A few weeks ago we went over to our friend Viv‘s ‘dorm commons’ for a good ol’ fashion ice cream social. What made this decadent dessert party unique was that the other guests of the day were local foodies with equally unique perspective on food; all ready to bring their A game with their ice creams. So I needed to step up and bring something clever, fun, and most importantly delicious. Enter Pouding Chômeur ice cream.
What is Pouding Chômeur you ask? It’s a rich, sweet dessert native to Quebec. It takes a simple cake that is baked along with a sauce that uses a hefty amount of heavy cream and maple syrup. Translated it means ‘poor man’s pudding’ and the humble ingredients reflect that moniker. We had pouding chômeur during our trip to Montreal and our dinner at Martin Picard’s famed Au Pied du Cochon. Prior to the trip I knew nothing about this dish. After an epic dinner, our server recommended the pouding chômeur. Out came this amber-hued dessert that sat with a scoop of ice cream. It was delicious; endlessly sweet, highlighted by the distinctive notes of the maple syrup.
So when the invite to the ice cream social went out, I wanted to do something with pouding chômeur. After scouring the Internet, I never found a recipe for pouding chômeur ice cream. Lots of recipes with interpretations of the dish served it a la mode, but nothing combined the two. So from necessity comes innovation; I decided to make one up myself. Besides, it’s just a twist on a bread pudding ice cream.
As for the ice cream base, I ended up using a mascarpone ice cream. My thoughts were that the cheesy tang of this ice cream would provide a nice contrast with the sweetness of the pouding chômeur. And the mascarpone ice cream recipe is ridiculously easy to make.
In the end, the pouding chômeur ice cream came out really well; dense chunks of the cake, swirls of the maple cream throughout. It made for a clever take on two things I’ve enjoyed and a delicious and unique dessert to boot.
So you want to take a stab at making your own? Follow along after the jump: Continue reading
Ben & Jerry’s is blowing my mind right now. Did my check up on the latest cool food news that Serious Eats drops on us, and they shared this bit of info about the latest from the good ice cream folks in Vermont. Basically, Ben & Jerry’s is starting to make some in carton sundaes as their latest product. But it’s not just the product that’s cool; their entire marketing campaign is freaking awesome. This new treat is called Flipped Out and I’m on board.
In learning more about Flipped Out, I was pointed to Ben & Jerry’s Facebook page. They had a little page dedicated to Flipped Out. On it, they talked about the new flavors that are a part of this launch; Vanilla Fudge Brownie, and Chocolate Chip Cookie Dough. What’s funky about Flipped Out is that it’s a contained sundae. When you open the lid you’ll see a layer of brownies, then the ice cream, and then fudge! Will this contribute to America’s weight problem? Absolutely. Will that stop me? No! You can either start your ice cream attack, or follow the Flipped Out lead and push out the ice cream like suggested.
While digging even deeper, I learned of the marketing that Ben & Jerry is executing for Flipped Out. And it’s quite the plan. In fact, it’s pretty awesome. First off, they’re Facebook page has this quirky little application that flips the text upside down! In fact, check out their twitter to see some examples. It’s crazy.
Also (and this is where it gets cool), the Flipped Out truck is on a nationwide tour doing its thing and giving out ice cream! To quote them, ‘it will be unflipping believable!’ Here is the line-up of where they’ll be. In fact, RSVP via their Facebook to get in on the action.
- 6/27-28 – Brooklyn, NY – McCarren Park (27th), Prospect Park (28th)
- 7/2-5 – Rothbury, MI – Rothbury Music Festival
- 7/11-13 – Seattle, WA – Victor Steinbrueck Park (11th), Seward Park (12th), Westlake Park (13th)
- 7/15 – Portland, OR – Pioneer Courthouse Square
- 7/18-22 – San Francisco, CA – Union Square (18th), Golden Gate Park (19th), Justin Herman Plaza (21-22)
There you have it. The perpetual greatness of Ben & Jerry’s continues this summer. I’ll be sure to be at the Seattle stops. Next up is to go to the store and load up on this stuff.
This is messed up: Häagen-Dazs is reducing the size of their ‘pints’. Thank you to the good folks at Serious Eats to let us in on this travesty. This is another case of downsizing, while companies charge the same amount for getting less product. Don’t believe me? Take a look at a container of Breyer’s Ice Cream some time. It sure isn’t a half gallon anymore. This downsizing stinks.
On the plus side, more of my ice cream spending dollars will be going to Ben & Jerry’s. They have announced that they won’t change their sizes and will continue to serve a true pint. So goodbye tasty flavors of Häagen-Dazs and hello to the full pint goodness of Ben & Jerry’s! I’ll be indulging in their Strawberry Cheesecake (formerly called Primary Berry Graham during the ’04 election), Chubby Hubby, and Imagine Whirled Peace!
Binge ice cream eaters and heartbreakees will appreciate those extra two spoonfuls of ice cream when the going gets tough. Thank you Ben & Jerry’s. No thank you Häagen-Dazs.