lost recipes from last summer

Blueberry Ice Cream

1 cup whole milk


1/2 cup sugar
+ ¼ cup sugar

6 egg yolks

1 cup heavy cream


1 packet unflavored gelatin, such as Knox

1 T red wine

2-1/2 cups fresh blueberries 


Seeds of 1 vanilla pod or 2 teaspoons vanilla


Directions

In a bowl, whisk together the egg yolks, ½ cup sugar,and vanilla. Pour the milk, cream, and gelatin into a saucepan and heat until hot, but not boiling. Make sure the gelatin has dissolved. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly, a ¼ cupful at a time, pour the hot cream into the eggs and whisk until smooth.

Return to the saucepan (add some extra chopped basil to infuse some flavor?) and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon and temp will be around 170F. Strain the custard through a fine-mesh sieve into a metal bowl.

Rinse the berries and dry. Add berries, ¼ cup sugar, wine,and a squeeze of lemon juice into a saucepan. Cook over medium-low heat until berries give their juices. Transfer to a food processor and puree. Add the custard and process once more. Cover tightly and chill for at least 4 hours or overnight. Note: the gelatin will result in a congealed mix.

Pour the mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Lello: about 30 minutes.

Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

Heirloom Tomato Gazpacho with Herbed Goat Cheese Toasts

For the soup:


1 cucumber, peeled, seeded and chopped


1 green bell pepper, seeded and diced


4-6 medium sized ripe heirloom tomatoes, diced


2-3 garlic cloves, peeled

good quality Spanish sherry vinegar or red wine vinegar

Good quality extra-virgin olive oil

Sea salt to taste

For the garnish:



½ cucumber

1 seeded and diced green or red bell pepper

2 tomatoes, diced


For the toasts:

2 Ciabatta rolls

4 oz soft goat cheese

chopped fresh herbs such as basil and oregano

Extra Virgin Olive oil

Directions:

Put all of the ingredients for the soup into a food processor and process.

Slice ciabatta rolls, drizzle with oil, add goat cheese and broil in the toaster oven until melted.

Top with chopped herbs and serve.