Cherry rippled vanilla frozen yogurt

Happy New Year everyone!

The cherry overload goes on in my house – not that I am complaining. ;)
I decided to make a frozen dessert to celebrate the arrival of summer and the slightly adapted cherry filling from those delicious bars was a perfect addition to the already great vanilla fro yo; since my husband doesn’t like frozen yogurt I’ll have to eat it all myself – oh, how big of a problem

Avocado ice cream and things my mom would love

While certain things instantly remind me of my mom, others make me think of her because I am sure she would love them if she was around. The food shows I watch on a regular basis, for instance: I know that Bill and Nigella would be her favorites (not Gordon; mom hated swearing); dishes like these, because of her deep love for tomatoes; and this avocado ice cream, for all those afternoons when

Strawberry cheesecake ice cream and a very, very scary movie

I’ve come to the conclusion that my courage, these days, is pretty much having ice cream (the one on the photo, delicious) in very cold days.

My sister wanted to watch “Insidious” and since I cannot say “no” to her I went along. I spent most of the movie with my eyes closed and that did not stop me from having nightmares about it for days. She left the theater laughing and told me the movie

Papaya-lime sorbet for a day of bad news

So I’ve read that my #2 all time favorite band has come to an end and Detective Stabler is leaving “Law & Order: SVU”, not to mention they’re adding Jennifer Love Hewitt to the cast (the show will be dead to me then) – all that on the same day. Poor me. :(

After such bad news one really needs something sweet to lighten up their day; even better if it’s a dessert with a minimum amount of guilt.

Peaches and cream ice pops - updated

My summer issue of the DH mag has finally arrived, but unfortunately summer is already gone. I could not resist the ice pops spread, though – each and every flavor looked so good I would have to make at least one. :)
My initial idea was making the raspberry yogurt popsicles, but I’d used my raspberries in other recipes. Luckily I still had a couple of peaches – the last ones of the season – and

Lemon ginger frozen yogurt and the beginning of fall

Fall has arrived and the days have been gray in Sao Paulo – the sun comes up for a while, but fat, heavy clouds seem much stronger and take over the sky.

I am not complaining for I love cold days, but this frozen yogurt certainly reminds me of the last days of summer – fresh, tangy, delicious.

Lemon ginger frozen yogurt
slightly adapted from the amazing Bon Appetit Desserts

¾ cup (180ml)

Plum sorbet sandwiches with molasses cookies

My first ice cream sandwiches – I could not believe how moreish these are. :D

Even thought I thought the cookies overpowered the sorbet flavor a little – I would go for vanilla cookies with this sorbet next time – these sandwiches were pretty good. :)

Speaking of moreish, I’m hoping Natalie Portman gets the Oscar this year: not only because her performance on “Black Swan” is absolutely

Peach frozen yogurt

A bowl of beautiful, ripe peaches was the beginning of this recipe, but my first idea was making the peach ice cream from the same book this frozen yogurt came from; I changed my mind after considering that using yogurt instead of cream would allow me to eat more dessert – talk about fat thoughts. :)

Peach frozen yogurt
from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet

Eggnog ice cream

Is there a better way to start something than starting it with ice cream? I thought so. ;)

My Christmas series has begun and I hope you enjoy the ideas for your holidays; David Lebovitz says that this ice cream goes wonderful with holiday desserts – and I believe him – but you must know that it goes well with just a sprinkling of freshly ground nutmeg, too.

Just make sure you read the

Oatmeal raisin ice cream

I know, I know... An ice cream post right after the salad and whole karma cleansing speech. What can I say? I am a lost cause. :D

In my defense, this ice cream has oats – even though they’re enrobed in caramel, they’re still oats. And oats are good for you. :D
If I were to make this recipe again I would double the amount of oatmeal praliné and skip the raisins; actually, I would triple the

Fresh mint choc chip ice cream

Wasting food is not an option at my house – I’m sure none of you like that either. After making the pineapple mint sorbet there were still some mint leaves around – they smelled so good I started eating some while washing them. :)

Those mint leaves ended up becoming ice cream – choc chip mint ice cream, to make things even better. I always have the feeling the mint flavored sweets taste like

Coconut ice cream

I wasn’t going to post another coconut recipe so soon, but this a revolutionary ice cream: I’ve made it several times already by my husband’s request – the same husband who’ll only eat either chocolate or stracciatella ice cream. That’s quite something – almost a solar eclipse. :)

The recipe comes from here, but I first saw it on Valentina’s blog.



Coconut ice cream
from Australian Gourmet

Pineapple mint sorbet and Saveur’s Best Food Blog Awards

I had a wonderful surprise yesterday: Technicolor Kitchen has been nominated for best baking and dessert blog on Saveur’s Best Food Blog Awards!! How amazing is that? I can hardly believe it. Please, vote for me! :)

Can you imagine how much I talked about last night? My poor husband. :)
I had to have a scoop of this sorbet to chill out – I adapted the amount of ingredients from a DH pineapple

Watermelon sorbet

I used to think that brownies were the easiest dessert in the world but I was wrong – sorbets are easier! What a wonderful discovery. :)

The only “but” is that there is no bowl-covered-in-chocolate-goo to lick at the end. ;)



Watermelon sorbet
from Donna Hay magazine


1 cup + 1 ½ tablespoons (218g) caster sugar
½ cup (120ml) water
900g peeled watermelon
1/3 cup (80ml) lemon juice

Place the

Apple crumble ice cream

In one of my days off I woke up decided to organize my bookshelf – it was a huge mess, you have no idea...
Going through all those books, magazines and recipe prints I ended up finding a CD I thought I’d lost for good – in moments like that I understand why my grandma always told me to be organized... :)

My favorite song on that CD is “Up from under” and from it comes one of my all time

Choc chip salted butter caramel ice cream

Today’s post is a short one: I almost sliced off the tip of my middle finger, so it’s pretty difficult to type. :(All I’ll write is: make this ice cream. Right now, if possible.Choc chip salted butter caramel ice creamfrom the ice cream Wiz2 cups (480ml) whole milk1½ cups (300g) caster sugar4 tablespoons (58g) salted butterscant ½ teaspoon sea salt (I used Maldon)1 cups (240ml) heavy cream5 large

Raspberry swirl ice cream

In one of my many visits to Gourmet Traveller’s website – don’t you love their wonderful recipes and gorgeous photos? - I saw this ice cream and thought it would be the perfect way to (re)start ice cream season at home.

I bought the raspberries but forgot the liquid glucose – luckily, David’s fabulous book came to the rescue; I tweaked the recipe just a bit and used a vanilla bean, to get a

Strawberry ice cream with caramel sauce and my new email

Before today’s recipe, there’s something I need to share with you: I’ve been having some problems with my email account and therefore I’ll use my Gmail from now on. Because I don’t know when I’ll be able to log in to the old account again, can I ask you guys something? If you have emailed me in the last couple of days, would you please resend me the email at patricia (dot) scarpin (at)

Lemon tart ice cream

The weather has been crazy here lately – 29ºC (84ºF) days in the middle of winter. I like the cold and the hearty food that comes with it, but have enjoyed the sunny days as well – after all, they are the perfect excuse for making ice cream. :DI chose this flavor because of my sister’s love for all things lemon – I wonder where she got that from... :DThis is the recipe I used but the idea of

Creme brulée ice cream

Soup one day, ice cream on the other... No, my blog is not going through a Dr. Jekyll/Mr. Hyde phase, I swear! :)
Even though it’s freezing cold here in Sao Paulo today (9ºC!!) I had to share this recipe with you – the ice cream is so good I would not be able to wait for a hot day to post it.



Creme brulée ice cream
from Donna Hay magazine

Custard:
1 cup (240ml) whole milk
2 cups (480ml)