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dessert, Page 4

banana-pecan-ice-cream

Banana pecan ice cream

I made this ice cream in honor of my cousin and her fiancee when they came to visit. I really had no excuse other than that. That, and everyone agrees it tastes fabulous. How fabulous? It’s quite possibly the best ice cream I’ve ever made.

mochi-hamentaschen-fruit-fillings-cafe-liz

Purim special: Mochi hamentaschen

When we were in Japan, one of the things we ate on a daily basis was mochi -- the squishy, sticky, gooey sweetened rice snack, generally filled with azuki beans. That was one of the things that we missed, since you can't get it anywhere in Israel, so lo and …

souffle-cafe-liz

Chocolate souffle a.k.a. fondant

I started making these because they’re the ubiquitous dessert in restaurants around here, and we really enjoyed finishing our meals with a steaming burst of molten chocolate. Who wouldn’t? In any case, I’ve never seen any reason to leave all good things to restaurants; I’d much rather enjoy them here …

strawberry-ice-cream1

Strawberry spice ice cream

We didn’t do very much for Valentine’s day this year, since both Eitan and I were studying for our respective tests, but I did manage to whip up a bunch of brilliantly pink strawberry spice ice cream, which seems to suit the spirit.

cranberry-granita

Cranberry wine granita

Strangely enough, I guess you could consider cranberry an exotic fruit around here — the climate is way too warm to grow cranberry bushes. This means I made this granita out of cranberry juice, which is readily available.

chocolate-sorbet1

Chocolate coconut sorbet

UPDATE DECEMBER 2010: This has become one of our favorite homemade ice creams. As with everything that passes through our kitchen, the recipe has been modified over time. Here’s the new version. For about 1 liter ice cream: 1 cup water 3/4 cup cocoa powder 1/2 cup sugar 2 cups …

coconut-pomegranate-orange-sorbet-in-cup

Orange pomegranate coconut sorbet

I was thinking of calling this a tropical fruit sorbet, but I guess there’s nothing too tropical about pomegranates and oranges, since they both grow locally in our lovely Mediterranean climate. Coconut, however, is another story. I’m finding coconut cream adds a nice texture to my non-dairy, vegan sorbets. In …

thai-ice-cream-in-glass

Thai tea ice cream

We’re now the proud owners of a brand new ice cream maker, and I decided to try out our new toy by making a flavor you won’t find in any ice cream shop I’ve ever seen — Thai tea ice cream. The results were fabulous.

Mango sticky rice

Mango sticky rice

Poor me, I have three ripe mangoes that need to be eaten very soon. What am I going to do?