Posts Tagged ‘Ice Cream’

From Dish Danielle:

Pinch a Pisces!
…Or maybe make them some ice cream instead?


March marks my birthday month and to celebrate like any sweet-toothed Pisces should, I gathered my nearest & dearest round for some cones & cocktails.  I’d tried my hand at this recipe the weekend prior, but on my 31st, I wondered if the wisdom of this new prime number might perhaps enable me to make a more sophisticated batch…?

I was absolutely spot on, and my second try absolutely bested my first.

Did you know Pisces are apparently very intuitive?

zest again


2c whole milk

2c heavy cream

6 blood oranges: 4tbs zest & 1c juice

6 large egg yolks

¾ c sugar

zest infusing 2

In a small pot, place milk & cream over low heat.  Add 3tbs zest, whisking to incorporate. Allow liquid to come to temp slowly, letting the zest impart its delicious flavor.


Put yolks in a small bowl next to the pot on the stove. When milk/cream is hot enough, (just before boiling), add juice & sugar to yolks.

orange juice

Whisk vigorously to incorporate. Use a spouted receptacle and scoop up approx. 1c of hot liquid. Pour liquid in a slow and steady stream into the yolk mixture while SIMULTANEOUSLY whisking like hell. Once the yolks have been tempered, (that’s what that last move is called), dump that mixture back into the pot. Using a wooden spoon, stir slowly while custard continues to cook over low heat. Prepare an ice bath with a glass or metal bowl nested on top. The custard will eventually begin to thicken considerably, which means the yolks have been cooked properly (don’t raise the heat much—that could result in an overly eggy-flavored ice cream. Patience is a virtue that this Piscean dish barely has. If I can wait it out, you can too!).


Once the custard has thickened, immediately pour it through a fine strainer and into the bowl in the ice bath. This will strain out the zest—we’ll add a bit of fresh stuff later. Stir gently to cool. Once the custard has come down in temp, place it in the fridge for a good 5-6 hours, or overnight.


Once you’re ready to churn, get your ice cream making apparatus ready. Before pouring the custard in, buzz the liquid with an immersion blender if you have one, (if not, pour it into a well sealed container and shake it like mad). After 20-25 mins of churning, your ice cream should be close to ready. At this point, with the machine still running, sprinkle in the remaining 1tbsp of fresh zest for a pop of color and an added zip of flavor. Store in a freezer friendly container once it’s finished. I usually allow the ice cream to sit in the freezer for another few hours before serving.

ladies eating icecream

Scoop into sugar cones and dole out to your guests during your next social gathering!

pretty picture

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From Dish Danielle:

upclose churn

I know it’s freezing out, but I am an ice cream maniac who finds any excuse to whip up a homemade batch. My latest ice cream intention was for a New Years Eve party I co-hosted for some dear friends who recently got engaged, (Congrats DZF & VMF!)… A party at the Whisk & Ladle ain’t no party without ice cream cones served around midnight, so I got to work.

engagment party pic

2 c buttermilk (try to get full fat if you can find it)
2 c heavy cream
5 egg yolks
¾-1 c sugar, give or take
pinch of salt
zest & juice of 1 lemon

*you’ll also need some sort of ice cream churning apparatus


Gently bring buttermilk & heavy cream to just under a boil in a medium stockpot. While it’s warming, crack your eggs and toss yolks into a med sized bowl. Whisk sugar (start with ¾ c) into yolks once liquid is up to temp.


Now you’ll need to temper your yolks, which is the one delicate part of this recipe: If you’re doing this alone place yolk bowl atop a pot holder/dish towel so it doesn’t slide around your counter. Using a liquid measuring cup with a spout, scoop up 1c of the warm mixture. Begin whisking yolks with one hand. Don’t stop. Use other to pour the hot mixture into yolks in a very slow, steady stream. Don’t stop whisking. Once it’s all in there you can dump the tempered yolks back into the stockpot. Over a med-low flame, continue to cook custard, stirring constantly. Add dash of salt. Taste the custard to see if you’d like to add a little more sugar, (do that now if so). You’ll know it’s ready when the custard thickens and coats the back of a wooden spoon.


Immediately remove custard from pot and pour into metal bowl. Ice-bath it to cool it down before storing it in fridge, (meaning, place the metal bowl of hot custard into a larger bowl full of ice & cold water. Stir to speed up cooling process).


Leave the custard in fridge until it’s as cold as the fridge, (either overnight or about 3 hours). Once the custard is cold, zest & juice your lemon. Toss the zest & half of its juice in. Taste the custard and decide if you want to add the remaining lemon juice.


Now you’re ready to churn this delicious batch of ice cream!  Serve some killer ice cream cones to your favorite peeps. Happy New Years y’all!


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Ed.’s note: A big part of Dish Danielle’s culinary life is her supperclub the Whisk & Ladle, which she’s mentioned multiple times on SLD. Today, we’re varying format just a bit to give readers a peak into that world – in video!

From Dish Danielle:

So you may recall a post I wrote last summer — when I was inspired to try my hand at Fried Green Tomatoes after dining at a local supperclub on the southside of Williamsburg. Since then, the duo behind Eat with Neighbor have become much more than their name implies. Last weekend I had the pleasure of not just Eat(ing) With Archie & Emily, (Neighbors), but I got to cook with them, supperclub colla-bo style: Whisk & Ladle met their Neighbors.

The menu we created together was definitely on the high maintenance/time consuming side, with each course composed of many different parts. With a lot of prep work in front of us, Emily & I decided to keep the dessert (somewhat) simple: Meyer Lemon Ricotta Ice Cream paired with Emily’s salty shortbread, drizzled with lavender infused honey.

Then we let the games begin.

(recipe adapted from Pastry Studio)

2½c ricotta cheese
¾-1c sugar
1 tsp vanilla
liberal pinch of kosher salt
zest & juice of 2 meyer lemons
1c heavy cream

Start by plopping the ricotta into a food processor with its metal blade in place. Add the sugar, vanilla, salt, lemon zest & lemon juice. Puree until smooth. Add heavy cream and puree some more. Taste to ensure proper balance of sugar/salt/lemon. The recipe I used also called for a tablespoon of rum, which I omitted–so feel free to get crazy!

You are almost done. I know. So easy.

Allow the mixture to cool completely — pop it into the fridge for an hour or two — then run mixture through an ice cream maker to finish.

Pair with something crumbly and salty. YUM.

And if you’re interested, here’s the menu that came before our dessert course:


Cream of Oyster Mushroom, Parsnip, Pea, Basil, Ricotta
Duck Two Ways, Potato Gratin, Dandelion Greens, Rhubarb
Strawberries, Fennel,
Mustard Vinaigarette,
Fried Strawberry Croutons
Meyer Lemon Ricotta Ice Cream, Shortbreads,
Lavender Honey

This will surely not be the last time I get cookin’ with my Neighbors. Happy Spring!

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