January 5th, 2010 — 7:51pm
I first had sour cream ice cream 7 years ago at Prune in NYC. It came with a molten chocolate cake and was surprisingly delicious. So when I got an ice cream maker and started looking for flavor ideas, I didn’t hesitate to bookmark Gale Gand’s sour cream ice cream recipe. (In case you missed it, read what Michael wrote after meeting Gale Gand here.)
I didn’t have a pound of sour cream as the recipe called for, so I made up my own version on the spot. I added lemon zest and very little sugar, so it made a nice, tart ice cream perfect for serving with berries. Or molten chocolate cake, which Gale Gand can also help you out with (see here).
Continue reading »
6 comments » | Recipes
May 15th, 2009 — 10:01am
It’s putting it mildly to say I like ginger. I love the stuff in the most potent of forms — pickled, candied, dehydrated, juiced. The only way it’s too strong is if I take a bite raw… but don’t think I haven’t tried.
This ice cream was maybe a bit heavy on the ginger if you’re not in love with the ingredient, but for Kat, her mom and me, it was perfect. (Just reduce the amount in the recipe if you’re iffy.)
Ice cream is my favorite way to end any meal, but the digestive properties of ginger make this flavor an extra pleasant dessert. And the recipe isn’t too difficult because you don’t have to make a custard first.
Continue reading »
6 comments » | Recipes