A while back, I got rid of the Google search engine on my website, which, instead of leading people to the actual recipes that they (and I) were searching for, scores of useless Google ads covered more than half of the page of results. But even with an ad-free search engine, for some reason, I have trouble finding recipe on my website. Maybe the search engine that I got to replace it just doesn’t like white chocolate. I hear that a lot, often accompanied by, “…because it’s not chocolate!”
Hi David, I’ve been following your work for a while (I first found you several years ago by Googling for poached pears) and always enjoy your perspective and your well-written recipes. Just wanted to let you know I made the white chocolate ginger ice cream for this year’s big thanksgiving dinner at my sister’s house, and it was a big hit with everyone. Really appreciate what you do!
fingers crossed you see this on Thanksgiving day as I'm scrambling to prep this to bring to a friends table. I was hoping to use my kitchen aid ice cream maker attachment for this but unclear to me if that is the last step and how long?
Hi David, I'd love to hear how you go with the machine after you've had it a little while. I've been lucky enough to own the same model for a few years and it's given me a lot of ice cream making joy alongside your recipes. Your ginger and white chocolate recipe is a firm favourite and so delicious with stone fruit as Australia comes into summer
Hi David, I always learn something interesting from your posts. Today, it was about the ginger enzyme zingibain. I'm also now coveting your new ice cream maker.
Hi David. I’ve been researching ice cream machines as I’m sick of my ‘freeze the bowl first’ one I currently have that doesn’t cut the mustard so to speak.
I live in Australia and we have Breville not Sage. I saw the Breville one on Amazon … I guess I’m asking having used yours for a time would you still recommend it? It’s expensive so I don’t want to end up with a lemon!!
I used to buy a lot of cookbooks, only to have them sit on my shelf most of the time. So I quit for quite awhile, especially given the wealth of recipes on the web. But I made an exception for The Perfect Scoop, and I'm so glad I did. Every recipe has been a winner, and I've made perhaps 10 so far. So your cookbook, unlike so many, stays out all the time! This one sounds divine. Thank you, David!
Is it possible to make this as a Philadelphia-style ice cream instead of a custard type? We like our ice cream to be hard, and I dislike custard and seem to be able to taste the egginess in the ice cream. I've taken a few of your Perfect Scoop recipes and just left out the egg part, and it has suited us.
I had ginger ice cream in Hobart at the harbor. It was so good.
I’m gearing up to make a couple of batches of my recipe for a knock-off version of the William-Sonoma peppermint bark. I usually use either Guittard, Lindt or Valrhona white chocolate (depending on what’s available). do you have a preferred one that’s available in the US?
Hi David, I’ve been following your work for a while (I first found you several years ago by Googling for poached pears) and always enjoy your perspective and your well-written recipes. Just wanted to let you know I made the white chocolate ginger ice cream for this year’s big thanksgiving dinner at my sister’s house, and it was a big hit with everyone. Really appreciate what you do!
Can you tell us which model of the Sage ice cream makers you chose?
fingers crossed you see this on Thanksgiving day as I'm scrambling to prep this to bring to a friends table. I was hoping to use my kitchen aid ice cream maker attachment for this but unclear to me if that is the last step and how long?
Hi David, I'd love to hear how you go with the machine after you've had it a little while. I've been lucky enough to own the same model for a few years and it's given me a lot of ice cream making joy alongside your recipes. Your ginger and white chocolate recipe is a firm favourite and so delicious with stone fruit as Australia comes into summer
Hi David, I always learn something interesting from your posts. Today, it was about the ginger enzyme zingibain. I'm also now coveting your new ice cream maker.
Cardamom is an ancient remedy that may have many medicinal properties.
It may lower blood pressure, improve breathing and aid weight loss.
But best of all it takes a Pear and Ginger Crisp to the next level!
I love white chocolate. I have a hard time finding good white chocolate in the states. What brand(s) do you use in the US?
Hi David. I’ve been researching ice cream machines as I’m sick of my ‘freeze the bowl first’ one I currently have that doesn’t cut the mustard so to speak.
I live in Australia and we have Breville not Sage. I saw the Breville one on Amazon … I guess I’m asking having used yours for a time would you still recommend it? It’s expensive so I don’t want to end up with a lemon!!
I used to buy a lot of cookbooks, only to have them sit on my shelf most of the time. So I quit for quite awhile, especially given the wealth of recipes on the web. But I made an exception for The Perfect Scoop, and I'm so glad I did. Every recipe has been a winner, and I've made perhaps 10 so far. So your cookbook, unlike so many, stays out all the time! This one sounds divine. Thank you, David!
That looks fantastic!! Yum!!!
Did you give your old ice cream maker to Emily? She proudly featured her new hand-me-down on this week's post.
Is it possible to make this as a Philadelphia-style ice cream instead of a custard type? We like our ice cream to be hard, and I dislike custard and seem to be able to taste the egginess in the ice cream. I've taken a few of your Perfect Scoop recipes and just left out the egg part, and it has suited us.
I had ginger ice cream in Hobart at the harbor. It was so good.
Mmmmmmmmmm
I switched to Duck Duck Go as my default search engine a while ago, and your recipes usually come up at the top— and no ads.
I’m gearing up to make a couple of batches of my recipe for a knock-off version of the William-Sonoma peppermint bark. I usually use either Guittard, Lindt or Valrhona white chocolate (depending on what’s available). do you have a preferred one that’s available in the US?
I tried to find your kitchen sink cookies on Google. Didn’t come up. Your website had them though