<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\0757793856\46blogName\75Orangette\46publishMode\75PUBLISH_MODE_BLOGSPOT\46navbarType\75BLACK\46layoutType\75CLASSIC\46searchRoot\75//orangette.blogspot.com/search\46blogLocale\75en\46v\0752\46homepageUrl\75http://orangette.blogspot.com/\46vt\0757514811248055359532', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>


Safe to proceed

When I was a kid, I was always waiting for a sign. I was the cautious type, the kind who always asks for permission. I startled at loud noises and sucked a pacifier till age five. I wasn’t exactly a fun, lighthearted kid, the one who sticks her hand in the birthday cake and smears frosting all over her smocked dress. Before I did most anything, I watched, and I thought, and I waited for a sign.

In the intervening years, I’m happy to report, I’ve gotten a little better in the boldness department. Heck, I ate blood sausage, people. And during college, I cut my hair short and dyed it calico. That’s got to count for something. For a year or two, I even wore a leather dog collar. [Hello, sweet, tolerant family members! Remember when?] I’m still funny about loud noises, mind you - just ask Brandon how twitchy I get when the volume of the stereo is cranked too high - but as for the rest, well, I’m working on it.

Still, though, I catch myself looking for signs, signals that all is well and that it’s safe to proceed. I don’t know who, exactly, I expect to be sending me these signals, but still, by god, I look for them. Sometimes a person just needs some reassuring, you know, especially when her wedding is two and a half months away and her manuscript is due seven months from tomorrow. I’ll take any sign I can get.

Like, say, the fact that my first test run of our wedding cake - yep, I’m making it! - was a grand success, scooped and gobbled and scraped up with friends before a rousing game of Ticket to Ride on a springtime Saturday night. Whew. I take that as a good sign.

Or the fact that I found just the shoes for my wedding dress, a pair of gold metallic peep-toes that have the perfect heel for a) dancing, and b) not sinking in the grass as I walk down the aisle. Very good sign.

Or the fact that spring weather has officially settled over Seattle, meaning that we can start eating the way we will all summer, with Saturday mornings at the farmers’ market and lunches that need almost no cooking. Today, for example, meant some Rancho Gordo Goat’s Eye beans stewed yesterday with onion and garlic and salt, with avocado, feta, and Willie Green’s arugula on the side. I don’t know about you, but that bowl looks to me like one big green light.

Or the fact that last Tuesday night was warm enough that I took a glass of wine outside, and while Brandon worked on some home-style chile rellenos, I potted two tomato plants, two types of hot peppers, and some arugula seeds that I snuck back from Paris in my suitcase. Sitting down to dinner with soil up to your elbows is surely a sign of good things to come. (This, you should know, is coming from the girl who once hated papier-mâché because it was “too messy.” Like I said, I’ve been working on it.)

Or the fact that last summer’s pot of spearmint survived the winter and already has produced enough leaves for two batches of fresh mint ice cream in less than two weeks. Clearly, things are on the up-and-up, because this ice cream, along with a square of chocolate, makes the best springtime dessert around.

I first made this ice cream for a dinner party a week ago Wednesday, and then I counted the days until I could make it again. (Which, for the record, was ten, and nine too long.) It’s the second recipe I’ve tried from The Perfect Scoop - the first being a lovely black pepper ice cream - and as you might expect from the esteemed Mr. Lebovitz, both were stunningly good. The black pepper was exotic and floral, with only the faintest twinge of heat hidden deep down in the cream. Perched atop a slice of gingerbread, I imagine, it would be just the thing for a cool night. But the fresh mint ice cream is just the thing for right now. Built from a humble base of whole mint leaves steeped in hot milk and cream, it’s an entirely different animal from the garish green store-bought variety. It’s subtle and fragrant and sweetly herbal, and when you swallow a spoonful, a shot of tingly, perfumed air fills your mouth. The whole sensation was summed up quite eloquently by our friend Sam, who after his first bite, stared at the spoon and said simply, “Wow.”

Which is why you should trot right outside to your overgrown mint plant, snip a half-dozen sprigs, and start churning. All signs are go.

Fresh Mint Ice Cream
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, by David Lebovitz

If you haven’t yet picked up your copy of David’s new book, you’ve wasted precious time. My copy already has dog-ears and splatters. It’s full - and I mean chock-a-block - of easy, expert recipes for ice cream, sorbets, and every mix-in and sauce you can imagine. The book also has a wonderfully in-depth, step-by-step section on how to make a perfect ice cream custard, which is a helpful thing to read before attempting your first batch. David also offers a great tip on what to do if you scramble your custard, and I, um, can tell you firsthand that it works like a charm.

1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks

Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. [I usually put the pan over medium heat and stir occasionally until I see it start to steam.] Add the mint leaves, and stir until they’re immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl, and set the strainer on top.

Rewarm the mint-infused mixture. [Again, I usually put it over medium heat, stirring occasionally, and watch for steam.] In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly; then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. [You can test it by running your finger across the spatula coated with custard. It’s done when your finger leaves a definite trail that doesn’t flow back together.] Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Yield: 1 quart


Anonymous Anonymous said...

Awesome post, Molly. I can remember all the little things coming together for my wedding like it was yesterday. I'm glad, but not surprised, that you are doing some wedding things DIY-style. It makes the whole affair that much more fun! Have fun with the rest of your planning. Can't wait to hear more, if you are up for sharing! Best, Aylin

6:51 PM, May 14, 2007  
Blogger tammy said...

Crap. Crap. Crap. When is my copy going to arrive? Stupid Amazon.

Is this a sign that I need to curtail my ice cream intake?

7:01 PM, May 14, 2007  
Blogger pomegranate said...

I'm absolutely swooning over this recipe. When I was growing up (not that I'm finished) we had mint that started creeping (in leaps and bounds) into the yard from its place bordering the outside corner of my bedroom and everytime we mowed the yard the air was just permeated with the scent of mint.
I'm SO making this to christen the ice cream maker attachment I haven't purchased yet for my mixer.

7:08 PM, May 14, 2007  
Blogger shuna fish lydon said...

Lovely words. and sparse, pretty, evocative photographs. I am starting to realize something people may have known forever, but not me: the Pacific Northwest has a very particular aesthetic. It's quite pronounced in blogs with visual medium.

(I had plaid hair for a time. when I get a scanner I'll reveal all. But for my family it wasn't radical. No, that would have taken the form of Replicanism!)

and I love mint ice cream. In recent years, though, I've come to use Nepotella. It gives off a strong mint taste and it won't oxidize, the way many mints do.

Thank you for the wondrous post. I come here to dream and meditate.

7:10 PM, May 14, 2007  
Anonymous Alicia A. said...

It sounds like the wedding plans are coming along swimmingly.

And fresh mint ice cream? Yum. My spearmint is a bit invasive out there in the flower bed. I'm so glad there are folks like David (and you!) coming up with recipes like this. Thank you.

7:21 PM, May 14, 2007  
Anonymous Luisa said...

What a beautiful post, Molly. And beautiful shoes! I'm with you on good shoes being harbingers of even better things ;)

7:56 PM, May 14, 2007  
Anonymous Artorios said...

Sounds delicious!

Will be so good for a hot summer day...

8:02 PM, May 14, 2007  
Blogger wheresmymind said...

Those shoes are cute! My wife got to wear flip flops for our wedding down in the Caribbean:)

8:33 PM, May 14, 2007  
Blogger Pille said...

You sound oh so blissfully happy doing the domestic stuff like potting tomatoes and picking your own spearmint. Same here - and I've never enjoyed (window sill) gardening before:-)
I need to get an ice cream maker a.s.a.p., as those recipes by David keep popping up everywhere and tempting me..

10:50 PM, May 14, 2007  
Blogger Kirsten said...

I just want to yell "Hurray!" when I read this post. It's all coming together. :)

Life is so sweet...

11:22 PM, May 14, 2007  
Anonymous David said...

So glad you liked the ice cream...and it matches the shoes!

Perhaps there'll be a multi-tiered ice cream cake at the wedding. With fresh mint ice cream, bien sûr!

12:21 AM, May 15, 2007  
Anonymous Mary said...

Beans, avocado salad, gold shoes and mint ice cream all in one? You're killing me.

3:55 AM, May 15, 2007  
Blogger Elizabeth said...

I've been reading your blog for a while now--it's one of my favorites-- but this is my first comment. Just wanted to thank you for your beautiful essays, photographs, and recipes. Mint ice cream is one of my necessities...I better go get and ice cream maker.

Congratulations on your fantasitic year!

5:05 AM, May 15, 2007  
Blogger Ales said...

It sounds like the big day is getting closer! Those shoes look great, AND they go really well with that shade of ice cream. A girl could not wish for more ; )

5:39 AM, May 15, 2007  
Blogger Sarah said...

Sounds like you probably don't need any help in this department, but today on epicurious.com, there is a story (with instructional videos) on how to make your own wedding cake. You are one brave soul to have to have melting icing on the brain while saying your vows!

Will try the mint ice cream soon. Last week, I discovered a quickly expanding patch in the back yard. We've been in this house for less than a year, and, now that spring has arrived, I'm finding all sorts of herbs and flowers came with the purchase.

6:32 AM, May 15, 2007  
Blogger shari said...

love your gold peep toes. we have started our farmer's market lunch ritual too. homemade cheddar bread with local tomatoes, smoked farmer's cheese drizzled with olive oil and topped with fresh cracked pepper. all we needed was some fresh mint ice cream. xo

6:35 AM, May 15, 2007  
Blogger hannah said...

oooh i just squealed when i saw your shoes, cute cute!! giving you a little cyber hug right now. signs are looking good molly, real good. and damn it all to hell if i dont have an ice cream maker. hmm, time to start stalking my friend that does have one.

6:47 AM, May 15, 2007  
Blogger Zarah Maria said...

But I'm not ALLOWED to buy any cookbooks this year! I'll have to get someone to buy David's book for me - hey, they'll get ice cream in return!:-)

Loving the shoes!

8:00 AM, May 15, 2007  
Anonymous Sarah said...

Those shoes say fun with a capital F. And yay for fresh, home-grown herbs!

8:15 AM, May 15, 2007  
Blogger Alice Q said...

So cute Molly. I love the shoes, and I have been wondering where to get some of those Rancho Gordo beans, so I thank you for the link!

8:26 AM, May 15, 2007  
Blogger Mercedes said...

I agree, David's book is a treasure, and a good pair of shoes are priceless. And isn't gardening at this time of year a joy? Since mint grows like wild, we love to make fresh mint-lemon tea with it.

There's a lovely type of chocolate-mint plant, I bet if you used that and added chocolate chips, you'd have great mint-choc chip ice cream.

8:56 AM, May 15, 2007  
Anonymous Marvin said...

I've been putting off buying Perfect Scoop, but this post has pushed me towards definitely buying it now. I've made mint ice cream before with mint extract and it was pretty good, I can imagine how much better it would be with real mint.

9:19 AM, May 15, 2007  
Blogger Kristen Bergsman said...

I can back Molly up on the mint ice cream. I was fortunate enough to get a taste of it, along with her to-die-for chocolate cupcakes with pure melted chocolate on top. Bring on the mint; bring on the summer! (Oh, and great shoes!).

11:50 AM, May 15, 2007  
Anonymous Allison said...

God I love your blog, God I love your wedding shoes, God I covet your ice cream machine!

By the way, I made my own wedding cake too. Actually, it was a stack of ginger bread biscuits each iced with a pale greeny blue baked on icing, decorated with sprigs of lavendar.

I'd done some research on the origin of wedding cakes. They were originally small, plain oat cakes that were broken over the head of the bride to promote fertility. I adapted mine to be ginger breads ('cos that's what I like) and the fertility thing seemed to work all the same, I have two bonnie children to show for it!
Good luck with the wedding preparations - we did just about everything ouselves or with the help of friends and the result was an intimate and heart felt day that will be cherished forever.

4:54 PM, May 15, 2007  
Blogger Stephanie said...

Here's what caught my eye! You were playing Ticket to Ride!!! Awesome! I'm a foodie and a gamer, so I love that!!! If you ever need any game suggestions, let me know!

5:45 PM, May 15, 2007  
Anonymous DC Sarah said...

Molly-I have been smitten with your blog for a few weeks now but this is my 1st post-I literally spent an hour today looking through this book on amazon.com and dreaming of ice cream instead of working!! I think my bday present to myself next month will have to be an ice cream machine! Thank you for such an inspiring post! YUM!

6:01 PM, May 15, 2007  
Blogger tannaz said...

i always feel like the chips in mint chip ice cream get in the way of my enjoying the mintiness. it's hard to find mint [no-chip] ice cream. and then all the recipes tend to call for mint extract instead of actual mint. but this one is perfect -- real mint, no chips, all made creamy. swooning.

[hot shoes by the way!]

6:15 PM, May 15, 2007  
Blogger Gemma said...

Just had to say that I love love love your shoes, I bought gold shoes for a wedding and felt absolutely fantastic in them.

I'm not normally a fan of mint ice-cream but if it is made with fresh mint it might just change my mind!

I can also sympathise with your inbuilt caution, I am much the same (to the point where it took me about 2 years to pluck up the courage to start my blog) but also slowly trying to be better.

1:40 AM, May 16, 2007  
Blogger Mevrouw Cupcake said...

Beautiful food, beautiful shoes, beautiful and honest tale. Thanks for the inspiration. Wishing you a beautifully joyous day!

5:30 AM, May 16, 2007  
Anonymous Anonymous said...

The shoes are fab!

The mint ice cream sounds great, but the black pepper ice cream? Oh, I think that I've just decided on my next book purchase. (don't have an ice cream machine, but I can read and drool without it!)

I enjoy your writing (and the recipes I've tried), Buffra

8:29 AM, May 16, 2007  
Blogger amisha said...

i loved this post... green lights all around! the beginning of summer in the air, in fresh meals, in gardening and wedding planning (cute shoes!!) and cake testing. yum.
and i am so excited for that mint ice cream recipe, which like so many of your recipes arrives at the perfect time, when my peppermint plant (the first ever to survive my brown thumb, despite its reputation as hardy) overfloweth. thank you :)

11:29 AM, May 16, 2007  
Blogger Carol said...

hi molly, i also love fresh mint ice cream, can't have the storebought kind now that i've had the real thing. what kind of wedding cake are you making? i am making cupcakes for my friend's wedding's this weekend! all the trials went well until this past fri/sat...eek, it was a huge blow to my cupcake confidence...i hope it's not a bad sign. also, love your gold peep-toes!

11:48 AM, May 16, 2007  
Blogger Emily said...

Oh my god, those shoes are gorgeous! So perfect!

12:16 PM, May 16, 2007  
Blogger kickpleat said...

those gold peeps are awesome and that ice cream looks lovely too. my mint is growing like crazy so i'm sure i'll have some for ice cream too, by the looks of it.

i made my own wedding cake(s) too! hooray!!

12:27 PM, May 16, 2007  
Blogger Michelle said...

I enjoy food shopping just about as much as I enjoy cooking and eating. There's really nothing better than good ingrediants. So that's why I'm asking, is it worth the cost of shipping, for Rancho Gordo's Goat beans? And are there any other good beans you can recommend from them? I went to their website and it looked like a cool place with great products. Thanks!

5:48 PM, May 16, 2007  
Blogger Melindy said...

What is the wedding cake composed of if I may ask Miss Molly?

6:23 PM, May 16, 2007  
Blogger Michelle said...

Just wanted to let you know that another website I follow, Ruhlman.com, is touting the creamy decadence of Lebovitz' Perfect Scoop ... but it looks like you beat him to the scoop, yours was posted a couple days earlier. Good job!

6:45 PM, May 16, 2007  
Blogger dc365 said...

I just totally bought the ice cream book and an ice cream maker on Amazon. Impulse buy, sure, but between you and the Amateur Gourmet talking about watermelon sorbetto, I just couldn't stifle the impulse.

Now I cannot WAIT for both items to get here!!

2:15 PM, May 17, 2007  
Anonymous june said...

i love your blog! and i love the way you write! : )

3:19 PM, May 17, 2007  
Blogger cchang said...

Ooooh I really need to try that mint ice cream recipe. I wonder if it would be good as an ice cream sandwich with delicate chocolate sand cookies?

7:57 AM, May 18, 2007  
Blogger Anali said...

I'm the same way about signs - always looking for them. That reminds me of a time when I was driving on Route 1 into Boston. There was a billboard by the side of the highway that said "If you are looking for a sign this is it." Wow!

8:17 AM, May 18, 2007  
Blogger Molly said...

My apologies, friends, for taking so long to reply. I came down with a nasty cold earlier this week, and it’s had me down. Bleh. Sniff, sniff. Cough, cough. But eh, you know, onward we go…

Thanks for the cheers and good wishes, dear Aylin! I'll be sharing more tidbits as we get closer to the big day. I can't believe how fast it's creeping up... xo

Has it arrived yet, Tammy? Eeep! Waiting - especially when it concerns ice cream - is excruciating.

Pomegranate, I love the thought of the air smelling like mint when you mowed the yard! It makes me think we should all let mint overrun our lawns. You know?

Shuna, you always leave the loveliest comments! Thank you. I'm curious to talk with you more sometime about the aesthetic you're noticing among us Pacific Northwesterners. I think I know what you mean, but I'd love to hear how you'd phrase it. Also, I'm dying to see the plaid hair! Get thee a scanner! My calico dye job had bright blue streaks for a while. If you're nice, I just might trot out a photo or two...

Alicia, this is the recipe for you! Go prune back that spearmint and fire up the ice cream maker.

Thank you, Luisa, my friend. xo

My thoughts exactly, Artorios!

A wedding in the Caribbean, eh, wheresmymind? You two knew how to do it up right! Did you get married on the beach? We're getting married on a beach of sorts, but Pacific Northwest-style - i.e. a rocky beach, with freeeeezing water. And, you know, gold peep-toes.

Pille, I'm surprised by how much I love these little bits of gardening that we're starting to do. I'm still a total wimp when it comes to worms here and there - eek! - but I do love the feeling of starting something from a wee little sprout and watching it grow...

Thanks, Kirsten! Hurrah!

Good guess, David, but alas, no, our wedding cake will not be an ice cream cake! (Sob.) There will be some great locally made ice cream there, though. I'm all about cake and ice cream. (Did I mention that I'm eight years old, not 28?)

I know, Mary. It was a really good day. ;)

Well, thank you, Elizabeth! What a sweet comment. I hope there's an ice cream maker in your immediate future.

You know, Ales, I hadn't even noticed that my shoes match the ice cream, but how fortuitous! Maybe I should make another batch to eat while I'm breaking in my shoes. You know, for fashion's sake.

Thanks for pointing me to the epicurious feature, Sarah! Luckily, though - both for me and for our wedding guests - ours is not going to be a traditional cake, with white icing and such. It's going to be a riff on this cake, with a few tweaks here and there. I'm going to make 30 of them, starting about two to three weeks before the wedding. They'll then be frozen until the day before. (We have some friends in the neighborhood with an empty freezer in their basement!) My mom thought I was crazy to even think of making all those cakes, and eh, maybe I am. But they're ridiculously easy to make, and I know I'll be happy that I did it. A good story for the grandkids, right? And for the book too. ;)

Oh Shari! Save some bread and cheese for us! We're on our way over... xo

Yes, dear Hannah, time to start stalking any and all nearby ice cream makers! Go forth and stalk, lady. xo

Zarah, there must be a holiday coming up, right? An occasion for presents? Bump David's book to the top of your wish list, girl!

Ooh, yes, yay for home-grown herbs, Sarah! Love your post - and the thought of that chocolate mint. Yeow.

Alice Q, those Rancho Gordo beans are amazing. I'm totally smitten. A real convert. So far, my favorite for plain cooking - with just onion and garlic and salt - is the Goat's Eye bean. Try them!

Mercedes, I am definitely going to have to look into this chocolate mint thing. It sounds too good to be true...

Buy the book, Marvin! Do it! You won't be sorry, I promise.

Thank you, dear Kristen! I'm so glad we got to share this ice cream - and, of course, the cupcakes! - with you and Ryan. When can we do it again?

Allison, your wedding sounds so wonderful and personal and intimate. That's very much what we want too, although the sheer number of people we're inviting makes it necessary to hire a caterer, florist, and all that. Still, we'll do what little parts we can! Your gingerbread biscuits sound just lovely. So inspiring.

Oh, Stephanie, you won't like this part: I didn't do so well at Ticket to Ride. Brandon and our friend Sam both beat me pretty soundly. I'm not always so, uh, quick when it comes to game strategy. But by god, I'll do better next time! It's a great game.

DC Sarah, I think an ice cream maker should definitely be your birthday present to yourself! Do it! (And happy early birthday too.)

Thanks, Tannaz! And judging by your feelings about store-bought mint ice cream, this one is tailor-made for you. Swoons all around, I promise.

Gemma, I have to tell you, I'm not much for store-bought mint ice cream either. This one, though, won me over completely. It's an entirely different animal, I promise! Give it a go.

Well, thank you, Mevrouw Cupcake!

Buffra, seriously, don't let your lack of an ice cream machine stop you. David's book has recipes for all sorts of delicious sauces, too, and for various brownies and other "vessels" on which to eat ice cream. Go. Get. It!

Thanks for your sweet words, Amisha! With the weather heating up in your neck of the woods - not to mention your overgrown peppermint! - it's definitely time for ice cream.

Oh Carol! I hope your cupcakes work out all right. I'll keep my fingers crossed. Eeeek! As for our cake, see my reply to Sarah, above.

Thanks, Emily!

Kickpleat, I have to tell you, I remember looking at photos of your wedding on flickr a while back, and it was a huge inspiration. Knowing that you made your own dress, favors, cake, etc. helped me feel like I wasn't crazy to want to do some of the same. Thanks for that, neighbor. ;)

Michelle, I HIGHLY recommend Rancho Gordo. Their beans are worth the price and more, I assure you. So far, we've bought the Rio Zape, the Goat's Eye, the Runner Cannellini, and the Marrow beans. We've already finished the bag of Goat's Eye - they were stunningly good - and I just had a bowl of the Rio Zape for lunch today. They're very nice, but not quite as good as the Goat's Eye. We've used the Runner Cannellinis and Marrow beans in soup recipes, and they are leaps and bounds beyond any other bean I've had - canned or dried. I'm spoiled for anything else! Really. Ooh, and thanks for the tip on Ruhlman.com. I'll hop right over and read...

Good question, Melindy! See above. I wrote about it in my reply to Sarah.

Hip hip hooray, dc365! That was one hell of a smart impulse buy...

Aw, thanks, June! That makes me so happy.

cchang, this stuff would make an amazing ice cream sandwich. I will definitely have to try it! If you do too, will you let me know what you think?

Anali, I want to see that billboard! What a trip.

2:00 PM, May 18, 2007  
Blogger foodette said...

Well, I had to say something since my handle is Foodette - we could be sisters!

I just found you blog and think it's great - recipes are amazing!

10:10 PM, May 18, 2007  
Anonymous Caroline said...

Arugula seeds from France! I love it!

9:42 PM, May 21, 2007  
Anonymous Anonymous said...

Even though its Winter here in Cape Town, your blog had me looking online for a local ice cream machine supplier. Sadly the lady from the only site I found emailed to say they had none in stock - but if I would like to order 100, they could get them for me at a really good price!

I won't stop my search for an ice cream machine, nor will I stop reading your blog. All the best for your wedding, mine is in 5 months! I just hope I find a pair of shoes as perfect as yours. :) Jenny

7:43 AM, May 22, 2007  
Anonymous Sheri said...

any time a sign from the adorable shoe gods (so cute!) is combined with a sign from the ice cream gods (so yummy looking!), i believe things are moving toward a pretty darn good culmination.

lovely post.

10:21 AM, May 22, 2007  
Blogger Molly said...

Thank you, Foodette! Lovely to meet you.

Me too, Caroline!

Oh, Jenny, I hope you find an ice cream maker soon - and without having to buy 100 of them in the process! (Ha!) In the meantime, all the best to you for your wedding.

I agree, Sheri! Between the ice cream and the shoes, things are looking pretty darn good.

6:48 PM, May 22, 2007  
Anonymous Hilda said...

Orangette! (aka Molly)
I love your blog, and I'm French, and I love orangettes, and I have a question about this recipe if you please:
The "mixture" is cooling in the fridge as we speak until tomorrow morning but I changed something, that being that I ended up adding about a cup of cream at the very end because le mélange was very sweet to my taste. Have I done something horrible and am I a bad person? Or will it just have the consistency of gelato instead of ice cream? either way I plan to add chocolate chunks in the ice cream maker tomorrow and I will report back...

2:44 PM, May 23, 2007  
Anonymous Kara said...

Those are really cute shoes. (I'm 36 days away from my own wedding here in the Seattle area.

Where is your big day taking place at?

The icecream is making me hungry... And I just ate homemade (slightly) pizza!

8:20 PM, May 23, 2007  
Anonymous Vanessa B said...

Screw the food (or don't, it's always amazing), but those shoes! I got married exactly a week ago today and wore shoes almost exactly like those... My husband (love saying that!) and I had the happiest day imaginable, it was absolutely incredible. I couldn't have dreamt of a happier day, it was just so much more FUN than I ever thought I could have.

We were VERY organised in advance, and I thought I would be stressing out about one thing or another throughout the day, but I wasn't. The only thing I wanted to do all day was kiss my boy, and smile smile smile. Seriously, cheek-aching smiles.

And almost as good as having a husband to love for the rest of our lives, I have a gorgeous pair of shoes! Life is good!


11:59 AM, May 26, 2007  
Anonymous Amy said...

Those are cute shoes. :) I love spring and summer in Seattle, I try to go to Pike Place and the U-dist farmer's markets as much as I can. I still need to buy The Perfect Scoop, I've read so many awesome reviews.

7:19 PM, May 27, 2007  
Blogger Molly said...

Hilda, I'm so sorry for not getting back to you sooner. My apologies! How did your ice cream turn out? I can't imagine that the extra cream could have messed it up too terribly. Maybe just changed the texture a bit?

Congratulations, Kara, on your upcoming wedding! 36 days - wow, that's coming up quickly. Eek!

I love it, Vanessa B. Congratulations! That sounds like just the kind of wedding day I want to have.

Amy, BUY IT! You won't be sorry...

10:33 PM, May 29, 2007  
Blogger dc365 said...

Me again! I've been happily churning since my ice cream maker and David's book arrived...and yesterday the mint at the farmer's market was calling to me, so I made this recipe out of David's book. I swirled in some cocoa nibs at the very end though. And it is soooo good. The Boyfriend keeps sneaking to the freezer, and I'll have to make more before the week's out I think.

7:38 AM, June 18, 2007  
Blogger Molly said...

Oooh, I love the idea of cocoa nibs here, dc365! Genius.

9:54 AM, June 18, 2007  
Blogger tannaz said...

took me a year to get to it, but i finally made this ice cream. wow. soo bright and minty, so very rich, really satisfying. mine had the slightest pale green tinge to it, and it was beautiful. I'm so happy to finally have such a lovely conclusion to the search for chip-less mint ice cream!

2:59 PM, October 01, 2008  
Anonymous ratu said...

Awesome post, Molly.Is this a sign that I need to curtail my ice cream intake? :)

8:09 PM, April 22, 2010  
Anonymous starry said...

great post!!
i like the ice cream one! looks delicious. :D

12:26 AM, May 21, 2010  
Anonymous putra said...

thanks for share your recipe. i like that

1:44 AM, May 21, 2010  
Anonymous Mara said...

I have made this ice cream now about a dozen times and I can safely say I think I have an improvement. Well, I am in no position to say that I improve on anything David creates so, let me say, a variation. The first half dozen times I made this, it was strongly "eggy" and not so "minty." Maybe stateside we don't have such glorious and bright mint as what is available in Paris (this goes for pretty much everything) but my mint wasn't doing the job of overpowering the weird, heavy custard-y egg flavor. It was like my tongue was desperately hunting for the mint underneath. Also, why so many pots and bowls and cooling this and reserving that? I am sure there are very good reasons why, but they are not obvious to me. So, my variation: 1. Put all the cream, milk, sugar and salt and mint in the pot. Steam rises, turn off, steep for one hour. 2. Strain mint leaves 3. Cool mixture. Mix in ice cream machine. What results is a little lighter and fluffier but lacks the heavy, egg custard notes. Still, with all the admiration in the world for David and everyone else whose mint won out in this recipe.

5:38 PM, October 03, 2011  

Post a Comment

<< Home