Tag Archives: David Lebovitz

Chocolate Raspberry Ice Cream

Chocolate Raspberry Ice Cream

I keep yapping about how berry season held us over until stone fruit arrived, and I would be very remiss to exclude raspberries from this little venture. If we’re talking about just outright snacking, I have to admit that raspberries are my least favorite of the four main berries, but I absolutely adore cooking and baking with them. No clue why…


So, this ice cream. It was incredibly interesting, and not quite what I was expecting when I read the recipe title. Making chocolate ice cream from scratch generally involves, well, actual chocolate (PSA courteous of Captain Obvious). So I read the recipe title and assumed it contained actual chocolate plus raspberries, and I worried that the assertive chocolate flavor would overwhelm or outshine the more delicate raspberry flavor.


Not so. This recipe doesn’t actually call for any chocolate, just good cocoa powder. Which actually relegates the chocolate flavor to a more accompanying background note that complements the raspberries, thus allowing them to be front and center on the taste buds. With each bite there is no mistaking it: the raspberry gets top billing here.

chocolate raspberry ice cream

I would advise churning this ice cream for less time than your ice cream maker suggests. It’s a VERY thick custard, and in my experience, thicker-than-usual custards like to over-churn, and over-churned ice cream is all kinds of inedible nastiness. So watch it carefully, and stop it around 5 or so minutes before you usually do. The major upside of super thick custard is that it yields an incredibly creamy finished product. I hope y’all will enjoy it!

Chocolate Raspberry Ice Cream

Source: The Perfect Scoop by David Lebovitz

1 ½ cups heavy cream
5 tbs unsweetened Dutch-process cocoa powder
2/3 cup granulated sugar
2 cups fresh raspberries
Pinch of kosher salt

Whisk together the cream, cocoa powder, and sugar in a large stockpot. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it may start to foam up). Remove from the heat and add the raspberries and salt. Cover and let stand for 10 minutes.
Puree the mixture in a blender or food processor. If you wish, press the mixture through a fine-mesh strainer to remove the seeds.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions, but subtract 5 to 10 minutes from the recommended churning time to prevent over-churning. Transfer the ice cream to a freezer safe container and freeze about 2 hours or longer before serving.

Fresh Ginger Ice Cream

Fresh Ginger Ice Cream

Happy Thursday, all! I know my posting has been a bit sporadic lately, and well, it’s not going to get much better in the very near future. Basically today, I’m popping in to tell you I’m popping right back out for a week and a half. It’s vacation time for Matt and me, and we’ve decided to really go off the grid, old-school style.

Fresh Ginger Ice Cream

This is partly our deliberate choice, but the choice was partly made for us because we’re staying on a fairly remote Caribbean island that is, according to TripAdvisor reviewers, predictable for having spotty and quite unpredictable Wi-Fi access. It seems that these days, most people who take a trip or vacation ending up taking social media and blogs with them – I’ve certainly done it. But not this trip, we (and the little island) decided. So, the blog will be very quiet for the next week and a half, but I will still see and read (and very much appreciate!) any comments you make.

ginger for ice cream

In the meantime, I will leave you with this delicious, creamy, spicy ice cream. Ginger can be an acquired taste, I know it was for me, and I still struggle a bit with crystallized ginger – it’s not my favorite. I also usually pass on the pickled ginger that comes with your sushi. I do use both fresh and ground ginger in my cooking, but there it’s usually one flavor of many and doesn’t stick out. It sticks out here. I was a tad apprehensive about using the ginger so prominently, but yeah. It really works. It’s so balanced – just the right amount of pungency and bite. Oh, and it’s *spectacular* with a glass of chilled, white dessert wine, if you so desire.

fresh ginger ice cream

I hope y’all will enjoy it. And have a wonderful week, I’ll see you again in May!

Fresh Ginger Ice Cream

{Two Years Ago: Jalapeno Popper Grilled Cheese Sandwiches}

Source: The Perfect Scoop by David Lebovitz

3 oz. unpeeled fresh ginger
1 cup whole milk
2 cups heavy cream
¾ cup granulated sugar
Pinch of kosher salt
5 large egg yolks

Cut the ginger in half lengthwise, then cut into thin slices across. Place the ginger in a medium, nonreactive saucepan. Add enough water to cover the ginger by about ½ an inch and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.
Return the blanched ginger slices to the saucepan. Add the milk, 1 cup cream, sugar, and salt. Warm the mixture, but do not bring to a boil – you just want to see bubbles forming on the edges, then shut off the heat. Cover the pan and let steep at room temperature for 1 hour.
Rewarm the mixture – again, just until scalding, where you see bubbles just beginning to form at the edges. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup cream into a large bowl with a fine-mesh strainer set on top.
In a separate medium bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Now slowly pour the tempered egg yolks into the remaining warm milk mixture in the saucepan. Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom of the pot as you stir, until the mixture thickens and coats the spatula. This takes anywhere from 5 to 10 minutes. Pour the custard through the strainer into the large bowl with the heavy cream. Stir to combine, then cool to room temperature. You can speed this process with an ice bath. Make sure you stir at somewhat frequent intervals as it’s cooling, otherwise it will develop a skin on top.
Once cooled to room temperature, chill the custard thoroughly in the refrigerator, at least 4 hours. Then churn it in your ice cream maker according to manufacturer’s instructions. Transfer it to a freezer-safe container and let it firm up in the freezer about 2 hours before serving.

Counterfeit Duck Confit

Counterfeit Duck Confit

I recently read a most excellent book entitled French Women Don’t Get Fat. Its perfectly genius ideas, many of which I have successfully incorporated into my lifestyle resulting in a weight loss of around 40 pounds (though I don’t know exactly because French women do not weigh themselves!) make me yearn to visit Paris again. Since that isn’t really on the horizon for a multitude of boring reasons (work, finances, yada yada), I’ve made do with delving into French cuisine at home.

Counterfeit Duck Confit

Much of French cuisine is ubiquitous enough that even a girl growing up in Dallas, Texas in the ‘80’s is familiar, but one thing I never even knew about, let alone tasted until adulthood, is duck confit.

Duck confit. It’s the most delicious, superlative, food-gasmic thing, ever. What is it, exactly? It’s duck legs cooked slowly in their own fat. The result is perfectly crispy, crackly skin encasing fall-off-the-bone dark duck meat. The actual cooking is a bit of a production and requires one to buy copious amounts of duck fat, an item that can be difficult to locate for some, and then sometimes insultingly expensive when finally found.

Counterfeit Duck Confit

Luckily for us all, David Lebovitz has gifted us a way to make duck confit in our own kitchens in a quarter of the time and without having to hunt down and purchase that pesky duck fat.* In his version, the duck sits overnight in the refrigerator in a combination of salt, spices and gin, then cooks in a low and slow oven, for only 2 ½ hours, in the fat it renders itself. The result? You can’t tell the difference. You can’t! David is really onto something here. I’m thoroughly impressed by his method, and so grateful to now have this trick in my arsenal. Enjoy, everyone!

Counterfeit Duck Confit

*Disclaimer: I love duck fat. I adore it! So please don’t think I’m maligning it here. It’s just that I’m also spoiled in that I can find it in my regular grocery store. I don’t assume everyone can find it so easily, and calling for duck fat can make a recipe prohibitive for some. If duck fat is easy for you to find, consider using it for potatoes, Chex mix, or cookies!

One Year Ago: Bacon Cinnamon Rolls with Maple Cream Cheese Frosting

Source: My Paris Kitchen by David Lebovitz

4 whole duck legs (thigh and leg attached)
1 tbs kosher salt
1 tbs gin
¼ tsp ground nutmeg
¼ tsp ground allspice
2 garlic cloves, peeled and halved lengthwise
2 bay leaves

Prick the duck skin all over with the tines of a fork, making sure to pierce all the way through the skin.
Mix the salt, gin, nutmeg, and allspice together in a small bowl. Find a baking dish that will fit the duck legs very snugly, with no room around them. For me, it was my standard 8×8” baker. Rub the duck legs all over with the salt mixture. Place the garlic halves and bay leaves on the bottom of the baking dish and lay the duck legs, flesh side down, on top of them. Make sure the garlic cloves are completely buried underneath. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
To cook the duck, wipe the duck gently with a paper towel to remove excess salt, then put the duck back in the dish, skin side up. Place the baking dish in a cold oven. Turn the oven on to 300 F. Bake the duck legs for 2 ½ hours, taking them out twice during baking and basting them with any duck fat pooling around them.
To finish the duck, remove from the oven, then increase the oven temperature to 375 F and bake the duck for 15 to 20 minutes, until the skin is deeply browned and very crispy.

Savory Butternut Squash Crumble

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Welcome to another day in the life of what I should probably just call a Texan New Yorker Thanksgiving Countdown! Today I’m sharing another dish that you could easily serve at your Thanksgiving dinner in about two and a half weeks (yikes!!). And, may I just say, I really think you should serve this one.

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This recipe is a savory crumble, or crisp (whichever you prefer to call it), and while making crumbles a savory side dish option is quite common in areas of Europe, I hadn’t ever heard of or experienced this on my side of the Atlantic. Would it be uncouth to say I’m feeling slightly resentful?

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Savory crumbles are a culinary revelation for me! WHY haven’t I tasted one of these before?! Now this one in particular features butternut squash, thus making it perfect as a Thanksgiving side dish, but I’m very eager to brainstorm and play around with the idea and see what other veggies could be accommodated in savory crumble form.

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I was so in love, every time I ate some. You just have to try this one. It’s simply tops. And leftovers reheat beautifully. Enjoy!

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{One Year Ago: Pumpkin Pie Fudge}

Source: My Paris Kitchen by David Lebovitz


2 tbs unsalted butter
2 tbs olive oil
4 lbs. butternut squash, peeled, seeded, and diced into ¾-inch cubes
2 tsp minced fresh thyme leaves
Kosher salt and black pepper
½ cup peeled and thinly sliced shallots
1 cup chicken or vegetable stock
2 tbs finely chopped fresh flat-leaf parsley

¾ cup fresh or dried bread crumbs
½ cup coarse-ground yellow cornmeal or polenta
½ cup grated Parmesan cheese
1 tbs minced fresh sage leaves
1 tsp granulated sugar
½ tsp kosher salt
Black pepper, to taste
4 tbs unsalted butter, chilled and cubed
1 large egg

Preheat your oven to 375 F. Grease a shallow 3-quart baking dish. Set aside.
To make the squash FILLING, heat 1 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat. Add half the squash and half the thyme. Season with salt and pepper and saute, stirring occasionally, until the squash pieces begin to brown on several sides.
Add half the shallots and cook another few minutes, until they’re softened. Add ½ cup stock and cook about 30 seconds, stirring, to reduce the stock a bit and heat everything through. Scrape the squash mixture into the prepared baking dish.
Wipe the pan clean and heat the remaining 1 tbs butter and olive oil in the pan over medium-high heat. Cook the rest of the squash and thyme the same way, seasoning it with salt and pepper, and adding the remaining shallots and ½ cup stock, stirring. Scrape the cooked squash mixture into the baking dish, stir in the parsley, then press the mixture into a relatively even layer. Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft, but not mushy when you poke it with a sharp paring knife.
While the squash bakes, make the TOPPING. Combine the bread crumbs, cornmeal, Parmesan, sage, sugar, salt and black pepper in your food processor. Add the chilled butter and pulse until the mixture is crumbly and the butter is completely incorporated. Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
Remove the squash from the oven, remove the aluminum foil, and cover evenly with the bread crumb topping. Decrease the oven temperature to 350 F and return the dish to the oven. Bake about 20 minutes, until the topping is golden brown, then serve.

Grilled Cherry Tomato, Garlic and Goat Cheese Toasts

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So, picky eater that I was growing up, I actually rarely objected to tomatoes – in fact, I would even go so far as to say that I liked them as a child. When I was in grad school, in my early twenties, I did a summer abroad program in Austria, and every afternoon I would venture out to the closest farmer’s market and buy a large, gorgeous, in-season, juicy red tomato. I’d stand out in what Europeans think is a hot sun and eat the whole thing like it was an apple, juices running down my hands and dripping off my elbow to the ground. It was my afternoon snack; it was a daily moment of pure happiness, the kind that the freshest and most beautiful food can bring.

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So imagine this – I married a certified tomato hater. Apparently, Matt had zero tolerance for them growing up, even to the point he would pick them out of his sandwiches or fast food burgers. (Actually, when I think about it, that habit of his lasted well beyond childhood…)

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Determined spitfire that I am though, I saw this as a challenge rather than an incompatibility, and I wasn’t content to file it in the agree-to-disagree cabinet, despite the fact that no marriage doesn’t have such a filing cabinet, ours included. I pestered asked inquisitive questions about his dislike of tomatoes until he finally told me in detail why he hated them so much; turns out he had eaten one too many out of season tomatoes and then decided that all tomatoes were tasteless and mealy.

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This is pretty easy to correct, right? I simply make sure we only eat raw tomatoes, in any form, when they are perfectly in season, and I’m fortunate that I can get local tomatoes from either Jersey or Long Island, so they don’t suffer in transit to our local grocery store or farmer’s market. And now, Matt loves in-season, good-quality tomatoes (especially heirlooms). Yea!!

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And thus, I can make lovely appetizers like this one, and Matt will happily eat it and love it. You should too before summer tomatoes disappear for another year.

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{One Year Ago: Summer Corn and Roasted Pepper Pie}
{Two Years Ago: Creamy Smoked Trout on Pumpernickel Toasts, Vanilla Ice Cream with Caramel-Chocolate-Peanut Butter Brittle}

Source: adapted from My Paris Kitchen by David Lebovitz

About 1 lb. cherry tomatoes
Olive oil
Kosher salt and black pepper
3-4 cloves of garlic, peeled and sliced
8 oz. goat cheese, softened
1 tbs minced herbs, such as parsley, thyme, basil, or a combination
1 tsp minced garlic
1 loaf of round country bread, sliced somewhat thickly, then each individual slice cut in half crosswise
1 clove garlic, peeled and cut in half lengthwise
A few sprigs or leaves of herbs, for garnish

Soak some wooden skewers in water for about 30 minutes. Preheat your grill to medium-high heat. Thread the cherry tomatoes onto the skewers, then set them on a plate. Brush them well with olive oil, then sprinkle with salt and pepper.
Grill them a few minutes on each side, turning as you go, until they are charred and the skins are starting to bust. Don’t take them too far – you don’t want them cooked completely through. They should still have some bite to them; we’re not making tomato sauce here.
When done, remove the skewers to a plate and let them cool slightly. Then use a fork to carefully remove the tomatoes from the skewers.
Meanwhile, preheat a small skillet over medium-low to medium heat. Add a nice film of olive oil to coat the bottom of the skillet. Add the garlic slices and cook them slowly, until they are golden and softened, about 5 minutes (but watch closely as you do not want to burn the garlic!). Remove with a slotted spoon to a paper towel lined plate. Set aside.
Also meanwhile, in a small bowl, mix together the goat cheese, minced herbs, minced garlic, salt and pepper until smooth. Set aside.
Once the tomatoes have come off the grill, place the bread slices on the grill, just to toast and get some marks. This will take about a minute per side. When the bread comes off the grill, immediately rub at least one side (or both sides if you prefer) with the cut garlic.
To assemble, use a butter knife to spread some of the goat cheese onto one side of the bread. Sprinkle a few of the sliced, cooked garlic on top, then top it with 3-4 cherry tomatoes, pressing slightly to nestle them into the cheese. Place the assembled breads onto a platter and garnish with herbs. Serve immediately.

Pissaladiére with White Anchovies

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Concluding our week of The South, we are leaving America and traveling northeast to the south of France! I’ve personally only been to northern France, which I hope to correct at some point before I kick it. Provence and the French Riviera just sound so idyllic and romantic. And when I learned from David Lebovitz in his amazing new book that the southern French love rosé wine, it just cemented that desire for a visit even more firmly.

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I am quite the rosé wine lover, and Lebovitz tells us that in Provence, rosé is not a wine but a drink. They pour it into regular glasses over ice. As my husband said, “Oh. So it’s like… slammin’ wine!” I suppose so. Whatever you call it, I couldn’t wait to try it.

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Slammin’ wine is typically enjoyed in Provence with this traditional French pizza, Pissaladiere. Pissaladiere has no cheese; it’s a flatbread topped with caramelized onions, anchovies and Niҫoise olives. For some Americans it can be an acquired taste (it was for me – the first time I tried Pissaladiere a few years ago I wasn’t a fan, but then I also think my anchovies were past their expiration date, which could have contributed), but I highly recommend acquiring it, because it’s extremely delicious. The sweetness of the onions plays beautifully against the salty anchovies and olives.

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That said, I took a couple of liberties. I used Italian white anchovies instead of red French anchovies, simply because I like them better (and I had some on hand from this amazing salad); and I couldn’t find Niҫoise olives, so I used Kalamatas, which are technically Greek, not French. I used a dry rosé wine, instead of a fruitier sweeter one after a very cursory Google search led me to believe, hopefully accurately, that French rosé wine tends to be on the drier side.

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And whether this meal is inside or outside your culinary comfort zone, I’d highly urge everyone to give it a shot, including the wine over ice. I was thoroughly impressed by the elegance and deliciousness of the whole thing.

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{One Year Ago: Fourth of July Recipe Round-Up, Coconut Poke Cake}
{Two Years Ago: Beef Puffy Tacos}

Source: slightly adapted from My Paris Kitchen by David Lebovitz

4 tbs olive oil, divided
3 lbs. onions, peeled and thinly sliced
10 sprigs of thyme
4 garlic cloves, peeled and smashed
½ tsp kosher salt
½ tsp granulated sugar
Fresh cracked black pepper
1 lb. ball of pizza dough, at room temperature
30 pitted Niҫoise olives, or 20 Kalamata olives pitted and cut in half
16 or so good-quality, oil-packed anchovy fillets

First, caramelize the onions. Pour 3 tbs olive oil into a large, deep Dutch oven and heat over medium. Add the onion slices, thyme, garlic, salt, and sugar. Cook, stirring frequently for 30 minutes, watching carefully to make sure your onions aren’t scorching on the bottom. If they are, lower the heat to medium-low. Cook another 30 minutes, stirring occasionally, until the onions are deep golden-brown. You can add more olive oil if needed. Stir in a few grinds of pepper, then pick out the thyme sprigs and the smashed garlic. Let cool.
Preheat your oven to 400 F and grease a baking sheet. Stretch the dough out into a loose rectangle on the baking sheet. If it is snapping back when you stretch it, cover it with a clean kitchen towel and let it rest 15 minutes, then try again.
Once your dough is fitted on the baking sheet, spread the caramelized onions on it in an even layer, leaving about a 1-inch border on all sides. Toss the olives on top, spacing them evenly, and then top with the anchovies. You can lay them about however, or you can decoratively crisscross them. Drizzle the whole pizza with the remaining 1 tbs of oil.
Bake for 20 minutes, until the crust is lightly browned. Remove the pizza to a cutting board and let rest a few minutes. Cut the pizza into squares or rectangles and serve warm, with plenty of slammin’ wine to go around!

Duck Fat Cookies

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This recipe is the first I have made from David Lebovitz’s new cookbook, My Paris Kitchen, which is a wonderful book that I can’t recommend highly enough. These Duck Fat Cookies of course jumped way out at me, and when I read the recipe blurb I learned that in Paris, things like duck fat, charcuterie and sausage are just part of everyone’s normal, daily life, and that it’s typical to include them in baked desserts and sweets. Apparently no one squeals or makes a big fuss over such things.

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Well…. I squealed. I guess that means I’m un Americain stupide? Certainly it means I’m less sophisticated and posh than the Parisians, but I think we all knew that anyway.

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Upon tasting these cookies, I’ll have to stand by my low-brow squealing. They are divine. They’re pretty much a short bread texture, very crumbly, but with an incredibly soft and richly fatty mouthfeel. If you know there’s duck fat in there, you definitely taste it, but it doesn’t beat you over the head. I’m sure you could hand one of these to the pickiest of American child diners and just say, “it’s a cookie” and they would gobble it happily.

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Duck fat is easy to track down these days, Whole Foods always stocks it, and other grocery stores have started carrying it lately too. So, there’s really no excuse to not make these cookies. Except maybe for vegetarianism. That’s a legit excuse. But for the rest of you…. get after it! Enjoy!

Duck Fat cookies 101

{One Year Ago: Toffee Coffee Cake, Italian Dressing Grilled Shrimp}

Source: ever so slightly adapted from My Paris Kitchen by David Lebovitz

¼ cup dried cherries
1 tbs brandy
6 tbs chilled duck fat
4 tbs unsalted butter, at room temperature
¾ cup granulated sugar
½ tsp pure vanilla extract
1 ¼ cups all-purpose flour
¾ tsp kosher salt

In a small saucepan, heat the cherries and brandy over low heat until the liquid is completely absorbed and the cherries are a little plumped. Remove from the heat and set aside to cool to room temperature. Once cool, rough chop the cherries.
In the bowl of a stand mixer fitted with the paddle attachment, cream the duck fat, butter, and sugar on low speed just until combined. Add the vanilla and incorporate.
In a small bowl, whisk together the flour and salt. With the mixer on low, slowly add the flour to the fat mixture, until it just comes together. Use a rubber spatula to mix in the cherries.
On a lightly floured surface, and with lightly floured hands, knead the dough briefly until smooth. Shape it into a rectangle, then cut the dough in half lengthwise. Roll each piece of dough into a log about 6 inches long. Wrap each log in plastic wrap and refrigerate until firm, at least 30 minutes. I would recommend longer (maybe 1 hour?), as it will make the dough easier to slice and work with later.
Preheat the oven to 350 F and line 2 baking sheets with parchment paper or silpats.
To bake the cookies, slice the dough into ½-inch rounds and set them on the baking sheets, evenly spaced. Bake the cookies for 12-15 minutes, rotating the baking sheets once midway through. The cookies should be slightly golden brown on top.
Remove from the oven and cool on the baking sheets until crisp. They should be stored in an airtight container, once completely cooled, for up to 3 days. But you really won’t have to worry about that. No way will they last that long.

Strawberry Rhubarb Sorbet

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In what I would presume to be very old news by now in foodie-land, celebrity chef Bobby Flay has opened his first new fine dining restaurant in years: Gato. I’ve followed his career for years now, so of course Matt and I snagged reservations as soon as we could after Gato first opened last month. We figured it would be a luxurious, romantic date-night-out-on-the-town kind of dinner. And if you can experience that sort of thing at 6:30 pm on a Tuesday, well, then that’s what it was!

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In all seriousness, the meal was insanely delicious. Service was fantastic, the décor is beautiful, and the whole night was capped off with a celebrity sighting (Tommy Hilfiger) and dessert: for me, blackberry crostata with strawberry rhubarb gelato. Oh my. Simply *divine* (the dessert, not Tommy Hilfiger. I’m more of a Ralph Lauren girl myself). Anywho….

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I adored that gelato, and wanted to recreate it at home ASAP. But then I remembered that swimsuit season is rapidly descending upon us, and sorbet sounded better to my waistline. So Strawberry Rhubarb Sorbet it was! This little frozen treat is really wonderful, and so easy to pull off. The fruit really shines, and of course the color is stunning. This disappeared quite quickly in my house – I found we didn’t miss the cream of that gelato at all. Enjoy!

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{One Year Ago: Fried Green Tomatoes, Rhubarb Ginger Soda, Rhubarb Jam Tart}

Source: The Perfect Scoop by David Lebovitz

12 oz. fresh rhubarb
2/3 cup water
¾ cup granulated sugar
10 oz. fresh strawberries, rinsed and hulled
½ tsp fresh lemon juice

Wipe down the rhubarb stalks and trim the ends off. Chop or slice the rhubarb into ½-inch pieces.
Place the rhubarb, water, and sugar in a medium stockpot. Bring to a boil. Reduce the heat and simmer for 3-5 minutes, until the rhubarb is tender and cooked through. Remove from the heat and let it cool to room temperature.
Slice the strawberries and place them in your blender. Add the cooled rhubarb mixture and puree until very smooth. Chill in the refrigerator until thoroughly cold. Then churn in your ice cream maker according to manufacturer’s instructions.

Rocky Road Ice Cream, Plus an ICE CREAM Recipe Round-Up

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There simply are no words for how amazing this ice cream tastes. It’s so simple; I mean, rocky road ice cream can be found in the freezer section of *any* grocery or convenience store in America, and I’ve never been blown away by any commercially made version. But this homemade version here really knocked my socks off. Like I said, there are no words….

And, since there are no words, and I’m on vacation, which means I’m too relaxed and lazy to try and find any, I’m just going to give you the recipe. But not before I give you a massive ICE CREAM RECIPE ROUND-UP!!! I’ve collected 75, yep – seventy-five – ice cream recipes from around the food blogosphere for your perusal. I think you’ll all find something in here that you like. Enjoy!!

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1. Absinthe Ice Cream – David Lebovitz
2. Apple Cider Ice Cream – Chocolate Moosey
3. Apple Pie Ice Cream – The Texan New Yorker
4. Avocado Coconut Ice Cream – The Homesick Texan
5. Banana Pancake Ice Cream with Maple Brittle – Foxes Love Lemons
6. Banana Pudding Ice Cream – The Texan New Yorker
7. Biscoff Ice Cream – Magnolia Days
8. Black Garlic Chocolate Chunk Ice Cream – girlichef
9. Blackberry Chip Ice Cream – What Megan’s Making
10. Blood Orange Ice Cream – The View from Great Island
11. Blueberry, Lemon and Thyme Ice Cream – Hip Foodie Mom
12. Blueberry Muffin Ice Cream – How Sweet Eats
13. Bourbon Apple Crisp Ice Cream – the Bojon Gourmet
14. Brown Bread Ice Cream – David Lebovitz
15. Brown Sugar Bourbon Ice Cream – The Girl in the Little Red Kitchen
16. Butter Pecan Ice Cream – The Texan New Yorker
17. Buttermilk Ice Cream – Webicurean
18. Candied Cherry and Bacon Chocolate Chip Ice Cream – Chocolate Moosey
19. Cantaloupe Ice Cream – The Homesick Texan
20. Caramelized White Chocolate Ice Cream – David Lebovitz
21. Cardamom Ice Cream with Spiced Candied Pistachios – Savory Simple
22. Chocolate and Salty Peanut Butter Chunk Ice Cream – The Texan New Yorker
23. Chocolate Chip Coffee Ice Cream – Simply Scratch
24. Chocolate Chip Cookie Dough Ice Cream – The Texan New Yorker
25. Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream – How Sweet Eats

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26. Dark Chocolate Ice Cream – Baked Bree
27. Date, Rum and Pecan Ice Cream – Brown Eyed Baker
28. Dulce de Leche Ice Cream – Smitten Kitchen
29. Fennel Ice Cream – Smitten Kitchen
30. Fluffernutter Chip Ice Cream – How Sweet Eats
31. Fried Ice Cream – Brown Eyed Baker
32. Ginger Ice Cream with Honey-Sesame Brittle – Food 52
33. Grapefruit Curd Ice Cream – Savory Simple
34. Honey Lavender Ice Cream – The Homesick Texan
35. Kabocha Vanilla Chai Ice Cream – Food 52
36. Key Lime Pie Ice Cream – Good Life Eats
37. KitKat Ice Cream – Baked Bree
38. Lemon Speculoos Ice Cream – Chocolate Moosey
39. Lime Zest Ice Cream – girlichef
40. Malted Chocolate Ice Cream – The Texan New Yorker
41. Mango Ice Cream – What Megan’s Making
42. Maple Gingerbread Cookie Dough Ice Cream – Tracey’s Culinary Adventures
43. Mexican “Hot” Chocolate Ice Cream – The Texan New Yorker
44. Milk Chocolate Black Pepper Ice Cream – David Lebovitz
45. Mint Chocolate Cookies and Cream Ice Cream – The Texan New Yorker
46. Mint Julep Ice Cream – Simply Recipes
47. Nutella Brownie Cheesecake No-Churn Ice Cream – Cupcakes and Kale Chips
48. Nutella Swirl Ice Cream – What Megan’s Making
49. Oatmeal Raisin Ice Cream – Brown Eyed Baker
50. Peach Pecan Ice Cream – The Homesick Texan

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51. Peanut Butter Ice Cream  – The Texan New Yorker
52. Pistachio Nut Ice Cream – Brown Eyed Baker
53. Pumpkin Cheesecake Ice Cream – Melanie Makes
54. Pumpkin Ice Cream – The Texan New Yorker
55. Red Velvet Ice Cream – Pale Yellow
56. Reisling Ice Cream – The Texan New Yorker
57. Rhubarb Crumble Ice Cream – Take a Megabite
58. Roquefort-Honey Ice Cream – David Lebovitz
59. Salty Nuts Ice Cream – Spoon Fork Bacon
60. Shiner Bock Ice Cream – The Homesick Texan
61. S’Mores Ice Cream – The Texan New Yorker
62. Sorghum Syrup and Toasted Walnut Ice Cream – The Texan New Yorker
63. Strawberry Fennel Ice Cream – Food 52
64. Strawberry Ice Cream with Guajillo and Lime – The Homesick Texan
65. Strawberry Lemonade Ice Cream – Chocolate Moosey
66. Strawberry Pop Tart Ice Cream – Foxes Love Lemons
67. Strawberry Short Cake Ice Cream – Heather Christo
68. Strawberry Sour Cream Ice Cream – Confections of a Foodie Bride
69. Toasted Almond Fudge Ripple Ice Cream – Brown Eyed Baker
70. Thin Mint Cookie Ice Cream – Hip Foodie Mom
71. Tin Roof Ice Cream – The Texan New Yorker
72. True Mint Ice Cream – Foxes Love Lemons
73. Vanilla Ice Cream with Chocolate Peanut Butter Brittle – The Texan New Yorker
74. White Chocolate Buttermint Ice Cream – How Sweet Eats
75. White Chocolate Habanero Ice Cream – Confections of a Foodie Bride

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{One Year Ago: Mango Liquado, Cream Cheese Kolaches, Better Than Taco Bell Mexican Pizza}

Source: The Perfect Scoop by David Lebovitz

2 cups heavy cream
3 tbs unsweetened cocoa powder
5 oz. semi-sweet or bittersweet chocolate, or a combination of the two, chopped
1 cup whole milk
¾ cup granulated sugar
Pinch of kosher salt
5 large egg yolks
½ tsp vanilla extract
1 ½ cups mini marshmallows
1 cup roasted peanuts, coarsely chopped

Place 1 cup cream and the cocoa powder in a medium saucepan. Whisk to combine, then warm over medium-low heat for a few minutes. Once it is warm, bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining cup of cream. Pour the mixture into a large mixing bowl, scraping the saucepan as thoroughly as possible. Set a mesh strainer on top of the bowl.
Add the milk, sugar, and salt to the same saucepan and heat until warm. Do not boil. In a separate medium bowl, whisk together the egg yolks. Shut off the heat, then slowly pour about ½ a cup of the warm milk mixture into the egg yolks, whisking constantly. Then, also whisking constantly, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
Set the saucepan over medium-low heat and stir constantly until the mixture is thick enough to coat the back of a spoon. This will take around 5 minutes. Pour the custard through the strainer and into the bowl with the chocolate mixture. Stir until smooth, then add the vanilla. Let this cool to room temperature, stirring occasionally to avoid getting the skin on top. You can expedite this process with an ice bath.
Once it is cooled to room temperature, chill thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add the marshmallows and peanuts. Let the ice cream maker incorporate them into the ice cream.
Transfer to a container and let it set up in the freezer for about 2 hours before serving.

Peanut Butter Ice Cream

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Do y’all watch “Chopped” on Food Network? I must admit, I love that show. While it doesn’t rise to the level of addiction (ahem, “The Blacklist”, cough, ahem), I’ll definitely tune in if it happens to be on.

And if you’ve seen it more than, oh, twice, then you know that the contestants looooove to attempt ice cream during the dessert round. Although, by this point, I’m not sure why any contestant on “Chopped” would even think of making ice cream anymore, because more often than not, that ice cream gets overchurned. Happens almost every time, right?

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And those chefs know it. You saw it too – it was like scraping butter out of the machine, and then the shot goes to the interview room, and they’re smacking their forehead in frustration and shame, offering up various excuses as to why they let it happen (“Time got away from me!” “I’m not familiar with this ice cream maker!” “I did everything right, I don’t know why it overchurned!”)

I’ll admit, I’ve usually watched those particular shows with a little bit of smugness, thinking to myself, churning ice cream is so easy, how could these professional, experienced chefs mess that part of it up?

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Well. Never again can I be so sassy and cocky. Because now, my friends, I’ve joined those chefs in a particular ranking: I too have overchurned ice cream. In my home. With my ice cream maker I’ve used hundreds of times. I had to remake this peanut butter ice cream because the first attempt turned out to be a butter-like, disgusting mess that had the most off-putting texture. And, strange but true – it wouldn’t melt! Very weird.

I remade it, watched it like a hawk in the ice cream maker thank you very much, and then Matt and I got to enjoy this luscious, creamy ice cream for the next week or so. If you’re even a fraction of a peanut butter fiend, then you probably need this in your life. Really, really amazing.

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{One Year Ago: Cinco de Mayo Recipe Round-Up}

Source: The Perfect Scoop by David Lebovitz

¾ cup creamy peanut butter, preferably homemade or all-natural
¾ cup plus 2 tbs granulated sugar
2 2/3 cups half and half
Pinch of kosher salt
1/8 tsp vanilla extract

Add the peanut butter, sugar, half and half, salt and vanilla to your blender. Puree until smooth.
Chill the mixture thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions.
Either serve right away if you are happy with the texture, or transfer it to a container and freeze for another couple of hours to let it firm up.