It's the Yeast I Can Do
When a Knead-To-Know Basis just isn't enough
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Buttermilk ice cream, 03.30.12
Started in on this one during dinner with Taft on Thursday, but it’s only just frozen enough to call ice cream. Fun fact: It turns out the inclusion of twelve egg yolks makes for a staggeringly rich custard — the kind of richness, in fact, that some might just want to pair with a piece of angel food cake and call breakfast. Maybe. If you look at the SK recipe and are concerned, note that mine is so much yellower than hers because this was the last of the Jeremiah Cunningham eggs, and those farm-fresh yolks have a hue you wouldn’t believe.
From Smitten Kitchen
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Cheesecake ice cream, 08.01.11
Recipe, simplified: Mix every dairy product ever with a hint of lemon. Chill. Freeze.
From The Perfect Scoop -
Pineapple sorbet, 08.01.11
Nothing like half a dozen ice creams to make me get creative with photo staging. This one is as simple as fruit+water+sugar, but it’s delicious and refreshing.
From The Perfect Scoop -
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Green tea ice cream, 07.30.11
Did I tell you guys I found a new grocery store? Yeah, I finally got up the nerve to dump my old Randalls on 35th after too many years of shitty produce, bizarre-flavored candy canes, no decent yogurts, and overpriced cereal across the aisle from diapers. This is relevant, you see, because when I went out shopping on Wednesday night for supplies for these four (yes, that means there’s still at least one more) ice creams, I had a list that was essentially 1) gallons of every dairy product conceivable and 2) produce. I’d never have dreamed try to find peaches at Randalls after last year’s catastrophe, you see, but with my new H-E-B at Burnet and Koenig… Well, now I’ve found new, #firstworldproblems ways to be disappointed in a grocery store. All of which is to say: I couldn’t find matcha. I brewed some super strong tea in the milk before I used it, but it’s not quite the color or flavor the book promised. Still, not half bad.
From The Perfect Scoop -
Peach frozen yogurt, 07.29.11
Mm, yeah, these are all going to look like the same photo, by the way. This one turned out the best of any of the ice creams and sorbets I’ve tried so far. But: Things that are inconvenient when trying to make many ice creams, vol. XIV: The bowl has to refreeze after each attempt for “6 to 22 hours,” which is, unless I’m much mistaken, quite the range to contend with. See you later today with the next one on deck.
From The Perfect Scoop -
Roasted banana ice cream, 07.27.11
Sorry ‘bout your face, Shelley! This is the first of many ice creams and frozen yogurts bookmarked by Ms. Shel Shock before she went in for jaw surgery. I’m exceedingly grateful that I had these next up on the docket, because as it turns out, baking without hot water is kind of difficult. With my handy dandy Cuisinart, though, it’s really just three parts (and, you know, the baking dish, the food processor that’s now covered in milk because I overestimated its capacity, the spatulas, the spoons, et al.) that I have to lug over next door to wash. More ice creams to come, hopefully sooner rather than later, as the new water heater is en route.
From The Perfect Scoop -
Malted milk ice cream (bake date with Doug), 07.04.11
Yes, it’s another ice cream. Do you know how hot it is outside? In other news, though: I’m pretty sure my purchase of malted milk powder is actually the beginning of the end for my arteries. Now all those recipes in Baked Explorations are at my Whopper-grubbing fingertips!
From The Perfect Scoop -
Cinnamon ice cream, 06.26.11
I bought too much heavy cream, so here we are. Somehow I feel like ten sticks of cinnamon should be a bit more of a kick in the face, but I’ll take it.
From Perfect Scoop
