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 7th, 2008 — recipe, sorbet
Our first sorbet « Made in France » had to be a typically French one. We therefore tried to make one with the famous plant that grows in our region: the “Verveine”.
This plant is normally used to make liqueur, or herbal teas, but you can sometimes be served one of these sorbets in a restaurant. Pour a few drops of liqueur on it, it’s wonderful!
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 25th, 2008 — recipe, sorbet
Here’s the last of the four flavours we made on Blackford Hill recently.
This Raspberry Sorbet was absolutely delicious - probably one of the best sorbets I’ve ever made!
Thibault and Celine hoped to make a Peach and Basil Sorbet, but had no luck at finding ripe peaches. Instead they bought a few punnets of raspberries from Europe (we’re still waiting for the Scottish raspberry season…).
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.
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