heavy cream

  • Barbara Lynch’s Tagliatelle Bolognese Recipe

    Barbara Lynch’s Tagliatelle Bolognese Recipe

    Possibly the best pasta I’ve ever eaten at home. Originally a gift from Corey & Kelly during COVID-19.

  • Honey-Lavender Crème Brûlée

    Honey-Lavender Crème Brûlée

    Crème brûlée is one of the first desserts I began cooking as a kid. This one infuses honey and lavender, two flavors I love. The Polo Lounge at the Beverly Hills Hotel used to serve lavender crème brûlée and I remember it as one of the best desserts I ever had.

  • 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.