Yes it’s summer and yes I’m obsessed with my new ice cream maker. I took a two week (involuntary!) break from ice cream prep. You can’t have ice cream every weekend, or can you? Anyhow, I was very excited to get back to it and try out this No-Cook Strawberry Ice Cream recipe that I found on SouthernLiving/MyRecipes.
This is really a follow up from my earlier ice cream post and also a kind of experiment of no cook (philadelphia style) ice cream vs the classic french style ice cream. While the earlier post focused on the french custard style of ice cream that required a kind of cooking process, this ice cream recipe was super quick and much simpler to prepare. Combine a few things together, chill, cut up strawberries and voila. Ice cream! It was still a two day process for me but seemed like a lot less work. There was also less stressing over questions like “Have I cooked the eggs correctly? is this the right temperature? Is this a complete flop?”
Why strawberry? Well I tried chocolate and mint choc chip so I thought that something with fruit was a nice way to mix things up. Plus, it’s rare that I cook anything that comes out pink so I thought that might be fun too!
For so many years having pasta for dinner meant penne with a tomato based sauce. This is the kind of pasta I grew up eating and what I made for myself and my husband when we first moved in together. Don’t get me wrong, I still make this kind of pasta all the time. I even spruce it up a little with a sprinkling of basil, pinenuts and even a bit of feta cheese but that’s not what Nigella Pasta is all about.
One of the things I do (and I’m sure it’s not just me) as soon as I buy a new cookbook is read (at least skim) through the thing from cover to cover looking at things I might like to make. When I do this, I’m also applying the vegetarian filter. That’s not to say that the meat dishes don’t get attention, they eventually do! Finding something vegetarian that looks suitable as a main dish for dinner, isn’t too complicated and looks tasty isn’t always so easy. When I do find something that I think will work it’s a case of “ding ding ding! Let’s get cooking!” That’s what happened with Nigella Pasta. Five years have gone by and this pasta dish still makes a regular appearance at our dinner table. The mushrooms, lemon, thyme, garlic and parmesan give this dish plenty of flavor without the need for any cream although I guess the olive oil and salt help out in that department too!
Last weekend I experimented with my new KitchenAid Ice Cream Maker Attachment and here are the results! Who knew making custard style ice cream was such an involved, and in one case nail biting process!
Living in a more recently gentrified area of Williamsburg Brooklyn there’s all sorts of shops and stores cropping up around me including OddFellows Ice Cream. These guys have been threatening to open up for some time and I was very excited to see them have their grand opening just last week! I finally got around to heading over there yesterday and tasted their new Oatmeal Cookie Dough flavor and….WOW! I will definitely be going back for more. But I digress! Back to inspiration. Of course seeing all the ice cream around me was one factor. I’d also say that considering how hot its been these days in NYC no wonder i’ve been tempted to get my ice cream on. Lastly, I’d say that I tried it because I like a good challenge. People describe making a custard style ice cream as a bit of a process and not always easy to get right. That sounded right up my alley. Oh and delicious ice cream at the end is always nice too!