My friend Florian just sent this picture from India. It lists a fascinating array of flavours available in a Mumbai ice cream parlour.
Mumbai Ice Cream Flavours
by Peter Gerard – July 28th, 2009 — ice cream
Lemon and apricot pancakes
by Jen Lee – July 23rd, 2009 — pancakes, recipe
As a kid, I never liked pancakes -they had too much grease and too much egg. The thought of the annual ritual of Pancake Day filled me with dread. You can only imagine how happy I was to discover the Triple Motion buttermilk pancake! These fluffy little nuggets are a joy to eat and I can (and do) eat them for any meal of the day and as often as possible.
I would not want to mess with something as fine as the classic TM buttermilk pancake, but when by total accident I happened upon this variation, I was so pleased with the result, I thought I should share it…
Although the soft fluffy texture of the TM pancake is on of its main attractions, after a weekend of excess, I was feeling like dinning on something a bit more wholesome and so swapped half of the regular flour for oat flour. My plan was to add lemon and raisins but Iwas foiled by my store cupboard and had to use finely chopped apricots instead.
The final recipe was as follows:
- 1 cup butter milk
- 1 egg
- 1/2 cup plain flour
- 1/2 cup oat flour
- 1/2 tsp bicarb
- 2 tbs oil
- 1 tsp baking powder
- zest of 1 lemon
- juice of 1/2 lemon
- handful of dried apricots
The above were all mixed together in the standard way so there were still some of those vital lumps that allow air expansion.
I served them up with a drizzle of honey, some strong coffee and some South African sun.
I would not put these in a head to head contest with the classic TM pancake, but if you ever hanker for something a little different, I can heartily recommend trying out this alternative.
Strawberry & Basil Ice Cream
by Peter Gerard – July 12th, 2009 — ice cream, recipe
I was hosting an impromptu dinner party this evening and someone else had promised to bring dessert. I tend to make a lot of strawberry ice cream this time of year, but wasn’t planning on cranking today.
When the promised dessert did not materialise I somehow ended up telling my five guests about the joys of the White Mountain Freezer. They were certainly intrigued, but since I’m from Missouri, just talking is never enough. For some reason, we were also talking about the Show-Me State.
The story goes that in 1899 a Congressman named Willard Duncan Vandiver from Columbia, Missouri (my hometown) was dining at a naval banquet in Philadelphia. Someone at the banquet must have been making some grandiose claims worthy of incredulity, and Vandiver remarked, “I come from a state that raises corn and cotton and cockleburs and Democrats, and frothy eloquence neither convinces me nor satisfies me. I am from Missouri. You have got to show me.”
So in true “show-me” spirit, we quickly procured some double-cream and whipped up a unique batch of ice cream with ingredients I had on hand.
Pumpkin ice cream
by Jen Lee – July 7th, 2009 — ice cream, recipe
I was first inspired to have a go at making this ice cream when I went to my local food market and saw the most fantastic display of squashes and pumpkins. It was like something out of a harvest festival – all the colours of the rainbow and textures from as smooth as a babies bottom to as wrinkly and gnarled as grandmas elbow!
Having had a ponchon for pumpkin for a few years now, I had already worked my way through a range of recipes including: pumpkin curry, pumpkin risotto, pumpkin soup, pumpkin mash and pumpkin pie (the latter was expertly made for me by Big D when he cam out for grad at the beginning of the year). I decided that it was time to take things to the next level and try pumpkin ice cream…
Saffron ice cream in Primrose Hill park
by Dr Big D – June 29th, 2009 — ice cream
A complex series of events led Peter’s 1/2 gallon freezer to live in London for several months. This resulted in a reduction in Peter’s icecream making activities, since it takes quite a sizable gathering the polish off a 1 gallon freezer (or a heroic personal effort). So I planned a trip to visit my lovely friends and collect the machine at the same time.
Rooibos and honey ice cream
by Jen Lee – June 18th, 2009 — ice cream, recipe
After some elegant shipping arrangements the ice cream maker so kindly procured for me by the triple motion crew (see last post for detailed thanks) has finally made it to South Africa. Yippee!
However, in order to get it here within my luggage allowance I had to co-opt some help in the form of my good friend and fellow Antarctic traveller, Brian. What better way to thank him for his efforts than to make a batch of ice cream.
Lemon Icecream
by Jen Lee – May 10th, 2009 — ice cream
As Big D’s little S I have been subjected to freezing cold sessions at the crank for a number of years now. However, it’s only recently that I’ve warmed to the art of icecream making and decided to take the plunge and ask the triple motion crew to get me my own trusty machine (thanks go to Peter and Big D for hunting one down). Said instrument was presented to me earlier on today and with Big D close on hand to supervise, we wasted no time in initiating it and me into the world of icecream making.
Normally I am a die-hard vanilla fan but since that had been done before (and very well) I thought I should work on a signature dish. After a moments pondering I decided should strive for a cool, creamy, supper smooth lemon ice. I am a big fan of lemon and have been making lemon sponge cake for family birthdays for years. It seemed appropriate to carry this on into my fledgling icecream making career.
Triple motion reaches the Southern Hemisphere!
by Dr Big D – April 3rd, 2009 — ice cream, travel
My wonderful, talented, intrepid Antarctic biologist sister was awarded a PhD by Stellenbosch University for being very clever and hard working. Hurray!
My first thought (naturally) was “lets make a batch of icecream to celebrate”. So I threw the ½ gallon freezer in my bag and 12 hours of long haul flight hours later I was in Cape town.
Things didn’t run so smoothly initially when the bag containing my beloved machine disappeared into the black hole of baggage handling. Thankfully it re-appeared 24hrs later with the contents having suffered no ill effects from the journey. However for this brief period the fate of my ice-cream adventure hung in the balance.
Apple Ice Cream with Walnut Scones
by Dr Big D – March 29th, 2009 — ice cream, recipe
The apple & cinnamon ice cream-scone combination: truly a winner.
It was inspired by and amazing icecream experience I had in Italy with chocolate gelato in a brioche bun.
Peter and I first tried it out when we made icecream for the great and good of the the UK documentary film community at the Sheffield International Documentary Festival last year (that’s a long story). It was a huge success, I remember standing around on the pavement on a chilly November morning (no danger of the icecream melting prematurely that day) stuffing myself and passers-by with sconey, creamy goodness. The scones were extra useful that day since we didn’t need to buy tubs and spoons to hand the icecream out and they were far tastier than commercial wafer cones.
Heretic litchi and lime sorbet
by Thibault – February 22nd, 2009 — recipe, sorbet
Charline, a friend of Céline’s, had planned a big party in her new flat on the 14th of February, partly to dance like crazy but also to relieve people from this indigestible tradition that is called Valentine’s Day. Charline is a connoisseur, she offered me a recipe book about ice cream (containing an interesting Calisson ice cream recipe I’d like to try one of these days…), and so the standards were quite high… And yet we did not have much time and ingredients. Therefore we opted for an easy-to-make and yet original sorbet: Litchi and lime sorbet.
