Andrea starts off recounting a recent baking experience making Bananas Foster from Mark’s Bittman’s How to Bake Everything. A real show stopper of a dessert with flames! Sure to please, easy to make, and definitely memorable. Stefin commits to a mid-year resolution of wearing her apron after realizing she went out for lunch with a dear friend and had custard splatter all over her clothes, while Andrea admits to not washing her apron frequently enough.
June is ice cream month and our hosts start off giving two thumbs up to the Roasted Strawberry Buttermilk Ice Cream from Jeni’s Splendid Ice Cream at Home. Our hosts can’t rave enough about this recipe – the amazing depth of flavor and the smooth mouthfeel create an ice cream to rival any premium brand. Both Stefin and Andrea took extra care during the 4 minute milk boiling phase to make sure they didn’t burn their milk. Stefin found the final step of submerging the custard into an ice bath to be an extra, unnecessary step that led to waste, and next time will simply chill the custard overnight in the refrigerator. Stefin was able to report that the ice cream kept it’s smoothness overnight in the freezer and saw no sign of ice crystals.
Up next week is David Lebovitz’s Agave-Sweetened Chocolate Ice Cream. For listeners who like sugar alternatives, we hope you’ll try this recipe and bake along with us! This ice cream recipe is a more traditional egg yolk custard ice cream, for those of you who have made ice cream at home before.
In the Globetrotting Gourmet, our hosts discussed yummy frozen treats around the world. Have you tried gelato (Italy), shave ice (Hawaii), mochi ice cream (Japan), kulfi (India), paletas (Mexico), ais kacang (Malaysia), or spaghetti-eis (Germany)? Thanks to Stefin’s daughter for coming up with this great idea! Andrea shared her love of ‘poptails,’ homemade popsicles with alcohol infusions. Here’s a Margarita Poptail recipe you may want to try!
Listeners, what are your favorite frozen international treats?
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