Cinnamon Ice Cream

As promised in my last post, I worked on making a cinnamon ice cream for Christmas. For all those who celebrated, I hope your Christmas was as merry as mine. For my cinnamon ice cream, I borrowed a recipe from David Lebovitz. David Lebovitz is a former chef at Chez Panisse, a California based restaurant that was rated the best restaurant in America in Gourmet magazine in 2001. Mr. Lebovitz is known for his desserts, including pastries and ice cream. He currently resides in Paris, where he writes books and blogs. I have never read one of Mr. Lebovitz's books, but based off the titles, The Sweet Life in Paris, The Perfect Scoop and The Great Book of Chocolate, I think it is fair to say that Mr. Lebovitz and I share similar culinary interests. On Mr. Lebovitz's website, you can find several good ice cream recipes.

The recipe I borrowed from Mr. Lebovitz is shared below. It is important to note that I did not take all the steps recommended by Mr. Lebovitz, as I did not have the patience to do so. While patience is an important part of ice cream making, and I would not recommend starting an ice cream recipe if you are in a rush, I do think you can avoid some of the more time consuming steps, such as ice baths, to speed up the process. The version of Mr. Lebovitz's recipe that I have presented below follows the steps I took and not those recommended by Mr. Lebovitz. If you are interested in the original recipe, I would recommend reading Mr. Lebovitz's blog.

Cinnamon Ice Cream

 

Ingredients:

1 cup whole milk

3/4 cup sugar as I did.

pinch of salt

10 cinnamon sticks

2 cups heavy cream

5 large egg yolks

 

Preparation:

Heat the milk, sugar, salt, cinnamon sticks and 1 cup of heavy cream together in a medium saucepan. Cover, remove from heat, and let steep for 1 hour.

 

Rewarm the mixture and remove the cinnamon sticks.

 

Whisk together the egg yolks in a small bowl and gradually add some of the warm cinnamon-infused milk to the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the spoon.

 

Remove from heat and pour through a strainer into a clean bowl. Add the remaining 1 cup of cream. Stir and chill overnight in the freezer.

 

Churn in your ice cream maker.

Texture: Smooth, creamy, and rich, just the way you would want an ice cream to be.

Flavor: Sweet and creamy with a hint of cinnamon. I was a little concerned that the cinnamon would be a little overwhelming. However, the cinnamon flavor ended up being very well balanced.

Overall: This ice cream is delicious! Of all the ice creams I have made, this is one of my favorites. It would taste great with a pumpkin or apple pie. On his blog, David Lebovitz recommends pairing cinnamon ice cream with peaches, plums or a fruit sorbet. Whether paired with another dessert or served on its own, cinnamon ice cream is delicious. Go out and make yourself some today!

Until next time, keep calm and get your ice cream eating on.

The Best Chocolate Milkshake Ever or the Best Post Workout Recovery Drink

For those of you who have read my blog before, you'll know that in addition to making and eating ice cream, running is a hobby of mine. This past November, I ran the New York City Marathon for the first time. It was also, coincidentally, my first marathon. Running a marathon has always been on my bucket list, but it was only in the past two years that I got serious enough about running that a marathon was within my reach. Nonetheless, I'd like to think that having the marathon on my bucket list slowly motivated me to get in shape and gradually increase my running over the years to the point where it is today.

In addition to being a runner, I am also a vegetarian. Over the summer, as I was training for the marathon, I was often running 15 to 17 miles in 80 degree weather. My body does not respond well to heat and these runs often left me feeling ill. My husband suggested that perhaps I was not getting enough protein, and I gradually began to incorporate fish back into my diet. In addition, I began to read online about ways to recover from a long run. I found tips such as: stretch immediately after a run; start rehydrating immediately; take a luke warm bath; eat a meal filled with proteins and carbohydrates and drink chocolate milk. I began to incorporate all these strategies into my post running routine. I found the most helpful tips to be the rehydrating and the luke warm bath.

My favorite tip though was drinking chocolate milk. Who doesn't love being able to drink chocolate milk with the excuse that it is good for them? One day, after coming back from a run, I realized that I had some homemade chocolate ice cream in the freezer. Rather than making chocolate milk, I decided to make a chocolate milkshake. The chocolate milkshake was among the best I've ever had and very simple to make.

Chocolate Milkshake

3 or 4 scoops of homemade chocolate ice cream

Milk, enough to fill the remainder of the blender cup

Blend together in a blender or smoothie maker

 

I highly recommend this milkshake whether you are a runner or not. To those of you who are wondering why a chocolate milkshake is a good recovery drink for runners, the answer is that it contains a good mix of carbohydrates and protein. In addition, chocolate milk contains nutrients such as calcium and vitamin D and helps to replace lost fluids and electrolytes. While it may be going too far to say that chocolate milk is healthy for you, it is comparable to drinking a sports drink such as Gatorade after working out. So go ahead, go to the gym and then make yourself a delicious chocolate milkshake. You've earned it!

 

Until next time, keep calm and get your ice cream eating on.



Open Sesame

With the holidays once again approaching, I wanted to make a special ice cream that I could bring over as a holiday treat to wow everyone. Unfortunately, many of the traditional holiday ice cream flavors, such as pumpkin pie, peppermint and coquito, I already made last year. Since I wanted to try something new, I decided to look at Bon Appetit for inspiration. I have always had good luck with their ice creams in the past, including some of their more unusual sounding flavors, such as honey and thyme, which has quickly grown to be a favorite in my house. This year I decided to make Sesame Ice Cream with Orange Blossom Caramel Sauce.

Sesame Ice Cream with Orange Blossom Caramel Sauce

Ingredients:

Orange Blossom Caramel Sauce

1/2 cup sugar

1 teaspoon honey

1 teaspoon kosher salt

6 tablespoons heavy cream

1/4 cup water

1 teaspoon orange-flower water (note: I did not have orange-flower water, so I substituted orange blossom honey instead)

 

Sesame Ice Cream

3/4 cup sesame seeds

2 cups heavy cream

1 cup half-and-half

2 cups heavy cream

1 cup whole milk

1 cup sugar

Pinch of Salt

8 egg yolks

 

Preparation:

Orange-Blossom Caramel Sauce

Stir sugar, honey, salt and 1/4 cup water in a small saucepan over medium heat until sugar dissolves. Increase heat and cook without stirring until mixture turns amber in color. Remove from heat; carefully stir in cream, then orange-flower water. Let cool. Cover and chill.

 

Sesame Ice Cream

Toast sesame seeds in a large heavy saucepan over medium-low heat, stirring frequently, until golden brown, about 5 minutes. Add cream, half-and-half, and milk. Bring barely to a simmer, stirring often, over medium heat. Remove from heat, cover, and let steep for 30 minutes.

 

Strain through a sieve into a medium bowl. Return cream mixture to same pan; add 1/2 cup sugar and salt. Bring barely to a simmer over medium heat, stirring to dissolve sugar.

 

Whisk egg yolks with remaining 1/2 cup sugar in medium bowl. While whisking constantly, gradually add hot cream mixture to yolks, then return mixture to pan. Cook over medium-low-heat, stirring constantly, until custard is thick enough to just coat the back of a spoon, 3-5 minutes. Strain through a sieve into a medium bowl. Cover and chill overnight.

 

Process in a an ice cream maker.

 

Texture: The texture on this came out pretty well. It is smooth and creamy and scoops nicely. It almost has the texture of store bought ice cream. I think it may be because of all the egg yolks.

Flavor: The flavor is definitely an unusual one and I think requires an acquired taste. The sesame can leave a slightly bitter after taste in your mouth, though I think the caramel blossom syrup helps to cut through that. I thought this flavor was weird at first, but it has slowly grown on me. Now, I am craving a bowl of sesame ice cream with orange blossom caramel syrup every night.

Overall: Sesame ice cream is definitely an acquired taste. If you are an adventurous eater, this is a good flavor for you. Otherwise, stick to more traditional flavors.

Unfortunately, my husband has been sick this week, so he has been unable to try the ice cream. I am uncertain whether it is the best flavor to bring to Christmas dinner, as I am not sure the flavor has mass appeal. As my Mom usually makes the world's best chocolate cake for dessert on Christmas, I am thinking about making a cinnamon ice cream to accompany it.

Share your favorite holiday ice cream flavors.

Until next time, keep calm and get your ice cream eating on.

Eating My Way Through Paris: Croissants & Ice Cream

This summer, my husband and I took a brief jaunt to Paris. We did all the typical tourist things, including an incredible 10 hour tour-de-force of the Louvre. I loved Paris' art museums, especially the Musee Rodin. If you are ever in Paris, I highly recommend adding the Musee Rodin to your list of must see places. I never knew it was possible to capture such depths of emotion in stone, until seeing Rodin's works in person.

By far, however, one of the real delights of Paris for me were the croissants. Anybody who knows me knows I love croissants almost as much as I love ice cream. The croissants in Paris were nothing short of incredible; not a single one was bad. My favorite croissant was at a little Parisian café we just stumbled into one morning on the Ile Saint Louis, which is adjacent to the Ile de la Cite, where Notre Dame is located. The Ile Saint Louis is described as one of the most romantic and charming parts of Paris. I must say I agree. Unfortunately, I do not remember the name of the café. It was the only place we went to in Paris where they did not speak English. Our entire conversation with the owner consisted of "croissant, oui, café au lait and eau (water). That pretty much exhausts all the French I know. Another one of my favorite places to go for a croissant was a little shop called Paul across the street from the restaurant we stayed in. I did not realize this at first, but it turns out that Paul is a chain in France. Perhaps a bit like Starbucks, only with much better coffee and infinitely better food.

Along with exquisite croissants, we of course also had ice cream at Berthillon. In lonely planet's guide to Paris, Berthillon is described as serving "some of the best ice cream in Paris, in all sorts of unusual flavors - salted butter caramel is a highlight." It was only natural then that I would want to visit Berthillon. Unfortunately, Berthillon did not quite live up to my expectations. I ordered the salted butter caramel ice cream, which I found to be a little too salty for my liking. My husband, however, loved it. Long story short, if you are in Paris, and pass by Berthillon ice cream, try some, but do not go out of your way for it.

Until next time, keep calm and get your ice cream eating on.

A is for Autumn and Apple and Almost

The other weekend I went apple picking with my husband, my sister, my mother and our two dogs (a golden lab and a pug). If it sounds picturesque, it was. It was one of those perfect fall days - cool enough for a sweater, but not so cold that it is undesirable to be outdoors. The sun was shinning, the leaves were golden and the apples were ripe. I love apple picking in large part because I think apples picked from a tree taste infinitely better than the apples bought in a supermarket. Apples picked from a tree are crisper, sweeter and juicier.

Of course, if you live anywhere close to New York City, like I do, apples picked from a tree are also infinitely more expensive than apples bought in a store. A genius marketing ploy and a nice little tax on the disposable income of yuppies, who want to feel like they are getting in touch with their "rustic" side. C'est la vie (you may enjoy this stroll down memory lane, if you are like me and this expression reminds you of the 90s song by the Irish girl group B*Witched.)

In any event, my husband and I arrived home with half a bushel of apples. We made apple sauce, ate apples to our hearts content and still I want more freshly picked apples. I, of course, also decided to try to make apple ice cream. I thought it would be a good fall flavor and a nice break from pumpkin spiced lattes, which I made last fall.

Apple Ice Cream

 

Ingredients:

2 cups heavy cream

1 cup milk

I granny smith apple sliced, peeled and cored

Dash of lemon juice

1 cup sugar

5 egg yolks

 

Preparation:

Combine the first four ingredients in a pot and bring them to a slight boil over medium heat.

Cool and allow the apple to steep in the cream mixture for two hours.

Whisk the egg yolks and sugar together.

Pour the cream mixture through a strainer and combine with the egg mixture.

Whisk the two mixtures together for two minutes.

Transfer the mixture back to a pot and cook on medium heat for four minutes, stirring constantly.

Strain the mixture once again and place in a clean bowl. Place the bowl in the refrigerator and allow the mixture to chill for a minimum of two hours and up to one day. Churn in your ice cream maker.

 

Texture: The texture was pretty solid. I have used egg yolks as a stabilizer before (click the links if you are interested in learning more about food stabilizers and the role of egg yolks as a natural ice cream stabilizer), and have been happy with the results. For my regular readers, you may realize that this is the same base I used to make the honey and thyme ice cream recommended by Bon Appetit Magazine, I just changed the ingredients and quantity of sugar.

 

Flavor: This gets an almost. The flavor is not bad, but it does not taste like apple. I was hoping that by using a granny smith apple, I would create a somewhat tart ice cream. Perhaps I used too much sugar or not enough apples, but the apple flavor is negligible. I wonder if the flavor would benefit from the use of  apple sauce, though I fear what this would do to the texture of the ice cream. If anyone tries this recipe with apple sauce, share how it turned out by leaving a comment in the comment box.

 

Overall: The texture of this ice cream is fine and so is the taste, but it is not an apple ice cream.

 

Until next time, keep calm and get your ice cream eating on.



 

 

 

Strawberries & Cream

The other weekend I went out to Long Island for a wine tour to celebrate my 30th birthday. Yes, I am THAT bougie. If you are as bougie as me and ever looking to do a wine tour, I highly recommend http://www.elegantwinetoursli.com/. They did an outstanding job.

As often happens, when you travel in large groups, we bought a lot of food and then did not finish it. Part of what we had left over was blueberries and strawberries, which were slightly tart. Rather than throwing them away, I decided they would be perfect for making desserts. I made a fruit crisp with the blueberries and an ice cream with the strawberries.

Strawberries & Cream

Ingredients:

1 pint fresh strawberries, hulled and washed

1 tablespoon lemon juice

4 egg yolks

1 cup sugar

2 cups heavy whipping cream

1 cup whole milk

1 teaspoon vanilla extract

 

Preparation:

Combine strawberries, lemon juice and 1/4 cup sugar in a bowl and set in the refrigerator for 1 hour.

Beat the egg yolks for 2-3 minutes.

Gradually add the remaining sugar, as well as the milk and vanilla.

Add strawberries with their juice and mix well.

Gently stir in the whip cream until just integrated.

Pour into an ice cream maker and churn.
 





This ice creams tastes like a sweet cream ice cream with hints of strawberry. Hidden throughout, are chunks of delicious frozen strawberries. Coupled with the blueberry tart it is berry delicious!

Until next time, keep calm and get your ice cream eating on!

Goat Milk Ice Cream

Sometimes the best things in life are things you just stumble upon. This is exactly what happened last weekend. My husband and I went into Lower Manhattan to check out the biannual Washington Square Outdoor Art Exhibit. Normally on the weekends, we just putz around the house. Last weekend, however, the weather was gorgeous and it seemed like a good break from our usual routine to go into the city, look at some art and soak up the last few remaining rays of the summer sun. Having just returned from a recent trip to Paris, France, where we spent a good portion of the trip in the Louvre and the Musee d'Orsay, the Washington Square Outdoor Art Exhibit was extra enjoyable because we could see the influence and inspirations of past generations on current works.

 

 

After walking through the Art Exhibit, we found ourselves aimlessly strolling through the West Village. We stumbled upon Ramen Takumi, where we were served surprisingly tasty and reasonably priced, cold Ramen noodles. Next up was Victory Garden, which serves goat milk ice cream. I had never heard of goat milk ice cream before, but I love goat cheese; even though I was shockingly not in the mood for ice cream, I thought it was too precious of an opportunity to pass up. I am glad I did not, as the ice cream was smooth, creamy and deliciously tangy. Although the price tag is a bit hefty, the "artisan" ice cream was one of the few I have had that deserve both the name and the price. Victory Garden claims that goat milk ice cream is the best ice cream and I may just be inclined to agree. If you are interested in checking out Victory Garden, they are located at: 31 Carmine Street (between Bleecker and Bedford).

Until next time, keep calm and get your ice cream eating on.

Pistachio Ice Cream

Pistachio is one of my favorite flavors of ice cream and I have been wanting to make it for awhile. One of the things I was nervous about was how to add the pistachio flavor, without having huge chunks of pistachio in my ice cream. To add to my discomfort, one of the things I like least about the Jenni Britton Ice Cream Recipe is that while she does a great job of telling you how to make a great ice cream base, she does not tell you when would be a good time to add in any flavors. I played around with a couple different ideas and finally came up with a recipe I thought would work.

Pistachio Ice Cream

Ingredients:     

2 cups whole milk

4 teaspoons cornstarch

1 1/2 ounces cream cheese softened/room temperature

1/8 teaspoon fine sea salt

1 1/4 cups heavy cream

2/3 cup sugar 

2 tablespoons dark corn syrup

1 cup shelled pistachios

 

Preparation:
In a small bowl, mix about 2 tablespoons of milk with the cornstarch and whisk together.
In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. Set aside.
In a food processor, add 1 cup of shelled pistachios and blend them until they are fine.
Add the heavy cream to the pistachios in the food processor and blend until they are a paste.
Pour the sugar, corn syrup, remaining milk and the pistachio and cream paste into a saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes.
Add the cornstarch to the boiling milk mixture and stir until slightly thickened.
Strain the hot milk mixture into a clean bowl.
Gradually whisk the hot milk mixture into the cream cheese until smooth, adding about a cup of the hot milk mixture at a time and whisking the cream cheese mixture with an electric mixer for about two minutes in between each addition of the hot milk mixture. Continue until none of the hot milk mixture remains in the pot.
Chill the mixture in the refrigerator until it is completely cold.
Put your mixture into your ice cream maker and churn.
 

Texture: I think this is the first time I have over-churned an ice cream. As my husband said, it was bound to happen at one point. The consistency of the ice cream was so solid, it was almost a butter. If I was once concerned that my ice creams were too soupy, those days are now long gone. The cream cheese based ice creams will definitely give you a solid ice cream consistency that freeze well and look like ice cream when you scoop it into a bowl.

Flavor: The ice cream has a strong pistachio flavor. As my husband pointed out, he never realized how much sugar and artificial flavors were in store bought pistachio ice creams, until now. I think the nut flavor was almost too strong, but my husband enjoyed it. As he said, if you like pistachios, then this is the ice cream for you. If you want a less strong nut flavor, try 1/2 cups of pistachios. One thing I did like about using all the pistachios is that they turned the ice cream green! This is the first time that I had an ice cream that was a color other than white or gray, which was kind of cool and also makes you realize just how much food coloring they put in store bought ice cream.

Overall: I would give this ice cream a 3/5 scoops. I like the flavor and the consistency is good, but it is not one of my favorite ice creams. I do not know if this is because of the strong pistachio flavor or the fact that the ice cream is over-churned, or a combination of the two, but for whatever reason, this ice cream did not quite hit the spot for me.

In addition, this week I tried the much acclaimed Ice and Vice ice cream. You can find Ice and Vice at LIC Flea and Astoria Coffee, Brooklyn is not the only cool outer borough, as well as various other places around New York City. I tried the Milk Money flavor. The flavor and consistency weren't bad, but for $11 pint, I was expecting more. Sorry Ice and Vice, but for those prices, I want an orgasm in my mouth.

Until next time, keep calm and get your ice cream eating on.

Red Wine Ice Cream

If you are anything like me, you enjoy an occasional glass of wine with your meal. You also enjoy some ice cream for dessert! I thought what better than to take two of my favorite vices, wine and ice cream, and combine them together. I have always struggled to make ice cream with alcohol in it, see my attempt at making a Baileys Ice Cream, in part because alcohol does not freeze well. My attempts may have improved slightly this time around, but I still have a long way to go when it comes to making alcohol flavored ice creams.

Some of you will also notice that I also introduced a new format to my blog. I made a section marked texture and a section marked flavor, as I think it is hard to talk about the success of an ice cream without going into the specifics of these two qualities. I then also talked about the overall quality of the ice cream. In the overall section, I ranked my ice cream using a five scoop scale (similar to the one I use to rank ice cream stores). Five scoops is the highest, 1 scoop is the lowest. I thought by ranking my ice creams, people could gain a better understanding of what I thought of my ice creams and determine which ones are worth trying to duplicate in their kitchens.

Red Wine Ice Cream

Ingredients:     

2 cups whole milk

4 teaspoons cornstarch

1 1/2 ounces cream cheese softened/room temperature

1/8 teaspoon fine sea salt

1 1/4 cups heavy cream

2/3 cup sugar (I would use less - maybe a 1/3 cup)

2 tablespoons dark corn syrup

Red wine (at least 1/2 a cup)
 

Preparation: 

1.  In a small bowl, mix about 2 tablespoons of milk with the cornstarch and whisk together.
2. In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. Set aside.
3. Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes.
4. Add the cornstarch to the boiling milk mixture and stir until slightly thickened.
5. Gradually whisk the hot milk mixture into the cream cheese until smooth, adding about a cup of the hot milk mixture at a time and whisking the cream cheese mixture with an electric mixer for about two minutes in between each addition of the hot milk mixture. Continue until none of the hot milk mixture remains in the pot. 
6. Add in the red wine. Use your taste and judgement to add in however much red wine you would like. I started off adding in 2 tablespoons at a time of some left-over red wine I had sitting in the fridge. The tablespoons did not seem like enough, so I eventually stopped measuring and just poured in the rest of the bottle (I think it was around 1/2 cup).
7. Chill the mixture in the refrigerator until it is completely cold.
8. Put your mixture into your ice cream maker and churn. For red wine ice cream, my mixture needed close to an hour to churn.

Texture: For those of you who remember my last blog, you will remember that this is only my second time working with a cream cheese based ice cream. As such, it might not have been the wisest decision to work with an ingredient as fickle as alcohol. Nonetheless, I think I was able to straighten out the textural difficulties I had last week. Using an electric whisk, I beat the cream cheese mixture for about two minutes after every cup full of the hot milk mixture I added to it. I think this really helped to blend the lumps of cream cheese into the rest of the ice cream mixture and make a smoother, more fully composed "batter." While the texture of the ice cream was better, no lumps this week, it did take awhile for the ice cream to freeze because of the alcohol. It took almost a whole hour to churn and may take longer with some churners. 

Flavor: The flavor was not quite what I was expecting. Rather than tasting like wine, the ice cream tasted very fruity. This may be because in addition to the sugar that wine has in it, I added in the normal amount of sugar you would to an ice cream. If I was to make this ice cream in the future, I would drastically decrease the amount of sugar I was using.

Overall: This ice cream was ok. I would give it a 2.5/5 scoops. The consistency/texture was not bad, but it probably could have been improved had there not been alcohol in it. In addition, while the ice cream tasted nice and fruity, it was not the flavor profile I was expecting. It tasted more like a berry ice cream, less like a red wine ice cream. 

Until next time, keep calm and get your ice cream eating on.

Rosewater Flavored, Cream Cheese Based Ice Cream

As promised, this week I tried to make ice cream using a cream cheese base versus the egg base I usually use. In an egg based ice cream, the egg yolks act as a stabilizer. In a cream cheese based ice cream, I think it is the cornstarch and corn syrup that act as the stabilizers. I have a limited understanding of both cooking and science, but I believe the cornstarch thickens the ice cream, while the corn syrup binds everything together. The recipe I followed is from Jenni Britton Bauer, who is apparently a goddess in the world of ice cream. She has scoop shops in Columbus, Cleveland, Nashville, Chicago, Atlanta, Charleston, Los Angeles and St. Louis. I have not actually tried her ice cream, but if you live in one of those cities, try it and leave a comment letting us know how it was. I was introduced to Jenni Britton Bauer by a woman I met at an ice cream workshop. I found the recipe for her cream cheese based ice cream base on a website and duplicated it below for anybody who is interested. As you will notice, this recipe is only for creating an ice cream base, you will have to add the flavoring on your own.

Jenni Britton Bauer's Cream Cheese Based Ice Cream

Ingredients:     

2 cups whole milk

4 teaspoons cornstarch

1 1/2 ounces cream cheese softened/room temperature

1/8 teaspoon fine sea salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

Preparation:    

           

1. PLEASE NOTE: 24 HOURS BEFORE YOU WANT TO MAKE THE ICE CREAM, WASH THE CANISTER, DRY IT WELL, AND PLACE IT IN THE COLDEST PART OF THE FREEZER. DO NOT REMOVE IT UNTIL YOU ARE READY TO POUR THE CHILLED CREAM INTO IT.
2. PREP 3 BOWLS In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. In a large bowl, make an ice bath (heavy on the ice) and set aside.
3. COOK Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—the timing is critical. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.
4. CHILL Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese. Pour the mixture into a 1-gallon Ziploc freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.
5. FREEZE Cut the corner off the bag, pour the chilled base into the frozen canister of your ice cream machine, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
6. HOW TO TELL WHEN YOUR ICE CREAM IS DONE The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away from the sides (about 25 minutes). If you stop too soon, there will be a thin layer of really dense ice cream on the sides of the canister.
7. SERVE When you remove the ice cream from the freezer, let it sit and relax for 5 to 10 minutes before you scoop and serve it—it doesn’t need to melt, but it does need to thaw slightly. Ideally, serve and eat it while it’s quite firm but pliable and you are able to easily roll it into a ball. Once you’ve scooped it, return any remaining ice cream to the freezer. If the ice cream has melted too much at room temperature, refreezing it will result in an ice cream that is too icy.

As we talked so much about kulfi last week, I had Indian food on my mind a lot this week. Adding to that, for the past few weeks, I have had a bottle of rosewater sitting in my cabinet just staring at me. I had bought the rosewater thinking I would attempt to make some Indian or Middle Eastern desserts. I do occasionally make things other than ice cream. Alas, like all well laid plans of mice and men, it went awry and I never got around to it. I was curious though to see if rosewater would work well in an ice cream. I used a slight variation of the Jenni Britton Bauer method, so I will lay out my own plan below.

Rosewater Ice Cream (Cream Cheese Based)

Ingredients:     

2 cups whole milk

4 teaspoons cornstarch

1 1/2 ounces cream cheese softened/room temperature

1/8 teaspoon fine sea salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons dark corn syrup

2 tablespoons rosewater

Preparation:    

     

I always leave my ice cream canister in the freezer, so it is ready to use if I need it. I also find that ice cream churns best when the canister has been in the freezer for awhile. 

In a small bowl, mix about 2 tablespoons of the milk with the cornstarch.

In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out.

      

Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—the timing is critical (I did not precisely time mine). 

Mix in the cornstarch and stir until the mixture is slightly thickened, about 1 minute. Remove from the heat.                

Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese. (I did not gradually whisk the hot milk mixture into the cream cheese, I just dumped it all in, and this was probably my biggest mistake. Next time, I will pour it in slowly because you do need time for the lumps of cream cheese to dissolve.) Add in two tablespoons of rosewater.

Put the mixture in your fridge until it is cool (I left mine in overnight). Churn in your ice cream make until thick and creamy (approximately 40 minutes in my ice cream maker).

The cream cheese based, rosewater ice cream came out deliciously! As I mentioned, my ice cream was not perfectly smooth because I did not do a good job of really whipping out all the lumps of cream cheese. I will definitely take care to do this next time. Nonetheless, the ice cream was very creamy and dense. It also held the ice cream texture and looked like ice cream much more than my egg yolk based ice creams, which tasted great and had a good consistency, but tended to melt quickly. My husband thought the rosewater made the ice cream taste like rasmalai, another Indian dessert, which I love, so all in all it was a win-win.

My only complaint about the Jenni Britton Bauer recipe is that it does not specify when would be a good time to add the flavoring. For flavors that are more viscous, such as rosewater, I think adding them in at the end, as I did, is fine. However, for flavors that need to be steeped before being strained out, such as in the Honey Thyme Ice Cream, I think they will need to be added in before you combine the milk mixture with the cream cheese. I will keep experimenting in the weeks ahead and report back.

I have read on some ice cream making websites complaints on using corn syrup in making ice cream because it is not a "real" food. Many feel like using corn syrup in homemade ice cream destroys the integrity of the ice cream. Here are my thoughts on the "corn syrup controversy." First, corn syrup is different than high fructose corn syrup. While they are both made from corn, high fructose corn syrup has had its glucose enzymatically converted to fructose, hence the name. Thus, while corn syrup has been processed, just as sugar cane is processed, it has not been enzymatically altered the way high fructose corn syrup is. In that sense you can say high fructose corn syrup is a "fake" food. Since corn syrup is not being altered the way high fructose corn syrup is, I am not exactly sure it is ruining the integrity of homemade ice cream. On the other hand, are both corn syrup and high-fructose corn syrup bad for you? Yes. Are both hard for your body to digest? Yes. If you want to be healthy, you should avoid eating both corn syrup and high-fructose corn syrup. If you want to be healthy, you should also avoid eating ice cream. The corn syrup you do or do not put in your ice cream is not going to make it any more or less healthy for you. If you want to be healthy, stop eating ice cream and reading ice cream blogs. Otherwise, everything in moderation, including moderation. So get out there and train for a marathon. Run 9 miles in 80 degree weather and when you get back, scoop yourself a large bowl of high-fat, high-sugary goodness and enjoy!

Overall: I would give my Rosewater Ice Cream 4/5 scoops. It has a unique, enjoyable flavor and good consistency that hits your sweet spot and satisfies an ice cream craving.

Until next time, keep calm and get your ice cream eating on.

How To Make Ice Cream Without An Ice Cream Maker

My blog is devoted to making ice cream, but I realize an ice cream maker is something many may not have just lying around their kitchen. If you would like to join me on my ice cream making expeditions, but do not want to want to shell out the money on fancy kitchen equipment, have no fear. I have recently learned of a way to make ice cream without breaking the bank or requiring anything more than a whisk (preferably electronic) and a bowl.

Ingredients:

1 can of sweetened condensed milk

1 pint of heavy cream

Flavoring (of your choosing)

 

Preparation:

Mix your flavoring into the sweetened condensed milk and set aside.

Whip the cream until it forms stiff peaks.

Gently combine the whipped cream with the sweetened condensed milk. Freeze for 4 hours prior to eating.

Full Disclosure: I have not actually tried to make ice cream using this method. However, I have recently eaten ice cream made by someone using the above steps and it was quite tasty. It was a little fluffier than most of my ice creams turn out, but I would never have known it was made without an ice cream maker if I had not been told. Apparently, this method of making ice cream is inspired by the steps taken to make kulfi. Kulfi is a delicious Indian dessert that is somewhat similar to ice cream.

I was introduced to this method at an Ice Cream Club meeting I was invited to this weekend by a friend of mine. As the name suggests, the club was for ice cream making enthusiasts. Each person brought a pint of of ice cream to share and a pint of ice cream to trade. I tasted a number of new and interesting flavors, including: avocado ice cream, cardamom ice cream and black sesame ice cream. The flavors were delicious, but by the time we left, even I was feeling ice creamed out and that is hard.

More enjoyable than the experience of eating ice cream at 10:30 in the morning was the opportunity to talk to fellow amateur ice cream makers. It was the first time either of my friend or I went to this Ice Cream Club. I have to admit I was feeling a bit apprehensive about the experience. I was not sure exactly what to expect or if I would be surrounded by ice cream making snobs. I have to say I was pleasantly surprised. Everyone was very friendly and it was a great environment to talk shop and swap secrets of the trade. I never realized there were so many fellow ice cream enthusiasts out there! In addition to learning about this new way to make ice cream, I met a young woman who had some suggestions on how to improve the texture and consistency of my ice cream. She recommended using cream cheese, corn syrup and corn starch rather than egg yolks. I will be trying this trick next, so stay tuned for the following week's blog post.

Until next time, keep calm and get your ice cream eating on.

Coffee Ice Cream

Memorial Day weekend just past and with it the unofficial start of summer, the official opening of beaches and drumroll please, ice cream season! Now that the weather has gotten warmer, I have decided to get back on my ice cream making game. I wanted to make a flavor I have been meaning to try for a while, coffee ice cream.

Coffee Ice Cream

Ingredients:

1 1/2 cups milk

3/4 cups sugar

1 cup instant coffee (any brand will do)

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 teaspoon vanilla extract

Preparation:

Heat the milk, sugar, instant coffee and 1/2 cup of the heavy cream in a pot until hot and steamy, but not boiling.

Once the mixture is warm, remove it from the heat and let steep for 1 hour.

After the hour is up, reheat the coffee mixture.

In a separate bowl, whisk the egg yolks together.

Temper the egg yolks by pouring in a half cup of the coffee mixture, whisking constantly.

Then combine the egg yolks with the rest of the coffee mixture in the pot.

Add the rest of the cream and stir the mixture over medium heat for roughly ten minutes.

Pour the mixture through a strainer and into a clean bowl.

Chill in the refrigerator overnight and churn in your ice cream maker.

I love this ice cream. It has a rich, creamy texture and a smooth coffee flavor. It reminds me of last summer when I traveled to Vietnam and spent my days drinking Vietnamese Iced Coffee, which is a combination of coffee, condensed milk and sugar. Although they make Vietnamese Iced Coffee here, often called Thai Iced Coffee, it comes no where as close to good as the coffee I had in Vietnam. I think this is because of the quality of the coffee beans the Vietnamese use. For the first time since leaving Hanoi, the rich, creamy blend of this coffee ice cream transported me back to my Vietnamese Iced Coffee drinking days. Would it be wrong to eat coffee ice cream for breakfast?

Overall: I would give this Coffee Ice Cream 5/5 scoops. It is one of my favorite flavors and everything you would want in a coffee ice cream. It is perfect for a hot summer day!

Until next time, keep calm and get your ice cream eating on.



Lavender Ice Cream

Happy Spring, and to those who celebrate, Happy Easter! Hopefully spring is here to stay, not least because this week's ice cream requires some flowers. As I head to my family house's for Easter Sunday dinner, I wanted to have an appropriate ice cream to take with me. I thought of the flowers and pastel colors usually associated with Easter and felt stumped. Then I remembered the lavender ice cream I had tried a few weeks ago, and decided to try to recreate my own.

Lavender Ice Cream

 

Ingredients:

2 cups heavy cream

1 cup milk

2 tablespoons lavender

1 cup sugar

5 egg yolks

 

Preparation:

Combine the first three ingredients in a pot and bring them to a slight boil over medium heat.

Cool and allow the lavender to steep in the cream mixture for two hours.

Whisk the egg yolks and sugar together.

Pour the cream mixture through a strainer and combine with the egg mixture.

Whisk the two mixtures together for two minutes.

Transfer the mixture back to a pot and cook on medium heat for four minutes, stirring constantly.

Strain the mixture once again and place in a clean bowl. Place the bowl in the refrigerator and allow the mixture to chill for a minimum of three hours and up to one day. Churn in your ice cream maker.

 

Overall, I am very pleased with this ice cream. It has a strong lavender flavor, but is still so delicious. One thing to note is that this ice cream will still remain white. Often the lavender ice creams you see in the store are purple. This leads me to believe that companies just add a lot of food coloring to their ice cream, as there is not nearly enough lavender in this ice cream to overpower the color of the cream or milk. So what do you say, get in the spring spirit and add some flowers to your ice cream.

Until next time, keep calm and get your ice cream eating on.





Bailyes Irish Cream

Happy St. Patrick's Day! In honor of the man who drove the snakes out of Ireland, I made a Baileys Ice Cream with Baileys Caramel sauce. Unfortunately, it did not turn out so well. As many of you may know, alcohol does not freeze all that well. Hence, why so many people keep alcohol in their freezers. The ice cream tastes pretty good, but unfortunately, is pretty soupy. For those who do not mind eating soupy ice cream, I have presented the recipe below.

Baileys Ice Cream

 

Ingredients:

2 cups heavy cream

1/2 cup Baileys Irish Cream

3/4 cup milk

3/4 cup sugar

1/2 teaspoon salt

 

Preparation:

Combine all the ingredients in a big bowl, stir together well and then churn in your ice cream maker.

Baileys Caramel Sauce

 

Ingredients:

1/2 cup sugar

1 tablespoon butter

Pinch of slat

1/2 cup Baileys Irish Cream

1/2 cup heavy cream

 

Preparation:

Caramelize the butter, sugar and salt over medium heat. Stir frequently so the mixture does not burn. Once the sugar turns a golden brown, add the Baileys. Continue stirring.

As the mixture thickens, add the heavy cream. Stir until all the ingredients are combined.

Remove from stove and allow to cool. Pour over ice cream.

 

 

As I mentioned, the flavor of this ice cream is quite nice, if you enjoy Baileys. The flavor of the Baileys comes across strongly, while still being sweet, the way you would like a dessert to be. However, the ice cream itself does not freeze well. I am assuming this is because of the high quantity of alcohol. If anybody has any ideas on how to make this ice cream freeze better, I would love to hear your suggestions. In addition, I did not really like the way the Baileys Caramel Sauce turned out. I thought the Baileys was too strong and detracted from the flavor of the ice cream. Overall, I would not label this a success. Until next time, keep calm and get your ice cream eating on!

Coconut Ice Cream

My apologies, it has been awhile since I posted a new ice cream flavor. This time I actually have a good excuse. I got sick with strep throat, which kept me in bed for a few days. It even ruined my husband's Valentine's Day plans to make a romantic cheese and chocolate fondue dinner for me. Instead I stayed in bed, watching the Oscar nominated Boyhood and drinking tea with honey and lemon. I hope other people had a more eventful Valentine's Day.

After I started to feel better with the help of some antibiotics, my husband and I headed to Vermont for my second downhill skiing experience ever. As we drove to Vermont, my husband told me, "not all mountains are created equal." Truer words have never been spoken. I did not realize how flat the bunny hills in New York were compared to the bunny hills in Vermont. My first day in Vermont, I headed to my "Learn To Ski" class thinking I would show everyone how those "Vs" or "pizzas" were done. To my shock, we actually went to the top of a big hill and the instructor sent everyone down already weaving in and out as if they had been skiing their whole life. Everyone that is, except for me, who stood on the top of the hill shaking in fear and refusing to move. The instructor had to come back up the hill to get me, literally holding my hands the whole way down the hill. After recovering from that embarrassment, I improved. I am pleased to announce that by the time we left, I was going down the green trails, weaving in and out, all by myself.

Since returning from Vermont, I participated in a Scavenger Hunt and learned how to shoot a bow and arrow, while pretending I am as badass as Katniss Everdeen. Finally, I managed to come good on a promise I made about a month ago now and make a simple coconut ice cream.

 

Coconut Ice Cream

 

Ingredients:

2 13.5oz cans of coconut milk

1 cup of sugar

 

Preparation:

Bring the coconut milk and sugar to a boil and then let them simmer for approximately 10 minutes.

Allow to cool in the refrigerator overnight.

Churn in your ice cream maker.

 

Note: This ice cream tastes best after it has just been churned. I have made a couple of ice creams with coconut milk now and it never seems to respond well to freezing. It becomes kind of chunky. Nonetheless, if you eat this ice cream immediately after it has been churned, it is very refreshing.

 

Until next time, keep calm and get your ice cream eating on!

Super Bowl Sunday Ice Cream!

Seahawks or Patriots? Flatgate? These are the questions on every American's mind tonight. Even the President has weighed in with his opinion on such heavy topics. Not being nearly as diplomatic as President Obama, I am just going to come out and say I am rooting for the Seahawks tonight. As such, I made a flavor in their honor - blueberry lemon ice cream (blue and yellow/green like their uniform). Maybe if the Seahawks win, I will send a deflated carton of it to Tom Brady.

Blueberry Lemon Ice Cream

Ingredients:

1 pint of blueberries

3/4 cup sugar

6 tablespoons lemon juice

3 egg yolks

1 pint of cream

Preparation:

Boil the blueberries and sugar together until you have created a jam.

While the blueberries and sugar are boiling use an electric whisk to beat 3 egg yolks.

After the blueberries and sugar have turned to jam, add in 6 tablespoons of lemon juice and lower the heat.

Add in a pint of heavy cream and stir for two minutes.

Add half a cup of the warm heavy cream mixture to the egg yolks and beat for two minutes to temper the egg yolks.

Add the egg yolks to the rest of the blueberry mixture and stir for another two minutes.

Strain the mixture into a clean bowl and chill. (Note: I usually ignore recommendations to strain my ice cream, but in this case it is important. You do not want blueberry skins ending up in your ice cream. If you do not have a strainer, a colander will also work).

After the mixture has cooled, churn it in your ice cream maker.

This is another ice cream recipe that I created completely on my own. I am very proud of the consistency and the way the flavors developed. It is also definitely the prettiest ice cream I have made. While the blueberries and sugar are boiling, you will see a nice rich purple color in your pan. Once it is churning in your ice cream maker, it becomes more of a lavender, grey color. The ice cream tastes similar to a blueberry yogurt or smoothie. I am not a big fan of it because I do not really enjoy fruit yogurts, but my husband loves it. Fortunately for me, after spending a couple days in the freezer, the maple ice cream from last week tastes delicious! My husband and I are now all set to watch the Super Bowl with a couple bowl of ice creams - blueberry lemon for him and maple for me. Happy Super Bowl everybody!

Until next time, keep calm and get your ice cream eating on!

When Grade B Is Better Than Grade A

After all this time, you think I would have learned about the delicate nature of ice cream making. Alas, it is a lesson I seem doomed to learn over and over again. This week I tried making maple ice cream. Most of the recipes I looked at online called for using Grade B Maple Syrup, but all I had in my refrigerator was Grade A. Eager to make maple ice cream, I thought why not? I'll tell you why. Grade A Maple Syrup is too delicate to use in ice cream. In fact, Grade B Maple Syrup is used in almost anything you would bake with maple syrup (ex: maple cookies, candies, etc).

For those of you who may be confused as to why this is, a brief tangent on the "rankings" of syrups. Unlike many other things, such as meats or school, in the case of syrups, grades do not refer to the quality of the syrups. Thus, Grade A Maple Syrup is not better than Grade B Maple Syrup. Rather, the grades refer to the darkness and thickness of the syrups. Grade A are lighter syrups, while Grade B are thicker, more syrupy syrups. When eating something like waffles or pancakes, Grade A syrups are usually better because you do not want to be overwhelmed with a thick, syrupy taste in your mouth. However, when baking, when you have to contend with other flavors, such as flour or creams, that will be changing as the items cook, so you want a thicker syrup that allows the maple taste to stand out.

Maple Ice Cream

Ingredients

2/3 cup Grade B Maple Syrup

1 3/4 cups heavy cream

3/4 cup whole milk

4 large egg yolks

Preparation

Heat the maple syrup in a small saucepan until it is reduced by a quarter, about 5 minutes. Set aside.

Heat the cream and milk in a separate saucepan until simmering, about 5 minutes

Separate the eggs and whisk the egg yolks for about 2 minutes.

Pour about half a cup of the hot cream mixture into the egg yolks whisking constantly to temper the egg yolks.

Add the egg yolks to the cream mixture. Stir constantly until the mixture is thick, about 3 minutes.

Remove the mixture from the heat and add in the maple syrup. Cover and leave in the fridge overnight to chill.

Churn mixture in your ice cream maker. Enjoy!

The consistency of this ice cream was great. Unfortunately, the Grade A Maple Syrup I used does not pack enough of a punch to stand out against the cream and the milk. The result is not bad, but does not really taste like maple. Use some Grade B Maple Syrup and let me know how it turns out.

Note: After leaving this ice cream in the freezer for a couple days, it tasted much better. The maple flavor was richer and tastier. Sometimes ice creams just need a couple days to sit and that seems to be the case with this flavor. Grade B Maple Syrup may still make a tastier maple ice cream, but Grade A will work as well.

Until next time, keep calm and get your ice cream eating on.

Coconut Curry Ice Cream

For dinner one night this week, my husband and I took a trip out to Jackson Heights and ate at Tawa. Tawa is a traditional Nepalese "restaurant." I put restaurant in quotations because it is more like a shack with folding tables and three different vendors selling you things. The food is delicious, however. We both ordered thali, which is a plate of rice with lots of little dishes of lentils, curries, pickles, veggies and other things surrounding it.  As you eat, you can watch these old women in the back making roti and chaptai by hand. The roti and chaptai is so delicious that we may be going back this weekend just to buy some more. If you are in New York, I definitely recommend going to Tawa now!

I give all this back story, as a way of explaining the flavor of the week:

Coconut Curry

Ingredients:

4 cups unsweetened coconut milk

1 cup sugar

1 1/2 teaspoons curry powder

1/2 cup sweetened coconut flakes

Preparation:

Bring the coconut milk, sugar and curry powder to a simmer. Reduce the heat to low and allow the mixture to simmer for 10 minutes. Cover and chill overnight.

Churn mixture in your ice cream mixture. Add the coconut flakes 1 minute before the ice cream is done.

This ice cream was definitely interesting, as its name promises it will be. It is not that the ice cream was bad, in fact, I would say it is pretty tasty. It just does not taste exactly the way you would expect ice cream to taste. Coconut Curry ice cream is more savory than sweet. It tastes like a mild curry sauce that you may use as a dip for bread. In fact, it reminds me of a recipe I used to make back in the day before I was a vegetarian. In this recipe, I smothered chicken in a curry sauce made of vanilla yogurt and curry powder. Tasty, but not what you expect when you bite into an ice cream cone. Nonetheless, if you are in the mood for a non-sweet dessert, this ice cream may be right up your alley. I think I will try making it next week with just the coconut milk, and no curry, for a nice coconut ice cream.

Until next time, keep calm and get your ice cream eating on.

The Most Disgusting Ice Cream Flavor in the World

Happy New Year!

One of my resolutions this year is to try to update this blog more frequently. When I originally started this blog, I said I would update it weekly, so I am going to try to stick to that. So far this year, I have already missed a week, but who knows, maybe I can keep up with the other 51 weeks. I hope the rest of you are fairing better than I am with their New Year's Resolutions.

This week I did not have a lot of ingredients just lying around, so I decided to make olive oil ice cream. All you need is milk, cream, salt, sugar, eggs and olive oil. All of these are ingredients that are a staple in my kitchen. Before you say anything, I know exactly what you are thinking, Olive Oil ice cream sounds disgusting. I tend to agree, but I had many friends who told me that it could be quite good. Guess What? My friends may have had good Olive Oil ice cream somewhere, but mine came out every bit as disgusting as it sounds. Hence the title of this post, The Most Disgusting Ice Cream Flavor in the World.

I made this ice cream using Equal Exchange Fairly Traded Organic Extra Virgin Olive Oil, but I think any will work (or not work, as the case may be). I just like to give you a scoop of political correctness with your ice cream. The olive oil was a Christmas gift from my mother. Unfortunately, while wonderful with a variety of other recipes, the olive oil does not hold out in ice cream. For your brave souls who would like to try the most disgusting ice cream flavor in the world, the steps are below.

Ingredients

• 1 3/4 cups whole milk
• ¼ cup heavy cream
• ¼ teaspoon kosher salt
• ½ cup plus 2 Tbsp. sugar
• 4 large egg yolks
• ¼ cup extra-virgin olive oil

Preparation

• Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar.
• Whisk egg yolks and 2 Tbsp. sugar in a medium bowl for about 2 minutes. 
• Whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. 
• Strain the mixture into a clean bowl and set it in the refrigerator to cool. 
• Once it is cool, churn it in your ice cream mixture. Freeze until firm, at least 4 hours.
• Hopefully, I can give you a better recipe next week. Until next time, keep calm and get your ice cream eating on (just not olive oil ice cream)!

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