05 2 / 2013
Brown Sugar Soy Sauce Ice Cream
I think I saw someone make soy sauce ice cream on Iron Chef and ripped it off. Anyway, it’s good! Think salted caramel or butterscotch with a twist.
Recipe after the break!
31 1 / 2013
Blue Cheese Ice Cream with Honey-caramelized Hazelnuts
Let’s be honest: This recipe was inspired by cheese that was sitting in my fridge, about to go bad. I used an intense, smoked blue cheese, but I recommend going with a milder blue cheese; Hulk suggests a gorgonzola dolce.
Recipe after the break!
03 9 / 2012
Mexican Hot Chocolate Ice Cream
Recipe coming at some point. The ice cream is awesome but I need to make this again to streamline the process.
14 8 / 2012
Peach Butter Ice Cream
Inspired by the peach butter at Tupelo Honey in my hometown, Asheville, NC. Apologies for the crappy iPhone photo—my camera was dead.
Recipe after the break!
01 7 / 2012
Peanut Butter Caramel
Peanut butter, salty peanut pieces and gooey honey caramel sauce. I saved a healthy scoop of this flavor for a photograph but, well… I ate it… so you get a less-exciting photo for an extra-exciting flavor. I wrote this recipe for noted actor, musician and peanut butter aficionado Brendan Hines, who has a new album out soon. Watch for it!
Note: I’ve been doing some retooling of my recipes lately, and have substantially reduced the amount of sugar I’m using. You can reduce the sugar in all but the vegan recipes to ⅔ cup.
Recipe after the break!
25 6 / 2012
Chocolate Chocolate Stout Crunch
Chocolate, chocolate stout, and cacao nibs. This is by far one of my easiest, tastiest recipes, so if you’ve been looking for a way to dip your toe in, I suggest starting here.
Note: I’ve been doing some retooling of my recipes lately, and have substantially reduced the amount of sugar I’m using. You can reduce the sugar in all but the vegan recipes to ⅔ cup.
Recipe after the break!
25 4 / 2012
Vegan Chocolate Ice Cream
Second draft. I’m getting there, but I’m not there yet. Chocolate ice cream is notoriously difficult to perfect. Adding just a couple ounces of chocolate to an ice cream base dramatically changes the flavor, sweetness and texture of the ice cream, and when you’re starting from a base made of all non-dairy ingredients the challenge is even greater!
22 4 / 2012
From a General Cookery notebook, apparently from the ’20s, which I bought on Etsy. It includes 200 pages of beautiful handwritten recipes and tips on cleaning, nutrition, and being a good hostess and housekeeper.
22 4 / 2012
Wild Turkey Peach Ice Cream
I wrote this recipe for my friend Satya, an amazing actor and hard-core foodie. I don’t know where he got the idea for it, but it’s delicious!
Recipe after the break!
