebovitz's Cinnamon Ice Cream

1 c whole milk

1/4 c sigar

pinch of salt

Ten 3-inch cinnamon sticks, broken up

2 c heavy cream

5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks, and 1 c of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Reheat the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scrapping the bottom as you you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Ice cream on the fire escape. So Brooklyn.

Ice Cream Truck Music Drives Me Crazy

2009-07-10T20:47:00.006-04:00

Ice cream truck music drives me crazy. Seriously. Besides, I think the ice cream truck drivers in my neighborhood are selling more than frozen goodies. I can only think of a few products that one would sell on a residential block after midnight and none require egg yolks. Also, many of them play this song that starts with a lady from Long Island asking, "HELLO?" The tune then goes on to feature a car honking and a policeman's whistle blowing. Sorry, if you don't know it, you ain't gonna here it here. I just can't post it.

What you will hear here are some modern takes on ice cream truck music.

On his album "Songs for Ice Cream Trucks," Michael Hearst brings the sugar...

...while Queen Frostine brings the spice:

Queen Frostine Ice Cream - Music

People's Pops

2009-07-09T14:48:00.003-04:00

The dudes I admire over at People's Pops had lovely article and even a recipe on Tasting Table today. Check it out here. But I have to admit, a recipe for 40 is a little, uh, ambitious for most of the folks at home!

What to do with leftover egg whites?

2009-07-03T19:31:00.005-04:00

Perhaps you noticed a slice of cake next to that buttermilk ice cream in yesterday's post. Just in case you didn't, here's another look.

My food "styling" look like The Ploughman's Lunch

at a some pub in the English countryside. I'm into it.

Yes, I baked something other than a potato - terribly rare. But, my goodness, you just have to do something those leftover egg whites! This ice cream adventure has made me feel just awful about tossing egg whites. And to be clear, I don't ever plan on tossing them. I plan on doing something amazing with them and then they sit in my fridge for so long that the choice becomes I either get rid of them or start charging them rent. So, I Googled the issue and got a recipe from Nami Nami.

The measurements are metric but it looked so delish that I went out and bought a scale that does metric conversion and, oh, baby, is it ever worth it!

Egg White Cake
(Munavalgekook)
6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.

Thanks, Nami Nami!

The Kitchn at Apartment Therapy offers instructions for making meringue, macaroons, angel food cake, egg white omelets, and a Gin Ramos fizz here.

Waste not want not!

National Ice Cream Month!

2009-07-03T14:13:00.005-04:00

Woo-hoo - July is National Ice Cream Month! Who knew? Since I'm not sure what one does for National Ice Cream Month, I went to the website of the International Dairy Foods Association. Surely, they would have some insight on the rich history and annual celebration of one of life's least addictive pleasures.

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation's population. In the proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities."

Yawn.

Okay, we need to do some thinking here.

I propose instead of National Ice Cream Month, we call it NICM and pronounce it to rhyme with "lick'em."
One should use July as a time of exploration and reflection. Find new flavor! Step out of your comfort zone with toppings! Make your own cones! If you think jalapeno ripple fudge is the love stuff of the future well then, by golly, go for it!
Give the gift of ice cream all month long. Yesterday, I gave the woman who owns the laundry mat down the street from my house two scoops of honey vanilla in paper cup with a slice of cake. It made her smile and, of course, her smile made me smile. Sure it was a little awkward because I didn't have any plastic spoon but the point is, why have a "sense" of community when you can actually be a community? She had a spoon inside so hesitate not. Give someone a scoop of happiness today!

Van Leeuwen's New Flavor

2009-07-02T15:19:00.006-04:00

Remember when I took the class with Ben Van Leeuwen and we made Earl Grey Tea Ice Cream? Well, word on the street - and by street, I mean Grub Street, the daily food blog over at New York Magazine - is that Earl Grey Tea flavored ice cream will be hitting the shelves soon.

I'm not trying to brag or anything but, uh, I totally have that recipe.

Fluttermilk

2009-07-02T08:47:00.008-04:00

There was a time when the look of the high tech restaurant had spread through New York like kudzu. You know the spot - a spacious place with white melamine chairs, orange seat cushions, bluish lighting, square plates of pad thai, and a DJ in the corner spinning drum and bass. Well, those days are over. Unless you're in college. College students find that sort of thing not only "exciting" but "exciting!"

For the last five years or so, Brooklyn cafes, bars, and restaurants have been on a frenzied pursuit buying old mirrors and sourcing hard to read fonts in an attempt to have their places feel like a cross between a depression era pharmacy and a shop in the 1880's that sells nothing but twine.

Don't get me wrong - I like this look. A little overdone, perhaps, but the tone on tone browns, caramel lighting, and strange meats on menus works for me, whether I order the strange meat or not.

So when a restaurant bears the moniker Buttermilk Channel, I'm thinking "buttermilk" is just another one of those old-fashiony historical buzzwords that keep popping up like apothecary, dry goods, larder, chattel, tap room, and speakeasy. Maybe that's because I never use buttermilk. To me it's something one of the Walton kids may have asked for in a glass and was then reprimanded for being so fancy. Additionally, like vanilla extract, I think of buttermilk as a very bad tasting thing that has the power to makes something else taste very good. That something else, of course, is either pancakes or fried chicken and that's about it.

Yeah, well, I was totally wrong. Let me count the ways.

I Was Wrong Part 1: The Buttermilk Channel is a mile long tidal straight between Brooklyn and Govenor's island. According to legend, the straight got it's name from the days when dairy farmers would cross the water and the currents were so strong that "it could churn milk into butter." Or perhaps it's comes from the practice of walking the cows from Brooklyn to graze on the island when the tide was low.

Historical map and photo of Buttermilk Channel.

I Was Wrong Part 2: Buttermilk Channel the restaurant has a calm, cozy, quiet feel that doesn't look totally modern nor like a general store. Actually, it feels pretty timeless. And to start the meal, they serve popovers which were the very first recipe I ever tackled on my own!

The scallops were divine.

I Was Wrong Part 3: Buttermilk tastes mighty fine...in ice cream! You knew I had to try it. It gives the custard a perfectly lemony, sour taste that is similar to the cream cheese ice cream but not as sticky. It's light, perfectly pairs with baked goods or fresh fruit, and yes, it does taste rather old fashioned.

Being wrong never tasted so right!

Buttermilk Ice Cream

1 cup heavy cream

6 egg yolks

3/4 cup sugar

2 cups buttermilk

Heat cream to nearly boiling in a small sauce pan.
In a medium bowl, whisk the egg yolks and sugar togetherk.
Slowly pour heated cream into the egg and sugar mixture, whisking constantly.
Return mixture to pot and cook, stirring constantly, over medium-low heat until thick enough to coat the back of a spoon.
Pour mixture into a clean bowl and stir in buttermilk.
Cover and refrigerate until chilled, about an hour.
Prepare in ice cream maker per manufacturer's instructions.

An open letter to Lola's on Ice

2009-06-26T13:08:00.017-04:00

Dear Lola's on Ice,

That dream colored truck
And those crazy wild flavors
Oh, how it pains me
That we are not neighbors

Since you guys are in London
And I’m in New York
I’ll just fawn over your website
Like a big ice cream dork

That pineapple and chili sorbet
Sounds perfect in every way.

Is the cassis and beet
Both savory and sweet?

Hokey Pokey Ice Cream?
Dude, I don’t even know what that means!

But I know that I would try it...

Yes, I'd try it
I’d sample each and every one
So next time I’m in the UK
It’s to your lovely truck I shall run

Kisses,

Frozen Brooklyn

More flavors from Lola's on Ice and the recipe book, which is available from amazon.co.uk.

Bourbon vanilla ice cream with summer fruit, Raspberry sauce or Pedro Ximenez sherry
Red summer fruit ice cream
Valhrona chocolate sorbet with a brandy snap
Pina colada' - coconut and white rum sorbet with pineapple on a stick
Burnt orange caramel ice cream
Eton Mess ice cream
Raspberry sorbet
Affogato al caffé
Fresh mint ice cream with a chocolate brownie
Pineapple and chilli sorbet
Horseradish ice cream
Hokey pokey ice cream
Gin and tonic sorbet
Melon and ginger sorbet
Lemongrass ice cream
Memphis Belle (apricots, Southern Comfort and Oloroso sherry)
Banana toffee ice cream
'Black Forest Gateau' Sundae
Star Anise and Saffron Ice Cream
"Turkish Delight" (Rose petal and Lemon Verbena Ice Cream)
Beetroot and Cassis Sorbet
Peach Melba

Kreativ Blogger Award part 3

2009-06-21T20:47:00.012-04:00

Seven Things I Love

Since I ever only write about ice cream in this blog, I am going to take this opportunity to chat about something else entirely: music.

I love my records

I love Stevie Wonder on Sesame Street

I love Other Music in Manhattan
I love the fact that all throughout the 70's and 80's, there came a moment in a young male musician's career when he felt the undeniable urge to wear a pair of Magic White Pants.

Mick Jagger

The Brothers Johnson

Boston

David Bowie

The Jackson Five, but even more specifically -

Jermaine Jackson

Journey

Shaun Cassidy

Teddy Pendergrass

Jimmy Page

And the king of Magic White Pants, bass player Jaco Pastorius.

I love the chorus at PS 122 in Staten Island singing Landslide.

I love the album Bitte Orca by Dirty Projectors
I love my boyfriend Murray, who gave my life music when there was none.

Kreativ Blogger Award part 2

2009-06-21T20:37:00.004-04:00

Seven Deserving Blogs

La belle Alix at the Cherry Blossom Girl, of course! My, what a charmed world she has created.
Kathleen at Twig and Thistle. She had me at DIY Valentine's Day brownie bags - and I don't even like chocolate.
I have to give props to People's Pops. Yes, I just wrote props. Hammer, don't hurt 'em.
And I wouldn't know about People's Pops if it weren't for blogger, filmmaker, mother extraordinaire Melissa at Viva Snail Mail
Ez at Creature Comforts always posts amazing finds and darling downloadables.
Tiina at Sparkling Ink has an sweet and sophisticated eye. Everything she posts just makes me want to jump through the screen.
And last but not least, Michelle of When I Grow Up will get you motivated to make that change.

Kreativ Blogger Award part 1

2009-06-21T20:34:00.001-04:00

The divine and devoted Stephanie Bond of Bondville has bestowed me with the Kreativ Blogger Award. I am joining the ranks of some of the most inspirational thinkers of the blogosphere and believe me when I say I'm overwhelmed, overjoyed, and over the moon - thanks, Steph!

The Kreativ Blogger Award asks that you nominate seven blogs that, in your (in this case, my) humble opinion deserve the award. Also, I am to name seven things that I love. So, here we go...

Fresh Ginger Ice Cream with Mango Sauce

2009-06-21T18:49:00.008-04:00

New York has been rainy. I don't mean that it has rained in New York. That would be normal. I mean it has been raining nearly every day for the past two months. Perhaps I'm exaggerating, but not much. It reminds me of living in San Francisco and to be quite honest with you, if I wanted to be reminded of that, I'd still be living there.

Oh, for the love of all things holy! By typing that last paragraph I apparently just irked Our Lady of Perpetual Thunderstorms because it just started again right now. Sorry, neighbors! Lessoned learned. For the rest of this entry I will call it "the r-word" or "the weather condition that shall not be named." Onward.

To combat the r-word, I have decided to create a little sunshine in the kitchen. Today's sweet mixture comes to us from David Lebowitz's delectable tome, The Perfect Scoop, published by Tricycle Press. Most ginger ice cream recipes call for candied ginger. I was glad to see this recipe uses fresh ginger mainly because I have so much of it in the fridge. Who doesn't accidentally triple up on ginger every now and then?

I paired it with a mango sauce of my own creation and since I am in no mood to annoy anyone by ripping off a recipe, I'll just advise you to buy the book. It's excellent. As for the mango sauce, here you go:

1 mango, chopped

1 tablespoon of sugar combined with 4 tablespoons of boiling water to make a simple syrup

1 teaspoon of lemon

Combine everything in the blender and chill before serving.

Ah, look at that. Summer in a glass! The fresh ginger makes it a whole other experience, trust me. It's lighter and brighter than recipes that call for candied ginger. One bite of this and you will forget all about the weather condition that shall not be named.

Icy Pride

2009-06-18T19:59:00.002-04:00

This weekend is LGBT Pride in Brooklyn and next weekend it's Pride in NYC - don't forget to support The Big Gay Ice Cream Truck!

Sailing Around the Brooklyn Museum

2009-06-14T12:47:00.012-04:00

I did not know the work of Gustave Caillebotte. Furthermore, I did not know that I love the work of Gustave Caillbotte. Now, I do.

Caillebotte was an impressionist painter as well as an engineer, art collector, naval architect, and yachtsman who lived in Paris in the 1800's. Perhaps you have seen these posters for the show at the Brooklyn Museum posted around town.

He was friends with, and bought many paintings of, Degas, Renoir, Pisarro, Monet, Manet, and Cezanne. But his own work differs from his contemporaries. He washes his work in that thin, pale mauve-gray lighting impressionists were so fond of and he paints scenes on the Seine like the others. The end result, though, is more precise, more photorealistic. Simply put, his work "takes you there."

And when I say, "there," I really mean, "away from here." Don't get me wrong, I love living in NYC but one needs a mental breaks from all the hubbub. So when I find something that allows me even five minutes of escape, I grab it.

So at the Brooklyn Museum, I engaged in some class A escapism with Caillebotte and contemporary artist Hernan Bas. I plunged in, as it were, since they both find inspiration in the nautical. By Bas:

By me:

Are the sailboat ice pop molds to die for or what? You have to let them sit for a second before even attempting to take off the sail and even then, you have to pull a lot harder than with other molds. I thought I was going to break it the shape but alas...

the end result was rather pretty. Merci, Monsieur Caillebotte!

Inspired by Havemeyer: The Cherry Blossom Collection

2009-06-03T23:27:00.001-04:00

The giant old man of a building on the waterfront of the Williamsburg section in Brooklyn is the Domino Sugar Factory. God, do I love it. It was spewing white steam and odd smells when I first moved here many moons ago but it's been empty for some years now. From the way I understand it, the sugarcane was grown in the Dominican Republic then processed in here. I was always jealous that the factory workers got to have lunch in the tiny park right on the water when the weather was nice. A pretty little park just for them.

Like everything else that surrounds me, it will be a luxury condo one day soon. And by "luxury condo" I mean "small shoddily constructed apartment for sale in the 'right' zip code." Oh, dear, reader, I shan't bore you with my endless annoyance of urban rezoning for the wealthy but know that my irritation is real and fairly dramatic. Instead, I will stay on topic and say this: the Havemyer family were the first owners of the sugar factory.

That doesn't sound like I stayed on topic at all, does it? Well, I did, because a few weeks ago I shot this:

These are the cherry blossoms that line Havemeyer Street. Yes, the family got it's own namesake. The street is pretty, no? But, look, if I pull back, it's not pretty at all.

It's a bus depot. I suppose that's how I will have to see all these high rise apartments changing my neighborhood right before my eyes - they are as pretty as I choose to see them. And the pretty that I chose to see...

inspired something truly lovely. Introducing....

The Cherry Blossom Collection!

Freezer pops made with:

Edible blossoms

Cherry juice (naturally)

Peach nectar

Grape juice

For this spring quickly turning into summer, I challenge myself to let go of my big city angst and see something pretty everyday. One woman who sees beauty everywhere she goes is Alix, The Cherry Blossom Girl. I don't know her but she's a blogger in Paris who takes dreamy pictures and wears fantastic outfits like:

Every time I check her blog, her whimsy and her hats inspire me to no end so, Alix, these Cherry Blossom Pops are for you!

Scoops: Bond Dude as Ice Pop

2009-06-02T18:20:00.006-04:00

Oh, what to call frozen goodness on a stick?

In other English speaking countries, the term is "ice lolly" but here in the US, most people say "Popsicle." I try not to use "Popsicle" because it's a trademarked brand name and really isn't all that representational of what I'm doing (all-natural, homemade, etc). So I always write the technical term for the treat which is "ice pop." I find this completely awkward because, let's face it, no one ever calls them that. That said, writing or saying "ice pop" isn't half as awkward as this madness:

Yes, that's Daniel Craig, the latest actor to utter the words, "Bond. James Bond," as a frozen dessert. Apparently, there was a contest in the UK that asked people "Who do you want to see as an ice lolly?" and this dude won.

Given the opportunity, I think I the only English guy I would have voted for is Jay Kay from the band Jamiroquai - but only if he still wears all those ridiculous hats.

Drink, Dance, Kiss - Champagne Sorbet

2009-05-24T21:26:00.010-04:00

Generally speaking, I am not one for mixing booze with icy, frozen goodness. I like cocktails and I like iced treats but I've never felt the need to combine the two. However, I had to make a grand exception when I saw this sign outside of the 205 Club in the Lower East Side.

I was so moved by the simple sentiment: drink, dance, kiss. A good bit of the New York experience is about the drink, dance, kiss, no? Unless you're an alcoholic. Then it's maybe more like drink, drink, drink, dance, drink, kiss, black out, come to, wonder "Who's house is this?" followed by shame, shock, headache, and more drink. But alas, I digress. When I saw this sign I was charmed to the bone and had to respond with a sparkling concoction.

Champagne Sorbet - from Ices by Sunil Vijayakar:

1/2 cup plus 1 1/2 tablespoons turbinado sugar

2 1/2 cups Champagne

1/2 cup peach juice

Place the sugar in a saucepan with 1/2 cup water and heat gently until the sugar has dissolved. Bring to a boil and remove from the heat. Allow to cool.

Add the Champagne and peach juice to the sugar syrup and churn in an ice cream maker until just thick enough to scoop. Serve immediately.

Et voila, the end result as seen from my fire escape.

For more sorbets, granitas, and sherbets, pick up a copy of this book.

Until next time - kiss, kiss, kiss!

Scoops: Congratulations, VanLeeuwen!

2009-05-19T23:13:00.004-04:00

The perfect pints made by team Vanleeuwen were name checked by Bon Appetit magazine in their quest for the best ice creams in the US. Nice one, BVL!

Inspired by Greenpoint: Raspberry Tea Granita

2009-05-17T21:09:00.010-04:00

In 1990, Poland held it's first free elections. Many absentee ballots were sent in from around the world but one neighborhood in Brooklyn accounted for 7,000 of those ballots: Greenpoint. Did you get that? Not 7,000 from one city or 7,000 from one borogh but 7,000 from one zip code. This, good reader, is why I live in New York. It's the most wonderfully diverse place on earth.

Greenpoint sits on the banks of the East River and Newtown Creek just across a short bridge from Queens. Ten years ago you'd be hard pressed to get much more than pierogi, kielbasa, and nalesniki for food offerings.

But nowadays there are Thai and Japanese eateries alongside Nouveau American joints. Manhattan Avenue is the established main drag but Franklin is where all the new action is coming up. And by "new action" I mean cute bars with obscure beers and clothing stores I cannot afford. I recommend both for a full and bountiful Greenpoint experience.

Having lived near Greenpoint for so long, it's hard to see things anew but I for the sake of the freezer, I damn well did my best! As you can tell from the pictures, there is a lot of red and white going on in the neighborhood. So I went for something that would be sure to yield scarlet - raspberry tea.

I bought this tea in a deli and after coming home, decided to try my hand at granita. This particular brand is a mix of raspberry, apple, rowan, rosehips, elderberry, and hibiscus. I think plain old raspberry herbal tea will do.

Raspberry Tea Granita

2 1/2 cups boiling water

4 tablespoons raspberry tea

3/4 cup turbinado sugar

Steep tea in boiling water for ten minutes. Strain into pot over low heat. Add sugar and stir until melted. Pour the mixture into a shallow, oblong dish (dessert guru David Lebovitz prefers plastic and if he does, I will, too). After one hour your mixture should start to freeze around the edges. At this time you will want to take a fork and star breaking up the frozen parts into smaller bits and raking them toward the center of the dish. Repeat this every 30 minutes or so until you have a marvelously course consistency throughout. Enjoy!

My boyfriend took this picture. He's sweet that way.

Inspired by Chinatown part three - Kaffir Lime Pops

2009-05-12T23:39:00.029-04:00

You can drink a martini without olives but let's be honest, without that salty infusion, it's not quite a martini. And yes, you could eat baked french fries but they wouldn't be french fries. They'd be some lame potato your mom tries to pass off on you in lieu of the good stuff. Much to most folks' chagrin, grease and salt are often essential to the experience.

Essential, that is what the kaffir lime leaf is to Thai food.

Apparently, lots of people in Thailand grow this bush in their yards so cooking Thai food without it simply won't do. Consider this excerpt from the poem Wild Geese by Mary Oliver:

Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.

For Thai cooking, the Kaffir lime leaf has a distinct place "in the family of things." It adds that light, bright, floral flutter in a sea of coconut milk or curry. And while it is from a citrus tree, it will always be the blossom and not the fruit. These are full-blooded siblings yet the leaf bears only a passing resemblance to it's more aggressive kin. But what other ways are there to use it?

Kaffir lime leaves at Bangkok Center Grocery

My extremely close friend BVL (and by "extremely close friend" I mean, "I paid to meet the guy once"), suggested that I make a sorbet from the leaves, but true to nature, I went lowbrow instead. Behold, the Kaffir Lime Pop:

Kaffir Lime Pops

12 Kaffir lime leaves, finely chopped

2 cups of water

1 c sugar

3 tablespoons fresh squeezed lime juice

Boil lime leaves with water and sugar. Let simmer for five minutes. Remove from heat and let steep for ten. Strain the syrup retain the lime leaves in a separate bowl. Let cool to room temperature. Add the lime juice and enough water to make three cups of liquid. Replace half the lime leaves, if desired. Pour in moulds and freeze.

Ah!

Inspired by West 13th Street - Red Clover Sorbet

2009-05-06T23:15:00.015-04:00

West 13th Street in Manhattan sits on the fine line that divides Greenwich Village from The Meat Packing District. Personally, I have no idea where one begins and the other ends. However, taking up most of West 13th between Greenwich and 7th Ave is the Integral Yoga empire and I'll bet you $20, no, $20,000 bucks that I know what those folks call it. "The Village" is just a so much more yoga-y than a big ol' side of beef.

For those who do not live in NYC, let it be known that Integral is not merely an exercise studio but a book store, a natural food market, a spiritual center, and an apothecary. It's a peaceful place full of incense and leggings but I hardly ever go there. The first time I went to a class, I did all the physical movement just fine but before we could get it going, there was chanting. Not a little "om shanti" sprinkled here and there but like a whole lost scroll's worth of sanskrit. I don't know about you but I don't speak sanskrit. Perhaps in a past life but not in this one so, you know, I was a little lost.

Thankfully, there's no harmonic convergence required to shop at their market where I recently I bought a bag of dried red clover. I was going to steep it and drink it as a tea but I guess I just have to admit I'm weird and I try to sugar up and freeze everything. Whateves.

West 13th Red Clover Sorbet

5 cups boiling water

2 cups sugar
3 cups red clover tea

4 tablespoons ginger

6 table spoons lemon juice

4 teaspoons lemon peel

Pour boiling water over tea and let steep for one hour. Strain, return to pot over medium heat. Stir in sugar and ginger. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl. Discard half the ginger and replace the rest.

Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into a large glass baking dish. Cover and freeze until solid, about 6 hours.

Scrape from pan so it has a nice grainy texture then store in an air tight container.

Yum!

Inspired by Chinatown part two

2009-05-03T15:28:00.008-04:00

So, back to the jaunt that I took in Chinatown a few weeks ago. As I mentioned, I was at Bangkok Center Grocery where I bought Thai tea, a can of lychees and a packet of Kaffir lime leaves. I didn't have that clear of a direction on the lychees or the lime leaves but I love Thai food and figured I could do something with them. As you would imagine, Bangkok Center sells cans of lychee, rambutan, and other fruits that are super popular in Asia.

So, how did this:

become this?

I Googled a recipe for lychee sorbet, duh!

This one comes from Recipezaar. I don't know why, but this recipe was really fun to make. I think the bright, pinky-white color just looks so refreshing that it gives you a nice feeling. It reminded me of a light rose champagne, Pink Lady apples, white peaches, or sunlight tempered by a tulip tree.

In the end, the sorbet had a beautiful floral nose, a great texture, and lovely color but for my personal taste, I am sorry to say, it was a tad too sweet. I would like to try this one again down the line but would either use fresh lychees or alter the part where you add the syrup from the can. Fresh lychees are available May through July so I'm sure I'll see them on the fruit carts of Chinatown and minute now. I have not lost hope!

The Scoop: Haagen Dazs + Bees = Free Scoops!

2009-05-02T15:26:00.004-04:00

The countdown in on! On May 12, all Haagen Dazs locations will be giving away free scoops of ice cream from their Bee-Built line. To learn more about the plight of the honey bee, click here.

Defining Gelato

2009-05-01T18:00:00.000-04:00

Gelato recipes usually include more egg yolks, more milk and less cream. Technically, the difference between ice cream and gelato comes down to the amount of fat and air. Ice cream tends to have more of each: It contains at least 8 percent butterfat. Ice cream makers then aerate the mixture as it freezes, adding 10 to 25 percent volume to the mix. Gelato typically begins as a custard base of eggs and milk or cream. But these days, many gelaterias use stabilizers to mimic that custardy texture. Gelato contains anywhere from 3 to 10 percent butterfat and very little air, making it denser.

Defining Sorbet

2009-05-01T17:32:00.000-04:00

Sorbets are frozen concoctions that are all about fruit. They depend only on sugar, lemon juice and fresh fruit for flavor. Everyone loves sorbet. Everyone.

The Scoop: All the news that's fit to lick

2009-04-30T22:21:00.002-04:00

Something exciting is happening in Hawthorne, New Jersey: the darling wonders known as Rice Creams. These pretty babies combine ice cream with a little snap, crackle, and pop. I kid you not - instead of a cookie, it's a Rice Krispy treat. Thrilling!

From their signature blue and white gingham carts, they have been serving outdoor events for years. Now, if you live in New York or New Jersey, Rice Creams are coming to a supermarket freezer section near you. Who's ready for some crunch 'n' cream?

Liquid, Gas, and Solid

2009-04-26T09:17:00.001-04:00

"The truth is, ice cream is really hard to screw up."

And so began the in-store demonstration by Ben Van Leeuwen, co-founder of Van Leeuwen Artisan Ice Cream. If you are not familiar with their product I urge you to pick up a pint at Whole Foods today. Van Leeuwen's products are everything you want an ice cream to be: startlingly simple with the kind of taste that transports your soul to a happier place. Was that description rather dramatic? Yeah, sure. But am I joking? Nuh-uh.

Those of us in NYC are lucky enough to be able to get scoops at the various Van Leeuwen's trucks parked around the city. This ain't no Mr. Softee. And thank goodness for that.

Along with Ben's brother and wife, the trio Van Leeuwen thought it would be a good thing if a truck served organic ice cream that used local ingredients. After realizing there was nothing out there that met that criteria, they started producing the treats themselves. That was a year ago. Now the egg custard colored trucks can be found all around town including Soho and Union Square.

The reason behind food philosophies is often as simple as it is successful. When I was barely out of my teens, I asked Patricia Curtain, long time cook at and illustrator of several Chez Panisse cookbooks, why you have to use unsalted butter when making a pie crust if you just going to add salt to the dough later. "Because it tastes better," was her reply.

You really can't argue with that.

Ben Van Leeuwen has this same straight forward, "no duh," approach to his craft. He stressed that it is imperative to use the best ingredients because with ice cream because you really aren't doing much to alter what you started with. BVL (he didn't say I could call him that but it just feels right), is passionate about doing what is right for the sake of good.

On the night of this class at The Brooklyn Kitchen, he happily shared with us his opinions about the best chocolate (Michel Cluizel), the best pistachios (from Bronte, Sicily) in addition to the different methods of drying vanilla, the ideal ratios of fruit to butter fat, and the dreadful, common employ of artificial stabilizers in mainstream ice cream production.

Some of Ben's more memorable quotes:

In regards to letting the eggs in one's custard cook - "It's awful. It's just horrible. Don't let it happen."
When asked about making coffee ice cream - "Use really good freeze dried coffee. Sorry. It's pretty unromantic."
"Nut oils can do weird things."
About sourcing new ingredients - "I didn't find anything, anything awesome."

I'm pretty sure a new-thought religion could be based on that last one - if it's not awesome, why bother?

So, what did I learn?

Both chocolate and vanilla are originally from Mexico.
I should be using a double boiler to make custard (egg are less likely to cook/clot)
Cool your custard in an ice bath
I should be experimenting with duck eggs
Breyer's adds vanilla wood pulp to their ice cream to give it an handmade look
Natural vanilla has 350 flavor components (wow!)
Ice cream is liquid, gas, and solid - water is the solid, cream is the liquid (lower freezing point than water), and the gas is the air infused through the custard by way of churning.

Someone asked BVL what was the weirdest flavor he'd ever made and the answer was Szechwan pepper (infuse custard with 1 tablespoon of the peppercorns) - I will definitely be trying this in the next few weeks. I told him I had bought kaffir lime leaves and thought maybe a sherbet or a sorbet? Maybe a syrup? "Definitely a sorbet. And those leaves aren't like bay leaves. You could put some in there." Um, okay, cool!

During the evening's demonstration, Ben made two flavors of ice cream: chocolate and earl grey tea. And, this is really exciting, we got to taste a flavor he currently is experimenting with - green tea. We were sent home with a half pint of our choice to freeze up at home. I took the earl grey and let me tell you, this stuff reigns supreme. Thanks, Ben!

Inspirations: The M Train

2009-04-25T20:42:00.002-04:00

Oh, my blessed M train

slowly moving masses

Inspires this iced cream

made of sticky brown molasses

Mixt with honey vanilla

to make it just like

the M train logo

a bit of brown, a bit of white

My train slithers through Brooklyn

and it sleeps in Queens

Barely dips a toe into Manhattan

'Cause it's an outer borough thing

M train, my M train

so misunderstood

You're now facing service cuts

And that is no good.

Molasses Ice Cream

3 oz cream cheese, softened
1/2 c packed light brown sugar
1/3 c mild molasses
2 c half-and-half

Blend cream cheese, brown sugar, and molasses in a food processor or blender until smooth. With motor running, add half-and-half, blending until combined.

Freeze in an ice cream maker per manufacturer's instructions.

Inspired by Chinatown

2009-04-20T20:21:00.000-04:00

Let's go to Chinatown. You know you want to. I'd like to take you to two places - one I've been shopping at for years while the other one I visited for the first time last week. Such as Chinatown, NYC. The more you know, the more you don't know.

For those of you who haven't had the pleasure, allow me to introduce you to my new friend, Bangkok Center Grocery. This place has so many wonderful things to stick in my machine. My goodness, that sounds a whole lot dirtier than I intended...and I'm not even sure why! Anyway, I'd never seen a Thai store in NYC though I didn't for one second doubt one existed. I purchased a pound of Thai tea - yes, the orange, powdery loose tea used to make the ice tea concoction served in Thai restaurants. I also got kaffir lime leaves and a can of lychees but we'll have to use those at a later date because I got distracted at New Kam Man.

I am positively addicted to buying small serving dishes in Chinatown which is why I've been shopping at here for so long. They have an amazing selection of sweet little dishes from China and Japan. It's been a healthy habit. So far.

New Kam Man also has groceries so I picked up a bag of black sesame seeds along with a few new dishes and goodness gracious - you know this is going, don't you? It's going straight down the path of utter delectably and there's absolutely nothing you can do to stop it - nothing!

Thai Tea Ice Cream

1 1/2 c whole milk
1/2 c Thai tea
3 egg yolks1c sugar
1 1/2 c heavy cream (or half and half for ice milk)

Heat milk to nearly boiling. Steep tea in hot milk for 20 minutes. Remove from heat and strain.

Add cream to tea infused milk and return to heat. Stir mixture until hot but not boiling.

Combine eggs and sugar in a bowl. Slowly add a few tablespoons of the hot milk mixture into the yolks. Mix well.

Add egg mixture to the pot with the tea mixture, stir constantly over low heat until thick enough to coat the back of a spoon. Strain, if necessary, and cool in the refrigerator until well chilled.

Pour into an maker and process according to the manufacturer's directions.

Black Sesame Ice Cream

3 tablespoons black sesame seeds, roasted and crushed (with a mini-food processor or blender)

2 heavy cream

2 c milk

1/2 c sugar

4 egg yolks

Add sesame seeds, heavy cream, milk, and 1/4 cup of sugar in a medium saucepan. Bring to a boil over high heat on a stove, stirring occasionally. Turn off heat. Beat together the remaining 1/4 cup of sugar with the egg yolks in a medium bowl.

Very slowly pour the milk mixture into the egg mixture, whisking the eggs the entire time, being careful not to cook the eggs

Return the contents back to the saucepan over low heat, stirring constantly for 5 minutes, or until the mixture has thickened to a custard. Remove from heat, and cool to room temperature.

Process in an ice cream machine. Chill overnight in the freezer before serving.

Philadelphian Ice Stream of Consciousness part 1

2009-04-11T17:00:00.001-04:00

I went to Philadelphia on a pretty spring day. There were so many things to do and see!

Like this gorgeous deco architecture,

a mosaic of the neighborhood where Rocky Balboa took his fist pumping run,

and Basset's Ice Cream, the oldest ice cream company in the US!

Basset's was started by LD Bassett, a Quaker school teacher.

I saw another Quaker in Philadelphia - the Quaker Oats man, fading on the side of a wall.

Philadelphian Ice Stream of Consciousness part 2

2009-04-11T16:59:00.000-04:00

Bassett's is located in the Reading Terminal Market, a jewel of a marketplace with 80 merchants serving everything from crepes to cheesesteaks.

Though I found the specialty cones laced with the nuts and sprinkles intriguing, for my first trip to Bassett's I kept it simple - a single scoop of cinnamon ice cream on a cake cone.

It was very rich and smooth, not too sticky, with a subtle, even dusting of cinnamon throughout.

That's me enjoying said cone. The picture was taken by a harmless yet undeniably creepy older gentleman who said, "I don't get permission to take pictures of pretty ladies often." This, of course, led me to believe he takes pictures without permission all the time.

Philadelphian Ice Stream of Consciousness part 3

2009-04-11T16:58:00.001-04:00

On the way back to Brooklyn and I thought of all I'd seen. The Quaker Oats man and the creepy old man. The bronze statue of Rocky Balboa in front of the museum and all the tourists who pose beside it, two fists high. The jazz musicians playing on Poplar St. The architecture. The murals. The mosaics. The Alexander Calder tapestries at the Free Library. Philly. Ice cream. Rocky. Quaker Oats. (Yes, this is how my brain works.) Poplar. Band. Bronze. The nouns flew like this for awhile until I landed on some magic dessert math that has not a damn thing to do with calories.

plus

Equals "Rocky's Road"

Yes, I could've just made Rocky Road ice cream but it'll be a cold day in hell when I eat a marshmallow. So instead, I made this up.

Enjoy!

Cream Cheese Ice Cream

8 oz Philadelphia cream cheese

1 c milk

1 tablespoon fresh lemon juice

3/4 c sugar

1/8 tsp salt

1/2 c heavy cream (or half and half for a lower fat version)

Blend the first five ingredients in a blender until smooth. Transfer to a bowl then stir in cream or half and half. Prepare in ice cream maker as per manufacturer's instructions. Store in an airtight container and freeze for at least two hours.

Very important note: Let ice cream soften for five minutes before serving.

Chocolate Sauce

2/3 c half and half

2 tbs butter

1 c milk chocolate, chopped

1 tsp vanilla extract

Heat half and half and butter in a saucepan over medium heat until butter melts. Remove from heat and add chocolate. Let mixture stand for one minute then whisk until the chocolate melts. Mix in vanilla. Cool sauce to room temperature, stirring occasionally, about 30 minutes.

Rocky's Road

Place a handful of granola in a plastic bag and roll with a rolling pin or glass until granola is tiny.

Drizzle chocolate sauce over cream cheese ice cream and sprinkle with granola!

Philadelphian Ice Stream of Consciousness part 4

2009-04-11T16:56:00.000-04:00

Alexander Calder banner in Philadelphia

Rocky's Road back home in Brooklyn

Sour Cream and Strawberry Ice Pops

2009-04-06T22:13:00.001-04:00

Is it a coincidence that today's project...

...looks an awful lot like my skirt?

Hmm, c'est un grand mystere.

Using some of the techniques described in my new bible, Pops by Krystina Castella, I used plastic cups, wooden sticks, and suspended slices of fruit in them. The recipe, however, came from a different source.

Truth be told, it was an ice cream recipe that didn't quite work out.

I put it in the machine and after 30 minutes it was still strawberry soup. I followed the recipe exactly and I'm not trying to blame anybody by naming names...okay, it's a famous vegetarian restaurant in upstate New York that rhymes with Goosewood. That's all I'm going to say. Don't twist my arm!

Since there are no failures on my blog, let's see what I learned:

Improvise and you will find that the world of the frozen dessert is so very forgiving!

Strawberry and Sour Cream Pops

1 pint fresh strawberries

3/4 c sugar

1 c sour cream

1/2 teaspoon vanilla

Slices of fresh strawberries (optional)

Puree strawberries and sugar in a blender. Refrigerate one hour. Combine with sour cream and vanilla. Pour into moulds. Add slices of fresh strawberry.

If you using store bought moulds pop them in the freezer! If you are using the cup and stick method, you will need to let the pops partially freeze - about 30 minutes - before sticking the sticks in so they will stay straight.

If you can get this one to work in machine, I'll give you a dollar.

Yeah, you're right. I probably won't.

Anyway, this pop is both sweet and tart, a lovely combinations.

Theories: The Second Grade

2009-04-05T08:22:00.001-04:00

For my friend Cris' birthday, I made a lovely dessert that comes from the sap of a particular tree. Was it good? No, it was, good, eh? That's right, I channeled my inner Canadian and made Maple Ice Cream! It was a really positive experience but I have to say, I had a helluva time getting the right maple syrup. I think the problem has to do with the American psyche.

Everything in the U.S. has to be THE BEST. If it's not, then it's obviously THE WORST. There are only two choices. Well, that's my crackpot theory and I'm sticking to it. So what on earth does this have to do with ice cream, you say?

Real maple syrup comes in grades - grade A is lighter and smooth while and grade B is darker and more complex. For cooking, you want the grade B because it packs a more of a punch when mixed with other ingredients. However, it proved to be difficult to find. I am sure because "grade B" sounds like "second best" in the minds of our fellow citizens. Kind of reminds me when figure skater Michelle Kwan burst into hot tears of frustration when she was awarded the silver medal in the 1998 Winter Olympics. And we wonder why people don't like us abroad!

This same phenomenon happens with extra virgin olive oil. Is it better than regular olive oil? No. Each has different uses. Plain old olive oil is ideal for cooking while extra virgin is for salads and drizzling on cooked veggies right before serving. However, since extra virgin sounds better, well, it's pretty much all you can find in a market. And you see people frying things in it. Oh, the humanity!

So, after checking several local markets including, I finally got poor, misunderstood grade B in Nova Scotia, Canada where they call it "maple syrup #2." Number 2. Grade B. Always a bridesmaid just because you're so complex. I feel your pain, sister.

Anyway, it was delicious!

Maple Ice Cream

3/4 c grade B maple syrup

1 c whole milk

2 c heavy cream (or half and half for ice milk)

pinch of salt

4 large egg yolks

In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes. Lower the heat and stir in milk, cream, and salt. Cook, but do not boil.

In a medium bowl, whisk egg yolks until lightened, about two minutes. Slowly add a few tablespoons of the hot milk mixture into the yolks, whisking constantly. Add yolks to the rest of the milk, again, whisking constantly.

Cook the mixture over medium-low heat until thick enough to coat the back of a spoon. Cook, but do not boil.

Strain the mixture through a sieve into a bowl and chill at least four hours.

Freeze in an ice cream maker per manufacturer's instructions.

The mounties rescue me from the grade b dilemma. Thanks, good neighbors!

Step one: boil the grade b syrup until your camera goes all steamy and romantic.

As they say in Nova Scotia, "That's right some good, dear."

Enjoy!

Defining Granita

2009-03-31T23:00:00.000-04:00

Granita is sorbet's Sicilian cousin. It is coarse and crystalline and will thrill you on a humid day.

If Books Could Chill: Pops!

2009-03-30T15:43:00.001-04:00

I thought I was so clever last time I went to Ikea, but then again, Ikea always makes me feel clever. I go around pushing that jumbo shopping cart picking up not just a table, but a Forsby table. Dishes are called Ljuvlig and beds are Noresund. After twenty minutes, I'm like, "Ja, I caan toaatally speak Sveeedish now!"

On the way to the checkout I spied some molds for making ice pops. Score! I mean, Skoar! I went home and got busy making lemon-mint syrup. The syrup turned out A-okay and while I was filling up the freezer molds I nearly collapsed under the weight of my brilliance. "I'm going to suspend whole pieces of mint in these. No one has EVER done THAT before. Ja, ja, ja I'm the cleverist girl in Brooklyn!" Two days later, I was at a bookstore and saw this -

Okay, so I'm not that clever or Swedish but I am industious and terribly excited. Ms. Krystina Castella has put all things delectable in an ice lolly from sour plums to rum. I will be experimenting with this book often. Stay tuned...

Defining Ice Cream

2009-03-30T13:58:00.001-04:00

Ice cream, ice-cream, or the ever charming, iced cream, is a frozen dessert usually made from milk and cream combined with fruits or other ingredients, such as chocolate. Most varieties contain sugar, although some are made with honey, corn syrup, or artificial sweeteners. In some cases, artificial flavorings and colorings are used in addition to, or instead of, natural ingredients (booo!).

The mixture is stirred slowly while cooling to prevent large ice crystals from forming. If all goes well, the result is positively delicious!

Defining Ice Milk

2009-03-24T19:35:00.000-04:00

In my quest to take a baby step or two away from heavy whipping cream, I started wondering - whatever happened to "ice milk?" I seem to recall the term but hadn't heard of it in years. I Googled ice milk recipes and didn't yield much. Further checking revealed that "ice milk" disappeared from the scene in the mid 1990's. Man, I wish the goatee would do the same but I'll save that for another day.

Then it hit me like a ton of Webster's, I need an ice cream dictionary!

Ice milk or iced milk is a frozen dessert with less than 10% milkfat but with the same sweetener content as ice cream. In the United States, the term is now virtually unknown. A 1994 change in the Food and Drug Administration rules allowed ice milk to be labeled "low-fat ice cream."

Ice milk of the '60's, '70's, and '80's, however, was a fairly different product from low fat ice creams of today. In the past, ice milk was simply a low butterfat version of ice cream. With less fat, it retained an icier, almost sherbet-like texture. Manufacturers of today's low fat ice creams attmept to duplicate the texture of ice cream by using gums and stabilizers (boo!).

Honey Vanilla Ice Cream or, I love this job

2009-03-22T17:07:00.001-04:00

Honey Vanilla Ice Cream is delicious and I love it. In fact, I love it so much that I could take a bath in it. I love it so much I could put it in a tux and take it to the prom. And I'm betting that in some countries, it's a form a currency. Luckily, it's not at all difficult to make. But I don't think you want to let on to to that. I think you want to impress your guests by nonchalantly implying that making it was wildly complicated.

I've done two batches thus far and both tasted amazing. The second one had a better consistency as the first was a little lumpy.

What I learned:

If you are making custard and the phone rings, don't stop stirring to answer it. Your custard will be a little lumpy and if you forget to strain it before putting it in the machine, your ice cream will be, too.

Honey Vanilla Ice Cream

2 c milk

3/4 c honey

dash of salt

2 eggs, beaten

1 c half and half

1 cup whipping cream

1 tbs vanilla

Heat milk in a medium saucepan over medium heat but do not boil. Stir in honey and salt.

Pour small amount of hot liquid into eggs then mix into the milk mixture. Stir mixture over medium-low heat for 5 minutes.

Cool thoroughly at room temperature. Stir in cream and vanilla then refrigerate until cold.

Prepare in ice cream maker as per manufacturer's instructions.

The Sweet Taste of Success!

2009-03-22T16:26:00.000-04:00

Well, it worked. The stars lined up, the angels sighed sweetly, and I had success with the machine - huzzah! Behold, Mango Ice Cream. I would not lie to you, 'tis delicious, doesn't rely on a frightening amount of double cream, easy to make, and it holds its shape rather nicely.
3 c chopped frozen mangos - I got them at Trader Joe's 1 1/4 c sugar
1/8 tsp salt
1 c mango nectar
1 c half and half
2 tsp pure vanilla extract

In a blender, combine 1/2 c sugar with the mangos and salt. Blend until smooth.

In a separate bowl, combine nectar, half and half, the rest of the sugar, and the vanilla.

Mix both lovely concoctions.

Follow ice cream maker's directions.

What I learned:

You can spell it "mangos" or "mangoes."
Food styling is an art unto itself
I can eat a lot of ice cream

Who's on First?

2009-03-04T20:10:00.000-05:00

My first batch was boysenberry ice cream. The recipe called for heavy whipping cream and whole berries. Dutifully, I followed the instructions which said nothing about mashing up the fruit but just throwing the berries in. So, that was my first lesson:

MASH UP THE FRUIT!

After making the custard and pouring the whole thing into the machine, I knew something wasn't right. In a panic, I fished out some of the fruit fruit with a spoon then started smashing them with a fork. It wasn't cute. Because I am a Libra (always searching for balance/somewhat noncommittal) I squished half of the berries and left the other half whole. What I learned:

Squish all of the berries. The whole, frozen berries lacked flavor and were too big to chew comfortably.
Strain the berries after mashing them. The seeds were bitter and got in the way of fully enjoying all those calories.
This is just a personal preference but I realized I don't love large amounts of heavy whipping cream.

So, now, here's the challenge - how to make delicious frozen desserts with minimal heavy (double) cream?

The Machine

2009-03-04T09:40:00.000-05:00

How did my boyfriend come to decide that an ice cream maker was the best Christmas gift for me?

"It was a choice between an ice cream maker or a new jacket," he said. "I picked the ice cream maker because, you're a nine year old girl and that's what a nine year old girl wants for Christmas."

Like butter, allow me to clarify.

Because I am silly, enjoy dancing like a maniac, and happen to find fart jokes positively hilarious, my boyfriend thinks I am a nine year old girl. I've told him time and again, "I'm 10! Double digits, dude! Double digits!"

This was our goofy little joke until a friend of mine pointed out, "If you're a nine year old girl, what does that make him?"

Now, it's not our funny joke anymore.

So, the machine. It's the Cuisinart ICE-20. Here's the glamour shot straight from the Cuisinart website:

I happen to love this appliance. It's simple and straightforward. However, I will admit, I miss the old school kind of machine. No, not the hand crank. Only people who don't love themselves miss the hand crank. I mean the kind that were electric and you added your own ice around the sides to the chamber. You had more control with those. If the ice cream wasn't stiffening, just add more ice. The new fangled variety has a chamber that is kept in the freezer. That is, it's taking up valuable real estate in your freezer at all times. Woe be the person who keeps it in the cabinet for it takes eight hours or so for it to freeze. Mine lives in the real estate and truthfully, I wouldn't have it any other way. You have to be ready!

Hello

2009-03-01T15:03:00.001-05:00

Hello. My name is Raina and I got an ice cream maker for Christmas from my boyfriend, Murray. This blog shall be about all that I freeze. I hope you like it.