After churning out two quarts of sorbet this past week, I got up bright and early Sunday morning for Sur la Table’s ice cream class. I guess the sorbets was the equivalent of doing conditioning before a marathon. I was just warming up for the main event.
Menu (my lunch on Sunday):
Lemon Curd Ice Cream with Blackberry Swirl
Butter Pecan Ice Cream with Peanut Brittle
Mexican Chocolate Sundaes
Strawberry Ice Cream/Strawberry Milkshakes
A slice of lemon curd ice cream. To get the layered look, we formed the ice cream into a loaf pan. A bottom layer of lemon curd, middle layer of blackberry syrup, top layer of lemon curd and finished with more blackberry syrup. Then after it hardened, we unmolded the pan and sliced the ice cream.
Topped with fresh blackberry sauce. So tangy and creamy. A fantastic recipe for lemon lovers.
Our Mexican Chocolate Sundaes. Vanilla Bean Ice Cream topped with fudgy Chocolate Cinnamon sauce and toasted pine nuts for crunch.
I’ve never had pine nuts as an ice cream topping before but it is such a unique addition.
Butter pecan that has sadly melted before I could I capture it. Garnished with a bit of peanut brittle.
If you look closely, you’ll notice the brittle is clear, rather than opaque. The recipe we used has no butter! It tasted just as good and the calories saved can go towards another scoop of ice cream
Didn’t get a photo of the strawberry but it was a lovely baby pink and delicious.
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!