Fans of this blog may remember my ice cream phase from 2011. This was a gloriously unhealthy period kicked off by the purchase of an ice cream maker and the cookbook The Perfect Scoop. Readers at the time told me that an ice cream maker would just sit on my shelf and collect dust, but they were wrong. It was put to major use for six months and THEN relegated to the shelf to collect dust. i stopped because I was being way too unhealthy, but oh, the memories from that time are vivid and wondrous. I learned so much over those months. For instance, did you know that ice cream is quite possibly the worst thing you could ever put into your body? Of course you did. Watching the cups of cream, then sugar, then egg yolks go into the batter is nothing short of a shameful experience, but you know, it’s what needs to be done. But I digress.
Back to the learning part. As a one-time ice cream expert, I learned about the freezing process. Sugar content, for instance, is a key component. Too much sugar, and the ice cream will melt almost instantaneously. Too little, and it will be hard and crystalline. (Don’t quote me on that: I could possibly have the sugar situation reversed). Oh, and freezing that ice cream? It’s a whole process. First you have to freeze a special cylinder for at least 24 hours; then you have to chill the ice cream batter overnight, and then, only then can the ice cream churning begin. The point is that making ice cream is a long, unhealthy process (but oh so delicious).
This is where Creamistry, a new Beverly Hills ice cream shop, comes into play. Gone are the vats of batter, quietly chilling in the fridge. Instead, Creamistry offers customizable ice creams from scratch, made in seconds via liquid nitrogen. But is it actually any good? Keep reading to find out…
It’s been a year or two since I last dusted off my handy ice cream maker, and every time I gaze at its shiny, white shell (which is admittedly not often), I grow wistful for those heady days when I would pour fatty custards into its spinning innards and find glorious ice creams and gelatos waiting for me thirty minutes later. Damn, I love ice cream.
I mean, I really love ice cream.
Of course, who doesn’t love ice cream? Lactose intolerant people, probably. Or maybe people with six-packs. For most of us though, we all scream for ice cream, which is why I was particularly excited when a large box filled with complimentary Nancy’s Fancy gelato arrived at my doorstep last week. The creation of acclaimed pastry-chef Nancy Silverton, Nancy’s Fancy promises a luxe dessert experience, but does it deliver? And is it worth the $10.99 price tag? Yes, you read that correctly: Nancy’s Fancy retails for $10.99 a pint.
To find out the answers to these pressing issues, I brought two pints — Coconut Stracciatella with Bittersweet Chocolate Strands, Frutti di Bosco – Greek Yogurt and Mixed Berries — to my friend’s house for a group tasting. This was all rather convenient as we were all assembling anyway to play the zombie board game “Dead of Winter.” Zombies + Nancy Silverton = an intriguing night to say the least.
Pictures and revelations after the jump…
People who know me know that I love ice cream. I mean, there’s nothing groundbreaking about that statement. Who doesn’t love ice cream? Maybe aliens or ornery Disney villains like Jaffar. I don’t know. The point is that I take my ice cream very seriously. Not only do I consume it, but I make it occasionally (with the help of David Lebovitz’s must-buy cookbook, The Perfect Scoop). Naturally, when I was invited for a media-comped ice cream “social” at Cafe del Rey in Marina Del REH, I couldn’t resist. After the jump, check out pics of the various ice creams and toppings I sampled…
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…
Talk about a delicious dish: Ben and Jerry’s has officially announced their newest flavor titled “Schweddy Balls,” a reference to one of the greatest Saturday Night Live skits of the ’90s. The ice cream will feature a vanilla base with a hint of rum as well as “fudge covered rum balls and milk chocolate malt balls.” So basically: it’s full of balls, appropriately enough.
No word on when Schweddy Balls will hit shelves (assuming it hasn’t already), but its launch will be nationwide. Limited batch only though. Grab your Balls while you can!
AolTV: Schweddy Balls Ice Cream: Yes, It’s Real!
Via Chris Harnick
See also: Schweddy Balls @ benandjerrys.com
Also, if you’ve never seen the Schweddy Balls skit, do yourself a favor and watch the clip after the jump. Continue reading
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
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
Not so long ago, I asked the readers to help me decide whether I should get a slow cooker or an ice cream machine from CSN Stores, who had graciously offered me a gift certificate to use in return for a product review. It was a divisive debate, and when I opted for the slow cooker, I know a large portion of the readership was DEVASTATED by my choice.
Well, fear not. Everything has worked out in the end because CSN hooked me up with another gift certificate, and I was thus able to procure the ice cream maker after all. Happy ending! You could only imagine my excitement when it arrived. I immediately threw the machine’s bucket into the freezer (after washing, natch) and scoured the Internet for a recipe. I didn’t have to look very far. I soon came across The Kitchn’s “Best Chocolate Ice Cream” and was instantly sold.
Was it in fact THE BEST? Ice cream churning after the jump…