Aside from ice cream making, one of my favorite kitchen past times is baking.  You may have guessed that given the number of baked goods inspired ice cream flavors.  My favorite types of baked edible treats are cookies, muffins, and quick breads.

Finally I am happy to present another ice cream pint review to my readers.  It has been quite a while since I wrote a review for this blog. Primarily I believe the gap in reviews is because I went through most of the available pints in New Orleans, plus I enjoy making ice cream more than buying it.  But now that I am living in another part of the country there is a new-to-me selection of pints in the store, so I was excited to a try a few pints (plus it was good research for the cookbook I'm writing).

If you follow ice cream as much as I do, you have probably noticed a trend in ice cream over the past year - savory ice cream.  More and more chefs are getting creative and adding unexpected elements of flavor. 

Coconut is a flavor that has grown on me over the years.  I didn't really like the flavor as a child, but I think that was because the only coconut to which I was exposed was in almond joy bars.  Blah!  But as with many other flavors disliked in my childhood, I have grown to love coconut.  Coconut and chocolate is one of my favorite flavor combinations.

Happy April!  There are many exciting happenings over here at Scoop Adventures, starting with a wonderful announcement..drum roll... I am officially authoring an Ice Cream Cookbook!  Whoohoo!  Work on the cookbook and recipes has already begun, and I am so excited for this opportunity.  Keep an eye out for more details about the cookbook in the coming months.

 I really like blood oranges.  I don't know what it is about them that makes them so much more tasty than "regular" oranges.  Blood oranges have the ability to be tart and sweet at the same time.  Or maybe it is their intriguing color or name. 

St. Patrick's Day isn't any old holiday in New Orleans.  It is another day for parades and celebration!  Living in an area of the city called the Irish Channel, I am in the middle of the St. Patty's Day action.

If you have read my blog before or made one of my recipes, then you are likely aware I am advocate of non-custard based ice creams.  It is a personal preference.  I prefer the texture of Philadelphia-style ice creams (milk and cream only), and I feel it is a better base for the flavorful ingredients to shine.  Despite my personal preference, I decided it is important to occasionally make a custard ice cream so I can practice and understand the technique.  I will be working on an ice cream project that will likely require me to make custard-based ice creams (more details to come), so I might as well start now.

Thank you for your patience.  I have finally made it back to the blog.  Life in New Orleans has been busy.

Happy New Year!  As you can tell from my lack of recent posts, its been a busy few weeks.  So as such, I kind of cheated with this week's recipe.  I didn't really create a new recipe to share with you, just a new version of one my favorites.  A few months ago I made Double Oreo Ice Cream as a way to test out how it would taste to steep cookies in an ice cream base.  The ice cream was a huge success and I have received several requests to remake the recipe since October.