When I used to bake more, I always needed butter. Now I always need heavy cream. Lots and lots of heavy cream. I've been making half of David Lebovitz's recipes so when dividing the 5 egg yolks called for in most of the ingredients, I decided to use 3 instead of 2 1/2. I find this has made my ice creams softer and creamier... even better!
I was attracted to this Green Tea Ice Cream mainly because I love green tea latte but also because of its vivid green color. To make this ice cream, you follow the custard base recipe and all you do is whisk in 4 tsp matcha powder to the heavy cream before you pour in the custard through a strainer. My ice cream didn't have the vivid green color as shown in the book... maybe I should've bought a higher quality matcha powder? It did taste just like green tea latte though!
Mint and chocolate ice cream is my favorite flavor. I just love that combination. Give me After Eight, Pep or Mint Aero and you'll be my best friend. I'm so used to the mint extract flavor though that when I tasted the Fresh Mint Chip Ice Cream, I was a bit disappointed. Don't get me wrong, it's delicious (we finished it in 2 days), but it tastes very different from the ones we buy at the supermarket. If you're looking for something like that, I suggest you use mint extract instead.
After making my favorite, I decided to make my sister's: Raspberry Swirl Ice Cream. This ice cream is also very easy to make. You simply make a vanilla custard base ice cream and then layer it with the raspberry swirl (raspberries, sugar and 1 tbsp of vodka). This ice cream also vanished in a matter of days but for next time, I would try to find a raspberry swirl that doesn't freeze, kind of like a syrup.
This summer, I've been visiting our local ice cream shop La Paysanne pretty often (even if I've been making a considerable amount of ice cream recently). Instead of gelato, I've been going for sorbets which I find are so refreshing in hot weather. My favorite until now are lemon, lime and raspberry. I had some frozen raspberries in the freezer so I decided to make Raspberry Sherbet which consists of whole milk, sugar, raspberries and a bit of lemon juice. It tasted exactly like the raspberry sorbet I've been having at La Paysanne but a bit creamier. Yum!
1 comment:
On another hot day here in Ontario I think ice cream is just the ticket to cool off and have some fun in the kitchen.
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