Day 45-49: I Scream, You Scream, We All Scream For Ice Cream

Last week was all about frozen desserts! We spent the first half of the week making ice creams.

Dark Chocolate Ice Cream Base
(cooling on the ice bath)

Basil Ice Cream coming off the ice cream spinner

Fresh Basil Ice Cream
(before hardening in the freezer) 

We spent one afternoon making soufflés. I didn't get a photo of the chocolate one, so these will have to do...

Pear and Burbon Soufflé 

We also made sorbets and granites using a refractometer, which we used to measure the amount of sugar in the mixture. I didn't get any pictures of the granites, but they just look like shaved ice. 

Refractometer

Sorbets from left to right: Pear, Tangerine, and Black Current 

Ice Creams Right to Left: Espresso, Lavender Burnt Honey, Vanilla, Basil, and Dark Chocolate

I now interrupt your regularly scheduled programing of frozen deserts to bring you pizza. We made pizzas with chefs from Delfina Pizzeria. 

Margherita Pizza

Eggs in Purgatory

And now back to regularly scheduled programing...

Meyer Lemon Semifreddo  

Popsicles from left to right: Spicy Pineapple, Yogurt with Berries, and Avocado 

More Popsicles clockwise from upper left: Toasted Coconut, Yogurt with Berries, Toasted Coconut, Roasted Banana, and Avocado (center)

 We also did a gelato workshop with Jessica Sullivan, the executive pastry chef at Delfina.

My Cooling Roasted Pistachio Gelato 

Pizzelle Maker...much like the one sitting in a drawer in my father's kitchen

A Pizzelle

Brioche with Passion Fruit and Spruce Gelato

Ovaltine Semifreddo

Charging the Root Beer 

Root Beer

Ice Cream Sandwiches  

Quince Granite 

Menu for our Ice Cream Social