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Keywords: whisky,rob roy cocktail,mincemeat ice cream,pine ice cream,pine
Description:WE ALL SCREAM about recipe list inspiration blog Facebook Comments 30 7 / 2016 My ice cream flavor for National Scotch Day! This ice cream turned out really deliciously complex! A Rob Roy cocktail is
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Keyword Count Percentage
whisky 3 0.26%
rob roy cocktail 3 0.69%
mincemeat ice cream 0 0.00%
pine ice cream 0 0.00%
pine 0 0.00%

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WE ALL SCREAM about recipe list inspiration blog Facebook Comments 30 7 / 2016 My ice cream flavor for National Scotch Day! This ice cream turned out really deliciously complex! A Rob Roy cocktail is basically an Old Fashioned Manhattan with Scotch Whiskey. I have developed a minor obsession with single malt whiskeys after a recent trip to Scotland (Hello, Talisker!) but for ice creams, I think a non-expensive Scotch is more appropriate. I used Johnnie Walker Red Label (which our Rabbies tour guide said is utter rubbish). Tags: rob roy cocktail rob roy ice cream scotch whisky Permalink 4 notes 30 7 / 2016 I’m back! As you can see, I took a two year hiatus from making ice creams. There were several reasons - I became very busy with Doggie Drawings work; I was trying to cut down on dairy-consumption; Jeni’s opened in my neighborhood and it was way easier to BUY delicious ice cream than make it at home. A friend invited me to a boozy desserts party next week so here I am. Back again and ready to experiment! The flavors I have made so far this week: Imperial Stout, Chocolate Stout, Butterscotch Bourbon, Chocolate Porter Sorbet, and Rob Roy Cocktail. On my list for next week: Oolong Tea, Key Lime Pie, Watermelon Tequila Sorbet… - Lili x Permalink 1 note Comments 05 4 / 2015 Jenis Ice Creams in L.A. Words cannot express how excited I am that Jeni’s Splendid Ice creams has opened shop in my neighborhood. I can walk there in FIVE MINUTES. Dare I confess that in the past two weeks since the opening, I have visited at least five times and purchased six pints of ice cream? - Toasted Brioche with Butter and Apricot Jam - Yazoo Sue with Rosemary Beer Nuts - Salty Caramel - Pear Riesling Sorbet - Persian Orange Frozen Yogurt - Garance Vert Clair There IS a difference between my homemade ice creams (following Jeni’s book) and the ones sold in the shop. The texture is smoother and creamier, and perhaps it is the quality of cream that is used, or something in the cooking process? For some reason, I don’t suffer from the symptoms of lactose intolerance when I indulge in these $12 pints… ($12 per pint - Ouch) The seasonal/limited edition flavors are what excite me the most about having a brick and mortar Jeni’s in LA because these are the flavors you can’t buy at Gelsons. Last night we visited and sampled the 6 flavors in the new Colors Collection. They were all delightful and it was hard to choose. We came home with the Persian Orange Buttermilk Frozen Yogurt (Mango, Passionfruit, with Neroli and Blood Orange essential oils) and Garance Vert Clair ice cream (Lemongrass, Coriander Leaf, and Spirulina). It is as it sounds - lemongrassy, herbaceous, tingly. This summer, I am dreaming of flavors with pomelo curd (Pomelos are my favorite citus!), mango jam… and perhaps trying out essential oils as flavor enhancers. And oh boy do I need a kick up the pants to do something. It is way too easy to just walk up the road! :D Tags: jenisla Permalink 2 notes Comments 25 2 / 2015 The Vegetarian Flavor Bible One of my favorite food/cooking-reference books is The Flavor Bible and I was chuffed beyond belief when the authors Karen Page and Andrew Dornenburg, sent me a complimentary email about my illustrations and invited me to the signing event of their new book: The Vegetarian Flavor Bible. The timing couldn’t have been more perfect because I have been trying to eat less meat and dairy (I know, I know… what is to become of this ice cream blog?) and what better inspiration than a book that celebrates not only the ethics and health benefits of not eating meat, but especially the FLAVORS of vegetarian/vegan cookery? Karen’s and Andrew’s event took place at Melissa’s Produce in Vernon where they prepared a lovely lunch for all the journalists and food bloggers present. Karen and Andrew spoke about their own transition to vegetarianism and the research for the book. I love that they were totally friendly, open-minded and non-dogmatic in their presentation of this usually ethically-charged subject. Quote: “If you say you can’t give up bacon, then be a vegetarian who eats bacon. If you are a vegetarian who wants to be vegan but can’t stop eating cheese, then be a vegan who eats cheese once in a while”. On the subject of ice creams, Karen suggested I look up FoMu. (Dammit, they are all the way over in Boston!) I know there is also Jeni’s Creme Sans Lait base recipe. And Hannah Kaminsky’s Vegan A La Mode. Well… the thing is, ice creams made using nut milks don’t quite match the texture and mouthfeel of ice cream made with heavy cream. Wonderful flavors are easier to achieve; texture is more of a challenge. Perhaps for now, I’ll settle for being the weekday vegetarian who eats dairy desserts once in a while. I can’t wait to read the Vegetarian Flavor Bible… Illustrations to come. :) Permalink Comments Comments 20 12 / 2014 I agreed with my acupuncturist that I would stay away from dairy while I am fighting an irritating cold/cough, but when a whiskey-themed x-mas party invitation came in, I knew I had to make ice cream! I used the whisky caramel and ginger syrup recipes from Jenis’ second book, but if I made this ice cream again, and I might do, I may go with a ginger syrup recipe that requires simmering the ginger for up to 1 hour for a stronger ginger bite. Next time, I will also use Scotch instead of Bourbon…. Tags: whiskey whisky ginger whiskey ginger ice cream caramel Permalink 7 notes Comments 15 6 / 2014 Key Lime Pie was Christa’s flavor request for her birthday this year. This ice cream was unbelievably simple to make (no cooking!) and tastes pretty amazing. CLICK HERE for the review. :) The lime juice is Nellie & Joe’s Key West Lime Juice. The graham cracker ‘crust’ (“Salty Graham Gravel”) and lime curd recipes are from Jeni’s Splendid Ice Cream Desserts. Tags: key lime pie ice cream Permalink 21 notes 29 5 / 2014 New book from Jeni’s ice cream! I have been SO busy with work that I haven’t had any time to make ice cream or do anything else in months. Well, summer is here and I am craving ice cream. So it’s perfect timing that Jeni’s new book “Jeni’s Splendid Ice Cream Desserts” arrived in the mail today. First thing I did was rush to the store to buy more milk! Tonight I made the Cumin & Honey Butterscotch Ice Cream because I couldn’t imagine what it would taste like and was dying to find out. Cumin is a powerful savory spice and not something I could expect liking in a dessert. But with the buttery honey sweetness, it really works! It’s like a smoky exotic butterscotch… I also made some lemon curd (recipe is in the book) for a Lavender and Lemon Curd ice cream, adapting Jeni’s instructions for the Juniper & Lemon Curd ice cream. I am really excited to try this. The lemon curd is super delicious. Must add Juniper essential oil to my shopping list as I only have the berries and am curious what the oil will be like. One other thing I noticed, aside from the amazing inspiring flavors in the book, is that...

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