Ice cream
When I bought a Kitchenaid ice cream attachment from Fry's with the gift card Deep gave me months ago, I was had more than half resigned it to a fate of living in a dark corner of a cupboard along with the metaphorical electric knives of the kitchen world. A failed first attempt at making ice cream, wherein I dumped cut strawberries into a French vanilla batter way too early and ended up with frozen strawberries and soupy custard, made a sad fate even more likely.
But hark! We have pushed on, and oh, the rewards. I gathered the gumption to make a triple chocolate ice cream straight out of the pamphlet that came with the unit: I figured that in the worst case, super-rich chocolate soup wouldn't be so bad. But man, it worked! Unsweetened and semisweet baker's chocolate, cocoa powder, and Scharffenberger bittersweet chunks, in concert with Straus cream and half-and-half, created something way on the right side of awesome.
John's new gal Monica lent us an ice cream cookbook, and our horizons are further expanded. We first tried chartreuese ice cream, with whole milk and crema mexicana; it's got a nice, light texture, not too sweet, and tastes subtlely of that crazy herbal liqueur. (A bit too subtle, perhaps.) Right now John's waiting on the cherries he stewed with brandy, sugar, and lemon juice to cool as he sets up some cheesecloth to strain some yogurt. If you're in the neighborhood the next few days, you just might want to to stop by and try the best froyo this side of FloMo.
But hark! We have pushed on, and oh, the rewards. I gathered the gumption to make a triple chocolate ice cream straight out of the pamphlet that came with the unit: I figured that in the worst case, super-rich chocolate soup wouldn't be so bad. But man, it worked! Unsweetened and semisweet baker's chocolate, cocoa powder, and Scharffenberger bittersweet chunks, in concert with Straus cream and half-and-half, created something way on the right side of awesome.
John's new gal Monica lent us an ice cream cookbook, and our horizons are further expanded. We first tried chartreuese ice cream, with whole milk and crema mexicana; it's got a nice, light texture, not too sweet, and tastes subtlely of that crazy herbal liqueur. (A bit too subtle, perhaps.) Right now John's waiting on the cherries he stewed with brandy, sugar, and lemon juice to cool as he sets up some cheesecloth to strain some yogurt. If you're in the neighborhood the next few days, you just might want to to stop by and try the best froyo this side of FloMo.