A passion for food + fashion

Posts Tagged ‘ice cream’

Tangerine Dreams

In Drink, Recipes on April 22, 2012 at 1:28 pm

Recently I got several pounds of tangerines in my CSA farm bag and promptly put them to nostalgic use. For those whose happiest childhood memories involve a Creamsicle—that perfect balance of tart, sweet and creamy—this Creamsicle Float from Suzanne Goin’s Sunday Suppers at Lucques is made for you. Goin suggests using tangelos, which are sweet and not too acidic and have very few seeds. But tangerines will also do the trick. I made these for Easter and again the following week when my inlaws were visiting. I’m hoping someone will make them for me on Mother’s Day.

To make, squeeze 1/2 cup of juice per serving (or juice from two to three tangerines depending on size and juiciness). In each glass place a large scoop of your favorite vanilla ice cream. Pour over 1/2 cup tangerine or tangelo juice. Top with seltzer. Serve with a straw.

Mexican Chocolate Ice Cream

In Baby Love, Food on May 21, 2011 at 7:18 am

I’m heading to Spain for a week, so I promised my husband and son I’d make some ice cream before I left. Tiny G got to pick the flavor: chocolate. Since I had a few discs of Mexican chocolate left over from the turkey mole trials, I took a little poetic license. This recipe for Mexican Chocolate Ice Cream from Gourmet is awesome.

Mexican chocolate has granulated sugar and a bit of cinnamon in it and, adding some vanilla bean, turns out a killer ice cream. Tiny G helped me stir, so the spoon was his to lick. I’m totally in love with this ice cream, but not as much as this little guy.

Cold Weather Ice Cream

In Food on May 16, 2011 at 12:09 pm

Purchasing an ice cream maker in Los Angeles in May seemed like a fairly safe bet. And so, when my two-year old went cuckoo over a purple Cuisinart Frozen Yogurt/Ice Cream Maker on sale for $49 at Sur La Table last week, I thought why not? He was reacting to purple plastic, but I admit I kind of used him as an excuse to indulge my ice cream habit.

And then fate rewarded me by sending pouring rain and gale force winds the very next day. Which is when I remembered a recipe I’d seen in the New York Times back in February 2000, a recipe I’ve wanted to try now for the past ELEVEN YEARS. Spicy and just the right amount of sweet, it’s a recipe for gingersnap ice cream made with fresh ginger, cracked black peppercorns, cinnamon sticks and whole nutmeg. And let me just say that it was well worth the wait!


Adapted from Gramercy Tavern

Time: 45 minutes, plus chilling and freezing time

1/2 cup fresh ginger, sliced

3 cups milk

1 cup cream

1/3 cup granulated sugar

4 cinnamon sticks

1 tablespoon cracked black peppercorns

1/2 whole nutmeg, crushed

2 cracked cardamom pods

12 large egg yolks

1/2 cup dark brown sugar

2 tablespoons dark molasses

1. Bring small saucepan of water to boil. Add ginger, and blanch for 1 minute. Transfer ginger to large saucepan.

2. Add milk, cream, granulated sugar, cinnamon, pepper, nutmeg and cardamom to saucepan; bring to simmer. Turn off heat; let spices infuse for 20 minutes. Meanwhile, whisk yolks, brown sugar and molasses.

3. To make the base, bring milk mixture back to boil, and remove from heat. Add a little hot milk mixture to yolk mixture to warm it, stirring constantly to keep yolks from curdling. Pour yolk mixture into rest of hot milk mixture, stirring constantly.

4. Return custard to stove, and cook it over low heat, stirring constantly with wooden spoon, until it thickens enough to coat back of spoon. Remove from heat, and strain custard through fine sieve. Chill until thoroughly cold, for at least 4 hours.

5. Freeze in ice cream maker according to manufacturer’s instructions. (Foodinista note: Serve with a favorite cookie, which in my case was a crispy chocolate number from Canter’s Deli on Fairfax.)

Yield: about 5 cups.

Sand and Sandblasting

In Baby Love, Design, Out of Town on April 10, 2011 at 10:08 am

We’re back! It feels like the past week spent at my inlaws’ place in Gulf Stream was something out of a dream. A very, very good dream. Mornings at the beach, lunch poolside, lazy afternoons kicking around a ball in the garden.

We saw sharks and snakes. We saw butterflies and birds.

We picked strawberries and tomatoes with the cousins—and there was ice cream. Lots and lots of ice cream. Mostly chocolate.

And then we woke up. It was a particularly rough landing as we returned to a construction zone, our house having been sandblasted the day before we got back.

But there’s a happy ending to this messy story. I’m once more in the throes of my very favorite obsession: PAINT! (A topic I fear I may have exhausted last night at a chic dinner party hosted by our friends Lizzie and Matt.) Yesterday the crew hand-troweled the final coat of stucco on the exterior of the house in the most delicious shade of gray. I’ll post some pics later on. But first, I must obsess a tiny bit more about what color to paint the trim. I was so sure it would be cream. But now I’m leaning toward something a little more dramatic. To be continued…

Dispatch from Gotham

In Food, Out of Town on April 23, 2010 at 3:25 pm

I opened up my email this morning to find the following. Live, from New York, it’s Vincent Boucher!

So I had just walked out of one of my favorite places in NYC, the Paul Smith flagship store on lower Fifth Avenue (there’s a magenta checked shirt there that has my name on it!) and a gorgeous buttery yellow truck caught my eye curbside. Going in for a closer look, I saw the logo on the side door – Van Leeuwen Artisan Ice Cream, direct from Greenpoint, Brooklyn. I stepped right up, and though I lingered at the thought of Strawberry or Hazelnut, it was The Foodinista’s and my shared fondness that determined my order: Peppermint and Chip. My generous single-scoop portion was delicately cream colored (the custard base is made with only fresh milk and cream from their cows up in the Adirondack’s) with flecks of chocolate – no artificial Avatar green color in the organic Oregon-sourced peppermint flavoring. Thin chips of Michel Cluizel 72% chocolate melted on the tongue and the peppermint taste was delicate and indeed, as the website says, refreshing. Since 15th and Fifth Avenue is one of Van Leeuwen’s regular stops (and I do have to pick up that shirt), I’ll be making a return trip to that corner before I head home to LA. I’m sure The Foodinista would approve.

First Taste of Fall

In Food on October 12, 2009 at 8:33 am

american cheese

For those of you who are fortunate enough to live in a clime where seasons exist and leaves change colors, I ask you to please indulge me. Here in Los Angeles, we felt our first nip in the air this weekend with temperatures in the low 70s and lovely overcast mornings. Suddenly all I wanted was fall food, specifically Americana in flavor. So on Saturday morning, my sister and I went to the Cheese Store of Beverly Hills and asked Raffi to select several American surprises. None of the now ubiquitous Humboldt Fog, which I’m told is a bit passé, but instead a gorgeous ashen cube of Nocturne goat cheese from a Korean cheesemaker, the talented Soyoung Scanlan, in Petaluma. So tart and creamy and mushroomy. Then there was a KILLER raw-milk gooey cheese from Meadow Creek Dairy in Virgina, and finally a delicate hard cheese called Pleasant Ridge Reserve from Uplands Cheese Company in Wisconsin. We also grabbed a wedge of Grafton Vermont Cheddar for the main event: burgers.


Our friends Booth and Adam brought over Nancy Silverton’s preferred burger blend of ground beef from Huntington Meats and excellent buttery buns from Thee’s Bakery—both in the Farmer’s Market at Third/Fairfax. To go with the burgers, I tried the Thyme-Roasted Apples and Onions from the new November issue of Bon Appétit. It’s a great side dish to serve with a rich main, as the apples and onions feel very bright and comforting.

apples onions

For dessert, we made the Harvest Pear Crisp with Candied Ginger, also from the November issue of Bon Appétit, with some Ben & Jerry’s Vanilla Ice Cream. I love the coarsely chopped almonds in the topping. God bless America! (Oh, and Happy Thanksgiving Day, Canada.)

pear crisp

Rhubarb Strawberry Crisp

In Food on September 9, 2009 at 5:52 pm

rhubarb crisp

We managed to sneak in one last fruit crisp with ice cream before the end of summer. On Sunday night, our friends Booth and Adam came over for oysters and grilled tri-tip (more on that tomorrow). Adam made a superb Old-Fashioned Strawberry-Rhubarb Crisp, along with his to-die-for Moorea Double Vanilla Ice Cream. I love this crisp because it’s tangy and sweet at the same time, and the rolled oats in the topping are the bomb. I may have even had some for breakfast the following morning. If you see rhubarb, grab it. And if you have an ice cream maker, this vanilla will become a fast fave. Who cares if summer is over? This crisp could not care less if summer is over, ditto for the white patent-leather hobo I recklessly carried to work today.

vanilla ice cream

Beer Float

In Drink, Food, On Location: Out and About in L.A. on September 4, 2009 at 9:58 am

beer float

Allow these two words to sink in: Beer. Float. I don’t know where to begin, other than that this is the most genius dessert ever. Yesterday my friend Anne and I met for lunch at The Golden State on Fairfax for some bratwurst and fries. The dogs are courtesy of Let’s Be Frank, and are made with humanely raised pork.


But back to the matter at hand, namely beer + ice cream. Anne ordered us each a beer float—made with Old Rasputin imperial stout and a scoop of brown bread ice cream (they feature several flavors from Scoops—another post for another time). The malty stout mixed with this truly insane ice cream is just heaven in a pint glass. I think I might riff this weekend at home with some Guinness and chocolate gelato.

Original Pêche

In Food, Recipes on July 20, 2009 at 8:28 am


If there is one food I associate with summer, it has to be peach ice cream. When I was I kid we’d go to my grandparents’ for a three weeks each summer, and my grandfather would make THE WORLD’S BEST fresh peach ice cream in a hand-crank ice cream maker with ice and rock salt. When my husband and I got married, we registered for a beautiful White Mountain Hand Crank Ice Cream Maker specifically so that we could make my grandfather’s ice cream exactly to plan. Yesterday we made a batch—my husband’s first go at homemade ice cream. Yes, it’s a workout turning the crank for 20 minutes, but the payoff is quite simply sublime.

Peach Ice Cream

4 eggs

2 cups sugar

4 generous cups ripe yellow peaches, pureed (from about 4 lbs peaches, peeled)

4 cups heavy cream

2 tsp. vanilla (scant)

1 tsp. almond extract (scant)

1/2 tsp. salt. Beat eggs and sugar together until thick. Add peaches, cream, extracts and salt. Mix well. Freeze in ice cream maker. Makes about 3 quarts.


Mikawaya Mochi

In Food, On Location: Out and About in L.A. on April 15, 2009 at 7:56 am


Finally it seems like the end of jury duty is in sight! I can’t comment on my time in the courtroom, but I can say the bright spot of the day has been revisiting some of my favorite spots downtown, particularly in Little Tokyo. The small pleasure I will miss the most is being able to stop into Mikawaya Mochi for a red bean (ogura) mochi ice cream, which is red bean-flavored ice cream wrapped in a pleasantly chewy rice paste. Mikawaya has been in business in Little Tokyo since 1910, and was the creator of the mochi ice cream! You may have seen their products in the frozen section at Trader Joe’s, but usually the flavor options are limited to green tea, strawberry, chocolate or mango. Really, the very, very best flavor is red bean. And I don’t think I’ve seen it outside the shop in the Japanese Village Plaza.