Author: Thibault
-
Abricot and almond ice cream
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 […]
-
Redcurrant and gooseberry 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 […]
-
Ice-cream in the Störvatt
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 […]
-
Verveine 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 “Verveineâ€. This plant is normally used to make liqueur, or herbal teas, but you can sometimes be served one of these sorbets in a […]
-
Dates and apple ice cream
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 […]
-
Marzipan Ice Cream
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 at Real Foods, I saw chunks of marzipan they were selling by weight. The idea of incorporating this sweet treat into a big batch of […]