Oh hey. Yeah, it’s been a while. Like, a year and a half kind of while. I could wax on about what’s been going on, but really it’s the same as before- I’m terrible at keeping this up regularly, life has been weird/busy, etc. Ultimately, though, I’d have to blame it on me being too lazy to just clear off the counter when I’m cooking/baking to take a nice photograph, even though it’s really not that hard. Or that I seldom plan my recipes in advance, so things like bad lighting or running out of ingredients mid-shoot happen. As I’ve said, this is not my forte….
Ice Creams & Sorbets
Confession: This is a revised post from my old blog. I figured as I begin the process of setting up this new site, I ought to transfer some of the old recipes that I don’t want to lose. Also, I’m lazy. It’s been quite fun to re-read what I wrote at the time, which was in my final months of college, as I was preparing to graduate. In other words, I started blogging more because that was less scary than applying for jobs….
As much as it pains me to admit, I’ve been reflecting a lot on the last few months. Granted, this mostly has to do with bigger-picture items, such as jobs, future careers and potential living arrangements, but also with cooking. Whereas June was a culinary celebration of all food, July has been somewhat (albeit necessarily) restrained. It got brutally hot, which is usually less of a cooking deterrent for me, but even worse, all that food rejoicing started to show, and I was not pleased about that at all. Especially since I didn’t have safety net of moving back to Ohio, where I would make up for all my summer indulgence, to fall back on.
In my opinion, there are few things better than a good bloody mary. I started drinking them years ago (chill, they were alcohol-free at the time) when I worked as a hostess for brunch at a restaurant one summer. Unlike the servers or bussers, I was mostly stationed at the front, near the door, which meant I routinely went six hours without eating or drinking much. At best, I could sneak to the end of the bar to have a sip of water or coffee during slow points, but I was constantly hungry. So one day I decided to try out the bloody mary mix that I always watched the bartender make….
I like tea. A lot. If the photo above is any indication, my housemates and I consume a whole lot of it. I drink it year-round, both hot and cold. There are few things in this world that I find more soothing than having a hot cup of strongly brewed tea with milk and a bit of sugar in the winter, or more refreshing than a glass of cold iced tea in sweltering heat.
This recipe was actually the first I tried after buying my all-things-frozen-bible, because I had dreamed of one day getting an ice cream maker and making the milk tea I had become obsessed with while in Japan years ago into ice cream. The original recipe uses black currant tea- I tried out darjeeling. I think that flavor was a bit much, but I loved it with earl grey.
Phew! I don’t even know where to begin with this one- ice cream cake? I had seen homemade ice cream cakes online before, but considering they were never quite my cup of tea (pun intended, but that’ll come later), it was never something I was really itching to try out myself….
I’ve been fighting a cold this past week, and I knew some homemade ice cream would be good for the soul/my throat. However, I as much as I love freshly churned ice cream, most recipes are somewhat arduous, albeit totally worthwhile. Looking through David Lebovitz’s The Perfect Scoop, the ones that sounded good were going to take too long, I didn’t have any fruit on hand to make sorbet, etc. I was about to give up and make my sister get me ice cream when I saw the words “fleur de lait” (milk flower in french). I originally wanted to title my blog milk flower! I love milk! Things sound pretty in French! I made it immédiatement.
I love everything about this ice cream (well technically it’s gelato): it’s not too heavy, its flavor is subtle and it’s incredibly easy to make. It tastes exactly like what it is, which is sweetened cream, and although heavy cream is by no means healthy, it is far less indulgent than yolk-heavy recipes.
Fleur de Lait Ice Cream
From David Lebovitz’s The Perfect Scoop
2 cups whole milk
3/4 cup sugar
pinch of salt
3 tbsp cornstarch
1 cup heavy cream
- Combine the milk, sugar and salt in a medium saucepan and warm (the recipe didn’t specify what heat, so I did it over medium heat).
- In a separate bowl, whisk the cornstarch into the cream until dissolved
- Stir the cream into the warmed milk mixture and heat, stirring constantly, until it begins to boil. Reduce the heat to low and simmer for two minutes, still stirring.
- Remove from heat and cool, then chill for at least 8 hours, preferably over night.
- Freeze according to your ice cream maker’s instructions. Don’t share.