Posts Tagged ‘ Ice cream ’

Cinco de Mango: Mango Ice Cream

April 26, 2012
MangoIceCreamWM

A tweet from former Seattleite and pro pastry chef Dana Cree intrigued me: “if you buy coconut cream as well as milk you can make ice cream w/o any thickeners. 20% cream, 55% milk. 25% sugar + salt tt” That was in September. It was cold. I didn’t make any ice cream. I filed the tweet away for a sunny day. On Saturday, that day arrived. I bought the three beautiful champagne mangoes to flavor the ice cream. Or rather, the frozen dessert: without milk, cream, or eggs, it’s barely ice cream. Of course, not being able to...

Read more »

Chocolate Chile Pepper Ice Cream Recipe

July 10, 2011
choc and chili

I don’t really like chocolate, and I’m okay with that. Most people I know aren’t. They insist that I’m either lying or delusional, or more likely, both–whatever it is, not loving chocolate is considered inherently suspicious. I, on the other hand use it to justify the many things that I do like (butter, lamb meat, large quantities, sometimes all of those, together–and much more). “Hmm, a fourth serving of sticky rice seems a little bit piggy, but hey, everyone ELSE had chocolate,” I say to myself. As is the case with every rule (or mild declaration, in this...

Read more »

Inspired: Butterscotch Bourbon and Miso Ice Cream

May 15, 2011
Butterscotch Bourbon Miso Ice Cream on Green

The result of my inspiration this week was Butterscotch Bourbon Miso Ice Cream. It was an off hand conversation that began this ice cream. I was discussing my theory on ice cream-it’s a great blank canvas on which to test out taste theories. I told stories of Sichuan Peppercorn flavor and spicy mango gelato with candied lime peel. “Have you ever made one with miso?” Asked Soojin, who I had only met moments ago. I paused, the wheels already beginning to spin. Meanwhile, on the other side of my weekend, I had been watching the incredible Penny De Los...

Read more »

Szechuan Peppercorn Ice Cream

December 24, 2008
Szechuan Peppercorn Ice Cream

Ice cream may not be the first thing that comes to mind for a holiday season dessert, but that doesn’t mean it can’t fit right in. Made with the floral and slightly mouth-numbing Szechuan peppercorns, this ice cream feels cozy, despite its temperature. Also called Sichuan peppercorns or Sansho peppers, these are actually a berry and often used to a zing to spicy food while having a slight anesthetic effect on the tongue, but the fragrant aspect of it has always led me to think a Szechuan peppercorn dessert would be perfect. It finally stopped snowing here and has been...

Read more »

Never miss a post!

Subscribe to The GastroGnome RSS

Download my App!

Unique Eats of the Northwest

Advertisement

Advertisement

Recommended by The GastroGnome

Advertisement

Posts by Category

Advertisement

508156_Bon Appetit Primary Banner - 250x250

Advertisement