I used those ridiculously expensive, ridiculously good Vosges cookies to make some ice cream sandwiches using the Ugandan Vanilla Bean Ice Cream recipe from Jeni’s Splendid Ice Creams at Home and wow guys, they were good. I’ve made several different ice creams this summer and I have to say that this plain ol’ vanilla one is definitely my favorite so far. Ugh, just so GOOD! Tristan had his last night with some Coffee Caramel Sauce from Stonewall Kitchen:
I will definitely be making this again. FO SHO! I know I am pushing this book hard these last few weeks but I have just really been loving it. I got The Perfect Scoop by David Lebovitz from the library but I haven’t made anything from it because I kind of hate that you have to use so many egg yolks. WTF am I going to do with all those whites people? There is only so much meringue I can make. I’m not going to take it back until I make something though, so stay tuned. But back to meringues, check out this pie I made the other day:
I can’t whip these up too often or they’ll lose their shine – I feel like nothing gets as many oooohs and ahhhhs as a beautifully toasted meringue. One more shot with a piece missing to show the lovely lemon filling:
I used the recipe from one of my favorite books – Pie by Ken Haedrich – and it has never failed to produce a delicious and amazing-looking pie. If you don’t have it, get it! Okay I’m done pushing cookbooks for now. Have a good weekend everyone!
Just a quick post to share some dark, chocolate-y goodness. We just came home to find our air-conditioner not working. I’m trying to think happy thoughts instead of the continuous string of swears running through my head and this ice cream is definitely something to get happy about. I used Jeni’s recipe from Jeni’s Splendid Ice Creams that they sorta kinda posted on their facebook page the other day. If you can make it out, use it. Or better yet, just buy the damn book because it is really pretty freaking awesome. Happy thoughts, happy thoughts, happy thoughts…..
As promised, here is my lemon-basil ice cream. I used the ice cream base from Jeni’s Splendid Ice Creams and her lemon syrup and then I let some torn basil leaves steep in the cream mixture overnight. Here’s the cream boiling on the stove with some big beautiful strips of lemon zest swimming around in there:
The next morning I strained out the basil and the lemon zest strips and threw it into the ice cream maker. The mixture seemed a lot thicker than I remember the Backyard Mint ice cream I made a few weeks ago being but I just decided to go with it. After only about 12 minutes churning in the Kitchenaid it seemed thick enough so I stopped it and got it into the freezer. Since I’m pretty new to ice cream making, I don’t know if this was the right move. Maybe I should have churned it for longer? Maybe my measurements weren’t exact enough when putting together the base? I loved the flavor of the ice cream but the texture was almost too creamy. I think I just need to practice, practice, practice, don’t you? I made some blueberry sauce and I plan on making lavender blueberry ice cream next since my lavender plant is huge! I’ll report back on that soon.