Ice Cream Recipes | Gelato | Sorbets

Cookies and Ice Cream – The Bonnie & Clyde Duo

July 19, 2011
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If there is a Bonnie & Clyde of summertime desserts, it would be ice cream and cookies.  Individually, they are a couple of trouble makers that may capture your attention for a moment.  A sexy little mischievous one and a handsome punk. But if you throw them together, unforgettable.

Most all of us feel a little guilty for loving them, yet their allure keeps drawing us in. But what is life without a some guilty pleasure?

We are always searching for our next Bonnie and Clyde ice cream and cookie pairing. Sometimes we get a Bonnie and Hank, or a »

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Freaking Good Home Made Blackberry Ice Cream & Stehly Organic Farms Story

July 3, 2011
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Know the difference between an average blackberry and a Stehly Organic Farms blackberry? Amazement.  Pure eye-rolling amazement. As if Mother Nature herself reached down and handed you a blackberry and said, “Here. This is what a blackberry should be.”

Plump. They have a deep, round sweetness that is counterbalanced perfectly by the classic blackberry tang. But just a subtle tang, not enough to overstay its welcome and overshadow the flavor of the berry.»

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Mint Chocolate Chip Ice Cream – Summer Fest

August 10, 2010
mint chip ice cream

Summer Fest is back again and  the theme for this week is herbs, beans and greens. To participate, read more about Summer Fest on Away To Garden from Margaret then come join the community!  Catch up on this seasons previous  themes on the bounty of Cukes N Zukes and Sweet Corn.

There are few herbs which give the connotation of “fresh” like mint does.  A vibrant, bright, opening of the senses.  As most home gardeners will know, there is hardly only one kind of mint. For culinary use, it is easiest to break it down to two main types, spearmint »

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Best Buttermilk Syrup & Thermador New Steam Convection Oven

July 11, 2010
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Feasting your eyes on this amazing buttermilk pancake syrup just isn’t enough. You have to taste it to believe that it really is the best buttermilk syrup recipe around. We were completely won over after the first bite and once we licked the plate clean of the clingy decadence, we were convinced that it really is a rock-star buttermilk syrup recipe. Breakfast will never be the same!

Thanks to Thermador for inviting us out to their showroom in Scottsdale, AZ, we were able to feast on their prize winning pancakes and buttermilk syrup. Along with a fabulous group of other »

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Baked Brussels Sprouts w/Parmesan Cheese – Haters to Lovers

November 10, 2009
Baked Brussels Sprouts and Parmesean Cheese

This is an open letter to anyone whose never quite caught on to the delicacies of brussels sprouts.  I urge you or anyone you know who hates brussels sprouts to make this baked brussels sprouts gratin recipe because it will make any haters into lovers. I am *almost* so convinced this dish will be a hit on your holiday table that I’m willing to *almost* bet something on it! Let me go through my valuables and see what I can lay down as a bet and we have a deal.

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Deep Dish Snickerdoodle a la Mode – Episode 2 of the Pizookie Files

May 21, 2009
Snickerdoodles a la mode

In Episode 1, we introduced the dangerous pleasures of the pizookie, a deep-dish-baked cookie topped with ice cream.  The comments were filled with sweet tooth adoration,  a handful of guilty trembling, and a few expletives in excitement.  We had mentioned the unlimited possibilities of pizookies, and since the response was so ecstatic over the first pizookies post, we thought it would be fun to have a series, The Pizookie Files,  dedicated solely to the brilliance of pizookies.  It shall appear from time to time, here at WORC, and we hope you all enjoy this as much as we do.»

The

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Deep-dish Cookies a la mode – “Pizookie” Style

April 10, 2009
Chocolate Chip Cookie a la mode

Ok, enough teasing. The twitter followers got the inside scoop with the twitpics, but here’s the ultimate way to serve your favorite soft cookies, like our Chocolate Chunk Cookies   If you are a virgin to this sweet tooth delicacy, let me introduce you to a pizookie.  A pizookie is cookie dough baked directly in a dish (just like Chicago deep dish style pizzas) then while still warm out of the oven, it’s topped with ice cream and immediately devoured.  A deep dish cookie.  Absolutely brilliant.

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Red Beauty Plum and Muscat Gelato recipe

July 7, 2008
Plum Gelato

Plum and Muscat Gelato Recipe

Ingredients
2 lbs Plums (@ 8 plums)
1 c Semi-dry Muscat Wine
3/4 c Sugar
3 c Whole Milk
pinch of salt
6 Egg Yolks

1. Cut plums into pieces, then put in a blender or food processor. Add muscat and 1/4 c of the sugar. Blend together well, then place in fridge until needed.

2. In a saucepan, combine milk and salt. Over medium heat, cook until bubbles begin to form around the edges.

3. In a blender or food processor, beat the remaining 1/2 c of sugar and the egg yolks until the »

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Thomas Keller’s Red Beet Ice Cream

April 26, 2008
Thomas Kellers Red Beet Ice Cream

Red Beet Ice Cream Recipe

Ingredients

2 lbs (910 g) Red Beets, peeled & quartered
2 c (475 ml) Heavy Cream
2 c (475 ml) Milk
3/4 c (150 g) Sugar
8 Lrg. Egg Yolks

For the red beet ice cream. Put the beets through a vegetable juicer, reserving the pulp; you should have about 2 c of juice. (If you are lacking the fancy machinery of a juicer, do the following: Puree the beets in a blender, adding just enough water to allow the beets to liquefy. Strain the beets thoroughly. Don’t forget to reserve the pulp.) Place the »

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