January 5, 2011

Donut ice cream sandwiches

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So tonight’s meal was a plethora of left-overs.  While the dinner portion was quite good – it was the dessert that really took top honors!  Josh had a little donut batter left, we still had a little cinnamon ice cream, and we recently bought Fat Toad Farm’s caramel sauce.  Josh cooked up a couple of donuts, we sprinkled them with cinnamon sugar, we sliced them in half, added a thin layer of ice cream and drizzled with caramel – I could probably eat 5 more so it’s a good thing there is no more batter or ice cream!!

 

June 7, 2010

In search of…

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Our favorite ice cream hands down is from the Ice House in Rye, NH. Since we’ve moved to Rhode Island, we’ve been trying to find a facsimile, but to no avail. We recently tried Gray’s ice cream over in Bristol…the verdict? Our second favorite ice cream…the flavors were very rich and varied, but it still lacked the consistency of our favored Ice House…but second place isn’t too bad and we’ll definitely have to go back to see if they can inch their way into first!

                                           -Josh

 

October 25, 2009

Green apple ice cream

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greenapple

 Cream, apple, sugar, eggs and a touch of calvados…that’s it. I took a recipe from Thomas Keller’s Bouchon to test out…even though it’s getting a little cold, I thought it would be nice to try to make something seasonal for dessert. The apple was diced and simmered in a sugar syrup to keep the apples from freezing solid…the rest was simple ice cream…an egg, cream and sugar custard which was turned in our little ice cream maker…we have yet to have the results, but based on the “clean up” of the ice cream maker, it  should come out pretty good!

                   -Josh

simmerapples

 

 

 

 

 

 

eggsandsugar

 

September 29, 2009

Screaming for ice cream!

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…well the ice cream experiment turned out better than planned…it is soooooo good! I don’t think it’s going to be around too long. Wright’s Dairy Farm in North Smithfield produces their own cream from cows raised on-site, so last week I stopped by to pick some up. We already had some sugar and vanilla bean in the closet- which were fair to use…along with some eggs from the Goddard Park Farmer’s Market and a little patience, we were able to whip up an ice cream that is amongst the best we’ve ever had. I used a recipe from Thomas Keller’s Bouchon cookbook which was pretty simple and an ice cream maker we got for our wedding. After cooking the custard and letting it sit in the fridge for 24 hours, we put it in the machine and let it turn for about 30 minutes…out came a fluffy, creamy treat that was sure to impress! I bought a bunch of cream, so the extra ended up in Ingrid’s squash blossom sauce which was frozen for quick wintertime pasta meals…it’s nice to see that we can add cream to our local arsenal!

                               -Josh

 

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