Dec 29th, 2009
Ice cream versus frozen custard: the parameters are loose. Frozen custard, like its less-cold forebear, engages egg yolks in the emulsion, but so does rich ice creams. Wikipedia attributes it to a higher temperature than ice cream when served; also, its production to a fast-freezing barrel that churns out the product more quickly than traditional ice cream makers. The entry states, "Frozen custard is usually prepared fresh at the place of sale, rather than stored." They both can be served by the scoop, or in soft-serve form. In my estimation, there is little difference between (very rich) ice cream and frozen custard, except that frozen custard is not designed to be, and is therefore not typically, made at home. And I'm not at home, haven't been for a week -- I'm in the frozen custard capital of the world.
Custard’s Last Stand (or rather, mine with it)
Dec 6th, 2009
This ice cream flavor is an ode to sticking cloves in oranges around Christmastime. They turn out looking a little funny, and it feels a little bit voodoo doll-like doing it, but it's one of those wholesome childhood traditions, and it makes the room smell good. Like orange and spice, and everything nice. This tastes good, too.
Spiced Orange Ice Cream
Jun 4th, 2009
I have a new catch-phrase for the week: that "I erred on the side of awesome." Like the guy who made bubble gum. I didn't invent anything earth-shattering, through scientific debacle, but when something was underestimated in this particular batch of ice cream, it made it all the better. That's a nice surprise.
Chocolate and Five-Star Anise Ice Cream
May 8th, 2009
I have an absolutely sensational, hysterical and eye-opening book on my shelf: Asian Ice Cream for You and Your Kids
by Arron Liu. It's not intended to be funny, but it is. I also don't have any kids, so I'm not sure it's intended for the sole delight of an adult beyond growing age, either. But, it's a powerhouse of serious ice cream recipes, and while flipping through it, I was struck by the saffron glare of a full-page spread depicting one called "Japanese Curry Ice Cream."
Curry Carrot Ice Cream
Mar 14th, 2009
Once upon a time, I thought that ice cream "flavors" were just flavoring added to plain, perhaps vanilla, ice cream. "Chocolate" was dabbed in from a vial labeled so along with some fudge-colored dye, and "Strawberry" got its juice in much the same way, save for a few streaks of seeded fruit in some versions of the ice cream. Of course there were the chocolate chips and chopped nuts of Rocky Roads and other stuff-studded ice creams, but the bases would be flavored all the same. It's funny how even in naiveté, you get some things right.
Mascarpone Ice Cream (and “Deconstructed Tiramisu”)
Oct 16th, 2008
There are many things that have confused me about chai over the years. How did the simple word for tea in India (and much of the world) come to denote this Christmasy spice-infused drink? Isn't it then redundant to say "chai tea"? Does it always need to be sweet (I never sweeten my teas)? What are the spices in it and is there a rigid formula of them? Should the "C" be capitalized? Why did the New York coffee shop I worked at between college semesters always purchase it pre-brewed in cartons (couldn't we be trusted to brew it like the rest of the loose-leaf blends?)? Why is it so damn special?
Chai Ice Cream