My best childhood memories involve standing around my grandma's homemade ice cream maker at family gatherings. She'd pack the ice and salt around the canister, plug it in, and we'd wait...and wait...and wait...for what seemed like an eternity. If we were really lucky, she'd let us lick the paddle.
Coconut Ice Cream from the Pantry] The really nice thing when you come back from a vacation, however lovely, is the fresh set of eyes you can lay on your living quarters, and all the things that make them homey and yours.
When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it's normale. I wrote too many recipes and I needed to make room for all the sumptuous photography.
Although each year it's getting harder and harder to remember that far back, I still recall when I was younger, during the summer in New England, we'd head to the dairy store for ice cream. Often I'd order pistachio; the vivid green color and the crunchy bits of pistachio were somewhat exotic to a timid little David growing up in pre-Martha Connecticut.
For some reason, people think I eat out all the time. While I like eating in restaurants, I don't like being served something that I don't like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I'm going to make, what I'm going to put into it, and how to cook it.
When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona's chocolate school, I'd hoped that many of you would use it to create your own concoctions.
Celebrate your birthday with a Birthday Cake Milkshake this year! I originally posted this recipe over at my friend K risten's blog. I knew she would post this during her birthday week so I texted to ask her what her favorite birthday cake was and she had a hard time coming up with an answer for me but one thing was clear, she loves sprinkles.
Pinterest403YummlyFacebook15Google+8Stumble0Twitter2Email428 Summer vacation may and may not be a mom's favorite time of the year. It's a decision that most likely changes every day. But what doesn't changes is the joy of an upcoming family trip. The months of waiting, the weeks of planning, the days of packing.
Ice cream, in the old days, was just that: pure cream, beaten and frozen in a pot over ice or saltpeter. Times (and tastes) have changed-for the better, we think-with the addition of delicious fruits of the season. If you can't find blackberries, raspberries or blueberries work just as well.
2 tablespoons sugar 2 tablespoons water 2 Bartlett pears (7 ounces each)-peeled, cored and chopped 1 tablespoon fresh lemon juice 1/2 cup Riesling, preferably 10.5-percent alcohol In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and let cool.