미국의 유명한 아이스크림 집들 (기회가 되면 로드 트립 중 들러 보고 싶은 곳들): 


10. Brooklyn Farmacy & Soda Fountain(Photo: Michael Turkel/Brooklyn Pharmacy & Soda Fountain)
Brooklyn, N.Y.
Favorite Flavor: Mint Chocolate Chip (Cost: $3.75)

Run by Peter Freeman and Gia Giasullo, Brooklyn Farmacy & Soda Fountain adds an inventive twist to classic flavors with ingredients like toffee and maple egg cream. Inside the Farmacy (or "The Farm" for those in the know), you'll find an eclectic mix of creamy malts, floats, shakes, and egg creams. Standouts include the "Rocket Shake" (a milkshake laced with fresh coffee and scoops of coffee ice cream) and the "Flatbush Ave. Float" (a blend of your choice of ice cream layered with chocolate or vanilla egg cream).

Should you prefer a decadent sundae rather than a float, try the "Sundae of Broken Dreams." This frosted dessert (vanilla ice cream drizzled with caramel sauce, whipped cream, and crispy pretzels) keeps customers smiling.

(Photo: Couresy of Roots Ice Cream)9. Roots Ice Cream
Charleston, S.C.
Favorite Flavor: Beet (Cost: $3)

As its name suggests, Roots Ice Cream is all about showcasing Charleston flavors by sourcing fresh ingredients from local farmers. And with its versatile array of seasonal specialties, including Cucumber-Mint, Bourbon-Peach, Beet, and Sweet Tea, Roots Ice Cream has become a local favorite. Although Roots has no official parlor, you can find its artisan blends at farmers markets throughout the Lowcountry, including in Marion, Kiawah Island, and Mt. Pleasant.

8. Capogiro Gelato Artisans(Photo: Courtesy of Capogiro Gelato Artisans)
Philadelphia
Favorite Flavor: Cioccolato Scuro "Bitter Chocolate" (Cost: $4.50)

If you're craving a spoonful of pure bliss, it's hard to match Capogiro's artisan gelato. Owner Stephanie Reitano has mastered the art of flavor, infusing her signature sorbets and gelato with seasonal ingredients. Capogiro's offerings vary from tried-and-true Nocciola Piemontese (hazelnut gelato made with nuts from Italy's Piedmont region) to bold flavors like peppery Basil. For a rich treat, try Cioccolato Scuro (Bitter Chocolate), a favorite among loyal fans. You can order a cup or cone at 13th Street in Philadelphia or at one of the other three locations in Pennsylvania.

(Courtesy of Sweet Action Ice Cream )7. Sweet Action Ice Cream
Denver
Favorite Flavor: Strawberry Balsamic (Cost: $2.75)

With 24 delectable flavors enriched with local ingredients, this trendy shop values quality as much as inventiveness. Its eclectic blends were not under the radar for long. Food & Wine labeled Sweet Action "One of the best ice cream spots in the U.S." and USA Today praised the parlor as the best ice cream shop in Colorado. From Salted Butterscotch to Lemon Ricotta, Sweet Action Ice Cream crafts each variety with care. For pure sweetness, give the Strawberry Balsamic or Pistachio flavors a whirl.

6. Graeter's(Photo: Courtesy of Graeter's)
Cincinnati
Favorite Flavor: Black Raspberry Chocolate Chip (Cost: $2.75)

This fourth-generation landmark creamery dates back to 1870, when Louis C. Graeter crafted the original confection in Cincinnati. The secret behind Graeter's recipes is the elaborate French Pot swirling process. Fresh cream and egg custard are gradually folded together until they reach a thick texture and one-of-a-kind rich taste. 

Then, fresh ingredients are sprinkled in, like liquid gourmet chocolate and Madagascar vanilla beans. Signature flavors include Butter Pecan (endorsed by Oprah Winfrey), Cinnamon, and Black Raspberry Chocolate Chip. Other Graeter's branches can be found in Columbus and Dayton, Ohio, and Lexingtonand Louisville, Ky.

(Courtesy of Sweet Republic)5. Sweet Republic
Scottsdale, Ariz.
Favorite Flavor: Salted Butter Caramel (Cost: $2.95)
Since 2008, Sweet Republic owners Jan Wichayanuparp and Helen Yung have attracted ice cream connoisseurs with their homemade batches. The milk and creams used are provided by local dairy farms, while tasty toppings, including marshmallows, brownies, and waffles, are all made by hand. 

And that's not all: From its birchwood ice cream sticks to its recycled glass bottles, this shop prides itself on its eco-friendliness. To indulge your taste buds with an extra burst of flavor, try the zesty Honey Blue Cheese or decadent Mayan Chocolate flavors. You'll find Sweet Republic headquartered on Scottsdale's Shea Boulevard. Sweet Republic products are also sold at select grocery stores throughout the state.

4. Molly Moon's Homemade Ice Cream(Photo: Kathryn Barnard/Molly Moon's Homemade Ice Cream )
Seattle
Favorite Flavor: Salted Caramel (Cost: $3.45)

Since opening in spring 2008, this beloved Seattle ice creamery draws dessert fanatics far and wide. In fact, Molly Moon's Homemade Ice Cream's handheld delights have become so popular that customers are willing to brave long lines for a single scoop.

Fans go wild for the Salted Caramel and "Theo Chocolate" (fudgy chocolate ice cream drizzled with fair-trade Theo chocolate bars) flavors. Another favorite: Balsamic Strawberry (made with locally grown strawberries and a honey balsamic reduction). The original Molly Moon's is located on North 45th Street, though the company also operates four other stores in the Seattle area.





(Photo: Paige Green © 2012/Bi-Rite Creamery )3. Bi-Rite Creamery & Bakeshop
San Francisco
Favorite Flavor: Salted Caramel Ice Cream (Cost: $3.50)

For a cool, creamy batch crafted from scratch, look no further than Bi-Rite Creamery & Bakeshop, a San Francisco landmark set in the heart of the Mission District. Aside from its signature creamy scoops, Bi-Rite boasts a versatile selection of delicacies, ranging from ice cream sandwiches to popsicles to fully loaded sundaes. To top it off, owners Anne Walker and Kris Hoogerhyde pride themselves on making all the toppings — including marshmallows, peanut brittle, and hot fudge — at their adjoining bakery. For intense flavor, try their "dainty gentleman" signature sundae (honey-lavender ice cream lathered in hot fudge, sea salt, and blood orange olive oil).

2. Toscanini's(Photo: James Leighton/Toscanini's )
Cambridge, Mass.
Favorite Flavor: Burnt Caramel (Cost: $4.25)

With brag-worthy accolades from the New York Times, People magazine, Bon Appetit, and Gourmet magazine (to name a few), it would seem misleading not to include this Boston-area gelato shop on our list. With its setting in the heart of intellectual academia, Toscanini's draws a cerebral clientele that sparks fresh ideas for bold flavors.

Kulfi, an intense blend with pistachios and cardamom, was inspired by a Harvard professor from India. Other notable gelato flavors include Grape-Nut, Pear Chardonnay sorbet, and the beloved Burnt Caramel. The secret behind owner Gus Rancatore's much-admired caramel concoction: Heating the sugar until the crème caramel — the golden delicious crust — appears on the surface (much like a crème brulee) and then off-setting the prominent sugary taste with cold cream and milk. 

(Photo: Jeni's Splendid Ice Creams)1. Jeni's Splendid Ice Creams
Columbus, Ohio
Favorite Flavor: Brambleberry Crisp (Cost: $4.50)

With its broad selection of creative flavors — ranging from Wildberry Lavender to Riesling Poached Pear Sorbet to Brambleberry Crisp — it's no wonder Jeni's Splendid Ice Creams has foodies swooning across the nation. Jeni Britton Bauer's handmade sorbet, frozen yogurt, and ice cream push the boundaries of dessert artisanship. What makes her batches so delicious? Key ingredients, like grass-grazed cream, whole fruits, and fair-trade vanilla. You'll find Jeni's original shop in the North Market of Columbus. There are currently eight other stores spread across the state and two additional locations in Nashville.



(Source: yahoo)

언젠가 아이스크림을 만들어 볼 그 날을 위해...
(my favorite flavor)



20120203-190541-thai-tea-ice-cream.jpg



Need:
3 cups half and half
1/2 cup Thai tea
6 egg yolks
3/4 cup sugar
1 teaspoon kosher salt
Sweetened condensed milk, for serving

1. In a large saucepan, bring half and half to a simmer. Stir in Thai tea, turn off heat, and steep for five minutes.
냄비에 Half and Half 를 은근히 끓인 후, Thai tea 를 저어 넣고, 불을 끈 후 5분간 둠.

2. In a bowl, whisk egg yolks and sugar together until yolks pale in color and thicken. Slowly ladle about one cup dairy mixture into yolks, whisking constantly, then transfer yolks to saucepan, whisking well to combine.
다른 용기에 계란 노른자와 설탕을 섞어 노른자 색이 옅어지고 끈적끈적해질 때까지 젓는다. 위의 믹스쳐 1컵 정도를 노른자 용기에 천천히 부으면서 잘 저어 섞은 후, 그 노른자 믹스쳐를 위 냄비에 부어 잘 섞일 때까지 젓는다.

3. Turn heat on medium low and whisk frequently until a thin, syrupy custard forms. Add salt to taste. Custard should lightly coat back of a spoon and a swiped finger should leave a clean line. Do not cook custard until thick.
중불 위에서 자주 저어주면서 얇은 시럽 커스터드가 형성될 때까지 기다린다. 입맛에 따라 소금을 더한다. 커스터트는 스푼에 아주 얇게 묻을 정도여야 하며, 손가락으로 핥으면 깨끗하게 묻혀 나와 스푼엔 깨끗한 손가락 자국만. (... 해석이 좀 그렇네요... ㅋㅋ) 커스터드가 너무 두꺼워질 때까지 익히지 않는다.

4. Pour through a fine mesh strainer and chill overnight before churning according to manufacturer's instructions. Chill ice cream in freezer for at least three hours before serving, with a drizzle of condensed milk on top. Ice cream is best eaten the day it is made.
(3) 을 체에 걸러 하루밤 식히고, 아이스크림 메이커 사용법에 따라 믹스처를 churn. [젓다, 휘젓다] 적어도 먹기 전 3시간 동안 냉동실에서 식혀, 먹을 땐 연유를 위에 뿌려 먹는다. 만든 당일 먹는 것이 가장 맛이 좋음.

(Source: seriouseats)

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예전부터 결혼해서 나만의 살림이 있다면 꼭 요거트/아이스크림 메이커를 마련하겠다고 마음 먹었었으나, 현재 전기밥솥도 없는 마당에 아이스크림 메이커는 조금 오버인 것 같다.

하지만 이 레시피는 아이스크림 메이커가 없는 가정을 위한 instructions 도 친절하게 포함되어 있다: "whip it with a spoon till your arms are sore." (돈이 없으면 몸이 피곤한 게로구나.)







Need:

450 ml heavy cream/double cream//heavy whipping cream
250 ml half and half
1 lb fresh strawberries + 1/2 lb fresh strawberries, washed, and hulled
2 cups loosely packed fresh basil leaves (no stem)
1.5 cups sugar, or as per taste
a pinch of salt
zest of 2 medium sized lime
1/2 cup blanched and slivered almonds, very lightly toasted
1 tablespoon vodka (optional – the alcohol helps break up the crystals)

(Note: Instead of using part half and half, and part heavy/double cream, you can use all heavy/double cream)


1. Blend/process half and half, heavy cream (or cream if you are using all cream), sugar, zest, 1 lb strawberries, basil leaves until smooth.

2. Chop the 1/2 lb strawberries. Set aside. This is going to be added to the ice cream for some extra bites.

3. Crush nuts just enough and not too much, or they will release oil. Set aside.

4. Combine all ingredients, with the cream, basil and strawberry blend in the ice cream maker and process as per instructions. Add the vodka and churn for another 10 minutes.


If you do not have an ice cream maker:

1. In a large container, stir in the basil & strawberry cream blend, almond, zest, salt, chopped strawberries and the vodka and freeze.
2. Approx. every one to two hours take the ice cream out from the freezer and blend it with the hand blender or whip it with a spoon till your arms are sore – this is to break up the ice crystals.
3. You might have to repeat this process about 3 – 4 times.)
4.
Freeze until all set.


(Source:
ecurry)

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