Ice Cream!

It is not summer here in the Pacific Northwest.  Today it was in the mid to low 60s with a nice chill rain and wind.  I did want to cool off after a week or three or 113 degree heat of Sevilla, but this is kind of drastic. I want to go swim in the river and barbecue, hang up my hammock chair…anything besides watch my tan get washed away by early fall rains.

So in rebellion, I have started in on my summer eats in the hopes that they can conjur up some corresponding weather.  So let’s make ice cream!

I don’t make ice cream too often, but I do have a problem.  My machine comes with two tubs and I have therefore found it absolutely impossible to make just one flavor.   So Victoria helped me out with two flavors that we both have been wanting to try: gin and tonic sorbet, and Earl Grey ice cream. Let us begin.

Gin and Tonic Sorbet

I pulled this recipe from this site which has much prettier pictures than mine, so go take a look.


1/2 c sugar

1/2 c water

1 whole large lime or 2 smaller limes

3 fluid oz gin

2 1/2 c tonic water

First, make simple syrup.  Dissolve the sugar in the water on your stove, but don’t let it boil.   Set it aside to cool off.

Zest the lime.

Juice the poor, piebald limes.

Add the juice and zest to the sugar syrup and stick it in the fridge to cool.

Once cook, add gin and tonic water. Strain into your ice cream maker.

Follow the directions of your machine to freeze the sorbet. Mine is pretty simple.

Stick in the freezer to firm up correctly.  My machine spits it out like this…

Later it will shape up much more nicely!

This is a really nice sorbet. When it first came out of the machine it had a daiquiri texture and a powerful flavor.  If you let it freeze for a day or two it becomes almost snowy and the flavor becomes much more subtle.  The heavy aftertaste of gin and tonic drops off.  It would make an elegant summer party addition, if only…we had sun.

Earl Grey Ice Cream

This was a little trickier…but still super simple.  We actually started with David Lebovitz’s vanilla ice cream recipe to see if we wanted to pick up his book, The Perfect Scoop.   We left part of the vanilla in because it reminded me of some amazing Earl Grey Vanilla tea that I picked up in Brighton.  It would also appeal to some of our more finicky ice cream eaters with a more traditional taste.


1 c whole milk

A pinch of salt

3/4 c sugar

1/2 vanilla bean, split lengthwise

2 c heavy cream

5 large egg yolks

3 Earl Grey Tea bags (4 if you want an intense flavor)

Heat the milk, salt, and sugar in a saucepan until it dissolves (no boiling!).  Slice open the half vanilla bean – make vanilla sugar with the rest! – scrape the seeds into the milk, add the pod and the tea bags in and remove from the heat.  Cover the pot and let everything steep for at least an hour.

Fish out the bean pod (I strained this as well) and be sure to squeeze out the tea bags to get the full flavor.

Set the cream over an ice bath and let it get chilly.  In a saucepan, stir the egg yolks into the milk and sugar mixture and heat gently over the stove, stirring constantly to make your custard base.  It is done when it coats the back of a spoon.  Pour the custard into the cream and whisk together.

Chill the ice cream base over night, then let ‘er rip.

Yeah.  This ice cream is. so. good. Just remember to stick it in the freezer for awhile so it hardens up.   Unless you are impatient and you like soft serve.   Then dig in.

As for a test run on the Lebovitz ice creams?

I will definitely be using this as my ice cream base from here on out.  This is fabulous! The texture is perfect and creamy, but it lets the delicacy of the Earl Grey to come through.

Unfortunately, there’s always dishes afterward.

But hey.  Then you can have more ice cream.


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Hey, I'm Desa. I've been bouncing between the Pacific Northwest and Sevilla, Spain in the last few years and from tiny apartment to tiny apartment. I cook mainly for one, which means some potentially boring meals, but here I'll be sharing the food that excites me. Feel free to offer suggestions, commiseration, or desires. And thanks for coming by!


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