sake + cheese: ice cream

Showing posts with label ice cream. Show all posts

greg's ice cream

I won't say that the ice cream at Greg's Ice Cream is the best I've ever had (that's too big of a statement that I'm not willing to commit to), but it's definitely up there. I chose lemon meringue and pistachio for my two scoops. The lemon was nicely tart and not too sweet (just like a good lemon meringue pie), and the pistachio was studded with toasted pistachios and wasn't a toxic green like at some places. I also got a taste of the roasted marshmallow ice cream which somehow has that smokey-sweet just roasted on a campfire flavour.

* top: lemon meringue; bottom: pistachio

* top: roasted marshmallow; bottom: banafee (toffee & banana)

* pistachio close-up (and melting)

* Greg's Ice Cream

720 Spadina Ave.

cold stone creamery

Cold Stone Creamery arrived in select Tim Hortons in Canada a while back and I finally got to try it. An American franchise that started out in 1988, this ice cream company lives up to expectations. Taking handmade ice cream and mixing in your favourite toppings, they fold everything together on a cold, stone table. In a few minutes your ice cream is done. The menu lists their various "creations" as they call them, but I decided to make my own: sweet cream ice cream with toasted coconut. 

* Tim Hortons/Cold Stone Creamery

1094 Bloor Street West

homemade pralines & cream ice cream

Yesterday I decided it was time to get the ice cream maker going and churned out some pralines and cream ice cream. I started by making a vanilla bean base, tossed in some chopped candied almonds and drizzled in a salted caramel swirl. I guess it's not a traditional pralines and cream ice cream, but it sure was good.

salted caramel swirl

1 C sugar

1/4 C water

2 tbsp corn syrup

3/4 C whipping cream

4 tbsp butter, cubed

1 1/2 tsp fleur de sel

1. In a saucepan add sugar, water and corn syrup. Over high heat let the mixture come to a boil. Stir often until sugar dissolves.

2. Boil the mixture until it reaches a dark amber colour. Swirl the pot rather than stir the mixture at this stage.

3. When it's a dark amber colour, take the pan off the heat and whisk in the cream, butter and salt. Place in a jar or bowl and let cool completely before drizzling into ice cream. This will keep for up to two weeks in the fridge.

reid's dairy

When you're passing through Belleville on a hot summer's day, definitely stop by Reid's Dairy for their famous Loonie Shake (they also make it in jumbo size for a buck fifty more). Either swing by their downtown retail store or breeze through the convenient drive-thru for a delicious thick shake.

tom's dairy freeze

Tom's Dairy Freeze is one of those places you always see and want to try. Well I've seen, and finally tried. Nothing says summer like a nice softie especially when it's dipped in chocolate. They serve your usual classics like vanilla, chocolate and my favourite, the twist. The actual soft serve is milk-based which makes it creamy and refreshing. I know this is a city favourite, especially to those of you who've grown up with Tom's, and as a Torontonian myself I'm glad to have finally experienced Tom's famous ice cream now too.

* Tom's Dairy Freeze

630 The Queensway

hollywood gelato

How have we lived in Toronto for so long and never been to Hollywood Gelato? Well, we finally trekked over and are so glad we did. Admittedly, the gelato here tasted more like ice cream than gelato. It was so rich and creamy. And that's not a bad thing, just not typical of traditional gelato. We tried the creme caramel, coconut cream pie and pineapple flavours. All three tasted fresh and not artificial, but the pineapple definitely won us over.