Ice Cream

  • Satsuma Mandarin Sorbet

    Satsuma Mandarin Sorbet

    Every winter we buy 2-3 bushels of satsuma mandarins from the local Asian market. This year we had a lot left over and were looking for ways to use them. I started making ice cream this weekend so thought it would be nice to try this out. It retained all the fresh flavor of the fruit and was incredibly smooth.

  • Earl Grey Ice Cream (with eggs)

    Earl Grey Ice Cream (with eggs)

    I found this variation on Icecreamscience.com and it turned out to be a creamier, richer version of the Earl Grey ice cream that inspired me to make ice cream at home in the first place. It takes forever to make it, but the result is worth it.

  • Earl Grey Ice Cream (no eggs)

    The ice cream that inspired me to make it at home. Earl Grey tea has been a favorite of mine since visiting the Dicksons in Lancashire when I was 16. On that trip I was introduced to Fortnum & Mason Earl Grey which adds a hint of Lapsang Souchong (smoked tea). I now blend my own tea at home and use an extra bergamot Earl Grey and a premium Formosa Lapsang Souchong — both available from Upton Tea Company.

  • Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea

    Toasted Rice Ice Cream with a whiff of Coconut and Chai Tea

    This is the first ice cream I ever made at home and is totally delicious. I adapted the recipe from Jeni’s book. The toasted rice is cooked to al dente and makes for a really interesting texture…ice cream that wants to be chewed. Use all organic ingredients for the best results.