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.
Dividing up the souffle batter into ramekins. We had so much batter we practically used every ramekin in the cupboard.
