Fresh from the Freezer

It's just how it comes out of the machine. Get your mind out of the gutter...  I like to share the food I make with others in my household under one condition—I always get to have the last piece. This holds true for when I make ice cream as well. I always have to have the last scoop. This rule also holds true when it’s my birthday and I get a birthday cake. I will share with everyone as long as I get to have the last piece. So tell me why, this year, the “last slice” was a skinny, pathetic little sliver. This is the thanks I get for being generous! Next time, I am NOT sharing!!! It’s even worse this year because I actually had another reason why I wanted to save my birthday cake—I wanted to use it to make ice cream. Birthday cake ice cream was my favorite flavor as a kid, and I wanted to recreate it by blending equal parts in weight of cake and milk. I was left with less cake than I originally intended, but it actually ended up being the perfect amount. More cake would have...

  It’s mamey season. For the uninitiated, mamey sapote is a delicious fruit that hails from tropical regions like the Caribbean. It’s easier to compare the flavor of mamey to a root vegetable than it is to compare it to another fruit. It has the texture of a creamy fruit but, according to the internet, the taste of sweet potato. It looks a lot like one, too. When I tried it, I actually thought it tasted like a deep, almost bitter caramel. My family thought it tasted like banana when it was in ice cream form, and I could sort of see where they were coming from.   However you describe the flavor of mamey sapote, it’s quite sweet when ripe. It only needs a touch of sugar to maintain the sweetness typical of ice cream. I chose to use white sugar so as not to detract from its delicate flavor, but I think this fruit would also play well with brown sugar or maple syrup as a substitute. You might even be able to omit extra sugar altogether.   Anyways, if you’re lucky enough to ...

  This recipe is basically just liquid Key lime pie meeting whipped cream, as it should be. Isn’t it always so nice to reconnect with old friends? I recently got into contact with a childhood friend of mine who I’ll call D, and I sent her a link to this blog. She expressed interest in a no-churn recipe. No-churn ice cream is easy and accessible. All you need is a can of condensed milk and a pint of cream. However, I have always hesitated with no-churn ice cream recipes because I anticipated them having several big problems:  1. Having a greasy mouthfeel  2. Melting too quickly  3. Being way too sweet I kept wondering what flavor might help mitigate those issues, and then it hit me—Key lime pie. Yay, I finally get to use this tray I bought at a souvenir shop!  I don’t mind doxxing myself just a little bit. D and I both grew up in Florida. She’s since moved away, so I thought this would be perfect to give her a little taste of her former home. The tartness o...

  This recipe contains no fruit, but it is my forbidden fruit. When I first tried corn ice cream, it was from Adrienne Borlongan’s wonderful cookbook The World of Ice Cream , which I reviewed here . I tried a slightly modified version of her recipe and loved it. Corn ice cream is sweet and buttery. Corn ice cream feels like a secret that Southeast Asia and South America have been keeping from North America, and for good reason; almost every time I tell someone here about how delicious it is, they do not believe me. I know people like to stick to their classics, but come on. Corn ice cream is fantastic . What, did you think I was going to call it a-maize-ing? Well, I would not do that. That would be too corny. Ahem. Sorry. Honestly, with how major of a crop corn is in the U.S., I am shocked it is not more popular as a dessert flavor. Corn has quickly became one of my favorite ice cream flavors right up there with vanilla and strawberry. Corn is a trigger food that hurts my...

  This ice cream really tastes like the inside of a blueberry cheesecake. An online friend once told me that her favorite ice cream flavor is blueberry. I had doubts about how good it could be. Until this month, I had never bothered making blueberry ice cream. If I wanted to make a berry flavor, I would make something tart and zippy, like strawberry or raspberry. Maybe I’m just picky, but blueberries don’t always have a ton of flavor. The kind of blueberries I like are the kind that has good surface tension and a little bit of tartness. I like the ones that pop when chewed. Don’t give me a mealy, wrinkly, too sweet, one-note blueberry. Anyways, I was fortunate enough to get a punnet of blueberries like that from the grocery store, and I decided that blueberry cheesecake ice cream was in order. I slightly adapted this recipe from Deliciously Rushed . This recipe is not low carb, but it is still lower in sugar and higher in protein than the average storebought pint, not t...

  My conclusion is that caramelized onion ice cream is for freaks. If you’re a freak like I am, then please enjoy this recipe. I know I’ve already made roasted garlic ice cream , but I guess that wasn’t weird enough, because now I’ve made this. I thought this recipe would be liked by more people than the roasted garlic one, my thought process being that caramelized onions aren’t too far a stretch from caramel ice cream, but it was surprisingly divisive. I will use less fat next time, as this recipe has a whopping 17% butterfat! That is very high in fat, meaning that the flavor of caramelized onions lingers. To get the most flavor possible out of the caramelized onions, this recipe calls for not only steeping them in cream but also blending them in milk. This way, we let both water and fat molecules grab onto the flavor, making for a full-bodied, rich, and creamy dessert. This ice cream is not for everyone. For one thing, it isn’t for people who don’t like savory and sweet...