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.
It’s great day to have a coconut sundae! Yup, I am still writing about ice cream for my July “Eat Around the World” challenge. Don’t be intimidated by how indulgent it looks. It’s less of a sugar bomb compared to the ice cream sandwich I had the other day.
I can’t wait to share the other ice creams I’ve had this past month! I even made a couple of ice cream popsicles.
I was planning on using my ice cream maker for this challenge, but I don’t think I have room for the bowl. My brother-in-law has been living with us for the past year and he loves to store far more food than he needs. He says it’s also for me and my husband, but we normally don’t eat that much meat throughout the week. Our fridge and our pantry is packed to the brim. I recalled when he first moved in, he asked if we could have a deep freezer and I go “for what? Where’s the room?” And then he asked if we could get a bigger fridge. I told him we’ll buy a fridge after we remodel the kitchen.
Our fridge is a standard size fridge. We’ve had a roommate before and she’s never had a problem with our fridge size. I don’t understand why he has a problem with our fridge size.
When I say “after the remodel” I don’t mean “it will never happen.” Kitchen remodels are expensive. If we don’t like what we’ve envisioned, then it’s an expensive mistake. A kitchen remodel will happen, it just won’t be tomorrow, this month, or even this year.
Anyways rant over. I came across kulfi, a traditional South Asian frozen dessert. The base is evaporated milk garnish with cardamom, pistachio, and saffron. Unlike regular ice cream, you don’t need an ice creamer maker. I can even use popsicle molds. One time I was making ice cream on a really hot day — the ice cream maker couldn’t make the ice cream properly because the bowl was condensing as soon as I took it out of the freezer.
Another reason why I wanted to learn how to make kulfi was that it was eggless recipe. Honestly, I prefer to avoid ice cream recipes that calls for eggs because I tend to accidently scramble them. Also, I get to make use of the leftover milk. My BIL for some reason like to buy a gallon of milk but he never drinks it. He says the milk is for us, but the thing is we don’t drink cow’s milk because of its short shelf life. That’s why we buy alternative milks. When the milk was about to go bad, I would make Japanese milk bread. I even kept a jar of tang zhong in the freezer because we had so much. Anyways, it’s good to know there’s another recipe where I can use leftover milk. I was starting to get burnt out on bread.
I bought a small tub kulfi at the Indian grocery store. I usually like to buy the final product to know what I should be looking for when making the dish. Though the technique does not require whipping, it is still creamy like ice cream. It’s not like a block of ice. I also observed it does not melt as fast ice cream either. Plus I love finding pistachio chunks!
Have you tried kulfi? Comment below!
Pistachio kulfi
There’s pistachio chunks!
“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.
I had a lot of fun sharing some celebration themed treats in June. I shared my treats celebrating my wedding, the middle of the week (hump day), and when my husband’s first Father’s Day. I even made a cake with layers. I saved some cake scraps from the matcha cake and made some cake truffles. It’s very simple: break the cake scraps into crumbs, mix it with a little bit of leftover frosting, roll it in a ball, and freeze. After it’s set, melt some chocolate and roll the truffles in chocolate. It’s incredibly rich. I should have added toppings like almond or coconut shreds or white chocolate chips for better presentation. Also, I should learn how to temper chocolate for a shinier, smoother finish.
Anyways for the theme Ice Cream — my favorite dessert! I eat it frequently because it’s so darn hot where I live in the summertime I’ve had some ice cream kicks on my blog sharing some of the interesting ice cream flavors we have all around Los Angeles. Here are a few I’ve had:
From left to right: White rose and Espresso from Saffron and Rose, Matcha and Mozzarella from Kiddos Creamery, and Ferrero Rocher and and Pistachio gelato from Amarinyo.
I look forward to also using my ice cream maker. This month should not be too hot to make ice cream.
What kind of ice cream flavors or textures can we find in your part of the world? Participating in “Eat around the the World” is easy! You can either comment here to submit your entry or pingback to this post. Cooking skills are not required to participate! You can also use the tag, “Eat Around the World.” Deadline to participate is July 31st.
The August theme is already set for Tomatoes. I look forward to playing with that theme in seeking out tomato themed dishes and making some myself. I would love expand my use of tomatoes beyond putting on a salad or a sandwich. September is still TBD so I decided to make a poll (viewable on browser not on the WordPress reader app for some reason).
“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.
It is hotter in the Valley compared to other places in Los Angeles. Maybe not as hot as Palmdale, but the weather here is surely not West Los Angeles because the hills and mountains separate us from the beach. As soon as you go over the hills, the weather is a 20 degree difference.
With that being said, the Valley needs to have amazing ice cream everywhere you go. Gladly Amarinyo Gelataria is close by our house.
I was not kidding that I needed ice cream. It’s 7:30 PM and it’s 85 degrees Fahrenheit.
Ferraro Rocher (top) and Pistachio (bottom) gelato.
Amarinyo Gelataria
15355 Sherman Way e,
Van Nuys, CA 91406
Because yesterday was 103 degrees and today is 100 degrees. Stay cool everyone!
There a lot of unique flavors such as melon, pink rose, white rose, saffron, orange blossom, cucumber, etc.
Going to Saffron and Rose in Westwood was a real treat because it’s in my college town. I haven’t been to either in ages. Last Friday I went to Westwood to visit my friend who’s leaving California at the end of this month. We had dinner and walked a few blocks for ice cream. It made me nostalgic. It reminded me how awesome living in Westwood was — everything was close by and food wasn’t too bad either. But it’s the end of an era.
Saffron and Rose Ice Cream
1387 Westwood Blvd
Los Angeles, CA 90024
Westwood
Top flavor, Matcha – The best green tea flavor I’ve had in a while!
Bottom flavor, Mozarella – I thought there was going to be mozarella cheese in this ice cream. I was wrong. Some of these flavors are based off of Tokidoki characters like Mozarella and Latte. The mozarella flavor reminded me of stracciatella with chunkier chocolate pieces.
Kiddos Creamery
818 N Pacific Ave
Ste J
Glendale, CA 91203
Eat, Play, Live 