This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.
Fresh rosemary infused ice cream with a lemon curd swirl, served with a homemade nutty almond toffee.
I find it is most efficient to make multiple batches of ice cream at once. You already have the ice cream maker out and have gotten the ice – and for me, my freezer can’t store that much ice, so I have to buy it and use it immediately if I want enough for ice cream. I mentioned when I posted the Grilled Apricot Ice Cream that I tend to have two ice cream recipes – one with egg white and one with egg yolks. Since I make multiple batches at a time, obviously this is then the recipe with…Continue Reading
I really like making ice cream. It is involved and makes a mess (at least with my ice cream maker and tendencies to do too many things at once), but the result is always very tasty. And you get to pick your own flavors. Or make some unusual ones. Like grilled apricot. Check out this recipe as a Food52 contest entry here. Because this ice cream is made with egg whites rather than egg yolks, it has a much lighter texture and flavor that goes well with the slight tartness and subtle caramelized flavor of the apricots. I tried using…Continue Reading