frozen mango sabayon shortbread

The first thing people ask me when I tell them I write a food blog is, "What's the best thing you've ever made?" Gosh I hate that question. I've never had a good answer. Some days it's been strawberry cheesecake parfaits, other days thyme and black pepper cheez-its. But today, I've finally found an answer, an answer that—without a doubt—trounces the precedents. Frozen Mango Sabayon Shortbread. This elegant spring dessert is wonderfully light and refreshing—tropical cubes of mango suspend in creamy sabayon atop crunchy shortbread. Whatever is bothering you, this will surely make the world good again. Cut into wedges and share with only your most worthy of friends...or not, you probably deserve it more. 

mango blueberry sherbert

People all over the world - except Australians and their backwards idiosyncrasies - are on the brink of summer; however they're ill prepared and I'm here to help. My suggestion? Go to Costco, buy a 24 family pack of sunblock, grab 6 industrial sized towels, and some summer fruits - provided that you left Costco otherwise you're gonna have to buy a lot of fruits (which is probably a problem only particular to the first world). After you finally leave Sampleworld with all of your beach day things run home and make this sherbert! It's so good, and surprisingly easy. 

When I was making this recipe I overestimated the capacity of my ice cream maker and when I measured the first batch I realized only an eighth of the mixture could fit in at one time. I practically have a toy ice cream maker. I concluded that the only sane thing to do was to make the sherbert by hand. So, every 30 minutes I took the sherberts out of the freezer and stirred them. That's probably why the blueberry one turned out kind of icy. Nevertheless I loved it even more because I literally made it myself. So the moral of the story is don't get your cooking equipment from Dave & Busters. 

how to make ice cream without an ice cream maker | coffee oreo parfait

This super cool technique to make ice cream without an ice cream maker (or liquid nitrogen) is not only comparable, perhaps even superseding it's churned variety, but is healthier, lighter, and so much more impressive. Plus, it's really easy.

Everyone who reads this blog knows that I love making things with really fancy french monikers because they sound so much more exotic and more difficult to make than their American counterparts. So in keeping with the theme, this week we'll be making a "sabayon", the French version of the Italian zabaglione. It's merely whisking egg yolks and wine together which I'm sure all of you can do. And we're turning the sabayon, usually served as a sauce for fruits and stuff, into a parfait which is a French frozen dessert with a texture similar to the love child of an ice cream and a mousse. Did you know parfait is the French word for "perfect". The more you chow. Just to be clear, French parfaits are completely different from layered yogurt, granola, and fruit parfaits we have in the states. I mean just look at the pictures. 

easy hot fudge sauce + coconut + sea salt

Remember when you were a kid and you used to brazenly cascade pump after pump of chocolate sauce over your ice cream, beautifully unaware of its affects on your mind and body. Before now, the health conscious population has avoided the indulgent world that I live in. Finally a chocolate sauce that will take away all that worry, and bridge the gap between health and food. That's right this is vegan. Say what?

dairy-free strawberry banana ice cream with flambeed bananas

Three Ingredients. Three minutes. Strawberry Banana Ice Cream. It's elementary Watson. Do you know why bananas are the best curved fruits on the planet? Well besides the fact that you can bake banana breads and banana cream pies with them, they're also perfect for making creamy, thick, luscious ice cream. Finally a healthy and fun way to get the family to eat their fruits (I've got nothing for those icky vegetables). And for you foreigners and babies who did not understand the title, yes, this is dairy-free. So how do we make a dairyless ice cream? I'm glad you asked. 

Through magic culinary voodoo we're about to turn an ordinary tropical fruit into a cold and creamy dessert. Yup, who knew pureed frozen bananas could make such thick and satisfyingly rich ice cream. I did. Okay, now you do too. This recipe basically calls for only three ingredients. Two of which you probably guessed were strawberries and bananas. And you might be thinking to yourself, this is probably one of those yucky healthy recipes that those vegans came up with on their hippie buses to world peace, but I can assure to you that only half of that is true. Yes this dessert is 100% animal exclusive, but no it taste just like a creamy ice cream or sorbet you get from the store. So follow me to creamy heaven as we make the healthiest, surprisingly tastiest ice cream we've made on this blog to date. 

spiced caramel swirled ice cream

This Thanksgiving I'll be showing you how to make your own ice cream. That's right! But now just any ice cream, a Spiced Caramel Ice Cream. Once you go Cold and Creamy you won't go back! Not only is this ice cream easy to make, but it costs a billion times less than in the supermarkets (statistics not to scale). 

I spiked this classic creamy vanilla ice cream with autumn spices and smooth thick caramel. You'll be kicking yourself in the head why you ever purchased store bought caramel in the past after you try this recipe. And by the way, to anyone reading this blog it's not carmels. Never pronounce caramel carmel, there's an extra letter after the r. You know what happens when you leave off an extra letter, your dessert becomes a desert.