Caramel coconut milk ice cream

20130702-203401.jpg

First ice cream of the year!! In fact, this can barely be considered ice cream. It’s made with coconut milk that is cooked down with brown sugar into an intensely fragrant caramel, a tiny bit of milk (that you could easily omit if you’re looking for something dairy-free) and egg yolks. It’s genius, and I’m so glad I came across this recipe on the Big Girls Small Kitchen blog. The texture is divine and the taste is rich- so much so that only a few spoonfuls should suffice for even the biggest sweet tooth. Of course you’ve got to love coconut, but the flavor of the coconut milk morphed into something completely new, a sort of caramel/coconut hybrid. I highly recommend you try this. Continue reading

Crème fraîche and vanilla bean ice cream

20120826-164353.jpg

I swear, this will be my last post about ice cream this year. Promise. But seriously, I think this one was my favorite yet, and that’s saying a lot after brown sugar and bitter caramel and dark chocolate mint. It also happened to be an ice cream made out of pure anger, and completely randomly. I know it sounds kind of odd, but I promise it’s delicious. I probably never would have found the recipe or tried it if I hadn’t had an unfortunate mishap with some lemon verbena ice cream that completely curdled. I thought I had tempering eggs down, but turns out, I didn’t. It was totally unusable, and after straining it twice without any good results, I had to throw it away. I had been preparing it since the day before, letting the verbena infuse in the milk and cream and I’d used up pretty much all of my eggs making what ended up being a verbena and cream omelette. Needless to say, I was mad.

Luckily, while whining about how I really wanted ice cream and how I really didn’t want to go to the store for more eggs, I magically came across this recipe on Epicurious. It’s definitely rich, but the genius part is that it requires no eggs whatsoever. There is no custard base to make, just tons of milk and crème fraîche or sour cream and heavy cream, which makes for a dreamy, creamy, melty texture. It also freezes in no time- definitely the quickest of all the ice cream recipes I’ve tried so far- and is basically ready to eat like soft serve in about 15 minutes in the ice cream maker. And all you have to do is combine all the ingredients and freeze away!

Continue reading

Dark chocolate mint ice cream

20120817-211914.jpg

This is adult ice cream, my friends. It’s full of rich dark chocolate, tons of cocoa powder and a little bit of mint liqueur just to make sure you’re all paying attention. If there’s one thing I’ve learned over my adult years, it’s that booze makes everything better. Case in point: my beer-braised Mexican pulled pork, this delicious chocolate stout cake with pear cider frosting, or this Nutella and rum cake. Something about the addition of alcohol just seems to bring out the best in these dishes, adding subtle layers of flavor, and I’m not one to argue with that. Continue reading

Brown sugar ice cream with a bitter caramel swirl

20120810-131926.jpg

It’s hot here in my corner of France. After the summer disguised as fall that we’ve been experiencing for the last few weeks, temperatures finally got above 90° this week. Not that I really needed the excuse of heat to make my first ever real home-made ice cream. I talked about my family being here in my post for a delicious nectarine and lime curd tart. One of the many huge, wonderful, amazing perks of my mother coming was that she had decided to give me the ultimate gift for my birthday: a new Kitchenaid Artisan stand mixer. Let’s just take it as a given that I was beyond excited. I was ecstatic not only about the fact that I could finally make proper frosting, bread and cookies in the blink of an eye, but also because I had also ordered the ice cream maker bowl attachment. Continue reading