Over the summer, my friend Meeshie visited me here in Los Angeles and humbly requested that we make ice cream. I handed her David Lebovitz’s seminal ice cream bible The Perfect Scoop and told her to pick out the flavor of her choice (as long as it wasn’t something vile that involved berries — eww). Anyway, after much browsing and deliberation, Meeshie decided on one of her all time favorite ice creams: rum raisin. A trip to the grocery store later, we were ready to make ice cream!

Pics of our adventure after the jump…

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ADVENTURES IN DOMESTICITY: Gianduja-Stracciatella Gelato Edition (a.k.a. Hazelnut Chocolate Chip)


My ice cream maker has seen a bit of activity lately. In the past few weeks, I’ve churned out a delicious olive oil ice cream and a sensational Guinness milk chocolate ice cream (if only I had documented it), and last night, I took on my most formidable foe yet: Gianduja-Stracciatella Gelato. If you’re scratching your head, let me translate. Gianduja is a milk chocolate hazelnut treat from Italy, and Stracciatella is melted chocolate drizzled into churning ice cream, resulting in light, flakey “chips.” Together, the Gianduja and Stracciatella form a Voltron of tastiness in gelato form, or so one could only expect. And yes, I had high expectations.

This recipe hails from David Lebovitz’s amazing creamery bible The Perfect Scoop, which is a must-have for anyone with a functioning ice cream maker. Everything I’ve made from this book has been stellar, including the aforementioned olive oil and Guinness milk chocolate ice creams. Would the winning streak extend to this hazelnut gelato? Results after the jump…

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I’ve been on a small ice cream kick lately ever since I procured David Lebovitz’s food bible, The Perfect Scoop. Actually, it had been more of a chocolate sorbet kick, but last week I decided to elevate my game with an attempt at mint ice cream. It’s difficult for me to have ice cream without the presence of chocolate though; so I turned the volume up — as Ina would say — and also stirred in some homemade chocolate fudge ripple.

The results after the jump… Continue reading

ADVENTURES IN DOMESTICITY: Chocolate Peppermint Pattie Sorbet


Hey, remember my ice cream maker? In case you don’t, I landed one last summer and up until three weeks ago, I had used it exactly three times. I’d made chocolate ice cream, honey-rosemary ice cream, and chocolate frozen yogurt. And then it sat on my shelf for many months untouched. Every time I had the urge to make ice cream, I faced two problems: first, guilt from making such an unhealthy treat. It’s one thing to get a cone at the local ice cream parlor or pick up a pint at the supermarket. However, when you see all the heavy cream and eggs that go into one batch, it can be a bit of a buzzkill.

Second, making ice cream is no spur of the moment endeavor. The batter can take anywhere between ten to forty-five minutes, which in and of itself isn’t a big deal, but the problem is that often this requires heating a mixture on the stovetop… and that means a lengthy cool-down period in an ice bath and then the fridge — usually eight hours or more (if you’re being prudent). As you can see, ice cream ain’t no simple task.

Here’s the thing though: what’s the point of having an ice cream machine if I’m not going to use it? I decided I would throw the machine a bone or two, and my first step was to purchase the much-lauded ice cream cookbook / bible The Perfect Scoop by David Lebovitz. One casual glimpse through its pages, and I could already see why it’s been celebrated by critics, chefs, and home cooks year in and year out. The book is filled with amazing things, including a recipe for chocolate sorbet AND a recipe for homemade peppermint patties. Both appealed to me: the sorbet for its chocolate flavors and healthier ingredients; the peppermint patties because of, well, their pretty photo. Besides, I had never thought one could make peppermint patties at home. The challenge alone was intriguing to me.

And thus began my odyssey to make chocolate peppermint pattie [sic] sorbet. Warning: if you are a chocoholic, the following post may be difficult to read…. Continue reading