Limited kitchen and storage space so love Alton Brown's Good Eats rule that kitchen tools must be multi-taskers. Fond of pastry knives or plain hands will do so big fan of rustic Paula Deen too

  • Favorite foods: Singapore Pandan leaf chicken, roast lamb, lotus root pork soup, moon cakes, non-dairy smoothies, apple pie, bits of marzipan in anything, linguini and clam sauce, late harvest white Riesling to drink
  • Last bite on earth: Scallops with custard risotto from Passionfish restaurant

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Ziploc Bag Ice Cream

No watery ice milk kid's project here! Instead try this rich, custardy excellent gelato-like cream dessert.

All-clad saucepan
Cuisinart Hand-blender
Gas stove
Ziploc freezer bag

3 cups white sugar
2 eggs
2 cups heavy cream
1 package Neufchatel cheese
3 TBS lime juice
1 stick unsalted sweet cream butter


Whisk dry white sugar and two eggs in saucepan to form goo. Keep whisking for three minutes so eggs will not curdle over high flame. Add butter. Keep whisking so butter is dissolved into egg-sugar liquid. Turn off heat. Add 3 tbs lime juice. Carefully blend block of cheese into cooled liquid with hand blender. Pour into Ziploc freezer bag. Freeze for 8 hours. Massage cream in sealed bag every 45 minutes for gelato-texture. The result? Tastes like lemon cheesecake on a stick.

Question: Any other recipes for freezer-bag ice cream? What flavors failed?

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