Cooking
what happened, but this is only my second ice cream of the summer.
Totally worth the wait, this one. Serious Eats' The Best Mint Chip Ice Cream.
Easy enough - steep fresh mint in a cream/milk mixture, strain into eggs and sugar, cook. Strain, chill, let your machine do its thing.
Then melted dark chocolate (with a bit of oil) is drizzled in.
The problem I faced: while I adore my ice cream maker, the 'add extras here' chute is not exactly shaped for drizzling. And certainly not for melted chocolate.
Hence the cartoon "A-Ha!" moment: pour the chocolate into a disposable pastry bag and snip the tiniest bit off the end. The bag, being all soft and smooshy (totally a word) conforms to the space and size of the chute, an incredibly fine drizzle of chocolate - that I could control! - is added to the ice cream resulting in that amazing, shattered Magic Shell-like texture.
While not perfect (the tip solidified twice), this is a technique I'll be using again.
Oh, yeah.
The ice cream?
Pretty incredible.
- Bathed In Light
For the moment, he's an angel. Tagged with: Kids...
- Owf Survey: Just A Few More Days!
I’ll pull the OWF 5-Year Anniversary Reader Survey on Friday night, Pacific time. If you haven’t filled it out yet, please take a moment to do so; you’ll help me make OWF a better site for all of you....
- Harold Mcgee's Blog
A great moment for cooking geeks everywhere. Harold McGee has a blog. His On Food and Cooking is one of the few books that I believe should be on every cook's shelf, so I'll be adding this one to my RSS reader. Thanks to Tana for mentioning it...
- Sfist 03/01/05
I'm at a wine writers' conference at the moment, but I wanted to make a quick post to let you all know that my latest SFist piece is up. Here's the link....
- The Guinea Pig Says...
"Zarah's quite busy with her exam at the moment, so come back after Tuesday... Meanwhile it'll just be me nosy-ing around here..."...
Cooking
Lightbulb Moment
what happened, but this is only my second ice cream of the summer. Totally worth the wait, this one. Serious Eats' The Best Mint Chip Ice Cream.
Easy enough - steep fresh mint in a cream/milk mixture, strain into eggs and sugar, cook. Strain, chill, let your machine do its thing.
Then melted dark chocolate (with a bit of oil) is drizzled in.
The problem I faced: while I adore my ice cream maker, the 'add extras here' chute is not exactly shaped for drizzling. And certainly not for melted chocolate.
Hence the cartoon "A-Ha!" moment: pour the chocolate into a disposable pastry bag and snip the tiniest bit off the end. The bag, being all soft and smooshy (totally a word) conforms to the space and size of the chute, an incredibly fine drizzle of chocolate - that I could control! - is added to the ice cream resulting in that amazing, shattered Magic Shell-like texture.
While not perfect (the tip solidified twice), this is a technique I'll be using again.
Oh, yeah.
The ice cream?
Pretty incredible.
- Bathed In Light
For the moment, he's an angel. Tagged with: Kids...
- Owf Survey: Just A Few More Days!
I’ll pull the OWF 5-Year Anniversary Reader Survey on Friday night, Pacific time. If you haven’t filled it out yet, please take a moment to do so; you’ll help me make OWF a better site for all of you....
- Harold Mcgee's Blog
A great moment for cooking geeks everywhere. Harold McGee has a blog. His On Food and Cooking is one of the few books that I believe should be on every cook's shelf, so I'll be adding this one to my RSS reader. Thanks to Tana for mentioning it...
- Sfist 03/01/05
I'm at a wine writers' conference at the moment, but I wanted to make a quick post to let you all know that my latest SFist piece is up. Here's the link....
- The Guinea Pig Says...
"Zarah's quite busy with her exam at the moment, so come back after Tuesday... Meanwhile it'll just be me nosy-ing around here..."...