Monday, April 25, 2011

Milk, Cream, Eggs, Sugar.

I made the most fantastic mint espresso ice cream last weekend.  It is not hyperbolic in any way to say it is among the best ice creams that I have ever had.  The espresso and mint were both bold, and yet not overpowering.  Absolutely right.

If you make your own ice cream (I use the America's Test Kitchen Vanilla recipe, with add-ins to suit), and you want to chat about proportions of instant espresso powder and peppermint flavoring to a traditional vanilla short list of ingredients, feel free to email me. I won't post the full recipe because, well, I sort of classify typing out recipes as "busy work".  You know?

Happy Monday.

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