For a recent party, I made this strawberry ice cream. With a smooth texture, rich strawberry flavor, and pretty pink color, it's absolutely perfect. But be careful when adding the berries to not overfill the ice cream maker. Want the recipe? It's actually really easy! Read more.
Ok, I'll admit it: I've gone strawberry crazy. It's just that I love strawberries so much that I want to take full advantage of the fact that they are in season (not to mention good for you). I've used them in salads and made the classic shortcake, but now I'm (as Emeril would say) kicking it up a notch. The weather has been so beautiful that I've been dying to take the old ice cream maker out of hibernation. You know where this is going: I want to make strawberry ice cream! Making ice cream at home is no harder than making a custard, pudding, or pastry creme and the end result is pure, creamy heaven. If you are loca for fresas (translation: crazy for strawberries, read more
254 years ago on today's date, an American physician named Benjamin Thompson, Count von Rumford (some name, huh?) was born. He invented a pressure cooker kitchen stove thing-a-ma-jig and more importantly is credited with creating Baked Alaska (how awesome would it be if you invented a dessert???). Baked Alaska is a dessert composed of a sponge cake topped with a layer of ice cream. Instead of frosting the cake, you blanket it with a thick coating of meringue. Then it is baked in the oven until the meringue is caramelized and golden brown - about five minutes. The meringue insulates the ice cream and prevents it from melting. The end result is a spectacular and show-stopping dessert. To experiment with baked Alaska in your kitchen, in honor of old Count Rumford's birthday, just read more