And it's MAY! That's right folks, let's pretend it's still springtime when the grocery stores are bursting with big juicy ruby-ripe strawberries and everybody is talking about the rhubarb in their garden. But you don't mind, no not at all.
Our garden always EXPLODES with rhubarb each spring and it always seems to be so much that one cannot possibly use it all. This is why I love to find new and delicious ways to get it out of the garden and onto my plate/bowl/spoon/glass etc.
Good thing I finally started liking the stuff a few years ago. It makes this adventure all the more enjoyable!
A fun fact I learned while making this ice cream: if you stew/boil rhubarb on the stove in a pot as many of us do, it is delicious. However, it will loose it's beautiful pink hue and turn into a sort of greeny-brown stringy mush. The way to keep its pretty-pinkness is to roast it! Yes, I'm still not sure why exactly this happens, but baking or roasting rhubarb (with lots of sugar, of course) in the oven keeps it's colour. Also, any chance for alliteration is nice.
This is really nice on its own, or even mixed with chocolate :) But what isn't?
Cheers to springtime and MAY! (even if I'm a little late)
Roasted Strawberry Rhubarb Frozen Yogurt
Recipe slightly adapted from Jeni's Splendid Ice Creams
For the Fro-Yo Base:
Prep the Yogurt:
Margarita March has a nice ring to it, don't you think?
This creation was inspired by two lovely people in my life, my brother, and my Auntie Pat. Both of whom I can always count on to have margaritas with me. It's important to have those kind of people in your life. I've made a margarita sorbet before, but then when grapefruit was suggested, I knew this version had to become reality. With a sweet and salty grapefruit-zest rim! Obviously!
This innocent looking pearlescent globe tastes like a deliciously refreshing (and strong) grapefruit margarita. It's sweetness is light and balanced with a big HELLO! sung/shouted by our friend tequila. The thing that I love most about this however is how dang silky smooth and velvety it is! The texture is something divine. That is probably thanks to the high levels of booze in it, preventing it from freezing all the way. So scoop and enjoy immediately! But hey, if you wait too long and it melts, you just end up with a margarita so really you can't loose.
Grapefruit Margarita Sorbet
Recipe adapted from Epicurious
Presenting... Ice Cream of the Month for February!
Ah February the month of love. Here we unite two ingredients, banana, and white chocolate, together blended harmoniously into one of the most tastiest ice creams you may ever have the pleasure of trying. A beautiful relationship they have. Hope you all had a wonderful February!
I made this, fully unsure of if it even appealed to my tastes or not. But I was intrigued!
I do love bananas. Sliced over bowls of yogurt and granola, on top of toast, blended into creamy smoothies... growing up my mom would even sometimes make a lunch that I have NEVER heard anyone else speak of before: Toast topped with banana, bacon bits, and cheddar cheese (the orange stuff), then broiled in the oven to melt the cheese. Has anyone else done this?? Please tell me. I think it is kinda super weird but also kinda delicious too...?
Banana muffins! Banana cookies! Banana loaf! I LUV IT. If our family doesn't have bananas in the house, its time to go grocery shopping. That's just life.
Buuuut, this recipe claimed that the ice cream is similar in taste to banana pudding... Hmmm. The only time I have had banana pudding was an unfortunate experience back in the day at BAND CAMP (ha) when I was 13. I found a BLACK HAIR in my banana pudding. I've been turned off ever since. But it has been a long time since then, and I think I'm ready to give this a whirl...
OMG YUP so glad that I did.
A cool thing we do here in this recipe is make "ice cream freckles". The term alone is cute enough to spark the desire to try it out. Basically, you take chocolate of any kind and melt it down with coconut oil. This makes the chocolate melted at room temperature, but once in contact with the ice cream it will re-solidify instantly, and most importantly, melt easily in your mouth when you are eating the ice cream. You can use any type of chocolate, dark, milk or white.
Here is my game changer: caramelized white chocolate.
I am not the biggest white chocolate fan. Once I came to accept the fact that it is not technically chocolate, but still a tasty treat unto itself, I don't feel so bad about it.
Here's a cool thing: if you melt white chocolate, and keep cooking it (stirring all da time) it will begin to brown and caramelize. MIND BLOWN. It's like BROWN BUTTER!
It tastes like caramel, but also like white chocolate, but also like nothing you've ever tasted before? And luckily it makes best friends with this banana ice cream.
Make it. Share it with all your friends so they know how awesome you are.
Banana Ice Cream with Caramelized White Chocolate Freckles
Recipe from Jeni's Splendid Ice Creams
(Makes about 1 quart)
For the Banana Ice Cream:
January, you're great. You're full of hopeful resolutions for the future, snowy days, and feelings of fresh starts. You know what you deserve? ICE CREAM. Good thing my resolutions this year have nothing to do with eating healthy. Instead, they have to do with the making and eating of many a fine ice cream.
2016... in my own little world shall be known as the year of homemade ice cream! I do love a good challenge, especially one that challenges me to get creative in the kitchen. Hence, I am commencing the 12 Months of Ice Cream Project!
It is fairly self-explanatory, there are 12 months of the year, so I will make 12 new flavours of homemade ice cream. It can't be that hard, right?
If in the ever evolving case of my life I happen to be abroad or busy or forgetful, I will make up for a month by making two ice creams another time. It's okay, I just get more ice cream. There are no rules really, I AM IN CHARGE! Basically, my goal is to try as many recipes as possible from THIS BOOK which was a gift to me from my parents. They know me well. They also just want me to make them ice cream. I'm definitely cool with that.
I am a big fan of Jeni's Splendid ice creams. Although I have never actually set foot in one of her shops, let alone taste any of her creations, I have used her recipes to make my own homemade ice creams. I can say that they are my favourite recipes to use! They are simple to follow, always turn out amazing, and do not leave me with with half a dozen egg whites to deal with. I am a fan. One day, ONE DAY I will visit a Jeni's shop, and what a splendid day that will be. The only downside will be having to choose which flavour...
As for January, I decided to go for something simple, a classic: Milk Chocolate. You might be saying, BORING! PREDICTABLE! I did too at first. But I had to. Choco Ice Cream and I go way back. It's my go-to. Fail safe. Can't go wrong. Etc etc. Also, If I can make a good chocolate ice cream, then I think I have succeeded at life.
My mother often tells me the story of when she was pregnant with me, and how she would crave chocolate ice cream. The night before I was born, my mother woke up in the night, crept downstairs, and savoured a bowl of chocolate ice cream. Mere hours later, I entered the world... (probably ravenous for more chocolate). Like I said, chocolate ice cream and I? We have a special thing.
Milk Chocolate Ice Cream
Recipe from Jeni's Splendid Ice Creams
We're off to a grand start. Here's to more homemade ice creams!