Yep. I did. I truly turned into 5 years old with this one. Well minus the whole alcohol part. Strawberries are in season and I wanted to take full advantage so I picked up some of nature’s edible armor. Strawberries look like they are always ready to battle with their chain link pattern of seeds, but this guy was no match for what I had in store for it…I got it drunk.
tough guy was no match for the blender either…
After a quick trip to the blender, I took the strawberry guts for a night on the town…we painted the town red..[hardy har har…lame joke]. I was ordering strawberry guts shots of this wonderful whipped cream vodka that absolutely tastes like whipped cream, it’s light with a subtle vanilla flavor. I then threw strawberry guts a party and put on their most special birthday suit…SPRINKLES!
the entire bite is in cupcake form…
I had leftover Lemonilla and mixed some of that into a handful of the bites..and me oh my what a combo! Here are the parental units of that pairing…
one last outfit…
This strawberry is quite the model…next is a training session with Tyra.
I’m naming this one “Lemonilla” because it’s like a nice dinosaur that roams your mouth and leaves a large refreshing footprint. (If T-Rex knew about this ice cream, he would have been a lot nicer and less roar-y.) Still loving springtime, I wanted to pay homage to mother nature for her simple goodie bag treats, lemons and vanilla.
It’s a basic vanilla bean base with fresh lemon juice and creamy like the milky way…
What I like the most about this flavor is how calming it is, it tastes like a breezy Sunday afternoon, free of stress, responsibilities and agendas. The lemon isn’t there to startle you because the vanilla has a giant bear hug on it and the two are just swinging in the breeze. They get along so well they made baby lemonillas on top of mini nilla wafer cookies…
The flavor doesn’t go extinct which is my favorite part, it lingers for awhile reminding you to relax. Sign.me.up.
I always had a thing for Bill Nye the Science Guy…know why? I love science! Science is very much a large component to ice cream making which is another reason why I love it. Science comes into play heavily with sorbet making because it’s figuring out the right balance between sugar and water. Sorbet itself is really easy to make but if you want a nice consistency and texture then strap on your goggles and fire up the Bunsen burner. (don’t)
Another culinary treat based on science is wine. I recently went to Napa Valley and picked up some bottles of white wine to experiment with….DOUBLE SCIENCE!
When I tasted this wine, the synapses in the brain yelled “CITRUS. NOW.” I obliged and like the Beastie Boys, I wrangled up a trio of citrus fruits that I thought would pair (and rap) well together.
I used a healthy 1/2 cup of wine because I wanted the muscat to come through and not just use it as a sorbet softener. The rest was up to the citrus trio which all played well together and I have to say to this is my new favorite sorbet flavor. It’s extremely refreshing for a spring day and I didn’t really want to share it with others but I sorta did.
(yes it is served in a frozen tangerine peel cup)
The texture is SPOT ON. It’s actually CREAMY which makes me squirm with excitement! Thank you science, you know how to make a girl grin. (the wine helps too)
I remember Easter egg hunts well, a.k.a. elbowing other peers to find that golden egg full of jelly beans, quarters and lint. These hunts were like an episode straight out of Murder She Wrote… suspense, drama, typewriters, inquisitive eyes, etc. I also remember my mother dressing me in a lace dress, bonnet and white gloves. Times have changed a bit, but Easter egg hunts should never stop…at any age…….ENTER NUTELLA EGGS.
This flavor started as a birthday gift for a friend then morphed into an Easter inspired giveaway. My goal was to make the ice cream thick and creamy like nutella’s natural state..except cold and swirled with dulche de leche. I don’t usually use a lot of ingredients but I figured the easter bunny wouldn’t mind so it was a medley of nutella, chocolate, Bailey’s, vanilla extract, salt, egg yolks and the trio of fun, sugar, milk, and cream. How creamy was this you ask?
I had an easter egg of my own to add to this blend…dulche de leche.
The Easter bunny was a little lazy so I took over and filled eggs with the nutella mixture and my hiding spot wasn’t that suspenseful…Angela Lansbury would have figured it out in about 2 minutes, [insert: dramatic reenactment of events leading up to a scene of me storing the eggs in the freezer].
I recently discovered how much I really enjoy this season, I think it’s because living in SF is like a permanent state of spring. Flowers are indicative of spring so why not test out edible flowers like candied violet petals!
To make these, you just get violet leaves, drench them in sugar and let them dry. They are extremely crunchy and flavorful, they taste like a calm high five, they are excited and eager but yet soothing in delivery.
For my base I made a vanilla bean and lemon starter kit. (It’s true, I use vanilla for everything because I have a huge crush on it). I was curious to see how the ‘nilla would play along with the violet and it seemed to work nicely, the lemon didn’t really come through a whole lot but I only used a half of one. (I think) The texture was soft and creamy and I didn’t use any egg yolks because I’m a thug.
(yes I took a billion pictures because it’s purple)
“Sorbange” sounds very insurance-y but it’s what we are going to go with. It’s spring! In SF that doesn’t mean much temperature wise, but it does mean NO. MORE. RAIN! March is the new April here and it pours buckets, but it looks like that (fingers crossed) has passed so it’s time for some spring flavors! Spring to me mean is all about smells more than the temperature. Not so much in SF but growing up I always loved the smell of spring…the grass, the way the pavement smelled after months of snow sitting on it like a couch potato. Loved it. So for my rendition of spring I turn to what else, orange.
I can’t tell you the difference between coffee blends or if you should buy or lease a car, but I can pick out juicy oranges. As you can see above the one on the left is smaller, and the skin is smoother with less dinosaur-looking creases…you want this. As much as you want to get your bang for your buck, the smaller one is going to pack more juices because it’s smaller real estate. (It’s like Snooki from the Jersey shore, she’s short and packs a lot of ‘tude up in that leopard spandex ensemble.) Next is the “smooth” factor, the skin is smoother because it’s juicer and the juices push the skin out…I have zero scientific evidence of this, it’s just the synapses in my brain who are forcing me to type that.
I mimicked my method of freezing fruit and then blending it to get that cool and creamy texture I so long for in sorbet. I then added my trick (not anymore) of adding soju because it’s pretty flavorless and will aid in keeping the sorbet from completely freezing. How did we do?