I thought this would be a fun recap of all the ice cream I tried this past month for July. Since August is a hotter month, you’ll still find me eating some more ice cream…maybe I’ll find some time to make more ice cream and popsicles. Don’t forget — I’m also going to be experimenting with tomatoes and looking for dishes that incorporate tomatoes. That will be fun!
I’m pretty much writing this post almost half asleep. This week has been chaotic and incredibly energy-sucking. I’m surprised I am even able to squeeze some time to blog. I’ll share more for this upcoming weekend coffee share.
Anyways here are some ice cream dishes. All these places are places I’ve visited for the first time.
Cold Brew Milk Shake (Paradis Ice Cream)– Need an afternoon pick-me-up? Mix ice cream and cold brew coffee! This is cold brew coffee mixed with cajeta (caramelized goat milk) and coconut.
Ice ream sandwich (The Baked Bear) – This was a major sugar bomb. The ice cream is Butter Brittle Cake sandwiched between two different cookies. One cookie is red velvet and the other is white chocolate macadamia nut. I think I should have gotten the ice cream only. The cookies could be for another time.
Coconut sundae (POPS Artisanal Creamery) – This is probably my new favorite ice cream place. It’s a plus that it’s close by. It looks indulgent because there’s whipped cream, sprinkles, a cherry, and it’s covered in coconut shreds but it’s less of a sugar bomb after having the ice cream sandwich. The ice creams there were avocado almond and cacao. Because it is close by, they have a new frequent visitor!
I did make a couple of ice creams, but they came in the form of a creamy popsicle since our freezer does not really have a lot of room for the ice cream maker. My BIL likes to buy a lot of meat and stuff it in the freezer. I don’t intend to buy a new fridge — I told him not until after we renovate the kitchen which will be years from now.
I enjoy making popsicles when I have leftover fruit and some yogurt or some milk. I blend and put them in popsicle molds. They take up less space than freezing the ice cream maker bowl.
I also experimented with kulfi. We have cow’s milk in the fridge. The thing is, my BIL is the only one who drinks cow’s milk and there’s always leftover milk by the time the milk expires. I’ve used the milk to make Japanese milkbread or make and freeze tangzhong for future milkbread. I was thrilled to learn I could also make kulfi and I don’t need an ice cream maker to make it so so so creamy. I love the spices and pistachios incorporated into this kulfi. Last week when my 12-year old nephew was staying over, I offered him to try it. He didn’t like it, which means more for me.
“Eat around the World“ is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. July’s theme is ice cream. All themes are open to interpretation. Cooking skills are not required to participate. Deadline is July 31st.