Skip to content

Gianduja, or hazelnut-chocolate ice cream

Hazelnut and chocolate remains one of my favorite food combinations. So both in ice cream, often found in Europe, forms the perfect summer treat. Gianduja is a bar or spread made of ground hazelnuts, chocolate, sugar, and milk — you can find bars or discs of them online or in stores that specialize in baking or European goodies. Callebaut and Valrhona produce gianduja in blocks for cooking.

gianduja ice cream

(Continued)

Black sesame ice cream

Black sesame, or kuro goma (黒ごま), is used in several Japanese sweets. I especially love it in creamy puddings, including ice cream. If you want a goth dessert, eat this frozen, grey delicacy. 🙂

Swirling the custard.
black sesame custard 1

Custard mixed, ready for the ice cream maker.
black sesame custard 2

(Continued)

Vanilla ice cream (v2.0)

Edited to update ingredients. Summer-ish weather is upon us, which means it’s time for ice cream. Here is a simple recipe for vanilla ice cream, made with vanilla sugar.

vanilla ice cream

Goes well with fresh fruit (cherries! apricots in a few weeks!), raspberry liqueur, maple syrup, and soda floats. This recipe yields about a quart. (Continued)

Maple sugar ice cream

As one of my favorite flavors, maple is a logical choice for ice cream! If you’re unable to find maple sugar at your grocers, you can find it online at Etsy or Amazon.

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup maple sugar
  • 2 to 3 tablespoons brown sugar
  • 2 tablespoons vanilla sugar
  • a generous pinch of salt
  • 5 egg yolks

Method

Prepare, consume, and store as you would other ice creams. I use an electric maker for the churning and freezing.

Not-really-graham crackers

Even as a child, I’ve enjoyed graham crackers…and I love graham crack crusts in cheese cakes and pies. Thing is, this particular recipe does not contain graham flour. However, it is flexible in terms of flavorings: Although I almost always use cinnamon, you can also throw in ginger powder, cloves, allspice, cardamon, or whatever spices would suit your fancy.

graham crackers

(Continued)

What I read in 2016 (plus some video selections)

Here is my reading and viewing list for 2016. I recently signed up at Goodreads, so am tempted to migrate or switch over to using that for tracking reading. I’m not sure if they support webcomics, podcasts, short stories, or video content…and they’re run by a commercial entity, so longterm data preservation might be questionable.

Another note: For awards consideration (e.g., Hugos), not all of these were published in 2016; a quick web search should let you know the publication dates, if you’re curious. As usual, 💡 (lightbulb icon) indicates a recommendation on my part, with the exception of the shorts section.

To jump to a section:

(Continued)

Yeast-based coffee cake with orange and cheese

What better way to have your coffee (and tea) with this rich, yeasted cake?

Coffee cake, sliced to show cheese filling

(Continued)

Even better crumble topping: Streusel v2.0

I believe I’ve found a superior streusel recipe, via Sarah Jampel’s recipe on Food52. It has a much better texture than my older version. The trick, I believe, is to omit nuts, use a blend of moist and dry sugars, and a food processor.

(Continued)

Mocha ice cream

For me, mocha has a more chocolatey dimension added to the coffee ice cream. Since that post, we’ve gained a burr grinder and relegated the old rotary blade one for grinding up spices.

(Continued)

Gajar halwa, or Indian carrot pudding

Carrots are one of my favorite vegetables. Although I don’t like carrot cake, I do love this Indian pudding made with lots of milk, some amount of sugar, and not as much butter (ghee, really) as I had anticipated. It takes a long time, but is so worth it!

gajar ka halwa, or Desi carrot pudding

(Continued)