Archive for the 'ice cream' Category

10
Jun
13

White Chocolate Ice Cream in a Cookie Cup


I still haven’t been able to kick my chocolate habit, therefore I just had to try this one from Jacqueline Bellfontaine‘s What’s Cooking Chocolate:

White Chocolate Ice Cream in a Cookie Cup

Photo by: St John Asprey, page 195

Photo by: St John Asprey, page 195

Serves 6

Ingredients

Ice Cream

    • 1 egg
    • 1 egg yolk
    • 3 tbsp superfine sugar
    • 5 1/2 oz white chocolate
    • 1 1/4 cups milk

2/3 cup

      heavy cream

**Cookie Cup

  • 1 egg white
  • 4 tbsp superfine sugar
  • 2 tbsp all-pupose flour, sifted
  • 2 tbsp unsweetened cocoa, sifted
  • 1 tbsp butter, melted

Directions

  1. Place baking parchment on 2 cookie sheets. To make the ice cream, beat the egg, egg yolks, and sugar. Break the chocolate into pieces and melt in a double boiler with 3 tablespoons of the milk. Heat the milk until almost boiling and pour into the  the eggs beating. Place over a pan simmering water and cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon. Beat in the chocolate. Cover with dampened  baking parchment and cool.
  2. Whip the cream until just holding its shape and fold into the custard. Transfer to a freezer container and freeze the mixture for 1-2 hours until frozen 1 inch from the sides. Scrap into a bowl and beat until smooth. Refreeze until smooth. Refreeze until firm.
  3. To make the cups, beat the egg white and sugar together. Beat in the the flour and cocoa, then the butter. Place 1 tbsp of mixture on one sheet and spread out to a 5″ round. Bake in a preheated oven at 400 F for 5 minutes. Remove and mold over an upturned cup. Let set, then cool on a wire rack. Repeat to make 6 cups. Serve the ice cream in the cookie cup.

** Heavy Cream Substitute

  • 3/4 cup MimiCreme
  • 1 1/2 tbsp unflavored powdered gelatin
  1. Stir together until fully blended
  2. Use in place of one cup of heavy cream.

Enjoy, gentle reader, enjoy! I certainly did.

CS

14
Dec
12

Fried Ice Cream


[Two Tuesdays ago, I video taped Geila Hocherman making Fried Ice Cream. One of the perks of taping Chefs at work is that I get to taste their creations… Let me tell it was truly delicious, so I feel compelled to share and re-post the recipe from Geila’s Kosher Revolution. Whether it is Chanuka or any any other holiday, whether it is winter, summer, spring or autumn, you can enjoy this treat at any time; even if… you are not kid! CS]

© 2012 Geila Hocherman. All Rights Reserved

Fried ice cream? Believe or not, there is such a thing! This is based on a Mexican treat and once you taste, you’ll just want more and more whether it’s Chanukah or any other time.

  • Frosted flakes
  • Your Choice of nuts
  • Your choice of ice cream flavor (formed into balls)
  • 1 egg
  • sugar to taste
  • oil for frying
  • dunking chocolate sauce
  1. Crush some frosted flakes and any nuts, of your choice, in a bag. Cover the ice cream balls with the crushed flakes and nuts. Refreeze.
  2. Mix egg with sugar. Dunk in the ice cream balls, cover with the frosted flakes and nuts. Refreeze.
  3. Heat oil to 375 F. Take the covered ice cream balls from freezer. Put a chopstick in each of them and dunk in oil for 15 seconds.
  4. When ready, dip each ball into some chocolate sauce and… that’s all there is to them!

Geila

Enjoy, gentle reader, enjoy!

CS

18
Jul
12

Naomi Sugar from 365scoops.com


Our internet radio show this evening (at 8:00pm Eastern Time) will feature Naomi Sugar from 365scoops.com. There is a bit of background noise because we pre-taped it, yesterday lunchtime, at Tiberias Restaurant (45 East 34th Street; NY, NY 10016; Tel: 212.481.4222).

Naomi Sugar blogs at 365scoops.com, a blog dedicated to making and sharing her ice cream creations. 365scoops believes in good, old fashioned ice cream free of preservatives (and ingredients that you cannot pronounce!) Ms. Sugar uses only the best organic milks, creams, sugar and eggs, with a variety of flavors to create artisanal, custom-made flavors. When not blogging or developing new ice cream ideas, Naomi works for Project Sunshine and holds an MA in public health from Columbia University.

In her own words:

My last name is Sugar, and I am addicted to sugar.

That’s right.

I. Love. Sweets.

All things sweet, ice cream and cupcakes especially, but I do not discriminate against cookies, popsicles, brownies and cake.

Armed with a new found sense of free time (I recently completed my Master’s in Public Health) and an “old found” love of cooking all things sweet, I decided I should chronicle this exciting business venture. So, I took matters into my own hands and bought a three Cuisinart Ice Cream Makers (this one), began testing recipes, and soon enough, started selling these delicious creations!

About 365 Scoops

After returning from Argentina, one of the ice cream capitals of the world, I decided that we needed more deliciously creamy, silky and high quality ice cream here in NYC. This site is dedicated to sharing those recipes, and to ultimately achieving the goal of universal access to gourmet ice creams!

Here at 365scoops we believe in good, old fashioned ice cream free of preservatives (and ingredients that you cannot pronounce!) We mix only the best organic milks, creams, sugar and eggs, with a variety of unique flavors to create artesanal, custom-made ice cream. You want it? We’ll make it. Just ask.
**In addition, here is a link to an ice cream making workshop that I hosted in DC last month at Sixth & I Historic Synagogue http://www.ticketfly.com/event/117535/

While at Tiberias, Naomi had a Mushroom Panini (top), while I had my favorite… French Onion Soup with Crustini (bottom)

In case you missed it why don’t you listen to our show with Hirsh Eidlitz, for a fascinating look into the world of ancient Jewish books and manuscripts?

Meanwhile do not forget to tune us in, this evening at 8:00pm (Eastern Time) at BlogTalkRadio.com/Kosherscene, for an interesting, informative, entertaining conversation with Naomi Sugar from 365scoops.com. We’ll be wait’n for ya!

CS

19
May
11

Popbar


Located in the West Village, in an area full of restaurants (none of which are kosher, unfortunately), Popbar (5 Carmine Street – at 6th Avenue – New York, NY 10014; Tel: 212.255.4874) is a refreshing oasis for the kosher palate. When I say refreshing I mean it literally, especially, now that summer is almost here. They sell popGelato and popSorbetto… Unlike other gelati, their product comes on bars. Unlike other bars, theirs are made with all natural, healthy ingredients… not quite what you get at your friendly supermarket, is it?

An assortment of flavors and your choice of poppings (toppings) and dippings...

The popSorbetto flavors (strawberry, peach, mixed berry, blood orange, lemon, mandarin, pineapple, melon, grapefruit) are made with 70-80% real fruit, with no syrup, no milk and natural fructose, intead of sugar. As a result, not only are they healthier, but they do not taste overly sweet like so many other brands do.

The choice of popGelato flavors is a little larger (chocolate, vanilla, coffee, mint, coconut, hazelnut, giandula, pistachio, almond, banana). They use more milk than cream, as a result these bars have fewer calories and are lighter than regular ice cream.

They also just started producing a new popular item, yogurt strawberry.

All their ingredients are imported from Italy, and when you taste these bars you immediately notice the difference. I tasted a popGelato coffee which they customized for me by dipping it in hazelnuts and dark chocolate…

Decadently delicious!

Decadent, creamy but light, not overly sweet… a feast for the eyes and palate! Then I had a mixed berry popSorbetto. It is made from real strawberry, real raspberry and real blueberry. Not only is this just different from other sorbet bars, it’s faaar better tasting, certainly healthier.

Their poppings (toppings) include: almond, hazelnut, coconut, pistachio and chocolate sprinkles. Their dippings include: dark chocolate, milk chocolate and white chocolate.

Before leaving, I picked three flavors to take home: lemon and strawberry (half of it covered in dark chocolate) from the popSorbetto selections and Hazelnut (covered in milk chocolate and hazelnuts), a popGelato selection.

As you can see, I could not resist taking a bite out of the strawberry on the side dipped in chocolate, while CS was setting up to take a photo, and... I'M NOT ASHAMED OF IT!

CS - who loves lemon flavored anything – thought this bar was the best he ever had, while I found the strawberry tasty, juicy, delicious with a true strawberry taste, the dark chocolate dipping was just the right touch. I cut the hazelnut popGelato in half (weeeell, not exactly half), gave one piece to CS (guess which one!), we both thought it was superb, creamy, flavorful and just sweet enough. I guess Popbar will be seeing us a lot.

SYR




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