Tuesday, April 28, 2009
It's very simple:
Visit this link by May 15. You will be assigned 5 partners and need to send a postcard to each with your favorite ice cream maker recipe by June 6.
Mail and new ice cream recipes...what could be more fun?
Monday, April 27, 2009
Join Fudgie the Whale in celebrating 75 years of Carvel by going to your nearest Carvel shop on Thursday, April 30th from 3-7 pm for a free Iceberg!
What is an Iceberg? I didn't know either. An Iceberg (in the Carvel sense of the word) is soda with ice and vanilla flavoring blended together, then topped with a scoop of ice cream. Sounds good!
Happy birthday to Carvel! Thanks for years of fabulous birthday parties with ice cream cake!
Oh, as an added silly note, check out the Carvel Management page. Scrolll down to learn more about Cookiepuss and Fudgie the Whale!
Friday, April 24, 2009
Also to be revealed that day are four new flavors...Ginger, Salted Black Licorice, Baby Beet Sorbet and Pomegranate Curry Sorbet. Though the first two are flavors I don't care for, I have to say I absolutely love beets, so if I were in the area, I'd for sure try that one.
Not being from Seattle, I have never tried Molly Moon's, but their artisanal ice creams sound pretty good, so when I finally get around to visiting CakeSpy, we'll have to go. Their list of interesting flavors is endless...from those listed above to salted caramel and maple bacon. I've made maple bacon ice cream before and I highly suggest it!
P.S. Love the logo!
Thursday, April 23, 2009
Wednesday, April 15, 2009
Saturday, April 11, 2009
The world is thawing, the sun is shining, the birds are chirping and new fresh flavors are everywhere. I was gifted with a large stash of lemons so perfect, they looked like plastic. Their fragrant, oil packed skin called out to be blended with rich cream an a little something special. I found the perfect something special at Bi-Rite the other day. Candied rose petals! This recipe would work fantastically with candied violets too.
Lemon-Rose Petal Ice Cream
3 Large lemons (zested & juiced)
½ cup sugar
1 ½ cups ½ & ½
Pinch of salt
3 egg yolks
4 tbs candied rose petals
Warm the ½ & ½, sugar, salt, and lemon zest in a saucepan until just simmering. Remove from heat and let sit for1 hour. Re-warm mixture. While it warms, whisk the egg yolks and lemon juice together in a large bowl. Add several tablespoons of the cream mixture into the yolk mixture and whisk. Repeat procedure until the two mixtures are completely blended together. Return mixture to the saucepan and heat on medium, stirring constantly. The custard is cooked when it thickens and coats the spoon.
Pour the mixture through a strainer back into your mixing bowl. Chill the mixture in the freezer for 20 minutes. Stir thoroughly and put into mixer. While the ice cream churns, crush 2 tbs of the rose petals (or lavender, or violet). 5 minutes before the mixture is finished churning add both the crushed and whole candied rose petals.