Last weekend I spent the majority of my time watching an online photography workshop with Penny de los Santos. Penny is one of the most influential food and culture photographers out there right now. Her workshop was raw, eye-opening, and meaningful. Watching Penny talk about her passion as a photographer was inspiring. Listening to her stories and watching her shoot help refuel my own passion for food and sharing it with others.
I learned that I have a lot of room to grow, in life and with my food photography. I learned that I am actually doing some things right when I take pictures. I learned how to better capture the image that I want. I learned to consider angles and light. I learned that it is okay to play with or edit my food. I learned how to focus on the people behind the food, watch the food in prep, and document food in progress. I learned to be a better photographer.
Thank you, Penny, for sharing your time, energy, and love with the “internets.”
Spending time watching Penny teach made me feel warm and fuzzy, so this week I share with you a comforting ice cream flavor – Oatmeal Cookie Ice Cream. Unless you have an unfortunate dislike of oatmeal cookies, you will love this flavor. The recipe makes plenty, so plan on sharing it with others while you discuss your own love for food and culture. Enjoy!
Oatmeal Cookie Ice Cream
Makes about 1 quart
1 pound (16oz) sour cream
1 cup half and half
1/2 cup sugar
1/2 cup packed brown sugar
Pinch of salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 teaspoon pure vanilla extract
1/2 cup soaked raisins (see below)
2 oatmeal cookies, broken into small pieces
Place sour cream in a medium bowl. Fill a large bowl with ice water and set aside.
In a medium saucepan, combine half & half and sugars and heat over medium heat until sugar dissolves completely. Remove from heat and pour into bowl containing sour cream; whisk until smooth and completely incorporated. Add salt and stir. Set medium bowl in the ice water bath, let stand, stirring occasionally, until cold, about 20 minutes. Add cinnamon, nutmeg, and vanilla; whisk to combine. Chill mixture in refrigerator until fully chilled (about 2-4 hours).
Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. When ice cream is near completion of churning, add oatmeal cookie pieces and raisins and continue churning until well combined. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours.
David Lebovitz, A Perfect Scoop
Raisins can be prepared up to a day in advance
1/4 cup (60 ml) water
2 tablespoons sugar
1/2 cup (80 g) raisins
2 teaspoons dark rum
Heat water and sugar in a small saucepan. Add the raisins and cook over low heat, stirring frequently, until all but about 2 tablespoons of the syrup has been absorbed, about 5 minutes. Remove from the heat and add the rum.