The Ice Creamery

06/10/2026

I cultured Laban in house. Laban is Lebanese for yogurt but the Lebanese seem to culture it much longer than they do normally here in North America. It results in a much tarter yogurt.

06/09/2026

I cultured some milk into yogurt or maybe Laban as my family called it when we were growing up. My Sitto (grandmother) in Lebanese taught me to make this. She said heat the milk until you have tiny bubbles around the pot. Then let it cool until you can place your little finger in the pot and count to ten quickly. Next take some plain yogurt and mix in in some milk from the pot and then pour it back in and stir. Cover with a big blanket and place in a warm place for 16 hours to turn into Laban. It is much more tart than yogurt from the grocery store as it only cultures for 6 hours. I am planning to make Laban fig and walnut ice cream tomorrow.

06/09/2026

Butter tart ice cream. I think this should be the final recipe. Now I won’t know until today when it goes out for sale if this ripple is perfect. For butter tart I imagined a slightly think ripple just like the filling of a good butter tart. But this recipe I worked on the flavour of the ice cream as well and it is exceptional. Added molasses and oven roasted skim milk powder. It screams butter tart. 4 pans- come get! This is your last chance as I will be giving this a rest for a bit and working on the next recipe. Either Laban and fig with black pepper or an absolutely wonderful pistachio oil cake. Let me know which one you want in the comments. Hit follow please and you can keep up with me.

06/07/2026

More rhubarb will be ready for next week. Maybe Monday.

06/06/2026

06/05/2026

Butter tart number three and I still have to make it one more time to get it perfect. The ripple , the ooey gooey part, was too stiff to scoop nicely. The first batch was so hard it was chewey, the second, still chewey and difficult to scoop. The third batch is a touch firm. Almost perfect. So one more adjustment and we will retire it for a bit and put it into the rotation of flavours. So come and get it if you think you need it!

05/31/2026

It is getting closer day by day. Sticky Banana Toffee Pudding. The cake to be chopped and included inside.

05/30/2026

Oven blackened bananas. They will get mixed with koji. Koji makes things sweeter with darker well developed flavours. Look for banana sticky toffee next week sometime.

05/29/2026

Butter tart batch number 2 with softer goo. The gooey part, the ribbon was almost impossible to scoop. At freezing temps it was like firm fudge candy. This batch it is softer but still has a way to go. Maybe I will spend the summer happily developing ribbon for butter tart. No raisins this batch and still no gloves either lol! I don’t wear them!!! I wash my hands.