Madagascar Vanilla Bean Banana Ice Cream

When I have ice cream for breakfast and lunch, instead of a regular balanced nutritious meal, yes, it must mean I went bananas, but also that this ice cream must be sinful. Just when I thought that a couple days ago I had made the best Vanilla Cardamon Ice Cream, and believe me it is, I am bringing these two out of order, in reverse. The latter Madagascar Vanilla Bean Banana first and the former in a later post. I am convinced the Madagascar Vanilla Bean Banana Ice Cream is the best ever. This batch is incredible, probably better than any I have ever had, banana or otherwise.

Strawberry Swirl Vanilla Ice Cream

As I mentioned in my Salted Caramel Ice Cream with Salted Caramel Shards I have recently worked on a super fun article for Whisk Magazine which was published on Wednesday, June 20. Today I am sharing with you a Strawberry Swirl Vanilla Ice Cream, part 2 of the 3 part post series. In each post, I will share different tips and ice cream recipes that I shared with the Whisk readers. In the Salted Caramel Post I shared 'Have Your Equipment Ready' and 'Making an Ice Cream without an Ice Cream Maker'. Today there will be a couple other tidbits that will demystify ice cream making.

Cardamon Cherry Ice Cream with Cherry Cardamon Oatmeal Cookies

I have been waiting in anticipation to cherry season. This Cardamon Cherry Ice Cream is smooth, silky, divine on its own but ever since I baked this Rolled Oats, Cardamon and Cherries Upside Down Cake back in July, 2011, I could not shake how brilliant the trifecta flavor combination was.

I wanted to apply the same flavor profile to an ice cream this season. Question was how would I incorporate the oats into my ice cream without losing the purity of this frozen dessert. A couple of friends on twitter helped me brainstorm. One suggested I steep the oats in the ice cream base overnight. I was worried my base will be (will turn, would be, would turn) murky, dulled, lose the clean vibrancy of the ice cream base infused with Madagascar vanilla bean and cardamon. I also worried of the consistency being affected by the starch in the oats. Steeping the oats to draw the flavor into the base was ruled out. What's next?

Meanwhile the pitted and halved cherries were macerating with four tablespoons of sugar overnight in the refrigerator.

I always liked the idea of cookie dough in ice cream, though I am more enamored with the idea, then actually like it in reality. I thought it would be great to incorporate an oatmeal cookie dough into the ice cream to complete the flavor profile but wouldn't you know it, frozen cookie dough, is trickier than one might think. I didn't want to add a cookie dough that had egg, even pasteurized, into my ice cream. I knew even an eggless cookie dough has to be chewy when frozen, not turn rock solid.  Lastly I didn't want the added calories directly in my ice cream so you see my lack of motivation to perfect a cookie dough appropriate for freezing. I was getting nowhere.

No solution to my quandary in sight but I had to further brainstorm, what if I made ice cream sandwiches with oat, cardamon and cherries cookies? I could even serve it deconstructed. I was still missing the oat cookie recipe in this cherry, cardamon, oat love triangle, one wouldn't be complete without the other which brings me to the fact that....

I like a sturdy cookie recipe just like this Polenta Citrus Sable one. Sturdy as in tried and tested. Sturdy as in constructed so well that when I go and play with and tweak it to my tastes and needs it won't crumble (pun intended!).

That's why I turned to Stella. Although many of her creations are nostalgic American childhood sweets and pastries, and I don't have a point of reference, I admire her meticulous experimentation and technique. She does not tire until she perfects the results.

You might remember Stella was gracious enough to share her Pumpkin Seed and Matcha Macarons with Coconut, Dark Chocolate Ganache in the Nut Free Macaron Series, two years ago, back in June, 2011. Now she is writing a book to be published, I believe, in 2014. Yay, Stella.

Please read Stella's recipe and directions as well. Her tips will enhance your cookie baking experience. I might add, that although I like the reduced level of sweetness in my cookies below, even if served on their own, without the ice cream, you might have more of a sweet tooth and rather use Stella's 7 oz (1cup) sugar recommendation.

Cherry Cardamon Oatmeal Cookies
adapted from BraveTart's Oatmeal Cookies
36 cookies

8 1/4 oz all purpose flour
4 oz rolled oats
2 oz dried cherries
3 oz unsalted butter. room temperature
2 1/4 oz vegetable oil
3.5 oz cup Sugar in the Raw (1/2 cup)
4 1/2 oz honey
1 1/2 tsp baking soda
1/2 tsp baking powder
2 generous pinches of salt
1/4-1/3 tsp ground cardamon
1 egg, whisked with a fork
2 oz milk

Preheat oven to 350F and line 3 cookie sheets with parchment paper.

In a food processor combine the flour, oats and dried cherries. Process for about 2-4 minutes. You will see tiny speckles of the red cherries peeping through the flour oats mealy processed combination.

In a mixer with a flat beater (guitar) attachment cream the butter, oil, sugar, honey, baking soda, baking powder, salt and cardamon on a medium speed for approximately 2 minutes. Scrape the sides, add the egg and continue creaming for 1 minute. Reduce the speed to low and add the dry flour mix. Incorporate the dry and wet ingredients in the mixer for another minute, then add the milk and continue for 30 seconds longer. With a rubber spatula make sure all ingredients are incorporated evenly.

With a melon baller scoop the dough to fit 12 cookie dough balls on each cookie sheet. You can flatten the cookies with the back of a spatula if you wish to use them for ice cream sandwiches. Bake at 350F for approximately 9-10 minutes (ovens vary). Let completely cool before trying to remove the cookies from the cookie sheet. If you happen to touch the cookies as them come out of the oven and they are super soft, no worries, let them completely cool to.

Serve on the side of the Cardamon Cherry Ice Cream, whole or crumbled into small size chunks. These cookies are super soft.

Cardamon Cherry Ice Cream

2 cups cherries, pitted and halved
4 tablespoons sugar

1 1/2 cups 5% milk
3/4 cup sugar
1/4-1/3 teaspoon ground cardamon
5 egg yolks
1 Madagascar vanilla bean
1 1/2 cups whipping cream

In a medium bowl with a lid add the cherries and 4 tablespoons of sugar. Mix and keep refrigerated overnight.

Whisk the yolks lightly in a medium heat resistant bowl.

Keep the ice cream containers and lids in the freezer.

In a non reactive medium sauce pan with a heavy bottom add the milk, sugar and cardamon. Split the vanilla bean and scrape the seeds from the inside. Add the scraped seeds and bean to the milk. Turn the heat to low medium heat and mix with a spatula once or twice to make sure the sugar is dissolved. Once bubbles start appearing around the edge of the pot.
Add 1/2 cup of the warm milk into the egg yolks in 2-3 increments while constantly whisking the egg yolks. This process is called tempering.

Add the tempered egg yolks into the sauce pan while constantly whisking for up to 10 minutes. The milk/yolk mixture will turn into a light thin custard. Remove from the heat and pour the custard base into a heat resistant bowl with a lid. Let completely cool and refrigerate overnight.

Whip the whipping cream in a mixer on medium/high speed until stiff. Strain the custard base through a sieve into the whipping cream and mix well with a rubber spatula. Churn in an ice cream maker according to manufacturer's instructions. Once it reaches a soft serve consistency strain the cherries and add them to the ice cream maker. Churn for a few seconds longer until the cherries are evenly incorporated. Scoop into the pre-chilled containers. Cover with a lid and keep in the freezer, ideally overnight.

If you do not own an ice cream maker look at the tips in this Salted Caramel Ice Cream post for an alternative ice cream making method.

Cook's notes:
1. Save the egg whites for meringue cookies or macarons.
2. Save the macerated cherry juice/liquid. It's delicious. Use it to moisten cakes or infusing custards.
3. More often then not I skip or forget to pre-chill the ice cream containers and lids in the freezer, but when I do remember, I get an unexplained enormous sense of satisfaction. I even chilled the rubber spatula I used to scoop the churned ice cream from the ice cream maker into the chilled containers. No guarantees I will be as good next time but it's a good tip regardless.

More tips in the three part ice cream series:
Strawberry Swirl Vanilla Ice Cream
Dairy-Free Coconut Chocolate Ice Cream

Related frozen desserts links:
Capitolina's Indian Kulfi Ice Cream
Frozen Strawberry Yogurt
Rum Raisin Ice Cream
Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
Madagascar Vanilla Bean Banana Ice Cream
Coffee Ice Cream
Lemondrop Melon Limonana Sorbet
Fig Gelato - Two Ways
Mango Sorbet
Pineapple Sorbet

Salted Caramel Ice Cream With Salted Caramel Shards

I scream. You scream. We all scream for ice cream. The great hit of 1925. I scream, you scream, we all scream for ice cream. Here with the very popular American band Waring's Pennsylvanians. (wait for the song. Search for tunes courtesy of Jonathan Madnick)

Dairy Free Coconut Chocolate Ice Cream

The third and last ice cream in the Whisk issue is dairy free and Parve. Please check my previous post Strawberry Swirl vanilla Ice Cream for tips and a particular note about dairy free ice creams and alcohol. The ice cream tips are strewn throughout the three part series, beginning with Salted Caramel Ice Cream With Salted Caramel Shards. Feel free to link your special diet ice creams in the comments section below.

Madagascar Vanilla Bean Ice Cream

Madagascar Vanilla Bean Ice Cream Copyright ©ShulieMadnick

Not an ice cream bit but a vanilla bit:

This past week Martha Stewart making green chocolate brownies with Snoop Dogg came across my Instagram feed. Watch minute 3:20 when they add in the vanilla. I just died. Snoop Dogg goes: "Which one is the vanilla?" Martha points to the vanilla: "It's over there." Snoop Dogg: "Vanilla is burgundy (I think he said burgundy. Watch and let me know.)?" Martha Steward: "Brown. Yeah." Snoop Dogg: "Why they call it vanilla when it's..." Well, watch the rest yourselves. It's hilarious. 

Now a bit about the ice cream:

I realized that although I have posted several ice cream recipes on Foodwanderings, I haven't posted a straightforward vanilla ice cream here. Though the vanilla is the base for many of the ice creams appearing in this space. 

I will switch it up at times and use a teaspoon of pure vanilla extract instead of a vanilla bean if the ice cream is, say, rum raisin. I don't see the point of going through an entire process of splitting the bean and scraping the vanilla seeds, etc., when the end flavor I wish to achieve is rum raisin or coffee or banana-flavored ice creams, for that matter. Besides, the vanilla bean pods are super expensive. Though prices for the pure extract aren't cheap either. If I keep the ice cream a pure vanilla flavor, I use a vanilla bean. Once I didn't go and buy vanilla beans when I ran out but used the extract due to the prohibitive cost. 

But I must admit that I was at times extra fancy (which now I don't see the point) in the past and made rum raisin, salted caramel, and other flavors by adding the extra step of splitting and scraping the bean.

And if you want to learn further why vanilla is so expensive, read this piece about the politics behind vanilla and why the prices are spiked. 

I also want to discuss a bit photographing ice cream. 

It's darn frustrating. Especially if I don't use any artificial components (which I don't)  and food stylists' bags of tricks. Often the ice creams you see in magazines aren't edible. Even though I am not very happy with the photograph above. It's out of focus, in all honesty (I've been working on it all morning and gave up eventually). And artistically, I preferred the pre-cropped version of this image. But the cropped one here gives you guys a closer look at the various textures and dark speckles of the vanilla seeds. 

Madagascar Vanilla Bean Ice Cream

Ingredients:

1 1/2 cups whole milk

1 1/2 cups heavy whipping cream

Rum Raisin Madagascar Vanilla Bean Ice Cream

Rum Raisin Ice Cream photography © ShulieMadnick

Ice creams are my go-to desserts. At this point, I can churn ice creams half dozed off. In the early days of quarantine, two months ago, I made three batches of ice creams. A Madagascar vanilla bean ice cream that is the base for all my ice creams, a banana batch, and the third rum raisin that is possibly my all-time favorite. And then I ran out of vanilla beans.

Just before I churned this recent rum raisin batch, "Madagascar vanilla crop quality suffers as thieves spark violence," an article in Reuter's reporting on the thievery, violence, and inflation of prices of Madagascar vanilla beans came across my social media feed. It's excruciatingly painful to shell the $$ each time I buy the beans and the vanilla extract. My heart guiltily skips a beat whenever I see the price tags and still proceed to buy both. The Reuter's article explains the reasons and politics behind the exorbitant cost of vanilla beans. Madagascar is the largest vanilla bean supplier worldwide.

Cardamon Cherry Ice Cream

I have been waiting in anticipation for cherry season, ever since I baked this Rolled Oats, Cardamon and Cherries Upside Down Cake back in July 2011. I could not shake how brilliant the trifecta flavor combination was. Long story short, after an exasperating brainstorming session, I decided to forgo the oats, and annul this oat-cherry-cardamon love triangle and stay with the happy cardamon-cherry coupling. It's clean. It's bright. It's deliciously refreshing.

I really wanted to give you the 411 on cherries but instead I wish to share with you some odds and ends. Items that made me smile this week & interesting, mostly food bits, I came across.

The hilarity of The Last Jewish Waiter  made me smile one morning when I needed it most. I also love his posts that do not necessarily correspond to the videos. If you've been to Katz's in NYC, you would totally get it. If you haven't, I hope this will make you crack a smile. Katz's, still the best pastrami on rye out there.

Smart answers in this interview Robert Sietsema's New York Taste Buds. Robert Sietsema is by far one of the most credible food critics out there. His sudden departure from The Village Voice took the food world by surprise. Although he is NYC-centric, I enjoyed his California and DC food roundups too.

If you are interested in Indian cooking I love Manjula's Kitchen's videos. She is vegetarian. Manjula is not about glitz and glamour, though she does have a new hair do. Equally beautiful, her cooking is authentic and simple to follow.

Cardamon Cherry Ice Cream

2 cups cherries, pitted and halved
4 tablespoons sugar

1 1/2 cups 5% milk
3/4 cup sugar
1/4-1/3 ground cardamon
5 egg yolks
1 Madagascar vanilla bean
1 1/2 whipping cream

In a medium bowl with a lid add the cherries and 4 tablespoons of sugar. Mix and keep refrigerated overnight.

Whisk the yolks lightly in a medium heat resistant bowl.

Keep the ice cream containers and lids in the freezer.

In a non reactive medium sauce pan with a heavy bottom add the milk, sugar and cardamon. Split the vanilla bean and scrape the seeds from the inside. Add the scraped seeds and bean to the milk. Turn the heat to low medium heat and mix with a spatula once or twice to make sure the sugar is dissolved.

Once bubbles start appearing around the edge of the pot, add 1/2 cup of the warm milk into the egg yolks in 2-3 increments while constantly whisking the egg yolks. This process is called tempering. Add the tempered egg yolks into the sauce pan while constantly whisking for up to 10 minutes. The milk/yolk mixture will turn into a light thin custard. Remove from the heat and pour the custard base into a heat resistant bowl with a lid. Let completely cool and refrigerate overnight.

Whip the whipping cream in a mixer on medium/high speed until stiff. Strain the custard base through a sieve into the whipping cream and mix well with a rubber spatula. Churn in an ice cream maker according to manufacturer's instructions. Once it reaches a soft serve consistency, strain the cherries and add them to the ice cream maker. Churn for a few seconds longer until the cherries are evenly incorporated. Scoop into the pre-chilled containers. Cover with a lid and keep in the freezer, ideally overnight, before serving.

If you do not own an ice cream maker, look at the tips in this Salted Caramel Ice Cream post for an alternative ice cream making method.

Cook's notes:
1. Save the egg whites for meringue cookies or macarons.
2. Save the macerated cherry juice/liquid. It's delicious. Use it to moisten cakes or infuse custards.
3. More often than not I skip or forget to pre-chill the ice cream containers and lids in the freezer, but when I do remember, I get an unexplained enormous sense of satisfaction. I even chilled the rubber spatula I used to scoop the churned ice cream from the ice cream maker into the chilled containers. No guarantees I will be as good next time, but it's a good tip regardless.

More tips in the three part ice cream series:
Strawberry Swirl Vanilla Ice Cream
Dairy-Free Coconut Chocolate Ice Cream

Related frozen desserts links:
Capitolina's Indian Kulfi Ice Cream
Frozen Strawberry Yogurt
Rum Raisin Ice Cream
Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
Madagascar Vanilla Bean Banana Ice Cream
Coffee Ice Cream
Lemondrop Melon Limonana Sorbet
Fig Gelato - Two Ways
Mango Sorbet
Pineapple Sorbet

Coffee Ice Cream

What triggered this post was a couple of things, first was Annapet's Mocharon guest post, I've been craving coffee ice cream ever since. Second was my Lemondrop Melon Limonana Sorbet which brought to mind, although universal, an Israeli cafe past time, chilled coffee or milk poured over a few scoops of vanilla or coffee ice cream, and whipped cream. Served in a tall clear glass with a handle and a straw in it!

Rum Raisin Ice Cream

There are few ice creams and gelatos I consider winter. Why should summer have all the fun?! A few will unfold in the coming winter months. Though I am not a fan of booze in ice cream and gelato, I take an exception with rum raisin as I mentioned in my post Madagascar Vanilla Bean Banana Ice Cream. Rum raisin was on my ice cream bucket list, and I let too much time lapse without scratching it off.

Halva Stracciatella Ice Cream

Two years ago, I turned up my nose at the sound of this new to me trend, the halva ice cream. Endomela (in Hebrew: None-Like-Her), an ice cream shop in Acre, Israel, owned by the infamous Santa Claus like bearded Uri Jeremias (nicknamed Uri Buri), was among the firsts leading the trend.

Fig Gelato - two ways!

Rosh Hashana brings with it a time for self reflection, soul searching and introspection. This year is not only a crossroad, a right of passage for our son who we just dropped off in college but also for us, now empty nesters. There are so many thoughts crossing my mind about growth, maturity, independence, self fulfillment and being a better person and giving to others, even in small gestures.  Some thoughts as I am sure cross my child's mind.  His adjustment started with a rocky start and mine with the Holidays sneaking in a bit too quickly, staring at me blankly, now what?! Our son, Sagie, went to a reality, hopefully temporary, of shattered dreams of playing college soccer due to a tough leg injury and surgery. He worked very hard and sacrificed a lot the majority of his 18 years of life so that he can play soccer in college. Me, I made celebrations of Jewish and American Holidays mostly in our home for the last eighteen years and all for this lone child of mine. Celebration with much cooking and commotion, big loud laughter mostly mine, and sometimes Sagie will join in laughing at my jokes until our stomachs hurt. Some smaller devilish smirks with a tingle in of both Jonathan's and Sagie's eyes at Jonathan's dry humor loving arrows of sarcasm targeted at me, which are so smart I even have to laugh. All this commotion for a larger life for this small family of mine!! now, what?! ...but then, we get an inspired text from Sagie recently around midnight, 'that he always wished for a humbled life, and maybe this battering of his spirit is some sort the humbling life he always yearned for, a test for him to persevere and grow stronger.' Sometimes I feel this child of mine is raising me, and when we get a text such as this, we are speechless and at awe. I MUST think for a happy sweet New Year to focus my energies on self growth and do good, and if not a big family, friends, cooking, commotion and celebration this Rosh Hashana then there is always Thanksgiving!!

The Accidental Chocolate Pudding

When you give me a recipe I use it as an inspiration. While scanning through the ingredient list, a million light bulbs flash through my mind and take me in different directions, sometimes bulbs will burn out, but more often than not, wonderful ideas 'ping pong-ing' around in my mind and then a crisp and clear vision of the dish emerges. So when fellow food bloggers ask me to join a project or guest post, I have the best of intentions, only the end product would have a slight if any resemblance to the original concept. I do not wish to disappoint my friends with a missed deadline or altogether missing the point, so often I bow out.

Masala Chai Ice Cream

I never developed a taste for Indian masala chai while growing up. On those rare occasions, when my mom had a moment, relishing a long drawn sip of freshly brewed masala chai, I would watch her, puzzled.

כפיתולינה Capitolina's Indian Kulfi Ice Cream: Israel Part I

Israel bound I was not about to explore the newly popped artisanal ice cream shops. Creativity in this melting pot is abundant, I could imagine the flavors of the newly sprouted shops would come up with, yet still I wasn't home bound to write about ice cream and Italian gelato. That is until quite by chance I stepped into Capitolina and met Yair while roaming the flea market (Shuk HaPishpeshim) in Jaffa (Yaffo).

Capitolina's logo

The old mixed in with the new as the flea market is being re-gentrified. Strong opinions from vendors that have been there for generations about the new bauhauses, boutiques, galleries and trendy restaurants popping within their alleys, at the gut of their very existence. To me it is all beautiful. We arrived at 5pm for a late late lunch. Parking is scarce but we found what appeared to be a perfect one, only problem from 7pm on. The vendors were hosing down the rundown alleys and curbs preparing to close shop. One Persian vendor, and here we go with the cliche, selling rugs, was meandering about by our parked car across the alley from his corner shop. We were concerned about a whopper of a ticket. He told Jonathan to dial his cell so he has our number. An absolute stranger. While we are having lunch he will be on the look out. So we dialed and dashed off.

We went to lunch to the much hyped Doctor Shakshuka. We had to do it once. A wacky establishment with tzatzkes hanging from the ceiling lending themselves to be photographed. If you are in Israel skip it and experience the colorfulness through this and other pages. If you would like to see the tzatzkes order schwarma and shakshuka but pass the mezzes.

J's pet peeve was why do they serve the schwarma with thick slices of a fresh loaf of bread and not pita?! I echoed his sentiment, but as brave as I am, I was not about to utter the words and muddy the water. The waitress was a reflection of this 'Misedet Poalim' (workers restaurant) with prices more targeted towards tourist pockets. She has lived life and here in this spot she is used to the lime light. She was tough and I had to get access to the kitchen, where the cook demonstrates with a rehearesed playfulness a quick breaking of the eggs. Doctor Shakshuka himself sat with his buddies at a table nearby and once in awhile getting up all ruffled about this or another matter in the kitchen. I knew my way to the kitchen is through this waitress who exudes a nonchalant confidence so I overlooked a small matter of the scorched Shakshuka bottom.

There was even an Israeli celebrity sitting at another table taking or making notes of sorts, just across, but I was a food and tzatzkes paparazzi and not at all interested in celebrities.

Soon after we hurried off back to the car where we talked to the Persian rug dealer. Left again as we saw he wasn't concerned. Traffic violation reports seize after 4pm. The vendors know the in and outs and when the cops go on their respective siestas.

We walked around the flea market, shuk, and took as much as we could in, there was so much bustle. It was easier as things, early evening, were dialling down. We stumbled into Capitolina and plan to go back for their sorbets. This time we ordered the Indian kulfi, which Yair says was the most challenging recipe to perfect. The original version was from this woman in India who showed him how to make it during his travels a few years back, as he put it, at 27, relatively late for Israelis.

Yair uses a gelato technique, not many ice crystals, more accurately non existent, for the Indian kulfi. He doesn't cook down the milk but rather uses condensed milk, as my mom does. Tweaked the flavors to Israeli palates and does not add saffron. I agreed there again, didn't think saffron was necessary as it can be overwheing even in pinches of doses. The kulfi was super authentic in flavors, exactly how I like it. With the Kulfi we had a Malabi flavored scoop too. Was a great combination. I also loved the hazelnut and knock it out of the park grapefruit campari and limonana (lemon and mint) sorbets at Capitolina. Capit as a by the way, means teaspoon in Hebrew.

Malabi on top and Kulfi at bottom. Adding kulfi image soon

Prior to opening his first location in Kiryat Gat in 2009 (in the south), Yair traveled to Italy to study artisanal ice cream making at a small Roman family owned and operated gelateria. The Kiryat Gat location was sold to a dairy restaurant and Yair moved Capitolina a year ago to its current Shuk HaPishpeshim location. With some exceptions, such as the Lemon Pie Yair does not use egg yolks (eggs) in his ice cream bases. Yair does not compromises on the quality, he uses Belgian Callebaut chocolate, French Valrhona and Madagascar vanilla beans as raw ingredients. The nuts are lightly toasted and ground to order. The gelato made in small batches with finest raw ingredients are just to name a few more reasons why they are superior.

The cherry on top was while Yair gave me a tour of the upstairs, where he churns the gelato, one of his staff members, came up complaining, about a man who keeps coming in asking for the reduced rate ice cream. She said 'you were nice to him once and now he is taking advantage'. Turns out the guy is unemployed and has many, if I am not mistaken, seven kids, so Yair absorbs the cost. So nice! ..and yeah forgot to mention Yair studied education and used to be a preschool teacher. Now living back on a kibbutz where he grew up, with his wife and two kids.

While am sure there are other worthy artisanal ice cream shops in Israel, I believe I found the one I fancy the most and caters dead on to my likes. I do not play golf but I like the idiom 'a hole in one'.

Capitolna
Olei Zion 9, Jaffa (Flea Market)
כפיתולינה - עולי ציון 9, יפו
Telephone: 972-3-6036275
טלפון 03-6036275
www.capitolina.co.il (the website is under construction)

I usually do not post recipes with tree nuts as S is allergic but today is the exception.

After receiving the recipe from Yair I understood clearly what sets Capitolina apart. Experience it for yourselves and  enjoy the recipe below. The images of the falvor tags above are just some of the ones Capitolina offers. Thank you Yair for the images of the flavor tags and Capitolina's logo.

Indian Kulfi Ice Cream

400 gr (14.0196 oz) 3% milk
30 gr (1.0582 oz) milk powder (optional but really helps the consistency)
90 gr(3.174 oz) sugar
10 cardamon pods, pound into a rough consistency in a mortar and pestle

Bring all ingredients to a boil, reduce to low and cook for five minutes. Let cool on counter then chill in refrigerator for at least three hours. Strain through a fine mesh sieve.

To the base above add:

100 gr (3.527 oz) whipping cream
170 g r(5.996 oz) condensed milk
200 gr (7.054 oz) cconut water approximately 21% fat

Whip the mixture well with a hand held electric blender (immersion blender) on low/medium. Churn in an ice cream maker according to manufacturer's instructions.

While ice cream is churning chop:

75 gr (2.645 oz) roasted pistachios, chopped into 1-2 mm (0.0787 inch) pieces (or shelled edemame for those allergic to nuts)


Mix in the chopped pistachios two minutes before ice cream is ready. Scoop into a container and freeze for at least few (4-5) hours before serving.

Ice cream is best served the next day or within at most two weeks of churning.

Boozy or Virgin Frozen Strawberry Daiquiri Popsicles

Yes, from time to time, though on rare occasions, I do take to drinking. I am not a sloppy drinker. At least I don't think that I am. I don't slur my words, but I am very light on my feet, and burst out laughing hysterically only after a couple of sips. This past Mother's Day, I was thinking, hmm, strawberries?! They are in season. How lovely would it be if someone made me a strawberry daiquiri. Only thing, I was alone. Though this video that was texted to me by my husband made me happy on Mother's weekend alone, which made me think of this song.

Strawberry Basil Sorbet

Just quickly, I would like to share with you this refreshing sorbet I churned a couple of weeks ago. The basil adds such a POW of freshness to the strawberries. Imagine an intermezzo, a brief interlude, in between courses to cleanse your palette with aromatic cooling freshness. It's also, or more accurately, primarily, a great delicious summer frozen treat. This particular sorbet didn't come out icy, though I had to stick the scooped cone in the freezer, so it wouldn't melt quickly as I photograph it. The consistency was a smooth, idyllic, epitome of a sorbet.

I will be somewhat absent in the next couple of weeks but follow me here. I will be Instagram-ing. Wishing you all a great summer and to those of you who are experiencing winter, take solace that you are not enduring the humidity here.

Strawberry Basil Sorbet

1 lb strawberries, hulled and sliced
1/2 cup sugar (adjust according to sweetness of strawberries*)
1/2 cup fresh basil, julienned (adjust according to taste)
1-2 tablespoon fresh lemon juice (optional)

In a bowl with a lid, add the sugar and the basil to the strawberries, mix, cover with a lid and let macerate in the refrigerator for at least 4 hours. Best to macerate overnight. Stir once or twice while macerating. Add to a food processor and whizz to a smooth consistency. Churn according to manufacturer's instructions, scoop to a container with a lid and freeze for at least a few hours. Let thaw a tad before serving.

*I wouldn't recommend using less than 1/2  a cup of sugar as it contributes to the smooth consistency of the sorbet.


More frozen treats:
Cardamon Cherry Ice Cream
Strawberry Swirl Vanilla Ice Cream
Dairy-Free Coconut Chocolate Ice Cream
Capitolina's Indian Kulfi Ice Cream
Frozen Strawberry Yogurt
Rum Raisin Ice Cream
Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
Madagascar Vanilla Bean Banana Ice Cream
Coffee Ice Cream
Lemondrop Melon Limonana Sorbet
Fig Gelato - Two Ways
Mango Sorbet
Pineapple Sorbet

Peach Falooda (Faluda) - An Indian 'Bubble Tea'

Indian falooda is a little known drink here in the US. It's a cross between a drink and a dessert. A milkshake of sorts. Traditionally, it's made with milk, some sugar, rose syrup, vermicelli noodles, basil seeds, a pinch of cardamon, a couple scoops of vanilla ice cream and chopped nuts as a garnish. If you are relatively new here to Food Wanderings, I try to avoid tree nuts due to allergies. Here I gave it my own seasonal twist?

Maine, Part III: Portland To Acadia: Lobster Confessions & Traveling With Allergies

These are the final images, we carry with us, of our last morning heading out of Portland. It was our 26th wedding anniversary b'fast date, July 12. Yes, 26. It's mind boggling. Standard Baking Co. would be my daily routine if I lived in Portland. I would be light reading, avoiding any dreary daily news, outside, under the grapevines pergola, with coffee and my daily whim, pastry. It is exactly the pastry and bakery shop I wish I had in my own neighborhood. I've seen a review that read 'quite possibly Standard Baking Co. might be the best bakery/pastry shop on the East Coast'. I concur.

Lemondrop Melon Limonana Sorbet

While I wanted to share a classic thirst quenching, refreshing Israeli drink for the summer, I wanted to give it a further twist, to shy away from the obvious. In fact you can find Limonana year round in Israel whether you are at a poolside hotel bar at the Red Sea, at the beach side cafes along the Mediterranean or at a bed and breakfast up north in the Galilee. Limonana and wedges of watermelon and feta, two Israeli summer's musts!

Limonana, Limon - Lemon  לימון and nana - mint נענע = Limonana לימונענע. Here comes the interesting part, while I was at Wegmans, I saw some Lemondrop melons that reminded me of Israel. So I bought two. They were 2/$5. Quite by chance I came by these relatively compact jewels. I meant to post a recipe for Limonana for awhile now but something held me back. Once I bought the melons I had a premonition that the flavors will mesh well and I had  a crystal clear sensation of the texture and taste that will emerge. I all along intended to present this revitalizing concoction in a form of sorbet, as I am in summer mode putting to good use my ice cream maker.