Fresh from the Freezer

  If it ain’t broke, don’t fix it. When a recipe is close to perfection, I want nothing more than to tweak it and help it achieve frozen dessert enlightenment. When I first made this strawberry lemonade sorbet recipe, it was absolutely delicious. I was mad at how easy it was to make. It was the best sorbet I’d ever made, and pretty much all I did was blend it and churn it. It had a perfect flavor balance between strawberry and lemon, a plush mouthfeel, and a refreshing overall vibe.  Just look at how PLUSH!   However, it was difficult to scoop once it had been in the freezer for a few days. Why don’t I try to fix this? I thought. These photos were taken just after churning. It ended up freezing too hard later on.  I went down a rabbit hole reading all about how to make the perfect sorbet—how adding water ruins the flavor, how too much sugar makes it sickeningly sweet—and I adjusted accordingly. I also omitted the guar gum, because I wanted to make it easier fo...

Introduction to The World of Ice Cream cookbook For years, I had heard of Wanderlust Creamery’s inventive, unique, and popular flavors, like malted ube and Japanese Neapolitan. Jealous of the west coast and unable to sample their flavors, I’d been relegated to bookmarking their website and checking it every so often to drool over their new creations. A man can dream. And sometimes, dreams come true. When I heard the owner of Wanderlust Creamery was writing a cookbook, I knew I had to get my hands on it. It is the first book in my life that I have ever preordered, and it is also the first cookbook I’ve reviewed . I’m glad I did. The World of Ice Cream does not disappoint. How Adrienne Borlongan’s Ice Cream Cookbook Excels Adrienne Borlongan’s The World of Ice Cream takes the reader on a journey around the world from the comfort of their home kitchen. Her book doesn’t fall into any of the usual pitfalls that cookbooks tend to have, and her ice cream expertise and creative flavo...