Tag Archives: ice cream

Lofty Pursuits

While my mom was in town, Andy and I decided to check out a local joint called Lofty Pursuits. Lofty Pursuits is a combination old fashion soda fountain and toy store. They also make their own candy: old-fashioned Victorian hand pulled candy to be exact. It was so much fun we ended up going 3 times during her visit.

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Our first trip was on a Sunday. We went simply for ice cream. Yes, the toy store was cool, and we did plan on checking it out, but mostly it was crazy hot outside, and we really really wanted some delicious local hand dipped ice cream.

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While we were perusing the ice cream selection, we noticed the candy counter and asked if they ever did candy making demonstrations. They do, but they were every Friday night from 4:30-9, so we’d missed the show for that week. My mom quickly put in her bid that we check out the next show. Of course, I agreed.

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As promised, we drove back the next Friday, purchased our ice cream, and watched entranced as the owner and his apprentice turned giant pots of boiling sugar into custom wedding candies. Both were natural showmen, explaining the process, answering questions, cracking jokes, and, most importantly, offering samples.

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I do need to take a moment and tell you about the ice cream. I went in a little skeptical, but it was really, really good. Since we made three visits, we got to try a few different flavors as well as note that, while a few of the most popular flavors were always there, they kept up a rotation of new flavors to keep things interesting for the customers. Plus, they had vegan ice cream and vegan ganache, which was perfect for someone who tries to keep her dairy intake to a minimum. We will most definitely be going back, and we’ll be taking any visiting family and friends with us.


Friday Link Love

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It’s a rainy Norah Jones song kind of day, but that’s okay because it’s Friday. That means I don’t have to go to work tomorrow, or wake up early. Really, that’s all I need to make it a good day. To sweeten the end of the week buzz here are the links.

I’ve always found the idea of basil ice cream interesting, but I’ve not been brave enough to try it.

The most recent Living In by Design Sponge is for the Babysitter’s Club movie, I honestly didn’t care much for the movie itself, but I couldn’t get enough of the books when I was growing up.

One of my favorite Pinterest boards of the week.

The July Catalog for Free People.

These beautiful covered books are now at the top of my Etsy favorites list.

For those of you who don’t understand how bad-ass being a vegan can be, check out Thug Kitchen.*

A great DIY for making cute custom envelopes for pretty much any occasion.

And to wrap it up, a look at Amanda’s sketchbook and the upcoming designs for Wit & Whistle.

 

Image from here.
*contains language some my find offensive


Tasty Frozen Treats

It’s summer, a time for long evenings, frozen treats, Bar-B-Q’s, frozen treats and most importantly, frozen treats (it gets really hot here, don’t judge).  In our house ice cream is frozen treat of choice,and in the last year we’ve been trying out non-dairy based products. The Vegan Toasted Coconut Ice Cream was the first vegan ice cream I’d ever had; before that I was extremely skeptical of the quality of flavor, how could you possible make ice cream without dairy right? But I was wrong, I LOVE coconut ice cream! And not in that “well-for-being-vegan-it-isn’t-bad” way, but in the “hey-wanna-come-over-so-I-don’t-eat-all-of-this-by-myself” way. After reading this article that has 29 different vegan ice cream recipes, I can’t wait to try out some new flavor variations. The four I am most interested in are the Cinnamon Toast Ice Cream, Banana Cherry Garcia, Strawberry-Banana and Salted Caramel Pretzel.

Vegan Cinnamon Toast Ice Cream

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Banana Cherry Garcia Soft ServeIce Cream 2

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Salted Caramel Pretzel Ice CreamIce Cream 4

Much thanks to Vegan Fatty Boombalatty for featuring this article on their facebook page.

Images from here.


Pretty/Tasty

A very merry Friday to all of you. I am meticulously counting down the minutes until the end of the work day. I can’t tell if I’ve been especially grumpy this past week, or if people have just been especially annoying. I really do think that someone dumped a heaping helping of stupid with a splash of obnoxious in the town water supply. Crummy week aside, I am really loving these flower topped ice cream photos by Parker Fitzgerald for the most recent issue of Kinfolk. The soft colors and whimsical styling make me feel oddly….hopeful. Of what I’m not sure, but there is the oddest sensation of levity ever time I look at the pictures. Maybe if I somehow turn them into wall paper for my office, I’ll be able refrain from chucking my stapler at the next person who comes into my office with a stupid question.

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Images by Parker Fitzgerald


Coconut Ice Cream

I knew the recipe was meant for me as soon as I realized that the only equipment I would need to create it were a blender and a freezer.  Being vegan was just an unexpected bonus. Lately, I have been toying with the idea of becoming a vegetarian. My wonderful husband suggested that we give it a try for the month of August and then take it month by month from there. It’s not that I don’t like meat, I just don’t like the guilt I feel after eating it. Consequently,  I’ve been doing some recipe research and I am finding a lot of great options out there. I think the best way for me personally to make the transition is to concentrate on finding recipes that I like that just happen to be vegetarian vs. trying to incorporate large amounts of meat substitutes into my diet.  I still have a couple of weeks to figure things out, and of course i’ll keep you all posted, but for now delicious ice cream. This one is for you, Keith & Stacy!

Ingredients

  • 1 (16-ounce) package silken tofu, drained
  • 2 1/2 cups coconut milk
  • 1 1/4 cups sugar
  • pinch of salt
  • 1/2 teaspoon vanilla
  • 1 Tablespoon coconut extract
  • 1 cup sweetened flaked coconut, toasted

Directions:

In a blender or food processor, combine the tofu, coconut milk, sugar, salt, vanilla, and coconut extract. Process until smooth.

Add in the toasted coconut and give it another whirl, just until it is combined.

Pour the ice cream into a container and sprinkle with more toasted coconut if you want. Freeze until completely firm.

As you can see, I toasted my coconut a little longer than the original recipe. I just happen to like the coconut when it becomes a little brittle and crunchy. And now that I am done posting this I am on my way back to the kitchen for another scoop.

Recipe and Instruction Images by Baked Brie