Feinberg Leslie - Feinberg, Leslie

Leslie Feinberg

Biography

Leslie Feinberg is a lifelong baker and longtime bartender who combined her passions to create Prohibition Bakery, NYC’s first boozy cupcake shop, in 2011. In 2017, she took over Subject, a neighborhood cocktail bar on the Lower East Side where she now bases operation of both of her boozy businesses.

Leslie Feinberg is a lifelong baker and longtime bartender who combined her passions to create Prohibition Bakery, NYC’s first boozy cupcake shop, in 2011. In 2017, she took over Subject, a neighborhood cocktail bar on the Lower East Side where she now bases operation of both of her boozy businesses.

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What is your favorite NYC restaurant? And what is your go-to dish? Corner Bistro; medium rare burger with a side of fries, and a McSorley's dark. What is your ultimate meal? Does ice cream count? What three things are always in your pantry? At least 2 kinds of cereal, Frank's hot sauce, lemon pepper seasoning. If you weren't a chef, what would you be? An editor/writer, If you could cook with anyone, who would that be? Christina Tossi What’s your favorite NYCWFF memory? Watching Chef Morimoto break down a whole tuna, and I'm not even much of a sushi person!

Vietnamese Iced Coffee Ice Cream

 

Ingredients:

1 can condensed milk
2 cups of whole milk
1/4 cup dried instant coffee*
pinch of salt
2 tbsp cornstarch
2 tbsp cold water

*You can use brewed coffee here, but I find the flavor of instant to actually be closer to what we think of as coffee ice cream. If using brewed coffee, add an extra tablespoon of espresso ground coffee to the milk mixture for added flavor

 

Directions:

Add condensed milk, milk, and coffee (instant of espresso ground) to a medium pot. Cook on medium until it starts to simmer, about 5 minutes.

Add cornstarch to cold water and mix thoroughly.

Add cornstarch/water to milk mixture on stove and cook until mixture begins to thicken, about 2 minutes.

Allow mixture to cool completely, and then freeze in ice cream maker per the manufacturer’s instructions.

Makes a quart of ice cream. Can also be pour into popsicle molds.