I didn’t want to overwhelm the peach flavor, but rather, wanted to enhance it. I chose to do so with two major side kicks: praline (which is caramel + almond + pecan) and ginger. These added a bit of… click to read more…

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I was hesitant about this one. Watermelon, while distinct, has a very delicate flavor, and so I was concerned that heavy things (like cream) would mute it beyond recognition. I… click to read more…

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2. Orange Anise Ice Cream With ice cream being one of my go-to desserts, I’m...
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This was really simple to make a far as ice creams go–no eggs, no custard, etc. Instead, you roast some bananas with a bit of butter and brown sugar to really intensify the sweet and unique flavor. Once pureed, this gives the same texture an body as a more traditional egg-centric ice cream.

The ice cream had a very strong, molassesy banana taste that I fell in love with. I also mixed in chunks of banana and swirls of dulce de leche just to make things more addictive and punchy in flavor, and all I can say is wow, this is an incredibly delicious ice cream. I would double the batch though–the yield… click to read more…

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Much to my delight, my gambit worked out better than I had expected. I infused the pomegranate juice with both fresh mint and green cardamom–enough to add a flavor of intrigue, but not… click to read more…

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This ice cream was very tasty. I love anise (and anise flavored things), but toasted anise is something very different from normal anise that is hard to describe. Its still licoricey sweet, but less forward and with a light, spicy smoky character to it. I found it to be a wonderful flavor and it plays very well with citrus and in ice cream form, well, I was just smitten.

This recipe was derived from David Lebovitz’s The Perfect Scoop.

• 2 tsp anise seeds
• 1 cup whole milk
• 2 cups heavy cream
• ~3/4 cup sugar
• 1.5 tbsp honey
• zest of 2 oranges
• 6 egg

… click to read more…

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This ice cream was any chocolate lover’s dream. I debated calling it a gelato on account of the thick texture and richness of flavor. Speaking of flavor, this was so intensely chocolate and very distinctly hazelnut (I’m a sucker for hazelnut anything). This isn’t an ice cream to load your bowl up with–one small, perfect scoop will do you just right. Save the overindulging for the boring storebought chcolate ice creams.

• 1 cup cream
• 1 cup milk
• 1.5

… click to read more…

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Given the aforementioned similarity to pumpkin pie, the approach to this pie is in keeping with my recent experimenting with pumpkin pie. I made a fresh graham cracker crust, a seductively spiced, delicious, creme fraiche & cream mashed sweet potato mixture, and a maple… click to read more…

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Just like with pumpkin pie, I chose to pair the flavor of pumpkin with the usual spice suspects (cinnamon, cloves, nutmeg, ginger). I’ve mentioned before how I love the flavor you can extract from cinnamon (and friends) as compared to the ground stuff we’re all used to, and this is another place where the sultry side of the spices gets to shine without stealing the show from the true star: pumpkin. All together, the ice cream is delicious and very autumny (since ice cream, by definition, is very autumny…heck, wintery, while we’re at it). The pumpkin gives a beautiful color and distinct flavor while the spices really… click to read more…

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I imagine this flavor might perk up a few (skeptical) eyebrows, but that’s fine by me–more ice cream for me! I was in love with this. Firstly, my love for goat… click to read more…

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I had no experience with dragon fruit until now, so I was kind of at a loss for what to do with it. I wasn’t having a whole lot of luck finding ideas either. Most of the written material out there is either how people loved dragon fruit or were very disappointed in its somewhat neutral flavor (and for what its worth, I enjoyed it, but it didn’t blow me away–think like a more neutral tasting kiwi). I did however, really take… click to read more…

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