I used this ice cream to make a red, white and blue 250th anniversary 4th of July celebration ice cream pie for a July 4th family gathering. I topped a shortbread base in a springform pan with the ice cream and then topped it with macerated raspberries and blueberries. A dollop of whipped cream adorned the berries. So many people complimented the ice cream. A simple, but big hit. 1½ cups whole milk ¾ cup granulated sugar 2 Tbsp honey ¼ tsp fine salt Zest of 1 lemon 2 cups heavy cream 2 tsp vanilla extract 3 Tbsp lemon juice (about 1 lemon) The day before churning the ice cream, freeze the ice cream maker churning bowl for at least 12 hours. Warm the milk with the sugar, honey, salt and lemon zest in a small pot to about 125F, stirring often. Remove from heat and let the zest steep for half an hour. Pour milk mixture into a bowl and whisk in the cream and vanilla. Refrigerate until fully chilled, at least 2-3 hours. Install the turning bowl onto the ice cream maker. Stir the lemon juice...
This is a delicious one-pot wonder, great for a busy working weeknight with minimum dishes! The linguini is cooked directly in broth and cream with plump grape tomatoes and pearl onions, and finished with spinach, calamari and shrimp. The sauce thickens down nicely as the pasta cooks, making a creamy, tasty reduction all at the same time. 2 Tbsp butter plus 2 Tbsp olive oil 8 oz frozen pearl onions 1 pint grape tomatoes 3 cloves garlic, pushed through a press 2 cups chicken stock 1/2 cup water 1/2 lb linguini 1 cup heavy cream 1/4 tsp rushed red pepper flakes, or to taste 5 oz fresh baby spinach leaves 1/4 lb calamari rings, halved 1/4 lb shrimp, peeled and deveined, cut into1/2-inch pieces 1/2 cup grated Parmesan cheese Palmful fresh parsley, finely minced Heat the water and chicken broth to nearly boiling. In a large pot, melt the butter in the olive oil. Add the frozen pearl onions and sauté over medium-high heat for about 5 minutes, stirring often. Add the tomatoes and cook fo...