Tag Archives: ice cream

Happy St. Patrick’s Day!

Now that’s a novel idea! Thank you Martha Stewart!

Celebrate St. Patrick’s Day with the perfect dessert… An Ice Cream Float. Make it just like your mom used to, just substitute a bottle of Guinness for that root beer. Fill a large glass with 2 scoops of your favorite vanilla ice cream, then slowly pour the stout over the ice cream. Enjoy!

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REAL Mint Chocolate Chip Ice Cream

I scream, you scream, we all scream for….

Mint Chocolate Chip Ice Cream
(we promise, once you’ve had the real stuff, you’ll never go back to fake mint ice cream!)  This is one of my all time favorite recipes – I can’t go to any party in the summer without bringing a batch, and I’m always writing out the recipe for newly converted REAL Mint Chocolate Chip Ice Cream fanatics!

2 1/2 cups whole milk
20 sprigs fresh mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
4 ounces semisweet chocolate, chopped

In a medium saucepan, combine milk and 18 sprigs of mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep (with cover on) for 30 minutes (or longer for stronger mint flavor).

Strain mixture; reserve milk, and discard solids.

Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Return milk to a simmer. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, being careful to not let the milk get too hot and curdle.
Prepare an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill.

When the custard mix is cold, freeze in ice-cream maker according to instructions. (If you put it in the ice cream maker too early, the frozen compartment of the ice cream maker will defrost and the ice cream won’t properly “freeze” and will be very soft.)

Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

Enjoy!

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Dolcezza Opens in Dupont

Exciting news… Dolcezza Artisanal Gelato is opening yet another location!  The store’s opening in Dupont Circle next weekend makes three.

After my jaunt in Argentina, I’ve been on more of an ice cream/gelato/helado kick than ever before and usually the craving leads me to walk right on over to their Georgetown location to pick up one of my favorites (which includes passion fruit, lemon basil, or Thai coconut milk).  And now I’m so happy that my friends over in Dupont will have the same easy access to this delightful treat!

To celebrate their opening, Dolcezza is throwing a Grand Opening Party for the public on Sunday, April 25 from noon to 6 p.m. Guests will enjoy complimentary gelato, live bluegrass music by Olivia Mancini and complimentary smoked pork from Bev Eggleston with Eco-Friendly Foods.

Hope to see you there!

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Happy St. Patrick’s Day!



Celebrate St. Patrick’s Day with the perfect dessert… An Ice Cream Float. Make it just like your mom used to, just substitute a bottle of Guinness for that root beer. Fill a large glass with 2 scoops of your favorite vanilla ice cream, then slowly pour the stout over the ice cream. Enjoy!

You can also get some ideas for Irish food bites from FoodieView’s Recipe Roundup.

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In Print: Clips from Food Sections

477964055. – The Chicago Tribune Cooking with Kass “The Tribune star arrived as any star should, accompanied by an assistant, a cameraman and a six-pack of beer. I assumed all the extra beer was there to quell any flare-ups in the charcoal grill Kass had hauled out onto the Tribune’s 22nd-floor balcony. I noted approvingly that he donned a chef’s white coat and used hardwood charcoal.”

4. – The Philadelphia Inquirer Tuna, packed in questions “Think Southern-fried chicken, and chances are the next words that come to mind are “secret herbs and spices.’’ To me, that’s Southern-fried baloney. Prolonged immersion in very hot grease is not a method that coaxes out bouquet; the only elements likely to survive are garlic and cayenne. But spicing aside, the sine qua non of good fried chicken certainly is the crust, the best being a simply seasoned flour- or cornmeal-based coating delicately but thoroughly welded to the skin in a crisp, delicious synthesis.”

3. – The LA Times The Sweet Dream Team “Slap a generous scoop of ice cream between two cookies, tidy up the edges and pop the whole thing in the freezer until it firms up. How difficult can it really be to make a great ice cream sandwich? The ice cream is easy. You can really let your imagination go, as far as flavors are concerned, though you’ll be better off choosing premium brands — they tend to freeze more solidly than less expensive types, which often contain stabilizers.”

2. – The NY Times Turf War at the Hotdog Cart “In four weeks of business, the couple has been threatened at the depot where they park the truck; cursed by a gyro vendor who said that he would set their truck on fire; told to stay off every corner in Midtown by ice cream truck drivers; and approached by countless others with advice — both friendly and menacing — on how to get along on the streets.”

1. – The Washington Post Fried Chicken Four Ways for the Fourth “For every reason you can come up with not to make fried chicken, there’s one that can’t be denied: It tastes great, especially when served alfresco in the summer. To hit the trifecta of tenderness, crunch and temperature, you’ve got to fry it at home. Some people make it better than others, of course, which sent us searching for finer points on how to do that.”

photo from The LA Times

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In Print: Clips from Food Sections

24guidebasil_6505. – The Chicago Tribune Cool off with Homemade Ice Cream “The only thing homemade ice cream requires is advance planning because freezing is required for the machine’s canister (overnight), chilling is required for the base (a couple of hours), and then the finished ice cream requires a stint in the freezer too (a few hours).”

4. – The Boston Globe Seeking the Best Fried Chicken “Think Southern-fried chicken, and chances are the next words that come to mind are “secret herbs and spices.’’ To me, that’s Southern-fried baloney. Prolonged immersion in very hot grease is not a method that coaxes out bouquet; the only elements likely to survive are garlic and cayenne. But spicing aside, the sine qua non of good fried chicken certainly is the crust, the best being a simply seasoned flour- or cornmeal-based coating delicately but thoroughly welded to the skin in a crisp, delicious synthesis.”

3. – The LA Times Train Chefs Keep Quality on Track “Shaun Murphy was facing a chef’s worst nightmare: a dining room full of guests and nothing to feed them. And running around the corner to the market was absolutely out of the question. Murphy was cooking aboard a train that was stuck between Los Angeles and Chicago. A highly regarded chef, Murphy was in the galley of a private rail car that was delayed for 12 hours after a train up ahead went off the track in Iowa. The passengers had been scheduled to arrive at their destination well before dinner, but Murphy wasn’t about to let them go hungry.”

2. – The NY Times Refreshing by Definition “BASIL Unless you sell your own line of pesto, there’s only so much basil you can use. So why not drink it? A distant cousin of MINT, basil can be put to some of the same uses in cocktails, but with predictably different results. MUDDLE it or just toss it in the shaker and let the ICE do the work (but use a strainer). Basil plays well with fruit, even pineapple.”

1. – The Washington Post Where There’s Smoke, There’s Flavor “Although smoking cigarettes has nearly become anathema in modern society, smoking foods is more in vogue than ever. Smoke, it seems, is like a fifth flavor (or sixth, if you allow for umami), with the ability to transform, contrast with and accentuate the food that has been exposed to it, whether that is salmon, pork, fruit, chili peppers or tea. In gastronomy, smoke is the door to another room, a lively, hazy space that is at once promising and almost limitless, yet also dark and dangerous.”

photo from The NY Times

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The Plight of the Honey Bee

In the past two years, nearly one third of the nations honeybees have died off. Formally known as colony collapse disorder, the vanishing of America’s bees is puzzling farmers and scientists from coast to coast. Many believe the plight is due to pesticides, herbicides, land development, dwindling food supply and a new virus that seems to evade the immune system of honeybees.

Bees don’t just make honey; they play a vital role in the pollination of our fruits and vegetables. According to the US Department of Agriculture, approx. one third of our diet comes from insect pollinated plants and honeybees are responsible for more than 80% of that pollination!

So here’s what you can do to help:

  • Replace some of your lawn (or put containers on your balcony) with flower beds.
  • Keep your garden as organic as possible! Avoid using pesticides and herbicides. Click here for eco-friendly alternatives.
  • Plant native species, which bees love – for example: mint, daisies, strawberries, raspberries, lavender, salvia, asters, sunflowers and verbena.
  • Choose plants that flower at different stages in the growing season to provide a constant supply of food for the bees.
  • Create homes for the bees – Many of the wild bees you may encounter in your backyard make their homes in the soil or holes in trees. You can encourage bee-residents by providing nesting blocks.
  • Eat Haagen Dazs Vanilla Honey Bee Ice Cream to help raise money and awareness about bees (they also sell really cute T-shirts!)

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