America · Ice Cream · Salads · Sweets · Travelling

What I eat in Arizona, Part 1

First of all, Southwest Airlines are hilarious- I’m only ever flying with them again! Airline and a stand-up comedy act? Sold.

Featured highlights:

‘If you’re scared of flying, put your head between your knees and tremble until we bring round the alcohol’

‘You are so lucky to have us as your flight crew’ (no lack of confidence there)

‘My guy in Houston writes these leaflets – I know none of you will read them but you should. If there’s an emergency – tough, you’re on your own! (Only joking, obviously look for a crew member!)

[Paraphrased but the gist is there]

They also give very friendly snacks…



During the first few days we have swum, relaxed and eaten a lot of good food, so here follow the highlights!

The first night we ate at Pita Jungle where I was again reminded of the scale of American portions – I ate the  second half of the meal for breakfast the next morning! I had a lentil fatoosh salad which there is no photographic evidence of – it tasted good though!

Dessert did make the camera though – below is an ice cream sandwich made of a chocolate chip cookie, a s’mores cookie with mint chocolate chip ice cream and hot Nutella (hence the salad before…)


(They also gave us free brownies (2) and 12 white chocolate macadamia nut cookies as we were there at closing time!)

The next day we went to one of my favourite lunch places – Flower Child. Basically a hippie place (even including a ‘yoga mat parking’ spot) it specialises in bowls, salads and other tasty things. I had a Vietnamese salad bowl with tofu which was delicious, but I was also very taken by the drinks – honey-lavender-limeade, elderflower-rose lemonade and strawberry-lemonade, all on tap!


Then we had a quick tour around some of the amazing houses in the local area before heading to Creamistry – my favourite ice-cream place! Based on some – very dodgy – liquid nitrogen freezing principles you can create your own ice-cream by choosing a base, flavourings and toppings. Below we have a creamy base, tiramisu flavour with hot fudge sauce on the top. (Again, salad for supper!)


I do also get hugely excited by watching them make the ice-cream in front of you! We are planning on going again later in the week and then I plan to go a little more experimental with flavours.

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Also, this is what a Malteaser looks like in the States…

Until next time then, happy eating!

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Desserts · Ice Cream

I Dream of… Chocolate and Raspberry Ice-Cream

I love ice-cream, very much. However, the problem with living in England is that our range of ice-cream flavours is not that exciting. Yes,  Cornish clotted cream ice-cream is delicious and there are some really delicious ice-creams out there (notably a delicious blackcurrant ice cream that is sold at National Trust properties), but on the whole it’s pretty pedestrian. Many of my holiday memories revolve around ice cream – a dreamy dark chocolate gelato in Dubrovnik, a celery flavoured ice cream in Rome and my first taste of Italy – a canteloupe melon gelato.

After our last holiday to Rome, and after many occasions of me mentioning how much I wished we could have the delicious flavours we sampled at home, I was bought an ice cream maker as a housewarming present. Now the first try of this was rather disappointing – the included recipes were rather lacking in flavour. However, I then bought possibly one of my favourite cook books, David Leibovitz’s The Perfect ScoopThis book is what ice-cream needed; the flavours in this book literally make my head spin with the possibilities.

Chocolate Raspberry Ice Cream

This ice cream was chosen to go with the Prinsesstarta made earlier in the year. Whilst not traditional to serve chocolate ice cream with it, the addition of raspberries to the ice cream gives a tart edge which contrasts well with the sweetness of the creamy cake. However, it is also delicious with fruit, cakes, scraped from the bowl… whatever floats your boat!

chocolate and raspberry icecream

[Note, home-churned ice cream will tend to be less set than the shop bought variety, and then set about a million times harder when frozen – remove it 10 minutes before serving which should make it easier to shovel out!

Chocolate and Raspberry Ice Cream

Ingredients:

  • 360ml double cream
  • 120g caster sugar
  • 40g cocoa powder, the best quality you can get.
  • 240g raspberries.

Instructions:

Place the cream, cocoa powder and sugar in a large saucepan and heat until it come to the boil, whisking regularly (it will start foaming up, this is normal). Remove from the heat and add the raspberries. Leave to cool for 10 minutes, stirring occasionally. Pass the mixture through a sieve to remove the seeds and refrigerate until chilled. Churn in your ice cream maker according to the instructions.