Brady’s Ancho Chili Chocolate Ice Cream

Every Christmas, our friend Brady from Yr Doing a Great Job makes the best edible present: Ancho Chili Pepper Jelly.  It’s the kind of condiment that tastes amazing on everything- breakfast eggs, meat, roasted vegetables, tacos, etc.  Our small jar is rationed out over the winter months to make it last as long as possible.  This year, we begged off another jar so that we could use it as a mix-in for chocolate ice cream.  Brady generously shared the family recipe with us, so you can make your own.

We’ve made chocolate ice cream before with different recipes, but the Bi-Rite recipe was the easiest by far and yielded the best tasting and creamiest results.  It’s appropriate that we used a San Francisco creamery’s recipe with Brady’s jelly- he’s a Niners fan all the way.

Candy Cane Bark Ice Cream

We trimmed a Christmas tree (courtesy of our charming landlords).  We checked out the tree at Rockefeller Center with out of town visitors.  We finished our present shopping (well mostly).  We baked speculos cookies, world peace cookies, and blondies.  It was time that we focused our attention on some holiday themed ice cream, and Kira set her sights on a common decoration hanging from most Christmas trees: the candy cane.

Candy Cane Bark Supplies.

Maple Ice Cream

As the hosts for a large Thanksgiving gathering this year, we felt responsible to provide as much delicious food as possible.  And second to a turkey, the most important part of any Thanksgiving meal is the pie.  If pie is the equivalent dessert to turkey, then ice cream is the equivalent to gravy.

Maple Ice Cream atop Pecan Pie

Salted Butter Caramel Ice Cream with Caramel “Chunks”

Our Salted Butter Caramel Ice Cream with Caramel “Chunks”

Things have been quiet over here.  Our ice cream making has been on hiatus this summer as we packed and moved into a new apartment (with a bigger kitchen and plenty of freezer space in the basement!).  While we have not been making ice cream, we have indulged in some frozen delights, which inspired the flavor we made recently.

Social Gastronomy and Ice Cream Month

Old Blue Marble sign in Williamsburg, Brooklyn.

We are not sure how many of our readers are based here in New York City, but if you are there is an interesting little event happening tonight (Tuesday July 24th) in Williamsburg, Brooklyn.  The Masters of Social Gastronomy meeting is happening at Public Assembly, and this time the topic is Ice Cream:

Everyone’s favorite summer treat comes to the forefront at this month’s MSG.

Sarah Lohman of Four Pounds Flour will unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors—that may be due for a revival. By the end of the night, you’ll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen?

Meanwhile, Soma will show you the science behind making the perfect batch at home, and Big Ice Cream’s tricks for plumping up their profit margins. We’ll also track frozen desserts across the globe, from Italian gelato to dondurma, the magically stretchy ice cream from Turkey.

At the storytime halftime show, they’ll make ice cream right before your eyes, using an easy method you can replicate anytime, anywhere.

As always, MSG is free and takes place at Public Assembly (70 North 6th Street) in Williamsburg. Doors open at 7pm, with samples and drink specials all night long.

RSVP here!  // Follow MSG on Tumblr

In other Ice Cream news…