Cardamom Honey Baklava Ice Cream in Phyllo Cups

This was really delicious. I must confess, when I made baklava, I didn’t make it just for the baklava–I made it for this dessert. This isn’t to say baklava by itself isn’t amazing (which it most definitely is), but why settle for one amazing thing when you can have two? Yes, I made baklava so that I could use it as an additive to cardamom honey ice cream.

The cardamom-honey ice cream custard-base really stole the show–it was intense, just the right creamy texture, sweet, and just out of the ordinary. Cardamom is one of my favorite spices that really is beyond my ability to describe–it works so well in savory and sweet applications, kind of like cinnamon–and in this case, it really gave the ice cream an incredible flavor backbone.

Combined with chunks of baklava, you had a great contrast visually, texturally, and flavorally (go, made up words, go!)–crunchy, cinnamon spiced… click to read more…

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Vanilla Bourbon Butter Pecan Ice Cream

The campaign for delicious home-made ice cream continues on! This week, I decided to take a break from the usual fruit-based flavors, and instead, opted for a more grown-up oriented flavor: bourbon. Specifically, vanilla bourbon butter pecan (now there’s a mouthful!).

Vanilla Bourbon Butter Pecan Ice Cream

I enjoy many a drink–a good beer, a nice bottle of wine, whatever. But if I had to pick one thing, I’m more of a whiskey guy. Some weeks, that means a good, single malt scotch, and others, a nice bourbon. Each have their charms. So why not combine a nice after-dinner drink with a nice after-dinner dessert? And so here we are.

But a bourbon-based ice cream wouldn’t quite be enough. Vanilla seemed like a natural combination (plus, it would mix very well seeing how the flavor of vanilla is extracted using alcohol), but I wanted a little something more. Seeing how that usually… click to read more…

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Balsamic Strawberry Ice Cream

This dessert is a new favorite and a combination of two of my latest obsessions: strawberries and ice cream.

Balsamic Strawberry Ice Cream

This ice cream was a delightful indulgence. The texture was thick, soft, and creamy, the ice cream a light pink, studded with bright red wedges of strawberry, flecked with dots of vanilla, and the taste: oh the taste! Just like it appears, the ice cream was rich and creamy with a full, fresh strawberry flavor throughout and the sweet, soft element you get from fresh vanilla. All things combined, this dessert was really amazing and my wife’s new favorite when it comes to ice cream (even supplanting floral mango, the one which she previously declared the best ice cream ever)! The flavor was further complicated by the presence of a small amount of balsamic syrup, which is one of those strange sounding… click to read more…

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Blueberry Maple Ice Cream w/Brazil Nuts

I decided that I’m going to stop trying to make excuses and witty comments about making ice cream in the winter. My wife and I love ice cream, and I get the impression that I’m going to be doing this quite often. I really enjoy making it, have more flavor ideas than I can expect to actually do during the entire coming year, and its such a fun and easy dessert to make. So what’s new to the Mulligan freezer this week? A delicious maple blueberry ice cream with brazil nuts.

Blueberry Maple Ice Cream w/Brazil Nuts

Ice cream had sort of become a staple in our freezer without any conscious realization of it happening. It just sort of shows up, goes away, and what do you know, there’s some more again. There’s the desserts I make/bake every week and there’s the backup: a carton of ice cream from the grocery store so that if you needed variety in dessert during the week (or ran… click to read more…

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Floral Mango Ice Cream with Pistachio

My new toy is still new and exciting, so despite the cold winter weather (hey, 40 degree weather is cold for Florida!), I can’t help but make ice cream again this week. Last week’s ice cream was a bit too rich for my wife’s tastes (but spot on for me!), so I thought I owed her a lighter ice cream more tuned to her liking. I went with her favorite fruit: mango.

Floral Mango Ice Cream with Pistachio

With mango as the base flavor, I wanted to dress it up with some other subtle Indian flavors to have a really lively ice cream. So I started with a creamy mango custard and infused it with cardamom and rose water (never used it? It’s just what it sounds like–water flavored with roses, as in flowers!) for sweet, floral flavors that are very harmonious next to the buttery, sweet, almost peachy… click to read more…

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Caramelized Pear Ice Cream with Toasted Pecans

My seasonal pear obsession continues to dictate my desserts. This week’s spin on pears: caramelized pear ice cream with toasted pecans.

Caramelized Pear Ice Cream

Armed with my fancy new toy from Santa (with the appropriate attachments, of course!), I knew this week’s dessert simply had to be ice cream of some sort (despite the fact that its winter and below freezing. Hey, the fruit is seasonal, even if the dessert isn’t!). To be honest, my original plan was persimmons, but as luck would have it, this was the first week I couldn’t find any at the grocery store (foiled again!). Without so much as giving that a second thought though, it was on to my next fruit heart-throb as of late: pears. The last click to read more…

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