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.

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

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!

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06 4 / 2012

Strawberry-Rhubarb Pie
A strawberry-rhubarb base with strawberry-rhubarb swirl and pie crust bits. Recipe coming soon! I need to tinker with the sauce a bit. The next batch will probably not have pie crust bits, because they aren’t adding much, but I would love to do this as an ice cream pie or baked Alaska!

Strawberry-Rhubarb Pie

A strawberry-rhubarb base with strawberry-rhubarb swirl and pie crust bits. Recipe coming soon! I need to tinker with the sauce a bit. The next batch will probably not have pie crust bits, because they aren’t adding much, but I would love to do this as an ice cream pie or baked Alaska!

05 4 / 2012

Recipe after the break!

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03 4 / 2012

Caramel “ice cream” with a caramel swirl and toasted cashew pieces. YUM! This one was requested by my favorite spin instructor, Heather Peggs at YAS.

Recipe after the break!

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29 3 / 2012

I spent several years drawing a graphic novel adaptation of Madeline L’Engle’s A Wrinkle in Time, which will be out through FSG this October, and it was only a matter of time before I made a Wrinkle-themed ice cream. The first flavor that popped into my head was Chocolate-Covered “Aunt”. Ants and aunts both play important parts in the book, and chocolate-covered ants are a real candy that’s always fascinated me–though not enough to try them. Chocolate-Covered “Aunt” ice cream combines chocolate-covered Rice Krispies “ants” with a rich but delicate chocolate cream which, in my opinion, tastes like a classed-up Wendy’s Frosty.

Recipe after the break!

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24 3 / 2012

People have been asking for a vegan ice cream recipe for a while, and here’s my first attempt. (And by first, I mean sixth.) It’s a smooth, rich ice cream suitable for topping a slice of pie or an ice cream cone. I’m not done tinkering with it, so if you make this, please send me feedback!

One caveat: You must use a Vitamix or other high-powered blender for this recipe, or it won’t work. A food processor will not work. Trust me on this!

Recipe after the break!

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24 3 / 2012

A sweet-tart lemon ice cream spiked with fresh ginger and a touch of honey, inspired by my favorite herbal tea. It’s perfect for an unseasonably warm spring day.

Recipe after the break!

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03 3 / 2012

Choc-A-Pom is a cream pomegranate ice cream studded with dark chocolate and sweet-tart honeyed apricots. This flavor goes out to my friend Sarah Skilton, who requested a pomegranate ice cream while pregnant and is no longer pregnant, and has not been for some time. But I think the wait was worth it.

Recipe after the break!

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21 2 / 2012

This is one of the first custom flavors I made, and it’s still one of my favorites. It was requested by my husband, whose birthday it is today! This is a very mild cheddar-flavored ice cream with small bits of pie crust and sweet, gooey apple pie filling.

Recipe after the break!

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