The vanilla ice cream recipe in Thomas Keller's Bouchon was the jumping off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey.
'Technique of the Week' on Serious Eats
The 'secret ingredient' makes this spice cake distinctive and softly aromatic, but may be difficult for guests to place when they try it.
Note: Sometimes you come upon something seriously delicious when you least expect it, and for me that always makes the discovery even more pleasurable. That's just what happened when I had one of Kumiko's chocolate chip cookies for the first...