This is a pretty interesting ice cream. It’s mostly bananas (frozen first), mixed with a bit of cream. Sugar is in the form of piloncillo, that cone-shaped sugar found in Latin markets. I had no problem finding piloncillo, but grating it is kind of a pain (the ice cream uses a full cone). I started [...]

I attended a book signing by Jeni Britton Bauer at Omnivore Books months ago and I’m finally just getting around to making the first recipe out of the book. Our neighbor Assana is just slightly addicted to Jeni’s ice creams – maybe more than slightly, since the only way to get it is to order [...]

I was drawn to this recipe because Gravensteins are readily available in the farmer’s markets right now. Maybe a little on the soft side for baking, but I couldn’t help myself. This recipe requires some advance planning since the ice cream base needs to chill overnight, but it’s worth it. It’s a custard-based ice cream [...]

This is my second attempt at brown butter ice cream. I love the idea, but since the primary flavor comes from a fat, it’s hard to get the texture right. This was almost there, except the end product was a little chalky. I think that can be remedied by straining the cooked custard just before [...]