This is David Lebovitz's White Chocolate and Fresh Ginger Ice Cream. This is my first really good homemade ice cream made from custard. I am working my way through the ice cream recipes on his blog (The Perfect Scoop is on hold at the library, I think I'm next in line.) I had already used the ice cream maker to make a raspberry frozen yogurt, so I made this batch in a casserole dish in the freezer according to his directions.
The plum honey wine is bubbling slightly. It smells wonderful. I need more gallon containers and more air locks.
Monday, June 30, 2008
More ice cream than you can handle
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5 comments:
Sorry if you've told this already but what is your ice cream maker?
Must get one of these.
(Still holding strong on not making WINE AT HOME, however.)
Kay
I agree with Kay, good grief if I made wine at home soon I'd be sitting in the bathtub with the 'still' and knitting crazy patterns.
This would not be good.
However, I am actually willing to take the risk by becoming the maven of all things ice cream.
I have one of those freezer insert ice cream makers, do you think it would suffice???
I made mint ice-cream (from fresh mint) from custard last week, and it was really delicious. It's hard to beat made-from-custard home-made ice cream.
I went to Ted Drewes in your honor
:)
Ah, the noble pursuits of summer. Carry on!
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