Season's Best Ice Cream

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Carmela Ice Cream's Jessica Mortarotti uses seasonally fresh ingredients and shares tips on making delicious ice cream and sorbet.Her ice cream can be found at the following locations:

Farmers' markets:

South Pasadena: Meridian Ave & Mission St, Thur 4-8pm

Hollywood: Ivar & Selma Ave, Sun, 8am-1pm
Arts District/Little Tokyo: City Hall - South Lawn, 1st St between Main & Spring, Thur 10am-2pm


Restaurants:
Bar on 4: Neiman Marcus
9700 Wilshire Blvd
Beverly Hills, CA 90212
310-550-5900

Tasca Wine Bar
8108 W Third St
Los Angeles, CA 90048
323-951-9890

Vinoteque
4437 Sepulveda Blvd
Culver City, CA 90230
310-482-3490

Auntie Em's Kitchen (Coming soon!)
4616 Eagle Rock Blvd
Los Angeles, CA 90041
323-255-8068


Stores:
Little Flower Candy Company
1424 W Colorado Blvd
Pasadena, CA 91105
626-304-4800

 
Lemon Basil Sorbet
Serves 4-6

  • 4 cups purified water
  • 3 cups sugar
  • Zest of 4 lemons (Meyers work great!)
  • 1 cup lightly packed fresh basil leaves
  • 1 ½ cups fresh squeezed lemon juice


Combine water and sugar in medium saucepan, and stir over medium heat until sugar dissolves. Increase the heat and bring to a boil.

Reduce heat to medium, and add the lemon zest and basil. Simmer 3 minutes. Strain and transfer syrup to bowl and chill thoroughly. 

Meanwhile, squeeze lemons for juice. Strain juice and reserve in a bowl. 

Once lemon syrup is cooled, combine with juice. Cool in refrigerator for 4 hours or overnight. 

Freeze in an ice cream machine according to manufacturers instructions.

Music break: Age of the Sun by The Heliocentircs