White Pepper Ice Cream

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

2007-07-26T07:41:00.000-07:00

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

Haagen Dazs Reserve

2007-05-22T17:53:00.000-07:00

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

2007-05-02T08:02:00.001-07:00

Baskin Robbins 31 cents scoop night

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

Honeycrunch IceCream With Toasted Gingerbread

2007-04-16T19:45:00.000-07:00

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

2006-08-30T11:27:00.000-07:00

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

Raspberry Sorbet Recipe

2006-08-09T16:43:00.000-07:00

Yum!

Raspberry Sorbet
2 cups water
1 3/4 cups sugar
4 1/2 cups fresh raspberries (about 18 ounces)
2 or 3 tablespoons freshly-squeezed lemon juice

Combine the water and sugar in a large saucepan and bring to a boil, then simmer for 6 to 8 minutes. Remove from the heat and chill for about 3 hours.

In 2 or 3 batches, using a blender, purée the sugar syrup, raspberries, and lemon juice until smooth. Strain the purée -- you will have to push much of it through the sieve with the back of a spoon -- and chill for 2 hours.

Freeze in an electric ice cream maker according to the manufacturer's directions.

Makes about 1 quart. Preparation time, about 25 minutes, plus chilling and freezing times.

Hungary for Viagara Ice Cream?!

2006-07-17T12:43:00.000-07:00

I found this link on Boing Boing.

Ice Cream Picks From Urban Daddy

2006-06-26T13:14:00.000-07:00

Urban Daddy has listed some of the cool ice creams at top restaurants in New York City.

RESTAURANT: Nobu, 105 Hudson St, 212-219-0500
THE DESSERT: Sapporo Parfait
THE MIX: Yes, chocolate and beer go together like espresso and vodka. Dig into Sapporo beer ice cream served with bittersweet chocolate sauce and almond praline.

RESTAURANT: Café Boulud, 20 E 76th St, 212-772-2600
THE DESSERT: Cherry Beer Ice Cream
THE MIX: She'll love the roasted cherries it's served over, you'll enjoy the ice cream made with Kriek cherry beer…or at least enjoy watching her eat all those cherries.

RESTAURANT: Room 4 Dessert, 17 Cleveland Pl, 212-941-5405
THE DESSERT: Beer Sorbet
THE MIX: Made with white beer and grapefruit, the sorbet actually looks like a meringue, and gives you the sensation of eating the head of a beer. Which, come on, is totally a better sensation than drinking the beer.

RESTAURANT: Compass, 208 W 70th St, 212-875-8600
THE DESSERT: Guinness Ice Cream
THE MIX: Trick her into getting that crispy chocolate cake with marinated prunes…she'll never see that intense scoop of Guinness coming.

Ben & Jerry's Free Ice Day

2006-04-26T06:26:00.000-07:00

the three amigos
Originally uploaded by eatsdirt.

Yesterday was Ben & Jerry's Free Ice Day.
Yay!

Do Me Honeydew

2006-04-03T12:57:00.000-07:00

Over at Accidental Hedonist, there's a delicious recipe for granitas (Italian ice) using fresh honeydew melon, lemon and lime.

Favorite Recipes of Mine

2006-03-21T18:08:00.000-08:00

I have been asked to include some of my favorite homemade ice cream recipes, so here goes...

Lavender Frozen Yogurt (Lovely, floral, and delicate)

Makes 1 quart

1 cup extra-fine sugar (I substituted Splenda and worked well)
Scant 1 cup water
2 Tbsp lavender buds (Balducci's has them)
1 1/4 cups Greek Yogurt (I substituted plain non-fat yogurt)
1 1/4 cups creme fraiche or sour cream
Juice of 2 limes

Combine the sugar, water, and lavender buds in a small, heavy-bottomed saucepan and bring to a boil, stirring occasionally. Reduce the heat and simmer the syrup for 2 minutes. Remove from heat and allow to cool. When the syrup is cool, strain and discard the lavender.

Combine the yogurt and creme fraiche or sour cream in a large bowl. Whisk in the lavender syrup and lime juice. Chill the mixture for 1 hour, then churn in an ice cream maker, according to manufacturer's instructions.

Lime Cheesecake Ice Cream (Rich, indulgent, and OH SO GOOD)

Makes 1 quart

1 cup ricotta cheese
1/3 cup lime juice
1 1/2 cups half-and-half
2 eggs beaten
3/4 cup sugar
1/2 teaspoon grated lime peel
1/2 teaspoon vanilla extract

In a blender or food processor fitted with a metal blade, puree ricotta cheese and lime juice; set aside. In medium saucepan, combine half-and-half, beaten eggs, and sugar. Cook and stir over low heat until thickened and mixture coats a spoon. Remove from heat; cool slightly. Stir in pureed ricotta cheese, lime peel, and vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's instructions.

Peppermint Ice Cream (Amazing around the holidays)

Makes 1 quart

2 egg yolks, beaten
1/2 cup sugar
1 cup milk
1 cup half-and-half or whipping cream
1/2 cup crushed peppermint candy (I usually crush it in a ziplock bag)

In a small saucepan, combine beaten egg yolks, sugar, and milk. Cook and stir over low heat until mixture is slightly thickened and coats a spoon. Remove from heat. Stir in half-and-half or whipping cream and 1/4 cup crushed candy. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream canister according to manufacturer's instructions. When 2 minutes are left in the freezing process, pour in remaining 1/4 cup crushed candy.

Moo Bella

2006-02-10T13:21:00.000-08:00

I just heard about this company, Moo Bella that makes ice cream to order.

From the website:
Simply stated, MooBella is where taste meets technology. The MooBella team has created a multi-patented, fully automated ice cream process that will change ice cream forever! Fresh ice cream, on the spot, made to order. Smooth texture, fresh flavors, great mix-ins. MooBella blends taste with technology to create an amazing ice cream experience for ice cream lovers with the very highest standards.

I can't wait to try it!

Organic Ice Cream In The UK

2005-10-26T13:38:00.000-07:00

Wow! We found this article over at PSFK about Rocombe, an organic ice cream company in the UK.

They do limited editions of their ice creams, and they have some yummy flavors:
Black Currant
Hazelnut and Praline
Mango
Stem Ginger.

NYC Icy

2005-10-20T11:04:00.000-07:00

In today's Post, there is a huge list of NYC ice cream places: Shake Shack; Mary's Dairy; Lexington Candy Shop; Sedutto; Chinatown Ice Cream Factory; Coldstone Creamery; Lemon Ice King; Eddie's Sweet Shop; Almondine; Uncle Louie G's; L & B Spumoni Garden, and Brooklyn Ice Cream Factory. Yum!

Sunday Scoops: Emack & Bolio's

2005-10-12T20:02:00.000-07:00

Sunday is a great day for ice cream because, if I have a hangover, which I often do, the winning combination of mood-enhancing sugar and stomach-coating fat make ice cream the perfect breakfast. On Saturday night, while I was still sober and drinking Midori Sours, a new friend recommended the Grasshopper Pie frozen yogurt at Emack & Bolio's, which has an outpost on Houston east of West Broadway. I love the green ice creams so I found some clean clothes and stumbled over to the shop. At $2.99 a scoop I thought it was a little expensive, but the combination of mint ice cream and oreos (even half an oreo) was fantastic. And breath-freshening!

You can submit fantasy flavors to E&B, and get a prize if they make your fantasy flavor!

The above picture is from 2003, from alphaboston, a group in Boston that used to get together and eat at restaurants that started with a different letter of the alphabet every time. Cool! The picture is of the "Emack Attack", which, as they said, "is a scoop of every kind of ice cream and every possible topping you could ever desire. There was hot fudge and strawberries and Oreo cookie bits and Heath Bar pieces and fresh whipped cream and every mixture and possible taste of every ice cream flavor in the store."

Ice Cream Sandwich Board

2005-10-03T13:43:00.000-07:00

Ice Cream Sandwich Board
Originally uploaded by candiedyams.

Just because summer's over doesn't mean you can't indulge in a big scoop of ice cream.

Sunday Night Sweets: Alidoro Gelato in Soho

2005-09-18T17:51:00.000-07:00

Last week we went to il laboratorio del gelato for some tasty Sunday scoops. Today I visited my new neighborhood obsession,
Alidoro Gelato in Soho. Open until 11 at night, it is only $3 for a cone piled with 2 flavors. Tonight I had Pistacio and Chocolate with Coconut. They also have amazing sandwiches, including the Venetian favorite Tramezzini). I tried to go earlier today but they did not open until 3-no sandwiches on Sunday so they are only open for the late shift. The gelato is very authentic, very good, and no lines. Ths shop is next to the park if you want to watch the kids play, and next to Blue Ribbon Sushi if you want to impress your date.

Alidoro
105 Sullivan St. between Spring and Prince Sts.
212-334-5179

Ice Cream Birthday Wishes

2005-09-16T12:37:00.000-07:00

ice cream dyke march
Originally uploaded by girlynyc.

This weekend is the lovely Cheryl's birthday. We are celebrating on Saturday. I know there will be cupcakes, but maybe ice cream also be on hand...

It is also Alexis' birthday bash this Saturday. Mayhem is to be expected!

Sgroppino!

2005-09-15T13:59:00.000-07:00

When I was in Venice, I ate gelato at least once a day, but never took a picture. I was in a rush to eat it before it melted! I had many of the traditional flavors, like coconut, pistachio, bacio, and Nocciola (hazelnut). I also had experimental flavors like fig, mint, and ginger at the excellent gelateria Alaska, which is like il laboratorio del gelato, but in Venice. And cheaper than both il lab and other gelato in Venice. Most gelato in Venice starts at one scoop for a euro; I think I had 3 scoops for 2.60 at Alaska. I heard that watermelon sorbet in Venice is great, but I forgot to have some-but I had some this weekend at il lab and it was delish.

All that said, one of my favorite venetian ice cream treats was Sgroppino, a slushy drink made with vodka, prosecco, and lemon sorbet and served after a meal with a few grains of espresso on top. Definitely something I'll be making stateside.

Sgroppino Recipe: from A.G. Ferrari
2 cups (16 oz) lemon sorbet, softened
2 Tbsp vodka
1/3 cup prosecco
4 Tbsp cream or half-and-half

Chill 4 to 6 champagne flutes.
Mix ingredients in a blender.
Pour mixture into a pitcher and serve immediately in chilled champagne flutes.
The sorbetto will separate if left standing.
Serves 4 to 6.

Addendum: Martha reminds me that she made me sgroppino early in the summer when she came over one Monday night to watch Six Feet Under!! Every day I am happier that my friends love the good things in life, and share them with me.

Vacation in a Bowl (or on a Cone): Italian Ice Creams

2005-09-02T09:14:00.000-07:00

Affogato Mocha from Epicurious.com

I am on my way to Italy and always like to read the food magazines' take on the local cuisine. I hit gold when I found this Epicurious-archived Bon Appetit article with six italian ice cream recipes: Affogato Mocha (ice cream drowned in espresso), Fresh Strawberry Granita, Lemon and Amaretti Semifreddo, Peach and Prosecco Ice, Sweet Cherry Sorbetto, and Zabaglione Gelato. Brain freeze never felt so good.

Blackberry Lime Sorbet

2005-09-02T08:23:00.000-07:00

Blackberry Lime Sorbet
Originally uploaded by candiedyams.

Girly and I have been doing "Ice Cream Fridays" this summer where we have made exotic and delicious flavors of sorbet, ice ream and gelato. Last week, we did blackberry lime sorbet which was great.

Lemon Sorbet!

2005-09-02T08:12:00.000-07:00

Lemon Sorbet!

At SoHo's Vesuvio Bakery(160 Prince St), they serve sorbet inside fruit. I enjoyed lemon sorbet.

Welcome To White Pepper Ice Cream

2005-08-31T13:38:00.000-07:00

I need another blog like I need a hole in my head, but I love ice cream. I eat it year-round. I love the whole family of ice cream. I love its skinny sister sorbet that is so sweet (the fruitier, the better). I also enjoy ice cream’s Italian cousin gelato, which I had everyday when I visited the boot country last year. Let’s not forget sherbet, the white trash relative of ice cream who only seems to appear at children’s birthdays and bachelorette parties.

Sit back, lick your lips and enjoy the fun before it melts!