More and More Ice Cream

I may have mentioned last year that my son was not able to take his new ice cream maker back to Costa Rica with him. Thank God for baggage limits. So, the ice cream making continues.

The first recipe was made for my girl's night deck party this past spring. The theme was herb-inspired so we concluded the meal with lemon mint ice cream. If you like lemon you will love this.

LEMON ICE CREAM WITH MINT
Recipe: Bruce Weinstein

2 large eggs
1 C. sugar
1/2 C. fresh lemon juice (5-6 large lemons)
2 TBLSP. butter
1 TSP. lemon extract
2 C. light cream
2 Tblsp. minced fresh mint leaves

Combine eggs, sugar, lemon juice and butter in top pan of a double boiler placed over simmering water. Beat mixture constantly until thickened, about 15 minutes. Allow lemon curd to cool slight then stir in lemon extract, cream and mint leaves. Cover and refrigerate until very cold.

Stir the custard well then freeze in ice cream machine. It will be soft but ready to eat. Or, freeze at least 2 hours for firmer ice cream.
We served this alongside lemon thyme bars that Kathy created. Wow, lots of lemon at that meal. It was bliss!

This next ice cream recipe was absolutely sublime. This concluded another outdoor deck party that I hosted this summer. YUMM-O!

GINGER ICE CREAM
Recipe: Bruce Weinstein

3/4 C. sugar
3 large eggs
2 Tsp. cornstarch
one 4" piece fresh peeled ginger
1 C. milk
1 1/2 C. heavy cream
1/2 Tsp. vanilla
2 Tblsp. finely chopped crystallized ginger

Beat sugar into eggs until thickened and pale yellow. Beat in cornstarch and set aside.
Slice ginger into 1/2" pieces and combine with milk in heavy medium saucepan. Bring to a boil then remove from heat and let steep for 15 minutes.
Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the saucepan and place over low heat. Stir constatnly with a whisk or wooden spoon until custard thickens slightly. Do not let mixture boil unless you want scrambled eggs. And we don't!
Once thickened remove from heat and pour custard through a strainer into a large, clean bowl.
Allow custard to cool slighty then stir in cream and vanilla.
Cover and refrigerate until very cold.
Stir the chilled custard then freeze in your ice cream maker according to machine's instructions (mine usually takes 30-40 minutes)
Add the crystallized ginger when ice cream is partially frozen (about 1/2 way through the freezing process)
Can be eaten right away, if desired. Or freeze at least 2 hours for firmer ice cream.

I thought I had crystallized ginger for this recipe but realized it was just ginger candy, uncrystallized. I ended up cutting into small pieces and adding that instead. SIt was still way yummy, just chewier bits of ginger. Either way it was delicious.

Lemon chicken and Ratatouille

The main course for my girl's herb-inspired dinner was a refreshing lemon chicken from The Silver Palate cookbook. Easy peasy to make and better yet, it can be served hot, cold, or room temperature. How great is that!
Along with Kathy's polenta I served this with a yummy, colorful pepper ratatouille. Also from the Silver Palate.

Bright and colorful this whole meal pleased the eyes as well as the palate.

Baked Lemon Chicken


2 chickens (2 1/2 pounds each), cut into quarters
2 cups fresh lemon juice
2 cups unbleached all-purpose flour
2 teaspoons salt
2 tablespoons paprika
1 teaspoon freshly ground black pepper
1/2 cup corn oil
2 tablespoons grated lemon zest
1/4 cup brown sugar
1/4 cup low-sodium chicken stock
2 lemons sliced paper-thin

Marinate the chicken in the lemon juice overnight in the fridge. Turn pieces occasionally.
Preheat the oven to 350 degrees.
Combine the flour and spices in a large plastic bag. Toss a few chicken pieces at a time in the flour mixture.
Heat the oil in a large pan or dutch oven over medium heat. Fry chicken (a few pieces at a time) until crisp and well browned. This should take about 10 minutes.
Arrange the fried chicken in a shallow baking dish and sprinkle with brown sugar then cover with the chicken stock and lemon zest. Lay lemon slices over chicken.
Bake for 40 to 50 minutes until the internal temp. reaches 165 degrees.
Transfer to a platter and serve immediately, room temperature or chilled. (room temperature is my preference)

Hot Pepper Ratatouille
(Silver Palate Cookbook Good Times Cookbook)

1.2 c. olive oil
1 large yellow onion, thinly sliced
6 large garlic cloves, slivered
1 large eggplant, unpeeled, cut into 1" cubes
1 sweet red pepper, cored, seeded and cut into 1/2 in. squares
1 green pepper, cut as above
4 jalapeno peppers, seeded and minced
2 yellow summer squash cut into 1" cubes
1 Tblsp. dried oregano
2 tsps. groung cumin
Salt to taste
24 cherry tomatoes, halved
3 Tbls. chopped fresh coriander.

Heat oil in large saucepan and add onion Saute for 10 mins.
Stir in garlic and saute for 5 mins. Add eggplant and cook, stirring occasionally, over medium heat for 15 mins.
Add all of the peppers and squash Simmer covered over medium-low height, stirring occasionally for 25 mins.
Stir in cherry tomatoes and simmer for 10 mins.
Garnish with coriander and serve hot or at room temperature.

LOVE the room temperature dishes. They can be done way ahead of time so that it frees up the time for your guests.