MITCH IN THE KITCHEN

gingersnaps with lemon ice cream

milkmadeicecream:

Back to that ice cream sandwich idea. Here’s one we whipped up with lemon ice cream and gingersnaps. I love love love the combination of lemon and gingery baked goods (I used to keep a box of Carr’s ginger lemon creme cookies at my desk, and we’d eat these whenever we could in Berkeley). The lemons were grown by a friend in San Diego, and hand-imported in economy class by my personal fruit smuggler. The hardest part about making these is not eating all of the cookies and ice cream before they’re ready to be sandwiched together in perfect harmony.

<00, Mitch

candied bacon + ice cream

I just wanted to say that imperfectly candied (uh, burnt) bacon is pretty good on homemade caramel apple ice cream.

MILKMADE ice cream

We’re really doing it! MILKMADE is a creamy collaboration between my college buddies Diana and Pavla and me. And we’ve been covered on Grub Street! I am so excited.

i scream, you scream

Diana (photo taken from here) and I made nectarine and raspberry ice cream in her kitchen on Saturday. Hurray for our first collaborative batch!

And then I went home and made some coffee ice cream using custard from a previous failed batch. If you ever want to see me in my most dejected state, by the way, come find me right after I’ve produced un-frozen ice cream, flat gougères, or overcooked steak. I salvaged the custard from Friday and thought long and hard about what could’ve gone wrong during my first-ever attempt at making ice cream. After picking up some tips from D, I was rewarded with a pint of homemade ice cream made with Peet’s delicious coffee. I loosely followed this recipe.

So based on attempt #1, do NOT do the following when making ice cream:

• store the custard anywhere but the coldest part of your refrigerator (the back)
• stop and chat with whomever else is in the room, even for 5 seconds, after you’ve removed the mixing bowl from the freezer
• overfill the mixing bowl (I’m wary of pouring anything beyond the halfway mark at this point)
• cook a full meal on the stove right next to the ice cream machine
• take the freezer bowl out of the package and, in your excitement, attempt to make ice cream before the bowl has been in the freezer for at least a few days (and be sure to let it re-freeze properly between batches, for 24 hours… thanks to kind commenter Sylvie for these tips)

While there are lots of sciencey things about ice cream that are also important, I tend to have problems with simply following directions (remember what I said about being bad at measuring things for baking?). Lesson learned.