For almost 20 years I’ve kept an ice cream recipe from an old Esquire magazine. The article tells of Harry Cipriani’s Venetian gelato and proclaims it the “best damn chocolate ice cream in the world.” I think this might be the case. I made it last night with my new ice cream maker. Here’s the recipe if you want to play along.
Here’s my latest thang: ho - made dairy products. Actually, I take store bought dairy products like milk and cream and turn them into value added treats, namely yogurt and ice cream. Years ago I had a cheap ice cream maker but the motor crapped out and I haven’t made ice cream since.
My son and I, both being ice cream fans and wanting to avoid multi-syllabic ingredients in our frozen desserts, decided to head to Target and get another cheapy churner. So we did. We got the only one they had, a $25 Rival.
Summer is fast approaching and with it, pizza grilling season. Since I don’t have a fancy stone oven or even an unfancy pizza stone in my oven, I use the good old gas grill on the patio.
This works because of of a special dough that has enough olive oil in it to keep it from burning. Here’s a link to the basic recipe I use. It’s originally from America’s Test Kitchen.
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