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I scream, you scream.  We all scream for ice cream!   I just had to.

Butter pecan ice cream
This summer, I’ve started making ice cream at home and documented my first two batches!  What I love about this is how customizable it is. For instance, if you want to limit your sugar intake, make your ice cream with agave, honey, stevia, or maple syrup instead!

Ice cream maker
I made a batch of butter pecan and a batch of green tea ice cream by tweaking a basic custard recipe.

green tea ice cream
Here’s what you need and what to do to make the basic ice cream base.

Ice cream base

  • 2.5 cups half & half
  • 1 tsp vanilla
  • 3 large eggs
  • 3 tsp Stevia (in the raw)  (or use your favorite sweetener)
  • 1/4 teaspoon coarse salt
  1. Combine half & half and vanilla in a medium sized pot. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.

  2. Whisk together eggs, stevia, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.

  3. Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; . Let cool, stirring occasionally. Cover and refrigerate until cold; Pour into ice cream maker and follow manufacturer instructions.   I used a Cuisinart machine and churned mixture for 25 minutes.

*For the butter pecan, I added in roasted pecans (roasted in butter and brown sugar) in the last 5 min of churning.   For the green tea ice cream I added organic matcha green tea powder to the custard mixture while cooking.




I hosted four friends for lunch – on a weekday! In part, I was celebrating the fact that I had a few days off between gigs.  I am excited to have a new position that also allows me to work from home.  I have several friends who work from home too, so I invited them over for a mid-day champagne break.  And on the side, we had salmon burgers.

These burgers are a nice break from my usual preparation of salmon (seasoned and broiled). They are relatively easy to make and delicious!  I have a tall basil plant in the yard so I made a cabbage-basil slaw to go with them but chips or broccoli could also work well!

Here’s what you need and what to do.

2 lbs salmon filet
2 tbsp finely chopped fresh ginger
chopped green onions
2 tbsp soy sauce
salt to taste
2 egg whites
kaiser rolls (your choice: gluten free or gluten full)
sriracha sauce

Cut salmon into small bite-sized pieces and place in bowl.  Add ginger, soy sauce, and green onions. Add in egg whites and mix well.  Form into patties and place in refrigerator for 15-20 minutes.

For sauce:  add sriracha into mayonnaise to taste. Mix well

Place patties into hot, oiled frying pan and cook about 6-7 minutes on each side.  Serve salmon on roll and top with sriracha mayo sauce.

Pour yourself some champagne and enjoy!

For more recipes, see the Projects page here!

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