Breakfast Ice Cream
We are now at # 49 in our Gourmet 50 Women Game Changers .
Mary from One Perfect Bite leads us through all 50 women game changers.
Today we are featuring Soraya Darabi and Alexa Andrzejewski.
Soraya Darabi and Alexa Andrzejewski are the founders of the culinary photo app Foodspotting.
Foodspotting began when Alexa and her husband noticed everyone taking pictures of their food while on a trip to Japan. This inspired her, for when she got home she didn’t know how to identify the dishes.
Foodspotting also began a coffee table book, chock full of gorgeous photos and unique eats.
It wasn’t until she met up with Ted Grubb who was developing a food app, did she decide to make Foodspotting an app.
Shortly after that she was introduced to Alexa and her husband
Foodspotting launched at SXSW 2010 with a beta version of the iphone app.
Alexa and her husband manage the company. It was Alexa’s vision, while Soraya’s contribution has been marketing, business development and product partnership
I decided to make Secret Breakfast Ice Cream. It is made by Humphry Slocombe in San Francisco. It is good, but I dont think I would be eating this boozy cornflake ice cream for breakfast.
I
So you see, there is really no reason for you not to enjoy ice cream.
Secret Breakfast Ice Cream
2 cups half-and-half
3/4 cup sugar
6 egg yolks
1 cup heavy cream
1/2 cup corn flakes
5 tablespoons bourbon
2 tablespoons vanilla extract
Directions
Heat half-and-half in a 4-qt. saucepan until it just begins to simmer. Remove from heat; In a bowl, whisk together sugar and yolks. While whisking, slowly pour in half-and-half mixture. Return mixture to pan; cook, stirring, until mixture thickens, 8–10 minutes. Add cornflakes. Whisk in bourbon and vanilla extract, cover custard and chill.
Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set before serving.
Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set before serving.
Garnish with grated nutmeg.
The following bloggers are also featuring the recipes of Soraya Darbi and Alexa Andrzejewski today. I hope you’ll pay them all a visit. It is wonderful to see what they all have to bring to the table.
Next week we will highlight the career and recipes of Julie Powell.
Peace be with you,
Veronica
This is a better way to get my grains in the morning. I’m in!
Mmmmm…fun! I’m sure the breakfast part stems from the cornflakes, but I’d give it a go to start my day ;P. Especially right now when it’s already in teh 80’s!
This does look like a tasty way to go with ice cream. Love the idea of using cereal in there, very unique. Glad you posted this one. Have a great weekend!
Well, I wouldn’t mind it for lunch and dinner, though! 🙂 Fun recipe, Veronica!
What a unique recipe Veronica!! Not being a Bourbon fan, I don’t think I’ll be trying this for breakfast or a snack, but perhaps if I substitute Kahlua for Bourbon and keep the cornflakes I can try it for breakfast one day when we don’t have anything we need to accomplish-like getting those flats of plants planted!!!
It sounds very tasty, but definitely dessert!
Now that is a decadent ice cream idea for breakfast!
Cornflakes with bourbon? What a great way to start the day! Beautiful last pic of the ice cream. Who wouldn’t want that?
What a decadent breakfast, Veronica! I’m saving this one for my next brunch. I can’t manage bourbon at 8am! 🙂
Maybe not for breakfast – but for brunch? What a summer treat!
Brunch, definitely brunch! Lookswonderful! This week was all about finding a few good ice cream treats, now that summer is just around the corner! I will definitely be trying this recipe, Veronica!
Great post!