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Cinnamon Bun Ice Cream Sandwiches

1 Jul

Ladies and gentlemen, it is with great pride and honor that I wish you Happy National Creative Ice Cream Flavor Day!

In 1984 President Ronald Reagan proclaimed July “National Ice Cream Month” and urged fellow Americans to observe these events with “appropriate ceremonies and activities.” I love those politics :) To kick off ice cream month I’m presenting you with a very creative flavor that I hope will knock your socks off!

My cousin’s cousin (hell, we’re all related, he’s my cousin too!) is a masterful chef at the ripe ‘ole age of 14 and a great fan of 365scoops. He sent me this cinnamon bun recipe and anecdote below and I knew I had to turn it into an ice cream. I’ve been saving it for a special day, and today is the day!

Baked to perfection!

Here is the story of the cinnamon buns…One Sunday morning, my family and I were relaxing, getting ready for breakfast, and my sister said she wanted cinnamon buns, so I said I would make them for her. [Note to self: move into their house!] I looked on the internet for a recipe, and found one, but changed some of the ingredients. They came out delicious. Now whenever we have sleepovers with friends, I make them for breakfast. We love them so much because they are the best cinnamon buns any of us have ever had, and my mom  doesn’t even like cinnamon buns and she loves these! [Now that’s an endorsement!] I will make them for anyone who comes to our house and is here during a breakfast time. [Great, I’ll be there tomorrow!]

The cinnamon bun dough ingredients

Mitchell’s Cinnamon Buns 
Created by Mitchell himself!
The Buns: 2 cups flour
1/4 cup firmly packed light brown sugar
1 tsp cinnamon
1/4 tsp baking soda
1 tbs baking powder
1/2 tsp salt
1/3 cup butter
1/2 cup nonfat Greek yogurt
1 egg

Adding the butter...which makes everything better!

3 tbs butter1/2 cup firmly packed light brown sugar
2 tsp cinnamon
2  sticks of butter (wowzers!)
1 cup firmly packed brown sugar
6 tbs Agave nectar
Preheat oven to 400 degrees.
Combine flour, brown sugar, cinnamon, baking soda + powder, and salt in a mixing bowl. Stir with fork to blend. Cut butter into dry mixture; it will resemble coarse crumbs. Beat the yogurt with the egg in measuring cup and pour into bowl. Stir with fork until dough forms ball. Turn dough out on lightly floured surface and knead about five times, until no longer sticky.

The dough, covered in the cinnamon filling, rolled half-way

Pat dough into 12×8 inch rectangle. Spread with filling and roll up into 12 inch long “jelly roll”. Cut into 1 inch thick slices.
Spray 9×13 inch pan with nonstick coating. Spread 1/2 glaze on bottom and then arrange rolls on top of glaze. Bake 15-20 minutes until rolls are golden and glaze is bubbly. Watch them closely as they can burn quickly!
Coming up with an ice cream flavor to complement these perfect cinnamon buns was not so easy. But, I decided on a classic: cinnamon. It’s a perfect addition to the buns, and served with the

Yum. Simply Yum.

remaining glaze drizzled on top was simply heaven.

Cinnamon Ice Cream
Adapted from David Lebovitz’s A Perfect Scoop
1 cup whole milk
2 cups half-and-half
3/4 cup sugar
10 cinnamon sticks

The beautiful cinnamon sticks


In a saucepan, combine the milk, sugar, salt, cinnamon sticks, and 1 cup of the half-and-half. Warm through, and then cover and let steep off the heat for one hour. Pour in the remaining cup of half-and-half.  Refrigerate until completely cold.
Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
The Great Assembly!
To serve this incredibly delectable treat you’ll need two warm cinnamon buns, a generous scoop of cinnamon ice cream, and 1-2tbs of glaze. Place one cinnamon bun on a plate, glaze side up,scoop a generous heaping of ice cream on top and drizzle with a bit of glaze. Cover with the second cinnamon bun, glaze side up. Enjoy!
The Verdict: In-cred-i-bleMouthwatering. Buttery and gooey. The perfect amount of cinnamon. Most importantly, Mitchell, you’ve made 365scoops proud! Here’s to many more delectable days during national ice cream month!

Now that's the money shot!!

Ben Bars Ice Cream

22 Jun

“Man cannot live by bread alone; he must have peanut butter. *”

~ James Garfield

*and ice cream, I would argue!

Ben Bars Ice Cream Bowls

Ladies and Gentlemen:

365Scoops has made it big!

That’s right. My first official review was last night, and I think it went just swell.

Let’s backtrack a bit and I’ll give you some deets.

I recently “met” (I say met in quotations because we met on Twitter, of all places!) Coralie, the brains behind an amazing site called ScoopOnCones. Her website is the official ice cream guide to NYC, providing readers with ice cream shop reviews, really creative ideas for “ice cream crawls” and much more.

Well, ScooponCones approached me and asked whether I would be interested in creating a special flavor for her to review. Naturally I jumped at the opportunity when I learned that Ben Bars were the inspiration. The rest is history.

Forming the bowls

Ben Bars Bowls

To read more about the history of Bens Bars and for the recipe credits see this wonderful post by Ben’s sister at Craving Sustenance.
6 cups Rice Krispies
1 cup natural peanut butter
1 12-oz bag of Butterscotch chips
Pour the 6 cups of rice krispies into a large mixing bowl.
Melt the one cup of peanut butter and the butterscotch chips in a microwave-safe bowl. Heat the mixture for 30 seconds, stir, and repeat three times (totaling 1 minute 30 seconds of melting!).
Next, mix the peanut butter/butterscotch mixture with the rice krispies (careful, it’s sticky!) and pour into a 9×13 pan.
This is where I changed the recipe to form the bowls…Spray small bowls with baking spray. Line with saran wrap and spray again. Press the Ben Bars mixture into the bowl and refrigerate for 3o minutes so that it hardens. Let soften for 10 minutes before serving as they get rather hard when cold! When ready to serve, take the Ben Bars Bowls (tongue twister!) out of the ceramic bowls, scoop in the ice cream and enjoy!

Natural peanut butter right before its mixed into the ice cream base

Ben Bars Ice Cream

Created by me!


2 cups half-and-half

1 cup whole milk

2/3 cup sugar

1/2 cup peanut butter*

2 tsp vanilla extract

*Most recipes I reviewed say to avoid using natural peanut butter because it will separate in the churning process, and that’s definitely true. But, I really wanted to avoid using the processed stuff, and so I used the natural kind and it was delicious!


Thoroughly mix all ingredients together using a hand mixer. The peanut butter will separate a bit, so mix well.

Freeze the peanut butter ice cream according to the manufacturer’s instructions. For me, this was 20 minutes. Transfer to a storage container and put it in the freezer for another 2 hours or overnight so that it hardens enough to form the “perfect scoop” for the Ben Bars bowls (try saying that five times fast!)

Butterscotch ingredients as they melt on the stovetop

Butterscotch Sauce

From Smitten Kitchen

1/4 cup unsalted butter
1/2 cup light brown sugar (dark brown works just fine too!)
1/2 cup heavy cream
1/2 teaspoon kosher salt,  plus more to taste
1 1/2 teaspoons vanilla extract, plus more to taste
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Look at that bubbling butterscotch!

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine.  Dip a spoon in the sauce and carefully taste the sauce (without burning your tongue!) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition. I ended up using a 3/4 of a teaspoon of kosher salt and the listed amount of vanilla to get a butterscotch sauce with the perfect amount of sweet and salty.

The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave. Once rewarmed, you may notice that the butter separates from the sugar/cream mixture. Simply whisk or stir for about 3o seconds and it will combine again.

Oops. I took a few bites from that Ben Bars Bowl. I couldn't resist!

And now, the assembly:

Step 1: Remove the Ben Bars Bowl from the saran wrap and put on a plate

Step 2:  Scoop one large scoop of Ben Bars Ice Cream into the Ben Bars Bowl (if I got paid for every time there was a B in this post I’d be a billionaire!)

Step 3: Drizzle with warm butterscotch sauce

Step 4: Eat and enjoy!

The Verdict: Delicious. The perfect marriage between sweet and salty (and visually appealing as well!)

In the words of ScoopOnCones, “The result is an ice cream homage to Ben Bars: peanut butter, butterscotch, Rice Krispies and nostalgia.”


Neapolitan Sauces

19 Jun

“An ice cream without a topping is naked.” ~ 365Scoops

First, I would be remiss if I forgot to mention that this post is dedicated to my father – a man whose sweet tooth knows no limits!

Happy Father’s Day, Dad. You’re the best. I love you – even more than either of us love sweets!

It’s also quite fitting that this post, on Father’s Day, is about a trio of sauces as my sisters and I are a trio of girls…

Moving along…

I’ve been making a fair amount of ice cream lately, all of which have been rather “naked”. So, instead of making one ice cream topping, I decided to make three and serve them with a batch of freshly whipped up “vamilla” ice cream.

“What’s vamilla?” you ask. Obviously it’s what my adorable cousins call vanilla ice cream. In fact, when asked whether they wanted some vanilla ice cream they looked me straight in the eye – as if I had six heads – and said matter-of-factly “It’s vamilla.”

Duh. I should have known.

Well, this “vamilla” ice cream (though very creamy and delicious) needed a little sprucing up. So, using some fresh berries, chocolate and cream, I whipped up  (ha, get it?)  three sauces that I will henceforth affectionately refer to as “Neapolitan Sauces” because they pay homage to the good ol’ Neapolitan ice cream: strawberry, chocolate and “vanilla”.

Neapolitan Sauces

Triple berries... Awaiting their final destination

Triple Berry Sauce

Created by yours truly


1 cup strawberries, hulled and chopped

1 cup blueberries

1 cup raspberries

3 tablespoons sugar

A few squirts fresh lemon juice


Simple! Puree all three berries in the blender. Add in 2-3 tablespoons of sugar (if the berries are really sweet and in season, you won’t need as much sugar) and taste. Add a few squirts of lemon juice and blend for a few more seconds.

The triple berry sauce, strained to perfection!

Once pureed, you’ll need to strain the sauce. Rest a fine mesh strainer over a bowl and pour 1/4 cup of the berry sauce on top of the strainer. Using a spatula, spread the sauce around on top of the strainer so that the blueberry skin, raspberry and strawberry seeds stay in the sieve and the sauce strains into the bowl. Repeat this process until you’ve strained the whole batch of triple berry sauce. Trust me, though this process is tedious, you’ll thank me when you don’t have to floss for the next week because of the annoying little berry seeds that have invaded your teeth!

Classic Hot Fudge

Adapted from David Lebovitz’s Perfect Scoop

The hot fudge ingredients coming together


3/4 cup heavy cream

1/4 cup packed brown sugar (the recipe called for dark, I used light, it was delicious)

1/4 cup unsweetened cocoa powder

1/2 cup light corn syrup

6 ounces semisweet chocolate chips

1 tablespoon unsalted butter

1/2 teaspoon “vamilla” extract

1/2 cup light corn syrup

1 tbs butter (recipe called for salted, I only had unsalted so to compensate I added a pinch of salt)

A big 'ole scoop of classic hot fudge!

1/2 tsp “vamilla” extract


Mix the cream, brown sugar,. cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently for 30 seconds.

Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the “vamilla”. Serve warm.

This sauce can be stored in the refrigerator for up to two weeks. You’ll see in the photo on the right that the classic hot fudge gets rather thick when stored. Zap it in the microwave for a few seconds and it will be just as creamy and saucy as when you first made it on the stove-top.

“Vamilla” Whipped Cream

From David Lebovitz’s Perfect Scoop


1 cup heavy cream

1-2 tablespoons sugar

1/2 teaspoon “vamilla” extract

"Vamilla" whipped cream


Make sure the whipping cream or heavy cream is very cold before beginning. In warm weather (such as now) it’s helpful to chill the bowl and whisk or beaters as the cream will whip much faster.

With an electric mixer and stainless steel bowl, whip the cream until it begins to mound and hold its shape. Whisk in 1 tablespoon sugar and the “vamilla”. Taste, then add the additional tablespoon of sugar if you wish (I did not!). Whip until the cream forms soft, droopy peaks.

This is best whipped and served the same day, but if you whip it in advance and the cream separates, lightly whisk it before serving and you’ll be all set.

Ladies and gentlemen, these sauces are delicious, and definitely should appear at any ice cream sundae bar. Enjoy!

The Verdict: Yum. Yum. Yum. (Get it, a trio of yums!)

Fried Ice Cream

31 May

“To teach is to learn.” ~ Japanese Proverb

Obento Delight

This weekend I had a very special learning experience and one of the most delicious culinary adventures as well. Now that I know how to make fried ice cream, I’m here to teach you the secrets to Obento Delight’s spectacular dessert.

Here’s the story:

My friend’s family owns a delicious Japanese restaurant on the UWS called Obento Delight. As a matter of fact, her father was the first person to bring delivery sushi to New York City. Talk about a genius idea! Besides the fact that the food is delicious, authentic, well-priced, and run by a wonderful family, it also has the best fried ice cream ever. 

Let’s talk a bit more about fried ice cream. As a kid, the concept of fried ice cream left me completely perplexed. Truth be told, up until a few days ago, I was still confused. How the heck can you put ice cream into a deep fryer without melting it? Better yet, what is fried ice cream? [I’m not literally asking what it is, I know it’s ice cream that’s fried, but how does it get that way, and better yet, stay in that shape?] All my questions were answered when I got a special tour and cooking lesson at Obento Delight.

Obento feature in NY Magazine

Check out the awesome article above from NY Magazine which called Obento one of the “jewels of Japanese cuisine.” That, my friends, is definitely true!

At Obento, there are tons of flavor options to choose from, such as red bean, green tea, black sesame, or classic vanilla. Once you’ve made your selection, let the frying begin!

Below is a step-by-step outline

First step - scoop that ice cream!

of how Obento creates their famous fried ice cream. Make sure to try it next time you’re there (oh, and good news, you can also get it for delivery) and if you are feeling adventurous, try and make it yourself at home too.

  1. Pick your favorite flavor and scoop it into the size of a snowball.
  2. Thinly slice four pieces of frozen (that’s important so that the cake is firm enough, and does not get too mushy) pound cake.
  3. Snug as a bug in a rug...

    Wrap the four slices of pound cake tightly around the ice cream. Make sure to cover tightly or else the ice cream will leak through and melt!

  4. Cover in saran wrap and freeze overnight. Make sure to label the ice cream flavor (if you’re doing multiple options) because once covered in pound cake you’ll never know what flavor you made!
  5. The next day, take the ball out of the freezer, remove the saran wrap, and roll it in tempura flour.

    Rolling the ice cream ball in tempura flour

  6. Next roll it in tempura batter (which is essentially tempura flour mixed with water).
  7. The final step...coated in panko crumbs and ready to go!

    Last, for extra crispiness coat the ball in panko crumbs.

  8. Immediately drop the ice cream ball into oil. Fry for 30-45 seconds, flipping it at least once to make sure it browns evenly. As soon as it gets ever so slightly toasted looking, take it out of the oil and put on a plate.
  9. Slice the fried ice cream ball in half, cover with whipped cream and your favorite sauces. Slap a cherry on top and voila – fried ice cream!

    Yum, yum and more yum

The Verdict: おいしい (a.k.a. “delicious” in Japanese)
You should know that before my special cooking class, I had already eaten one huge cookie, a large cup of ice cream and a brownie. This, however, did not stop me from devouring the fried ice cream. I was slightly embarrassed at how fast I ate it. I tried pacing myself, I did, but when really good things are in front of me, I cannot contain myself. I think it’s a product of being a self-proclaimed sweet-o-holic, and the product of being married to The Husband who eats his food so fast you have to wonder there was ever actually food on his plate in the first place. The combination is lethal, and thus I tend to scarf my food. Eating Scarfing Obento’s fried ice cream was no different.
Here’s the bottom line: Order from Obento or dine it at 210 West 94th. You won’t regret it.
ボナペティ (Bon Appetit) – or at least I hope that’s what it means (Google translate if you fail me here, I’ll be mortified!)

Great Eggspectations

4 May

“I’m frightened of eggs, worse than frightened, they revolt me.”

~Alfred Hitchcock 

Ok. I like eggs. I really do. Give me a spinach and feta fritata and I’m a happy girl. Eggs Benedict –  even better.

That Alfred Hitchcock is a nut. Not sure why he’s so scared of eggs. But if he were to edit the quote slightly, I actually might agree with him:

“I am frightened of tempering eggs.” That’s it!

The first time I tried tempering eggs I had no idea what to expect. If you had seen me in the kitchen you may have remarked “Is this a joke?” or “Does this woman have a clue what she’s doing?”

To answer your questions: NO – I had no freaking idea what I was doing. It was just a shot in the dark, and lucky for me, it worked!

Truth be told, I really would have loved it if someone had given me advice on tempering eggs  before  I attempted that feat.

As you all know, this is a “live blog” in other words, I blog as I make the ice cream. If I screw up or the flavor is gross, well, so be it! You’re going to have to read about it, and even worse, I’m going to have to eat it. Lucky for me, there’s only been one tragedy at 365 scoops. Hopefully not too many more will come my way! Being that this is, however, a live blog, I didn’t do much research on tempering eggs – I really just dove in head first and hoped for the best. Perhaps that’s my mantra in life!

Whisking the egg yolks

Here are some things I wished I had known about tempering eggs before my first try.  I hope they’re helpful to you.

  1. Buy a thermometer. This whole guessing game is totally ludicrous. Though it worked for me, I probably slightly over cooked my eggs, or worse, they could be slightly raw,  giving everyone who ate this ice cream salmonella. Sorry if that was you…
  2. Whisk the heck out of the egg yolks. And just when you think you’ve whisked enough, whisk some more. The creamier and frothier the better.
  3. Essentially, tempering eggs is slowly raising the temperature of your egg yolks up to the temperature of a hot liquid you have on the stove. This serves the purpose of preventing the yolks from turning into scrambled eggs if you simply dump them in.
  4. To quote The St. Louis friend in her recent post, make sure to temper the eggs nice and slowly or else “they will throw a temper tantrum” and scramble. I love this!
  5. This video might be of some use to you all. I think it’s helpful..
This whole post probably begs the question: why eggs in ice cream anyways?

To be frank, I often wonder the same thing myself. And to be even more frank (is this confessional or something?) I prefer my ice cream without eggs!
There. I said it.
But, there are some of you who really do like the added creaminess that egg yolks undoubtedly provide, so that’s why I am committed to trying recipes with eggs.
David Lebovitz gives an excellent explanation of the difference ice cream made with and without egg yolks. I feel compelled to share it with you so that you are fully informed readers.
There are two basic types of ice cream: French-style which is a cooked custard made with egg yolks, and Philadelphia-style which is made with cream or milk, but no eggs.  French-style ice creams tend to be smoother and silkier due to the emulsifying power of the egg yolks, which get cooked on the stove top (hello tempering!). Philadelphia -style ice creams can be simply mixed or pureed, thoroughly cooled, and then churned (i.e. much simpler!). Because Philadelphia-style ice creams don’t have egg yolks they tend to be a little firmer, freeze harder, and have a somewhat chewier texture (note: I have no idea what David is talking about here!). The advantage, of course, is that Philadelphia-style ice creams have no egg yolks so they’re a little lighter tasting and easier to make.
So now you can choose for yourself. Philadelphia or France, that is the question… ponder it and stay tuned for the next recipe…


24 Apr

What’s your favorite flavor? ~ Me

Who do you love more, your mom or your dad? How can I answer that? ~ Screme Gelato Bar Owner

5,000 Flavors!

It’s been three days in a row that I’ve eaten at Screme Gelato Bar. (But who’s counting?)

I remember when I was a little kid my mom used to tell me that too much of a good thing was bad. Sure, that may be the case for silly childhood obsessions but it’s certainly not the case for gelato, ice cream, sorbet…you get the point!

As many of you know, I need my daily fix of sweets. Some people say they need something sweet after dinner to round out the meal.

That is not me.

I need something sweet each day to live. Seriously, I cannot remember a day in my life in which I passed up a dessert, refused something sweet, or went without ice cream or cake.  For many of you this may sound like a familiar story, and you’re sitting there reading this blog post shaking your head and thinking “Yes!  I am not alone!”

Look no further. You have found your partner in crime:  Screme Gelato Bar

My delicious passion fruit sorbet!

Today I had a lovely conversation with the owner of Screme Gelato Bar. Our meeting started out with a taste of six (I know because I couldn’t hold all those spoons at once) different sorbets and gelatos until I finally decided on passion fruit. For a chocolate lover that seemed a bit strange, but any of you who taste the passion fruit sorbet you’ll understand why. The flavor is incredible, spot on. Perfect.

I asked the owner how he got into the ice cream business. Naturally I assumed he was a frozen treat aficionado just like me.


I nearly fell off my chair when he told me that he didn’t really even like ice cream (that is, until he tried Aldo gelato in Israel). I couldn’t believe my ears! Here is a man who owns two gelato bars in NYC (with more coming soon!), has created over 5,000 (yes, five thousand!) different gelato and sorbet recipes,  and he is not even that obsessed with ice cream. Something seemed wrong!

Rewind a few years. The owner of Screme told me that while living in Israel, his wife used to take his kids out for ice cream daily (I love her already!) when he finally told her that perhaps this wasn’t the most healthy habit for the kids. The wife said “don’t knock it ’till you try it”, so the owner found himself swinging by an Israeli gelato bar, Aldo, and realized that his wife was on to something. (Lesson learned:  the wife is always right!). After he tried Aldo’s gelato he was addicted and decided to bring this business to NYC in the form of Screme Gealto Bar. I promise, after visiting Screme, you’ll be addicted too!

Fast forward three years. Screme, which can be found in two locations on the UWS (Broadway between 69th and 70th AND 94th and Amsterdam) boast fresh new flavors daily. And don’t even get me started on the customer service. It’s incredible! Each employee allows you to taste as many flavors as you want. Think of it this way, everybody loves something free. Taste as many samples as you want, and Screme promises that you’ll be hooked. So, for two minutes the employees actually become your best friend, by letting you taste whatever you want, and allowing for a “screme break in your life.” It’s really perfect.

Now, if your mouth isn’t watering yet, take a look at this video. You’ll see how Screme makes their incredible creations, and you’ll find yourself running to get your very own.

A signature component of the Screme gelato is fresh ingredients and flavors. If you are eating the pistacio gelato, you’re eating real pistacios imported from Italy, not syrup. If you try the mango sorbet, you get to taste little bits of crushed mangoes, not syrup. If you’re eating the Margarita, you are tasting real tequilla, limes, and a hint of sea salt. Finally, if you’re lucky enough to have tried their Cap’n Crunch Gelato you’ll be able to close your eyes and really feel like you’re eating a creamy and delicious bowl of that favorite childhood cereal. It’s the real deal. And let me tell you, you can really taste the difference. Once you taste the magical frozen treat, you’ll never go back to the synthetic flavors, it’s impossible. You’re dealing with the Rolls Royce of Gelato here, trust me!

A full sensory experience!

And if that’s not enough, you really get a full sensory experience at Screme. First, you see these mountains of fresh gelato and sorbet that actually scream your name (ha, get it, scream!) If that’s not enough, you get unlimited tastes of the gelato and sorbet. Finally, you smell fresh, home-made waffles cooking and you’ll find yourself ordering a waffle a-la-mode. There is nothing better.

The Verdict:  Run, don’t walk to Screme. They’re open now (and kosher for Passover!). And if that’s not enough, it’s the first nice day here in NYC since 2010, so get yourself a treat from Screme and you’ll be on cloud nine!

There’s a First For Everything

6 Apr

Happiness is two kinds of ice cream. ~ Charlie Brown

Fear not, there is a real ice cream post coming later today.

I realized, however, that I would be remiss if I did not mention that this blog is my first attempt ever* at making ice cream.

*I should qualify that ever by mentioning that when I was a little girl, my dad and I used to make ice cream. It was one of the “old fashioned” hand crank machines, and I believe that we used to make more simple flavors, but the pain and labor necessary to crank out one quart of ice cream was too much for a puny little girl like me. I would inevitably conk out 1/4 of the way through, and like any good dad to little girls (3 of them!) he would finish the task and we would reap the benefits: home made ice cream.

It’s also worth noting that my sisters and I were renowned for making “snow ice cream”. That’s right, coming from New England we were guaranteed a good snow every year. We’d wake up first thing in the morning, run into the backyard to gather snow (before the dog could pee in it, gross, I know!) and bring it into the kitchen, and, using every pot and pan in sight, create our very own concoctions. A personal favorite was vanilla or maple . Recipes were simple and included snow + flavor of choice. Occasionally we’d get fancy and add chocolate chips, but again these “snow ice creams” were more like slushies than anything else. Ah, those were the days!

You should know that sweets and other treats were a rarity in our childhood home. We ate very healthfully, and when everyone else was gorging on processed crap, we were eating raisins and fresh fruit. That’s right, boring! But truth be told (don’t ever tell my mother this) I am really appreciative of how we ate as kids, no cavities, much more healthy, and now all of us have a real love of all things nutritional.

My dad, however, who carries the “sweet” gene snuck us the occasional (read: not so occasional) pop tart, ice cream, etc. We would scarf them down in his car, and come home with chocolate frosting all over our faces. Mom would ask “where have you been” and we would all answer in stereo “at the supermarket.” Nice try. It was pretty obvious that we were hoarding sweets in his car. Oh well, a girl can try…

So that really solidified my love affair with sweets and ice cream, and quite honestly, it’s been in full force ever since.

Fast forward twenty something years, here I am writing this blog. It’s dedicated to all those years that I didn’t eat sweets, so hell, it’s time to make it up in the next 365. Just kidding.

Some of these recipes are my own, but most are adaptations or flat out copies (don’t worry I’ll cite my sources) of tried and true ice cream recipes. I’m going to venture into the world of frozen treats as well (ice cream sandwiches, whoopie pies, ice cream cakes, frozen margaritas, etc.)

Come and join in on the fun! I look forward to this journey together.

Let Them Eat Ice Cream

5 Apr

My last name is Sugar, and I am addicted to sugar.

That’s right.

I. Love. Sweets.

All things sweet, ice cream and cupcakes especially, but I do not discriminate against cookies, Popsicles, brownies and the like.

Armed with a new found sense of free time (I recently completed my Master’s in Public Health) and an “old found” love of cooking all things sweet, I decided I should put my fingers to work blogging about this experience. I read food blogs daily, perusing them for delicious ice cream recipes but have yet to find a blog dedicated entirely to ice cream and other frozen treats. (Some review ice creams and cakes, but few post their own recipes).

I took matters into my own hands and bought a Cuisinart Ice Cream Maker (this one),  began researching recipes, and am on a quest to post recipes daily (I hope!) for the next year. This will help me perfect the craft of making ice creams and other frozen gourmet treats. Read along, comment and try these on your own!