Abricot and almond ice cream
Another interesting element has made its appearance in the quest for the nut ice cream: almond milk. We’ve discovered this peculiar liquid in an organic shop, first for drinking but then, on account of...
Author: Thibault
Redcurrant and gooseberry sorbet
I know I’m going to be called a dairy fat heretic, but I’ve decided to carry on the sorbet trail. Moreover, it seems to me that summer rhymes with sorbet… and that red fruits...
Ice-cream in the Störvatt
I estimate worth-mentioning the fact that we finished the leftovers of the Verveine sorbet in an odd place: the Störvatt, at my father’s house. This barbarian name describes a Scandinavian wooden tub, a bit...
Verveine sorbet
Our first sorbet « Made in France » had to be a typically French one. We therefore tried to make one with the famous plant that grows in our region: the “Verveineâ€. This plant...
Dates and apple ice cream
During a day out with my school, I had the luck of finding a fruit and cereal shop that was selling everything at half price. Bargain! I bought 1 kg of dates for 1...
Marzipan Ice Cream
Before the outstanding account of our ice-cream adventures in the Hebrides, here is another recipe we did a few weeks ago and forgot to mention. Last time I was shopping at Real Foods, I...
