Eton MESS Ice Cream, From Scratch

Greetings, from Los Angeles! I relocated here in November and much like my ice cream, I'm starting from scratch. 

Highlights of this life transition include asking my Uber driver if he wants to be friends, eating my feelings in tacos twice or thrice a day, and saving a folder of block quote affirmations to my desktop. 

But I remind myself that I'm just planting seeds and the harvest will totally come. Until then, I bought a little CuisinArt (the same one I started on five years ago!) and I've been making only my best and personal favorite flavors. When you're in the midst of a huge life transition sometimes it feels daunting to create something. But if you push yourself, I think creating is actually the way through. (Someone is reading too many block quotes!). 

So - I made my Eton Mess ice cream and I'm writing this blog post (for me) but I hope you'll make it (for you). Don't forget to share it with your Uber driver.


Eton Mess Ice Cream

(Roasted Strawberry & Vanilla Meringue Ice Cream)

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cup sugar

4 egg yolks

1 cup chopped vanilla meringue pieces

ROASTED STRAWBERRIES:

1 pound of fresh, ripe strawberries

1 teaspoon vanilla extract

2 teaspoons of sugar

 


Here's how you make it:

Hull the strawberries if you have the patience. If you don't, cut off the stems. 

Toss the strawberries with sugar and vanilla and spread across a baking sheet.

Roast at 350° for 20 minutes. Let cool, then purée.

Heat the heavy cream, whole milk and sugar in a medium saucepan over medium heat. Once the batter starts to simmer, remove from heat. Temper the eggs by slowly pouring a cup of the hot batter into the egg yolks while whisking constantly. Pour the warmed egg yolks back into the batter and stir for a minute. Let cool for 30 minutes.

Pour strawberry purée into the batter and stir well. 

Let the batter ripen in the fridge (if you can, leave it for two days). Strain the batter and churn in an ice cream maker. Mix in the meringue pieces. Enjoy!

 

MY LOVE AFFAIR WITH FIGS

Figs are everything.

Figs are life-affirming.

And not just because they taste like heaven, are aesthetically perfect, a thrill to CUT IN HALF or even just to hold...

After Food52 reminded me that it was fig season (the most wonderful time of the year), I immediately felt inspired. I went to THE market that night to pick up a pint of fresh figs and went to bed like a child on Christmas Eve. I hopped out of bed and after just one cup of coffee, went at it. Something just came over me -- inspiration that I haven't felt in quite some time. i made honey roasted fig ice cream and after every fig was gone, i kept going. i made my first batch of PIStachio in ages. i even made Vanilla Bean, which I NEVER, EVER MAKE. 

Fig season is one long affirmation (actually- it's not long enough!) that reminds us that Earth is filled with precious gifts. It reminds us to slow down and take time to appreciate the little things in life.

 i did just that today.

THE SCOOPSIES GINGERBREAD HOUSE

The Scoopsies Gingerbread House is decked with some of the ingredients I've had loads of fun with. A wreath made with coriander, mint, and rose petals; an elderflower, lavender, chili pepper, and jasmine rooftop; cinnamon stick and cinnamon bark gutters; a tea biscuit door matt, Matcha Green Tea ice cream shrubs sprinkled with coconut flake snow; a sugar cone tree layered with fresh mint and topped off by a star anise; and a snowman made of Moscow Mule ice cream with a cinnamon bark nose and jasmine eyes. Happy holidays!

LEGIT GRASSHOPPER PIE

A DOUBLE DARE I COULDN'T RESIST. LEGIT GRASSHOPPER PIE! MINT CHOCOLATE CHIP WITH CHUNKS OF CHOCOLATE AND BITS OF CHOCOLATE COVERED GRASSHOPPERS FROM THAILAND. 

CAN I TELL YOU A SECRET? THIS IS THE ONLY FLAVOR THAT I HAVEN'T TRIED. I'M TOO SCARED! BUT I GOT THE STAMP OF APPROVAL FROM MY TRUSTED TASTE-TESTERS! ALTHOUGH, I'M A BIT HORRIFIED THAT MY ROOMMATE CALLED THIS HIS 'FAVORITE FLAVOR"...

WOULD YOU TRY IT?