The Ice Cream Post

When it comes to sweets, my own personal obsession is with the creamy and the frozen. I love ice cream more than any other food on earth. I live in Ohio, where winter temperatures are consistently below freezing, and yet you can find me on any January night snuggled on the couch, decked out in sweatpants and three blankets, with a bowl of ice cream in my hand. It's a little sick, really. Although I haven't been posting here since I starting turning out so many treats, I always intended to, so there are plenty of pictures!

Over the last six months, my interest in churning my own ice cream--and inventing my own flavors--has become a pretty serious hobby. The obsession began with when Scoopalicious posted this recipe for Milk Chocolate Guinness Ice Cream. I fell in love with David Lebovitz, and haven't looked back.



Berry Merlot Sorbet: a sweet, sultry sorbet that was quick and easy, but I could never get enough of. I pushed the limits of physics with the sheer amount of wine, but it was worth the slight melty texture.






Lemon Sherbet: tangy and smooth, I was a little concerned that the lemon juice would curdle the milk and cream combination, and it looked pretty ugly before I froze it. However, once frozen, the liquid emulsified, and I was pleased with the results. I used some left over raspberries to make a bright, rich sauce to complement the tartness of the sherbet.

Next, I tackled one of my own favorites from a local ice cream shop, Salty Caramel: I bought fleur de sel just for this occasion (though I have found many, many other uses for it!). This is the richest, sweetest, saltiest, and most addictive of all flavors I've made. I can't get enough.




And, finally, Rocky Road: I mostly made this flavor because I was intrigued by making the tiny homemade marshmallows in David Lebovitz's Perfect Scoop. The ice cream ended up becoming a favorite, perfectly combining chocolate ice cream (which I never liked before making it myself!), especially with the chewy little marshmallows and toasted almonds.