photo by R. Siegel To make great ice cream you need to start with a great base recipe that you can then build on with additional flavors. I first read about Ms Bauer’s in Saveur magazine and her base is…
Browsing Tag
Cornstarch
NY Times Mark Bittman, The New York Times resident foodie and cook has come up with what has to be one of the easiest of all cooked ice cream bases. A basic corn starch base that is simple both in…
photo by bochalla This recipe is based on one from Jeni Bauer’s cookbook, Bangkok Peanut Ice Cream. I cut the ingredients in half for what turned out to be a little less than a pint of ice cream. To be…
photo by Vegan Richa Vegan Kulfi This post is about a delicious vegan, gluten free version of the traditional ice cream of India. It uses coconut milk or coconut milk and almond milk and is flavored with saffron, cardamom and…
photo by Olga Massov I liked the Strawberry sour cream variation of Jeni Bauer’s ice cream I came up so much that I decided to re-post it here set up as an ice cream base. The slight tang of…
I have been curious about using goat milk in ice cream as I love goat cheese and was recently turned on to cajeta, a mexican goat milk dulce de leche. After doing a bit of reseach I found that there…