Ice Cream Adventures & Recipes
by Ben – June 19th, 2008 — breakfast, ice cream, recipe
As i had to leave last saturday morning at 10.30 to finish recording some video at a project in Grenoble, and the Parisienne girls were leaving that day, we all (Maële, Heejeon, Lisadie, Stephan, Florienne and myself) got up at 8 the morning to crank out a batch and ate it as the on the terrace as the sun broke through the trees… oh the idyllic life of La Boisserette!
by Thibault – June 6th, 2008 — breakfast, ice cream, pancakes, recipe
During a day out with my school, I had the luck of finding a fruit and cereal shop that was selling everything at half price. Bargain! I bought 1 kg of dates for 1 pound, foreseeing the scrumptious ice cream that was to result from this fortuitous opportunity!
Back home, Peter suggested to add a few apples to this recipe, to add a bit of freshness to the strong flavour of the dates. That seemed like a good idea…we therefore started the mix!
by Peter Gerard – May 25th, 2008 — breakfast, recipe
Sorry folks, don’t let the title fool you. We haven’t made Biscuits and Gravy Ice Cream yet (though now it’s sounding like a challenge…). Really this post is to educate Europeans about one of America’s great breakfasts. Due to some accidental oversight in our effort to replace British English with American English, people here still think of “cookies” when I say “biscuits” and they really have no idea what sausage gravy is like either. Biscuits ‘n’ Gravy is a classic of the American diner and something every grandmother does well.
A quick back-story: For the past five weeks or so, Thibault and I have had pancakes for breakfast every day. (Actually we missed two days, but made up for them by doubling the quantity the following days…) We decided daily pancakes is a the best way to perfect the technique. It’s also a really easy and fast way to have a delicious and healthy breakfast each day. In less than 10 minutes you can have a big plate full of pancakes with maple syrup to wolf down. And they go so well with ice cream!
Anyway, I digress. Pancakes are best when made with buttermilk, as are biscuits. And since we’ve had pancakes every day for the past five weeks, the house is always well-stocked with fresh and tangy buttermilk from Longley Farm. Today we had some nice lamb sausages from the Farmers’ Market in the fridge and decided to buck the trend and make Biscuits ‘n’ Gravy instead of pancakes.
by Peter Gerard – May 4th, 2008 — breakfast, ice cream, recipe
This one is not for the faint-hearted. Literally. This is indeed the richest ice cream we have ever made.
Thibault again deserves the credit for the idea, suggesting both toffee and banana for an impulsive ice cream last Sunday in Newcastle.
Now, I know your mouth is watering for the full account of our Hebridean ice cream adventures, but it’s going to take us a bit longer to compile all the recipes, pictures and video. In the meantime, eat your heart out with one of the most mind-blowingly delicious ice cream recipes yet.
by Thibault – April 16th, 2008 — breakfast, ice cream, recipe
Before the outstanding account of our ice-cream adventures in the Hebrides, here is another recipe we did a few weeks ago and forgot to mention.
Last time I was shopping in Real Food, I saw chunks of marzipan they were selling by weight. The idea of incorporating this sweet treat into a big batch of ice cream immediately struck me, and I decided to buy a bag of 500g.
For a reason I do not understand, many people were a bit dubious about trying this new flavour, but notwithstanding incredulity, Peter and I decided to try.
by Peter Gerard – April 16th, 2008 — breakfast, pancakes, recipe
To accompany the Marzipan Ice Cream, I thought we should publish the best pancake recipe ever! I’m not talking crêpes. These are big, fluffy American-style pancakes. My mom gave me this recipe in her wonderful little book titled “Mother’s Recipes for Peter”. I’m not sure where she got it, but it is worth repeating here. It works best with good quality buttermilk.
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