Goat's Milk Ice Cream

Goat's Milk ice cream is good for people who are lactose intolerant.

Ice Cream Run

Blue Pig, originally uploaded by dirtystylus.

Yesterday, I stopped by the Blue Pig ice cream shop in east midtown on 43rd Street and had a generous scoop of black raspberry ice cream. It was super yummy, and there's also a Blue Pig in Brooklyn Heights.

On Saturday, September 8, there will be a fun event for charity, The Ice Cream Run. It's a scavenger hunt and ice tasting. Proceeds will go to Children For Children which helps underprivileged kids in New York.

Participating sponsors include Labratorio del Gelato, L'arte Del Gelato and Blue Pig.

Grom: Gourmet Gelato

Grom is the latest ice cream/gelato spot in Manhattan.

Haagen Dazs Reserve

Haagen Dazs has released Haagen Dazs Reserve flavors. Tonight I bought Pomegranate Chip. pomegranate ice cream with dark chocolate chips. Really good! Other flavors are: Brazilian Acai Berry Sorbet, Amazon Valley Chocolate, Hawaiian Lehua Honey and Sweet Cream, and Toasted Coconut Sesame Brittle. I hope to get to try them all and if you do try them, let us know what you think.

31 Flavors, 31 Cents

Baskin Robbins 31 cents scoop night





5pm - 10pm.........any 2.5oz scoop..........no coupon needed

Honeycrunch IceCream With Toasted Gingerbread

I saw this recipe and my mouth watered. It 's labor intensive but if you crave the flavors, you can make your own version of this with ginger snaps, but I say go for the cinnamon oil since you could use again in a Indian or Mexican dish or another dessert.

Cannoli Ice Cream Recipe

I found this on Slashfood.

Cosmic Cannoli Ice Cream
(recipe by Jim Caccamo)

2 cups plus 2 tbsp half-and-half, divided
6 egg yolks
1 cup sugar
1/2 tsp cinnamon
Zest of 1 lemon
1 pound (about 2 cups) fresh ricotta cheese
1 tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup candied fruit (or dried fruit), in 1/4 -inch dice
1/3 cup pistachio nuts, coarsely chopped
Cannoli pieces (for garnish)

Bring 2 cups half-and-half just to a simmer in a saucepan over medium-high heat. Remove from the heat.

In a large bowl, whisk together egg yolks, sugar, cinnamon and lemon zest. Slowly, pour the hot half-and-half into the yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat. Stir slowly and continuously with a wooden spoon until the custard thickens, about 5 minutes. (The custard will hold a path on the back of the spoon when a finger is drawn across it when it is thick enough). Do not boil. Pour the custard through a medium-mesh sieve set over a bowl.

Place ricotta and vanilla in bowl of a food processor. Pulse to mix. Add up to 2 tablespoons half-and-half, as needed, and pulse until the mixture is smooth. Add ricotta mixture to the custard and whisk together. Cover and refrigerate mixture until cold (at least 1 hour).

Transfer the cold mixture to an ice cream maker and process according to manufacturer's instructions. Add chocolate chips, fruit and nuts during the last minute. Transfer ice cream to a container; cover and freeze until firm before serving.

Serve in a waffle cone (because it's more like a cannoli shell than a bowl!)

Makes 1 1/2 quarts