Halva ice cream
Ever heard about Halva? Or Halvah, helva, alva, or any of the other half-dozen or so labels under which this particular dessert is known and loved? Yours truly recently went to the Middle East,...
Tagged: egg
Blackcurrant ice cream (no ice cream machine required)
Every summer, I ponder how to best make good ice cream without an ice cream machine. While idly flipping through the pages of one of my mother’s Swedish foodie magazines, I recently came upon...
Malaga Raisin ice cream
Today’s post is delicious and still very easy to make: Malaga raisin is a close, but distinct, sibling to classic Rhum raisin ice cream. All you need is some vanilla ice cream, to which...
Vanilla ice cream (again)
Ah – vanilla! When prepared in an authentic way (with no cheap substitutes), vanilla ice cream can be absolutely delicious already on its own. But vanilla also tend to go well with a myriade of other desserts, and just about everything...
Chestnut ice cream Monte Blanc
While skiing in Chamonix, France, I found a quite peculiar ice cream flavour in a local ice cream parlour – Mont Blanc. As luck would have it, this eventually lead me to one of...
Saffron Orange ice cream
Saffron – the world’s most expensive spice – teams up with orange in this delicate ice cream, which exceeds the sum of its parts! Some would say that this mix of flavours goes back to the Middle...
How to make Italian meringue (and improve your sorbets)
Only about a generation ago, high-class pastry chefs and master ice cream makers would improve their sorbets by adding Italian meringue. These days, this technique is not so commonly used. But making and using...
How to improve sorbets
It is easy to make sorbets and the results are usually delightful, particularly if you have an ice cream machine. However, sorbets kept in the freezer for any longer time soon begin to deteriorate....
