Sweets with a salty, savory hint have always been around—think the pinch of salt in a chocolate-chip cookie recipe. But in recent years, it’s become a selling point. From “salty” caramel to “salted” chocolate chip cookies, the emphasis has really moved over to the savory side of the equation in sweets. And, we’ve seen plenty of sweets with a spicy kick as well. For me, the worlds of spicy, savory and sweet all came together in ice cream form several years ago, with an unforgettable Curry … Read More
I’m not sure which is more surprising: hosting a new podcast about food, or making kale ice cream. But they have a lot to do with one another this week. The new podcast is called Why We Eat What We Eat, and the first episode, out tomorrow, tackles the strangely swift rise in popularity of kale. Last weekend, I decided to make kale ice cream, since one of the discussions around the leafy green in the episode had to do with its versatility. It’s easy to grow, … Read More
I am not sher what happened to sherbet. As a kid in the 80s and 90s, it was always playing second fiddle to ice cream. It wasn’t pungent and sour like frozen yogurt, which made some people dislike it. It wasn’t full-on fruity and as tart as sorbet, its nondairy cousin. And it didn’t have, at least in my recollection, too many fat-free or otherwise health-conscious claims attached to it, whether or not those were true (like poor Elaine learned of … Read More
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 … Read More
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.
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.
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 … Read More
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 … Read More
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 … Read More