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.
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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...