Ice Cream Artisan: Delicieuse

Ice Cream Artisan: Delicieuse

Emily Han
Dec 5, 2008

2503 Artesia Blvd.
Redondo Beach, CA 90278

When it comes to ice cream, my partner and I could not have more different tastes. He is an ice cream fiend, known to stop by the ice cream parlor for a scoop of chocolate just seconds after proclaiming he is full from dinner. I, on the other hand, generally don't like ice cream (gasp!), as I am somewhat lactose-intolerant and prefer fruity sorbets. There is one thing we can agree on, however: our love for Delicieuse, a Redondo Beach ice cream maker with an emphasis on handcrafted, natural products. We recently had the opportunity to try several classic and seasonal flavors available through Delicieuse's new online shop. The company's founder, Patricia Samson, also gave us her apple tart recipe to share with Kitchn readers.

Patricia started Delicieuse in 2005, initially juggling her ice cream business with her day job as a banker. Having lived and trained for several years in France's Loire Valley, she dreamed of sharing her passion for French culture and desserts with others. Her products include goat's milk ice cream, cow's milk ice cream, and sorbet, all made in small batches using natural ingredients and traditional artisanal processes. Expanding from a single cart at the farmers' market, Patricia now operates a Redondo Beach café, which is open on weekends, and sells through local markets like Whole Foods Santa Monica, Beverly Glen Marketplace, and Surfas. This month, she expanded her business by opening an online shop with shipping to the continental US.

Delicieuse does not use any prepared mixes or artificial flavorings, colorings, or thickeners, so each batch captures the pure, natural flavor of the ingredients. The goat's milk and cow's milk ice creams are exquisitely creamy, while the sorbets are vibrant with seasonal fruit flavor. The goat's milk ice cream, made from milk produced on local family farms, is rich and pleasantly tangy, almost like sweet cheese. Fortunately for me, goat's milk is also tolerated better by many people who have problems with cow's milk.

Delicieuse's portfolio includes classic Vanilla Bean and Dark Chocolate, as well as flavors evocative of France, like Lavender and Caramel Fleur de Sel. Refreshing sorbets include Muscat Wine and Lemon Basil, while more unusual offerings include Chestnut and Oak Sap. Usually on opposite ends of the frozen dessert spectrum, my partner and I both agreed that Oak Sap is not just our favorite new flavor, but one of our favorite ice creams of all time. It's reminiscent of mocha with the faint aroma of dark wood. Other current favorites include Maple Sugar, which pairs well with this season's persimmons, and Pear William, which has the texture and flavor of perfectly ripe fruit. And you can't go wrong with classic Vanilla Bean, which Patricia recommends serving with this easy apple tart.

Visit the Delicieuse online shop

Delicieuse Home Made Apple Tart
with Delicieuse Vanilla Bean Ice Cream in Goat's Milk

Patricia Samson
Makes 4 tarts

This is an easy and inexpensive apple tart recipe. Moms can introduce their kids the art of baking with this recipe. All ingredients are available at Trader Joe's.

10-12 mini jazz apples or any apples you like
1 box Trader Joe's Artisan Puff Pastry
1/2 cup Trader Joe's Apricot Preserves
2 tablespoons salted butter
4 teaspoons Trader Joe's Raw Turbinado Cane Sugar
1 lemon
1 egg
1 pint Delicieuse Vanilla Bean Ice Cream in Goat's Milk

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut puff pastry into rounds using small plates as a guide. You can make a fifth tart with the remaining scraps. It is easier to cut the puff pastry into rounds and move it into the baking sheet when it is still a little frozen.
3. Place the puff pastry rounds onto a baking sheet lined with silpat, or if you don't have silpat lightly brush bottom of baking sheet with butter.
4. Peel and slice apples thinly. Remove core using a teaspoon.
5. Squeeze some lemon juice over apples to prevent discoloration.

6. Brush top and sides of puff pastry with egg wash (egg yolks only).
7. Spread apricot preserves over puff pastry.
8. Arrange sliced apples around puff pastry with apricot preserves.
9. When done arranging, dot with butter and sprinkle with turbinado cane sugar.
10. Bake at 400 degrees Fahrenheit for 20 to 35 minutes. Temperature and baking time may vary. The tart is ready when you see it puff and the apples and edges of the pastry turn golden brown.
11. Delicieuse Apple Tart can be prepared ahead of time. Reheat in 300 degrees before serving for 5 minutes and serve warm with a scoop of Delicieuse Vanilla Bean Ice Cream in Goat's Milk.

Bon Appétit!

Related: David Lebovitz's Guinness-Milk Chocolate Ice Cream

(Images: courtesy of Patricia Samson)

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