Niche Food

milkmadeicecream:

milkmade flavor of the day: Sakura (aka Cherry Blossom Ice Cream)
cherry blossom ice cream served over the cherry blossom leaves

Spring sprung this weekend in New York and it sure was gorgeous. We were able to pay a trip out to the Brooklyn Botanical Garden for the annual Cherry Blossom Festival. After a little hanami - the act of enjoying the beauty of cherry blossom flowers - at the park, we snagged some felled blossoms, took them home, and turned them into ice cream. Of course we did!

See, in Japan the flowers and leaves of the cherry blossom tree are preserved and eaten — either salted and pickled, or used in tea, or wrapped around mochi to make sakuramochi or other candies. Now, we present, Sakura Ice Cream. How does it taste, you ask? It’s smooth, milky, delicious, and oddly enough, tastes a bit like coconut.

posted 29 April, 2013
by nichelle
Reblogged from milkmadeicecream
333 notes for this post
Permalink / Short URL
Tweet

foodcurated:

We ended on homemade espresso ice cream & donuts.

posted 17 April, 2013
by nichelle
Reblogged from foodcurated
3 notes for this post
Permalink / Short URL
Tweet

Denim Blue Velvet Cheesecake Ice Cream by pastrychefdanielle at http://instagr.am/p/MGVVoIBUXq/

Ice Cream!

ddylanjoness:

IL LABORATORIO (by smoothdude)

posted 09 March, 2012
by nichelle
Reblogged from mason-jars
1,180 notes for this post
Permalink / Short URL
Tweet

(via Hello Kitty Ice Cream | Cute Ice Cream | CutestFood.com)

cutestfood.com

Nectarine, caramelized bread and ice cream (by M.a.r.t.y) via ffoodd

Nectarine, caramelized bread and ice cream (by M.a.r.t.y) via ffoodd

posted 02 January, 2012
by nichelle
Reblogged from ffoodd-deactivated20120802
104 notes for this post
Permalink / Short URL
Tweet

Ice Cream With Nuts and Mike’s Hot Honey at Paulie Gee’s

Flickr / nichellenewsletter

redseastudios:

Apple Ice Cream with Brandy Caramel

25g butter
½ cup firmly packed brown sugar
¼ cup golden syrup
¼ cup cold water
pinch salt
1x tin (400g) sweetened condensed milk
1 tsp vanilla essence/extract
2 Tbsp brandy
apples (use nice round red ones that ‘stand up’ nicely)
ice cream
chopped nuts

Place the butter in a saucepan and melt it gently. Add the brown sugar, golden syrup, water and salt. Heat gently at first and stir constantly as the sugar dissolves. Bring to the boil, still stirring, until the mixture really bubbles like mad. Reduce the heat, and add the condensed milk, vanilla and brandy. Stir until it’s nicely combined and a good caramel colour, then take it off the heat.

Cut the top bit off the apple, and scoop out all the inside flesh. I used a melon baller which was handy, I’m sure a teaspoon would do the trick. If you want to do this more than 5 minutes before serving, squeeze lemon juice over the apple to stop it browning. Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again, or add one more dash of brandy). Top with chopped nuts and serve.