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Buttermilk Ice Cream

Peach Swirl Buttermilk Ice Cream



My love for ice cream began very early; some doctors would probably argue that it was too early. (See last picture in this Father’s Day post for proof.) I believe I first tried ice cream when I was still on the bottle, probably around 3 months old. My dad gave me a taste because, well, I didn’t need any teeth – no teeth required! – to enjoy his favorite evening, indulgence. And to this day, my dad eats a bowl of ice cream every. single. night. One of the best birthday presents I ever gave him was an ice cream maker. He became obsessed, mastering a ton of ice cream recipes, but mainly perfecting his vanilla bean recipe. Simple things are tough!

This ice cream right here is tart, sweet with bright coral swirls. Hello! I realize I’m repeating myself with this swirl business. Everything lately is getting a swirl. Also, everything that’s sweet is also salty. I can’t help it! I’m a woman obsessed.

This post is brought to you in collaboration with Real California Milk. I had no idea until they sent me a fun fact sheet, but the state of California produces more ice cream than any other state in the United States, which basically means California is the best.

Peach Swirl Buttermilk Ice Cream //

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Strawberry Swirl Buttermilk Ice Cream with Candied Pink Peppercorns


Strawberry Swirl Buttermilk Ice Cream with Candied Peppercorns

Have you ever had a pink peppercorn before? I first came across them years ago when I bought one of those pretty rainbow peppercorn grinders from Trader Joe’s; it was filled with a variety of peppercorns: white, black, grey and pink. I remember taking all the pink ones out like a psycho woman and thinking how cool I’d be to make a girly version of cacio e pepe.

I was sort of bummed to find out that pink peppercorns didn’t actually taste all that peppery, and were actually more floral than spicy. The cacio e pepe didn’t really turn out how I’d hoped, but I was still obsessed with those pink peppercorns. I never forgot, man!

Strawberry and black pepper is a match made in heaven. It’s a popular pairing that you might’ve already seen in jam or cakes or pies. So I figured the teeny spicy notes in pink peppercorns and their floral attributes might work well with strawberries. AND I was right.

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