The recipe for this roasted strawberry buttermilk ice cream is from a cookbook that I have totally fallen in love with, called Jeni’s Splendid Ice Creams at Home.
Cover to cover, it is filled with creative, inspired ice cream flavours that each sound totally AMAZING. They’re all variations on the same base, which uses corn starch as a thickener and cream cheese as an emulsifier. I’d only ever made yolk-thickened ice creams before. Jeni’s method yields a less rich-tasting ice cream (perhaps desirable in bikini season?), but one with the creamiest, silkiest mouthfeel of any I’ve ever had.
I had one of my best friends in the world and her hubby visiting me this week with their gorgeous little baby boy Mason.
He grabbed hold of my heart with the first toothy grin.
He squeezed it with every giggle.
He reduced me to an embarrassing display of nonsense babble in our long “conversations” about what it’s like to be a one-year-old.
Then I, myself, cried like a baby the night before they left. He’ll know me as Aunty Jenn, and to me, he’s 100% nephew despite no blood relation.
Summer is such a precious and fleeting moment in the temperate rainforest that I, for the time being, call home. The winter switch was only flipped off two weeks ago. I feel like I need to pen some goals so that the sunny days aren’t whisked out from under my feet in a blur of work and deadlines and… gulp… wedding planning.
So this is my plan:
1. Extract every ounce of pleasure from the local, seasonal fruit as it arrives. This means sour cherry tummy aches. Totally worth it.
2. Re-read the entire series Anne of Green Gables. This may or may not have something to do with the destination of our wedding…
3. Go camping, hiking, and swimming in both the Pacific and Atlantic oceans.
4. Get fresh air all days, even the rainy ones.
Everyone needs a classic vinaigrette in their repertoire. It’s perfect to toss with mixed greens as a very simple, but delicious, side dish. It’s equally delicious drizzled over steamed or grilled vegetables, like green beans, asparagus, and artichokes. It even works to enliven simply prepared fish, chicken or meat.
The ratio is 3:1, 3 parts oil to one part acid. From there, you can go absolutely buck wild! Use whatever oil strikes your fancy; vary the acid from sharp vinegars to bright citrus juices. To make a creamy version, add a dollop of mayonnaise to the mix. Play with minced herbs, citrus zest, and different mustards. Add a touch of honey or maple syrup. The possibilities are endless!
Deliciousness in simplicity is embodied by a good pound cake. The old-fashioned recipe contains just a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. There’s logic, if lack of imagination, behind the “pound” cake’s name. Although the (dusty, cobwebbed) math part of my brain tells me it would be more aptly named “FOUR pound cake”… Geez, that’s a lot of cake!
People (myself included) have taken liberties with the ingredient ratios, often adding a leavener other than eggs to boost the cake’s rise. The rich, buttery taste, golden hue and dense crumb must be present, however, or you’ve explored beyond pound cake into “loaf” territory.
My version includes cream cheese. This is because on the day I made it, I ran out of butter.
Yes, it happens. And it’s a sad day when it does.