Cinco de Mango: Mango Ice Cream

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 leave well enough alone, I reduced the sugar a little, since the mango … [Read more...]

Chocolate Chile Pepper Ice Cream Recipe

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 case), there is an exception. … [Read more...]

Inspired: Butterscotch Bourbon and Miso Ice Cream

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 Santos teach food photography online at … [Read more...]

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 pouring rain as I write … [Read more...]