Ice Cream Adventures & Recipes
by Peter Gerard – July 25th, 2008 — ice cream, recipe
Leo has been pressuring me into making mango ice cream for a long time. Strange that I should resist such a delicious potential, but the truth is that ripe and tasty mangoes are incredibly difficult to find, especially way up here in Scotland. We have made mango ice cream a few times, even combining it with ginger (and recently strawberries), but like the mango’s own elusive flavour, the perfect batch is always slipping away from our reach.
by Peter Gerard – July 25th, 2008 — ice cream, recipe
The amazing and delightful french rapper OneSP recently took off for a long trip to South America. Before leaving, we got together for a farewell ice cream party.
I brought strawberries and 1SP had a couple very ripe Pakistani mangoes. When our powers combine we make some crazy things, and this ice cream party is no exception.
by Dr Big D – June 21st, 2008 — chocolate, ice cream, recipe, sorbet, travel
We are finally publishing Dr. Big D’s travelogue from our Outer Hebridean Ice Cream Adventure. We are also producing a short film about this trip and will keep you posted about its progress. Enjoy!
Why did we choose an ice cream adventure in the Outer Hebrides? Was it just to make life difficult for ourselves? You could argue that if that was the idea, we should have gone to Iraq, Nepal or China. Scotland on the other hand is the itinerant cranker’s dream. The sparse but widely dispersed communities mean that there’s an abundance of wee shops dotted around. Even if you’re not an ice cream maker, the basic ingredients of ice cream (cream, milk and sugar) are staples so most shops stock them. But what about the ice, you may ask? Well due to the popularity of frozen ready-meals most of these little shops also have freezers and many a modern Scot now quite likes an ice cube in his dram. Hence ice is also relatively easy to come by too. And who could resist holidaying in the stunning scenery of the Scottish islands especially in that perfect time of year when there is still daylight but the midges haven’t got going yet.
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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 Peter Gerard – June 19th, 2008 — ice cream, recipe
This is one of my favourite recipes and I only make it during the strawberry season, which has recently begun in Scotland. Scottish strawberries are some of the best in the world and when they’re at their best they deserve to be turned into this delectable dessert.
by Thibault – June 15th, 2008 — ice cream
I estimate worth-mentioning the fact that we finished the leftovers of the Verveine sorbet in an odd place: the Störvatt, at my father’s house. This barbarian name describes a Scandinavian wooden tub, a bit like a giant barrel, filled with water, and containing a stove. By lighting a fire in the stove, you can heat the water up to 40°C, and enjoy your hot bath in the snow, the rain, or under the stars, while smelling the scents of wood and campfire…a truly unique experience. And enjoying a bowl of homemade ice cream lost in the vapours of hot water is amazing.
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 20th, 2008 — ice cream, recipe
For our Blackford Hill ice cream party we decided to make a mint ice cream to go with the chocolate gelato (or was it chocolate to go with the mint?). Anyway, we had never made it before, but thought it was worth a try.
Basically, all we did was stuff a bunch of mint leaves in a litre of milk the day before making the ice cream. I checked the milk occasionally to make sure the flavour was right. Eventually I decided I better make up the mix to accurately test the mintyness.
So I made a fairly standard batch and left the mint in another hour or so, before I was happy with the flavour. Probably in all it infused for 20 hours in the fridge.
After the usual cranking, we had a fantastically delicious (non-green) mint ice cream. Easy! It went really well with the chocolate gelato, but if you want to make the classic mint-chocolate chip ice cream, then just stir some chocolate chips into the ice cream just after you’re finished cranking. When you freeze chocolate the flavour is hard to enjoy, so you don’t want the chips in for the whole freezing process.
by Peter Gerard – May 18th, 2008 — ice cream, sorbet
by Peter Gerard – May 15th, 2008 — ice cream
For those of you who missed last Saturday’s “Ultimate Ice Cream Social on top of Blackford Hill”, we understand… It was raining… a lot. But it was still amazing fun.
As great as this picture is, it doesn’t do the event total justice (see more photos here). We had four White Mountains cranking simultaneously, churning out a full range of flavours: chocolate gelato, mint ice cream, raspberry sorbet, and a big 6-quart batch of classic vanilla ice cream.
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