Real Simple Interviews Ice Cream Authority David Lebovitz

If there is a god of ice cream David Lebovitz is it. I am so lucky to have an awesome coblogger who sent me his book, The Perfect Scoop, and ever since I have been a follower. He has made success out of making premium ice cream and really really interesting recipes. Tonight while catching up on all my favorite blogs, one being Simply Stated,  I stumbled upon an interview that Real Simple just did with him. It gives some insight into his beginnings, some quick tips, and his take on some good flavors. I love his foolproof advice....use good ingredients. Seems so simple but when you taste the difference between farm fresh ingredients vs Stop & Shop you'll see why. Don't get me wrong I make plenty of ice cream with good old Hood products and the end result isn't so bad, actually it's pretty darn good but when I get the chance to hit our local dairy farm it definitely kicks it up a notch. Regardless, check out his interview and if you are new to making ice cream or even if you have had your hand in it for awhile David Lebovitz is one to follow. 


Here's an easy and awesome recipe of his. And as David says, if you can't find Blood Oranges you can use tangerine, grapefruit or plain old orange juice. Just be sure it's fresh for the best taste.

Blood Orange Sorbet

1. Juice your blood oranges. The measure the juice.

2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.

For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).

3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.

4. Stir the sugar back into the reserved blood orange juice.

5. Chill thoroughly, then freeze in your ice cream maker.

Rhubarb Ice Cream at The Catnip Mouse Tearoom

Rhubarb Ice Cream

My sister is due to have a baby any day now. In fact, I need to get this post up soon, or she'll have the baby and I'll have to write this intro again. Anyway, it's become kind of a tradition with my mom and sisters to have lunch and ice cream to celebrate pregnancies (we aren't really a "shower" type of family…) so at the beginning of June, my sisters, mom, and my sister's friend Rebecca headed over to The Catnip Mouse Tearoom on Route 20 in beautiful Riverton, Connecticut (yes, Patrick, I now understand why your dream house is in Riverton) for sandwiches, to be followed by ice cream sundae making at my parents' house.

Lunch was what you might call "light" if the sandwiches weren't as huge as they were. I think we all enjoyed the mint basil soup we ordered, as well as our sandwiches (which were good, but not as memorable as what I was hoping I would find there -- the "very yammy" sandwich I had read about in a review on teaguide.net…) 

Our bellies stuffed from lunch, and the promise of ice cream sundaes at Mom and Dad's surely should have dissuaded us from ordering dessert at the tea house, right? Wrong! Not only did the owner have a chalkboard with her tempting desserts  quite descriptively written out and staring at us the whole time during our lunch, but she also had a pretty persuasive waiter and a charming demeanor herself.

Cobbler and Cinnamon Ice Cream

Minutes later our table was piled with desserts to share. Cobbler and cinnamon ice cream, strawberry shortcake, and rhubarb ice cream. The ice creams were homemade and while all the desserts were quite wonderful and the cinnamon ice cream was definitely worth the calories, it was the rhubarb ice cream that blew me away. "This is the rhubarb ice cream I aspire to," I told the owner. And I meant it. Rhubarb sits in my freezer waiting (hoping) to be churned into something as creamy and perfectly tart-yet-sweet as the rhubarb ice cream we tasted at The Catnip Mouse. I keep putting it off because I am not sure I can achieve the perfection.

A couple of notes to add: The Catnip Mouse has no website and it also doesn't have super long hours, so call ahead (860-379-3745)  to make sure she'll be open. If she's not, there don't seem to be too many other eating establishments in the immediate area.


[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

10 Best Ice Cream Shops in the World

If only I was traveling around the world this summer! Folks over at VirtualTourist.com have compiled this list of the “10 Best Ice Cream Shops in the World” just in time for summer travel. After 8 Ice Cream is definitely a good excuse to go to Madrid. Pack your bags!

1. SCOOPS, LOS ANGELES, CALIF.

Scoops is perhaps Los Angeles’ best-kept secret. Unlike other popular creameries, this hole-in-the-wall establishment attracts theme park-length crowds, with unbeatable prices and rotating exotic flavours. With surprising options like foie gras and onion, Thai iced tea and strawberry Riesling, you’ll find yourself waiting in line every day, just to see what’s on the menu next!

2. GIUSEPPE RICCI, MADRID, SPAIN

Love at first lick? Locals boast that Giuseppe Ricci serves the best gelato in Madrid, and the growing lines are a testament to this belief. You will undoubtedly experience instant gratification once you dive into this luscious, creamy dream. Don’t leave without trying After 8, a refreshing blend of mint and chocolate.

3. THE ORIGINAL CHINATOWN ICE CREAM FACTORY, NEW YORK, N.Y.

The Original Chinatown Ice Cream Factory puts an Asian flair on an American staple. Over the years this establishment has evolved from a sweet treat into an iconic representation of the Big Apple’s melting pot of culture. OCICF recently introduced its newest flavour, Zen Butter, a delectable blend of toasted sesame seeds and peanut butter.

4. GROM, TORINO, ITALY

Grom takes high quality to a new level. Made from only the freshest ingredients, Grom’s desserts use cacao and coffee from Venezuela, fruit grown from their own farm, and Lurisian mountain water for its sorbets. Grom’s commitment to premium products has helped propel this franchise into a widely recognized international chain, including shops in Malibu, Paris and Tokyo.

5. LEOPOLD’S ICE CREAM, SAVANNAH, GA.

Founded in 1919, Leopold’s Ice Cream has been a mainstay in Savannah for many years. This classic, yet modern shop prides itself in continuing to serve original recipes from the early 1900s. You can indulge in signature flavours like Tutti Frutti and Butter Pecan, or try a scrumptious new treat like Bananas Foster or Thin Mints and Cream. No matter what flavour you choose, your taste buds will thank you!

6. FENOCCHIO’S, NICE, FRANCE

Experience gelato at its finest. Fenocchio’s has served happy faces for many generations, and continues the tradition in this family-owned business. With more than 94 flavours, 35 of which are sorbet, Fenocchio’s has perfected the art of Italian-flavoured ice cream with Tomato & Basil, Rosemary and Thyme. For a less traditional treat, try the Cactus, Violet or Beer sorbets!

7. MOLLY MOON’S ICE CREAM, SEATTLE, WASH.

You’ll run around the neighbourhood looking for Molly’s mobile ice cream truck once you get a taste of this mound of melted heaven. Molly Moon’s Ice Cream uses locally grown, organic ingredients to create popular and unique flavours like Mandarin Chocolate Sorbet or Rosemary Meyer Lemon. Check out Molly’s Twitter page for the latest scoop on seasonal flavours, and coordinates so you can stalk that truck!

8. JENI’S SPLENDID ICE CREAMS, COLUMBUS, OHIO

Featured on the show “Best Thing I Ever Ate,” Jeni’s Splendid Ice Creams lives up to its motto, “less sweet, more flavourful.” With an enticing assortment of mouth-watering flavours, Jeni’s pleases the tongue with seasonal sensations like Backyard Mint and Corn Syrup Custard with Whiskey & Pecans.

9. IS FRA SKARO, SKARO, DENMARK

Healthy ice cream. This concept sounds counterintuitive, but at Is Fra Skaro, you can enjoy the goods without the guilt. Situated on a remote island off the coast of Denmark, this shop is not your average creamery. Instead of sugar, Is Fra Skaro utilizes the island’s local birch trees as a natural sweetener.

10. LULA’S SWEET APOTHECARY, NEW YORK, N.Y.

Even the pickiest of palates can experience silky satisfaction at Lula’s Sweet Apothecary. Lula’s innovative creations are vegan friendly, nondairy, and gluten free. Lula’s has mastered the use of coconut and cashew milk, and creates cone after cone of heavenly bliss.

www.VirtualTourist.com

Tweet Tweet...here comes the ice cream man

As much as the good old ice cream truck jingle is nostalgic I love the idea of hearing the ice cream truck via tweets. So 2011. That's what RCN Boston, a local provider of digital tv, internet and phone, is doing to grab the attention of anyone in the Greater Boston and Metro west areas who loves free, with a capital F, ice cream. Regardless if you have RCN, like em or hate em, the ice cream is yours free. They have their very own summer ice cream truck that travels through neighborhoods handing out ice cream to local residents. The trick is you must follow the RCN Boston Ice Cream Truck Twitter handle @RCNBoston1 on Twitter to learn where and when the RCN Sumer Ice Cream Truck will be. Pretty cool concept. Now if only it would roll through Post Office Square this summer we'd be golden. I am going to follow it and see if it ends up in one of our areas. Stay tuned.

The "If-This-Is-A-Small-I-Don't-Want-To-Know-How-Big-The-Large-Is" Ice Cream

Today on our way to Maple Grove Farms to pick up maple sugar candy, Kevin and I stopped at Barney's Barnie's for ice cream. 

While the Gifford's brand cake batter ice cream I had was very good -- it was yellow cake batter with swirls of chocolate frosting -- and Kevin enjoyed his coffee ice cream, this post actually brings up a few issues/questions. 

As I got into the car with my small cone, I struggled to buckle my seatbelt while at the same time keeping my ice cream from dropping off my cone and onto my clothing. This was one of those "if-this-is-a-small-I-don't-want-to-know-how-big-the-large-is" cones. It was huge. 

This cone -- which I didn't get a picture of, because I was struggling to keep it off my clothes, so I got a photo of Kevin's dish instead -- raised some important ice cream questions for which I am still forming my opinions.

Is it a bonus if you get an ice cream that seems much larger than the size you thought you ordered? Do you feel like you should finish it all anyway?

Do you find you can enjoy ice cream cone that is falling/dripping all over you/your clothes? Do you find yourself rushing through the cone or do you enjoy the mess that is assumed with the purchase of an ice cream cone?

Finally, do you find yourself choosing a cup over a cone to avoid this situation? (This also raises a scientific question about the enjoyment of your ice cream.)

Food for thought. In the end, ice cream is ice cream, and whether we enjoy it a bit more or less one way or another, it's always good!

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]