Four Years of Ice Cream

August 27, 2011 | by Ben 0

We’ve been a bit low on new content lately, so we’re posting a compendium of ice cream and sorbet recipes we’ve come up with over the years. Just click on an image for the recipe:

In case you don’t own an ice cream maker, David Lebovitz has an easy method for making it without a machine. They’re not expensive, though and definitely worth the investment.

We recently traveled to the Outer Banks in North Carolina and will be posting on restaurants there in the near future, after Jonathan finally starts school.

… continue reading

Jeni’s Splendid Ice Creams at Home

July 12, 2011 | by Ben 0

I have been a huge fan of Jeni’s Ice Creams (and sorbets) for years and was counting down the days until the publication of Jeni’s Splendid Ice Creams at Home. I picked it up at Barnes and Noble, and they actually took a while to find it because the books had just arrived and weren’t shelved yet.

The book is beautifully designed and organized by season with an emphasis on artisan local ingredients including dairy (e.g. Snowville Creamery), fruits and vegetables. The recipes are the most important element, though, and that’s where the book really delivers.

I’ve been making ice cream at home for almost ten years and consider this the best ice cream book on the market. Apparently Jeni Britton Bauer made 75 versions of her ice cream base until she perfected it. Much of her introduction details the science of ice cream making. Eggless confections tend to be icy, but with custards the flavor of … continue reading

Jeni’s in Chagrin Falls

May 25, 2011 | by Ben 1

Jeni’s Ice Creams opened not too long ago in Chagrin Falls, and, despite the commute from the Heights, I seem to find myself there every other week.

Jeni’s is based out of Columbus, and this is their first Cleveland location. They specialize in local ingredients and unique flavors.

The shop itself is simultaneously homey and stylish. The brick walls and flavors on the chalkboard are balanced by a sharp design and shiny metal counter tops.

Considering the uniqueness of their flavors, reviewing each seems to make the most sense:

Bangkok Peanut — The initial aroma and flavor is peanuts, followed by curry, then coconut (which adds a nice texture) and finally an intense spicy heat.

Black Coffee — Somehow tastes blacker and stronger than coffee with milk despite being cream based. Rich, dark, subtly bitter flavor gives way to subtle sweetness.

Cherry Lambic — Intense sweet / sour cherry flavor and subtle yeast and malt from the beer. I haven’t had … continue reading

Cherry Lime Sorbet

July 7, 2010 | by Ben 2

It’s been stupidly hot lately, and fresh tangy sorbet is the perfect antidote:

(or at least it helps)

We’re also in the midst of sweet cherry season, and I had to figure out how to use up the $1.99/lb cherries I got from Whole Foods.

Cherry Lime Sorbet

1 lb. pitted sweet cherries 1/4 cup fresh lime juice (from 2 limes) 1/3 cup agave nectar 1/2 cup sugar 1/2 cup water pinch of salt 1/2 — 1 t. kirsch (optional)

Purée everything but kirsch with with a blender, stick blender or food processor. Heat until boiling, then simmer for 5 minutes or so until cherry flavor comes through (cooking greatly intensifies it). Cool, add kirsch, and freeze in your ice cream maker.

Feel free to add a less sugar (e.g. 1/4 — 1/3 c.) if you’d like. This is a bit on the sweet side, but then again the sugar quantity makes it softer and smoother.

I’ve also picked up Jeni’s Splendid Queen City Cayenne… continue reading

Trio

June 17, 2009 | by Ben 3

Inspired by a recent visit to Jeni’s Splendid Ice Creams in Columbus and a number of ingredients I had onhand, I decided to make a trio of frozen concotions.

The flavors are pomegranate-peach, chocolate mint and chocolate. Jeni’s has a flavor called “backyard mint,” and the chocolate mint I used is literally growing in our backyard.

The recipe I used for the mint gelato is here (with a bit of cheating: I heated the milk and steeped the mint for eight hours, not 24), and the chocolate gelato recipe is here (with a pinch of salt added). Both were made with Snowfield Creamery whole milk.

I came up with the sorbet recipe as a way to utilize free pomegranate juice.

Peach-Pomegranate Sorbet

1 lb. ripe peaches 1/3 cup water 1/2 cup pomegranate juice 1/2 cup sugar 1 t. kirsch, peach schnapps, vodka or lemon juice pinch salt

Boil together water and chopped peaches, covered, for 10 minutes until peaches are cooked. Press peaches through a food mill or fine mesh strainer … continue reading