I haven’t been around lately, let’s be honest. It’s not you, it’s me. No really, I’m not just saying that… I hope this temporary hiatus has not come in between our unconditional love….of food. Will you accept my apology?…. Hmmm, the silent treatment, i get it. Well, what if I make it up to you?…
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…for a delicious cake! Summer has officially graced us, and I’m at the tail-end of a week packed with Greek inspired flavors, so I felt a dessert encompassing sweet lemons and fresh thyme, was in the cards. Bringing a fresh summer element, I opted for blackberries and thought they’d marry-up well with the other flavors….
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Once upon another time, a bunch of abandoned egg yolks sat purposeless in my fridge. I couldn’t bring myself to trash them without a cooking effort. I sat wondering, what is a good recipe for 5 or so egg yolks? Well, custard came to mind. I decided I didn’t want just a regular old vanilla…
Pin ItThanks for the food porn. I’m happy to see you broke out the old ice cream maker. I remember accompanying you to Ace Hardware to purchase it almost a year ago! David Lebovitz would be proud buddy.
Love,
Dani Ko
Funny that you made ice cream, I made 6 quarts of chocolate, with milk and dark chunks and toasted almonds….no skimping on ingredients. Half and Half, heavy cream….I love chocolate.
Wow! This looks amazing! My husband just came back from a trip to Greece and brought back a bottle of the best dang olive oil I’ve ever tasted. It’s so good we’ve been eating it on crackers straight up! I bet this iced cream is a way to really highlight the flavour. Sadly, I had to leave my ice cream maker behind when I moved from Canada to Sweden, and I’m not convinced my teeny Euro freezer would fit the freezer bowl for the Kitchen Aid attachment. But! I’ve been reading online about various techniques for making iced cream without an ice cream maker, including some from David Lebovitz who wrote The Perfect Scoop. I think this may be the recipe that I try out his techniques with. Thanks so much!
Everything about this photograph just grabs my attention. Then the honey apricots with the pistachio bits on top seems like the perfect touch. Beautiful photo and delicious dessert. I’m going to coax my husband into making this for us!
Thanks everybody!
Katie, sounds like you got one wonderful bottle of Olive Oil goodness! I can’t wait to hear/see what you do with it :) Please link any recipes back here and I’d love to list it and drive readers there! I think you might be able to make this (Ice cream) without an ice cream maker. I’m going to research it, and if I find anything valuable..sending your way.
Sarah, thank you! I love this ice cream too; it just works so well, and so unexpectedly. I really think it’s worth a try! I def recommend the roasted apricots; it just adds the right touch here…not th mention salted pistachios. Needs a contrast. I hope you enjoy! If you make anything you want to share, please let me know – I love to feature new recipes and blogs!
[...] cake with a sweet dose of extra virgin olive oil. We just visited this ingredient recently with our sweet olive oil ice cream, but who can have too much of a good thing, right? Until I find out otherwise, there is cake to be [...]
…the Farmer’s Market. And scored some truly fresh finds. For this healthy meal, organic cauliflower & carrots are making a comeback. This time however, they’re gonna get totally smashed! So long potatoes. And our pig? A center-cut, extra lean, pork tenderloin. We will slice into medallions, marinate, sear and top onto balsamic-wilted spinach & our roasted cauli-carrot smoked…
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TOTALLY AWESOME….CAN’T WAIT TO MAKE THIS – IT LOOKS SO YUMMY! WISH YOU WERE HERE TO MAKE IT FOR US……COULD WE HIRE YOU FOR A DINNER PARTY AND FLY YOU TO ATLANTA??? LOVE YOU AND GLAD TO SEE YOUR LATEST RECIPE! KEEP THEM COMING!