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Sunday, 09 October 2005



I'm so proud of you for trying out all these new ideas for your ice cream maker! Great going girl! :D


OK, have you gained an enormous amount of weight after all of this? Or are French women still not getting fat?! :P

laura @ cucina testa rossa

hi abby! miraculously i haven’t. i usually give it away to my friends. I don’t have much of a sweet tooth, it’s just fun to make and try. also, once i cook something, i usually have no appetite for it as i have to keep tasting as i go so by the time it’s done i’m sick of it.

and yes, these French women are still not getting fat ;-) it’s all those damn leeks!

thanks alicat! it's fun :-)


Ahh! How did it go? I love ginger! This sounds like it'll be a winner.

laura @ cucina testa rossa

hi tina -- well my predictions were right. i put a tad, ok waaaaaaaaaaaaaaaay too much ginger in it! I would use 1 tbsp max rather than 2 next time as I only used half the creme anglaise recipe for this batch. but, it is good. hot & spicy but good IMHO ;-) now the lavendar on the other hand came out lovely! perfect amount, it wasn't too strong or too weak. a winner there :-) if you try it let me know! laura


Ok, the silly question: why powdered ginger at all? Why not just make an infusion? Ginger is so flavorful and aromatic. (My own feeling is that powdered spices give a texture that interferes with the smoothness of the excellent cream.

and those raw ingredients look so amazing.

laura @ cucina testa rossa

thanks shuna! you're absolutely right - i didn't even think about it at the time as once i saw both gingers i of course wanted to make it *immediately* and all reason and rational flew out of my thimble full of brains! i still have some ice cream left so i'll hunt around for real ginger root and do a taste test/texture comparison. i had an infused ginger martini at Public in new york last year and it was incredible. ice cream, vodka, n'importe quoi! :-)

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