Posts tagged frozen
Tuesday, July 26, 2011

peach ice cream with sour cream and black pepper

peach ice cream

Oddly enough, one of my favorite things to do in the kitchen is to temper eggs and make egg custards. Funny, how something that made me anxious just few years back is now a favorite activity in the kitchen. My fear caused me to resist egg custard-based recipes for years, until I finally bit the bullet, gave it a try, and found that it’s really not so terrible or difficult.

Tempering isn’t exactly rocket science, but it is slow, measured, deliberate, patient. So if drizzling hot cream while whisking it into eggs makes you crazy just thinking about it, tempering might not be that enjoyable to you. I, on the other hand, find it meditative, much like focusing on your breath in yoga. Tempering requires that you make fast friends with your custard, one trickle of hot cream at a time, turning eggs into a lush, golden-hued, velvety fluid.

Continue reading peach ice cream with sour cream and black pepper.

Thursday, May 26, 2011

strawberry basil sorbet

one giant scoop

For many of us Memorial Day signifies the official start of Summer. And while our calendars tell us that Summer doesn’t really kick off for another few weeks, in my mind it has already arrived. Strawberries have arrived at the farmers’ market.

I look to strawberries to signal Summer’s approach, and as soon as they appear at the farm stand, I proclaim it to be summer and proceed with all kinds of strawberry shenanigans. Last year they were added to a blueberry pie (technically making it strawberry blueberry pie), were introduced to buttermilk granita, and folded into a dimply buttermilk cake. The year before, they played a leading role in a shortcake production.

Continue reading strawberry basil sorbet.

Tuesday, November 16, 2010

maple frozen yogurt

maple frozen yogurt

I can’t quite focus, my mind is all scattered and fragmented. A nasty voicemail left at work this morning threw me off, and I am feeling a bit of out of sorts. Like the music is playing but I can’t quite keep the beat. You know that feeling? I’d like for it to stop. And this is why I need to get the message across right away. That spoon above is full of something delicious – maple frozen yogurt. And you must make it soon. Maybe to sit on top of these. Because they go excellently together. I know this because that’s how we had ours.

maple frozen yogurt

Look, I know that it’s mid-November and that you might have retired your ice cream machine for the season, and I know what you’re thinking about homemade ice cream: all that waiting and planning ahead is just a bit too much around this harried time of year. I’ll be honest: this ice cream takes time. There are egg yolks to temper and a custard to chill. But this maple frozen yogurt – nothing to it!

First of all, this isn’t quite ice cream, nor is it quite frozen yogurt. It’s a bit of both, straddling both names and ideas. Secondly, it takes mere minutes to prepare, an hour to chill, and then the whole mess goes into the ice cream machine to emerge half an hour later as a glorious frozen maple ice cream. Or frozen yogurt. Whatever you want to call it. This is so easy and requires such minimal hands-on time, you could do the whole endeavor on a busy weeknight after getting home from work.

Continue reading maple frozen yogurt.

Friday, June 11, 2010

mango sorbet

mango sorbet

You would think that it being summertime and all, I’d have an easy time tell you about mango sorbet. That’s clearly not happening. Instead of writing about mango sorbet, what I really want to do is just extend spoonfuls of it to all of you and say, “Just try this and then tell me it’s not the most amazing thing on a hot summer day!” But being that the interwebs haven’t quite figured out how to teleport frozen dessert to each of your homes (or any kind of food, really), I am left with mere words. And words, my friends, is what isn’t enough here.

mango sorbet mise

What’s probably fair to say, however, is that there are summer days, such as what we had in New York last weekend, when sorbet is the way to go, when it trumps ice cream. Stay with me here. I can hear the gasps of horror across the information superhighway – to suggest ice cream to play second fiddle! Well, I’ll be!

I promise you, I’m not one to ever dismiss ice cream. Ice cream is very sacred in my book – I’m the kind of girl who’ll be getting ready for bed, get a massive ice cream craving and change back to go outside and meet a friend for a scoop. But there are days when all I want is something cold and refreshing that happens to be not creamy. Sometimes, dairy is just a bit too much and I reach for sorbet.

mango sorbet

When I first picked up a copy of The Perfect Scoop, this mango sorbet was the first thing I book-marked. But I quickly got distracted by watermelon sorbet and frozen yogurt (Pinkberry who???) and then of course marrying vanilla with black pepper. A couple of weeks ago when I was devising a menu for one of my Sunday suppers, I saw a clear mango theme emerge and that’s when I remembered the recipe that started it all. I don’t need to tell you that David’s recipes are tried and true and are absolutely amazing – if you don’t have this book of his and you’ve been curious about making ice cream, this is a must-have.

mango sorbet

Look, this time I don’t have a fancy story for you – no ancient memory from my childhood. In Russia, we didn’t have mangos. In fact, we didn’t even have sorbet. Sherbert – yes, but sorbet is a beast unto itself. And so, because I spent the first eleven years of my life deprived of mangos and sorbet, I would think that I have to make up for a lot of lost time. Ice cream maker – get ready, we’re going to make beautiful music sorbet together!

mango sorbet

In fact, as I was writing this last night, I kept running over to the kitchen and sneaking little spoons of sorbet as a snack, hoping, in vain, that having a few spoonfuls will inspire me to write something poetic, something that will galvanize you at once to run over to your local grocer, get two ripe mangoes, and charge forth into your kitchens intent on making sorbet. Or else. I am, however, left with just mere words. Words that aren’t nearly as delicious as this frozen goodness here. You could, of course, try to lick the screen. Let me know how that works out for ya.

Continue reading mango sorbet.

Wednesday, June 13, 2007

watermelon sorbet

watermelon sorbet

When I get an idea in my head, I might as well drop everything and just get it out of my system, or else. If I am craving mango, suddenly a dozen mango-centric recipes pop in my head. If I’m sugar-deprived, I think of making cookies, and it makes the work day unbearable, because as much as I love what I do, I would much rather hide in the kitchen measuring out flour and softening butter. In fact, I often find myself midday, thinking of what I want to cook and strangely, it motivates me to get all my work done on time, so that I could rush home and make that meal.

Last week, I’ve found myself watermelon-obsessed, and while, it’s not the fruit that is in season in June, I don’t care, because I find that when it is in season, either the weather has cooled off considerably, or I’ve gotten used to the heat. Besides, being on a David Lebovitz kick, armed with a dangerous book that is being held responsible for expanding waistlines and wide grins across the globe, I found a recipe for watermelon sorbet and it was pretty much all I could talk about it until I made it.

so good - even without chocolate pieces

And afterwards, it was still pretty much all I could talk about. Only this time I was talking about how delicious it was. Incredibly enough, it tasted so much like fresh watermelon (imagine that!), but it had a bit more sweetness and was colder! I know, it sounds crazy to be amazed that when you make food from scratch, it actually tastes like the food you used to make it. I guess it’s sad how we’ve arrived to this point in our consumption – when we think it a luxury to find something that’s a derivative, resembling its underlying ingredient!

In any case, I made a few slight changes with David’s recipe. I confess being a bit too lazy and lacking ample time, so I didn’t bother with picking out the seeds. I also omitted the chocolate because, while the aesthetic of it pleased and intrigued me, I didn’t want to taste chocolate with my watermelon. I guess it was the purist in me, but I wanted the sheer simplicity of the fruit – nothing else. Finally, I didn’t do much straining and in the end, am glad to have done so. I liked tasting the little watermelon fibers with each bite – it made me think of the actual fruit that much more.

I loved the taste of it. LOVED it. But of course, in my doubting fashion, wondered if it should be tarter. KS, who generously volunteered to consume the great majority of the batch, said that it was perfect. So perfect, in fact, that I should feel free to make more. Soon.

I suppose I should feel better about myself having made a fat-free frozen treat. With minimal sugar, this was almost like biting into the watermelon itself. I wonder how long I’ll last before I start dipping into the French custards – that’s really the only problem with David’s book – I cannot decide which ice cream to make next, and equipped only with once ice cream maker at home, this might be a difficult conundrum facing me in the next few days. Oh decisions, decisions!

Continue reading watermelon sorbet.

Wednesday, May 23, 2007

frozen yogurt

edible bliss

I first heard about it on the Ellen show – she was raving about this frozen yogurt from a company called Pinkberry – it was amazing, she said, and best of all, fat free. I had to roll my eyes at the television screen – another celebrity endorsement, another fat-free treat – it’s probably not even yogurt! But Ellen went on and on and on about it, how good it was, and how tangy and fresh the yogurt tasted and oh, what fresh toppings they had; and before you know it, the name had tattooed itself inside my brain. At the time, this was only an LA sensation and I felt well-insulated from yet another overhyped franchise, especially one that reminded me of Tasti D-Lite – a company whose product I loathe almost as much as I loathe high-fructose corn syrup. But that’s for another time.

Then one day, while visiting KS’s father’s apartment his little sister brought up Pinkberry – and how good it was. “Did you try it while in LA,” I inquired. “No,” she said, her eyes glowing, “they have it in Chelsea!” And so one lazy morning, en route to work in a cab (okay, so it wasn’t lazy, just freakishly cold!) I spotted it on 8th Avenue. The cute pink and green letters, the toy-like design, and made a mental note. A few cold, seemingly interminable months later, we finally found ourselves taking a stroll in Chelsea and passed by the location. And I, of course, had to go in! Even KS, normally abstaining from dairy desserts (oh lactose intolerance, how cruel you are!) made an exception and sampled the frozen yogurt treat. The moment the frozen yogurt hit my palate, I became obsessed. It was so good, I could not get spoons fast enough in my mouth, where the yogurt disappeared quickly, leaving me with a stupid happy grin on my face.

sugar. yogurt. vanilla.

It was as if my taste buds had woken up from some sugar-laden nightmare and unanimously agreed – this is what frozen yogurt SHOULD taste like. There was a reason I couldn’t stomach the overly sweet frozen yogurts out there. And right then and there, I decided – an ice cream maker this summer is a must. And then, Heidi had to go and write about how good and easy making frozen yogurt was at home, and referenced David’s book. And I found an ice cream maker on sale for $30 (that’s, like, free!) and while I cannot exactly remember hitting submit on my book order (something about selective amnesia is kicking in), Amazon.com did deliver The Perfect Scoop as well as my next favorite cookbook. And I’ve been flipping though the books nightly salivating over each page.

So last night, after my ingenious salad creation – who knew leftovers could be so delectable – and some planting-in-the-dark (oh, that’s a story in and of itself) – I was all but finished with the kitchen. And so I gave this basic frozen yogurt recipe a whirl. Now, some people follow the recipe first time to a tee, but I, on the other hand, always like to tweak them my own way. Not so this time, aside from decreasing the original amount of sugar by a half, and mixing two parts of strained yogurt with one part regular plain yogurt, I followed this quite meticulously. I even was able to assemble and start the ice cream machine without it freezing the paddle to itself – an accomplishment I was extremely proud of!! Forty long and arduous minutes later, KS and I both had heaping bowls of frozen yogurt on our laps.

all hail david lebovitz!

And man. Was. It. Good. So good in fact that I licked the bowl! Pinkberry who??

And now I just can’t get over how incredibly delicious it was. I’ve been thinking about having more since yesterday morning and couldn’t leave the house without shoving a few spoonfuls in my mouth – breakfast of champions I know – and then at night, on my conference call, I was being so loud with my spoon knocking against the dish, I woke KS up.

I just have this feeling that by the end of summer, David’s book will have been loved well and used backwards and forwards – and the pages might just get stuck together from my sticky fingers, and I might have to get myself another copy! There will be a lot of frozen dessert consumption in this household in the next few months.

pinkberry, eat your heart out!

Perhaps putting in an elastic waist in all my pants might be a good idea for this summer. That and attaching my name tag on a treadmill at the local gym.

Continue reading frozen yogurt.