So the Fringe is now pretty much over, and that means no more free ice cream for the foreseeable future…
But we didn’t get away without some praise. “Three Weeks” gave the Lemon Custard Comedy Club a 4-star review. Big up Dee and her comedy minions!
We got 4 Stars!
by Peter Gerard – August 27th, 2008 — ice cream
Abricot and almond ice cream
by Thibault – August 23rd, 2008 — ice cream, recipe
Another interesting element has made its appearance in the quest for the nut ice cream: almond milk. We’ve discovered this peculiar liquid in an organic shop, first for drinking but then, on account of its slight bitterness, for using in an ice cream.
Abricot seemed to be the fruit to go with, sweet, delicate… And almond/abricot is a common combination, maybe because one contains the other…
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Daim Bar Ice Cream at the Fringe
by Peter Gerard – August 20th, 2008 — chocolate, ice cream, recipe
Back for another helping of ice cream and comedy at the Lemoncustard Comedy Club, we followed on the previous week’s successful chocolate chip cookie dough. I don’t often do chunky style ice creams, but am becoming a big fan.
My friend John was shopping at some obscure Scandinavian furniture shop and had the epiphanic idea to chop up some Daim bars and stir them into a batch of vanilla ice cream. So that’s just what we did…
Chocolate Chip Cookie Dough Ice Cream at the Fringe
by Peter Gerard – August 18th, 2008 — chocolate, ice cream, recipe
Back at the Fringe last week we decided to spice things up a bit for the Lemon Custard Comedy Club.
A few days before, Leo met Steph, a nice Canadian selling cookies, and invited her to combine powers with the White Mountain. I couldn’t help thinking about Ernie and the Cookie Monster sharing milk and cookies back in the day.
Our first savoury ices: Tomato Ice Cream & White Stilton Ice Cream
by Peter Gerard – August 11th, 2008 — ice cream, recipe, savoury
For some considerable time we have been discussing the possibilities of savoury ice creams. While I know this concept may strike fear into the hearts of many, especially those long devoted to the Russell Recipe, the White Mountain’s reign of glory must eventually encompass all courses of a meal.
So finally we have turned our debates about freezing points, sugars, salts, and alcohols into action. Big D came up to Edinburgh for the weekend insisting we finally try the Frozen Stilton Cheese Cream recipe from the Ices book. This is the weekend of savoury ice cream.
Redcurrant and gooseberry sorbet
by Thibault – August 6th, 2008 — recipe, sorbet
I know I’m going to be called a dairy fat heretic, but I’ve decided to carry on the sorbet trail. Moreover, it seems to me that summer rhymes with sorbet… and that red fruits also rhyme with sorbet (which does not necessarily mean that summer rhymes with red fruits). It happened that my grandfather told me his garden was loaded with redcurrants… the association of ideas did not need much concentration, the way was paved for another deliciously acidic frozen dessert!
Fringe Ice Cream
by Peter Gerard – August 5th, 2008 — ice cream
It was bound to happen. Why it took so long is some mystery, but thanks to Dee Custance and the Lemon Custard Comedy Club, I’ve finally cranked out a batch of ice cream at the Edinburgh Fringe Festival.
Dee is hosting a weekly free comedy show at the White Horse on the Royal Mile and she asked me to make ice cream for the audience.
Apple & Cinnamon Ice Cream
by Peter Gerard – July 27th, 2008 — ice cream, recipe
This is a classic and an old favourite for sure. Despite having made it countless times, and being delighted by the flavour over and over, we are always trying to perfect it.
A few weeks ago Thomas and Becky were about to move to Berlin and for some reason they still had never tasted my ice cream. I promised to crank up a batch in honour of their departure. The party was to take place at Star Bar and good fortune would have it that the management didn’t mind us cranking ice cream outside.
Mango Ice Cream
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.
Strawberry & Mango Ice Cream – 1SP Stylee!
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.
