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The Farmers Market is approaching its prime. Tomatoes are showing up and peaches and strawberries are bountiful.
You can find peaches for $2.00/pound during this high season and a flat (6 baskets) of strawberries for $13, making these fruits an inexpensive summer snack. And given that chocolate-based desserts have taken the back-seat to the juicy, colorful, fruit dominant, I suggest getting a bag full … some for now, some for dessert. Continue reading
When you think of an ice cream sandwich, do you think of this?
Or maybe this?
How about this?
The lofty, from scratch newcomer, Toasted Almond Ice Cream on Almond Wafers, appears a bit out of place in an ice cream sandwich world that has long been dominated by boxed and packaged varieties in the freezer section. Maybe a bit too fancy for summer? Continue reading
These nuts are as addictive as M&M’s so between the two, Easter was an all day graze fest. I was given this recipe years ago by a friend who gives credit to someone I don’t know so to me, they’re just Ellen’s Nuts. They’re great to nibble on when having people over or to have in a jar to chop on salad or ice cream. Most of the time I double the recipe. They won’t last long.
- 1 tablespoon butter
- 1 tablespoon water
- 2 tablespoons packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cayenne, or less if you don’t like spicy
- 1/4 teaspoon ground cardamom
- Pinch nutmeg
- 1 cup pecan halves
- Place parchment paper on baking sheet (or use butter or canola oil spray)
- Melt butter in medium skillet over medium heat
- Add water, brown sugar, salt and spices
- Stir until sugar dissolves, about a minute
- Add nuts to sugar mixture and cook until coated
- Stir about 3 minutes more to fully coat
- Transfer to baking sheet
- Bake at 350º for 10 minutes until golden and crisp
- Set aside to cool
This ice cream is delicious and couldn’t be easier to pull together. I make a point of having a pint of cream in the refrigerator in case the need arises. And no reason not to keep the bowl in the freezer … in a plastic bag to avoid burn. Just stir the milk, cream and sugar together and add some vanilla. Or do any number of variations – see below. Then blend it in the ice cream maker (this is a great one from Cuisinart) for about 25 minutes. It’s a bit loud so I usually have it mix in a room I’m not in.
Prep Time: 5 Minutes | Mixing Time: 20-25 Minutes
- 1 cup whole milk, chilled (1% works well too)
- 3/4 cup granulated sugar
- 2 cups heavy cream, chilled
- 1-2 teaspoon pure vanilla extract, to taste
- In a medium bowl, use a whisk to combine the milk and sugar until the sugar has dissolved, about 1 minute .
- Stir in the heavy cream and vanilla to taste.
- Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.
Chocolate Chip Ice Cream (pictured above)
Chop desired amount of a 4 ounce bittersweet or semi-sweet chocolate bar (I usually use 1/2 bar) into tiny uneven pieces. Add the chocolate during the last five minutes of mixing.
Mint Chocolate Chip Ice Cream
Omit vanilla and replace with 1 to 1 1/2 teaspoons pure mint extract. Add chocolate as above.
Credit: Cuisinart Ice Cream Maker instruction booklet