Tagged with ice cream maker

Foie Gras Ice Cream

Foie Gras Ice Cream

We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would … Continue reading

Lychee Ice Cream

Lychee Ice Cream

I wish you all a happy and healthy 2017 with delicious food and wine. As my first contribution to this, I present to you homemade lychee ice cream. Lychees are a  tropical fruit with a complex delicious aroma and flavor. When turned into ice cream, they become a very special treat. It is a bit of … Continue reading

Spiced Pear Ice Cream (Stoofperenijs)

Spiced Pear Ice Cream (Stoofperenijs)

This is the last post in a trilogy of posts with the recipes of the components for the dessert that I served at game & wine dinner parties over the last three Saturdays: marzipan mushrooms, almond madeleines, and in this final part: spiced pear ice cream. I wanted to serve something fitting for the autumn/winter, … Continue reading

Blackberry Rose Water Sorbet

Blackberry Rose Water Sorbet

Rosenmuskateller is a rare dessert wine from Alto Adige/Südtirol, the German speaking north-east of Italy. It is made from the rare grape of the same name, related to other muscat grapes but with the distinctive quality that it smells of roses! I thought it would be great to pair this with a dessert that includes … Continue reading

Beetroot, Fennel and Ginger Sorbet

Beetroot, Fennel and Ginger Sorbet

This is what I came up with when I put my mind to creating a dessert made from vegetables. I sweetened freshly juiced beetroot, fennel, and ginger and then turned it into a sorbet. To keep the flavor as fresh as possible, I heated only part of the juice to allow the sugar to melt. … Continue reading

Homemade Lemon Sorbet

Homemade Lemon Sorbet

I’m making homemade limoncello with the 95% alcohol I brought from Italy. (I will post about the limoncello in a few months, as it requires 10 weeks to make it.) One bottle of limoncello requires the zest of five lemons, so I ended up with five zested leftover lemons. What to do with the juice? … Continue reading

Strawberry Frozen Yogurt

I decided to make Emmy Cooks’ strawberry frozen yogurt when my parents came over for dinner, as I remember my mom loved frozen yogurt when we visited the US together back in 1991. I substituted the kirsch with 12-year-old balsamic vinegar and some of the sugar with honey. Thanks Emmy for the idea! This dessert was part … Continue reading