too hot for baking

strawberries

Believe it or not, you can still find local strawberries this time of year.  I bought these at The Berry Farm on Rt. 203 between Kinderhook and Chatham.  I believe the Farm at Miller’s Crossing also has some at the Hudson Farmers Market.

Sorry the photo is a little blurry – I think my hands were shaking in anticipation.

Inspired by this month’s story in Gourmet Magazine, I am trying new ice cream recipes – when it’s hot you still need dessert.  This recipe for Strawberry Ice Cream has joined my collection of insanely easy ice cream (really it’s more a gelato – no eggs) recipes.  There’s no cooking of the custard (yea! no heat!) – just mash together the ingredients, chill, and then churn.  Here’s a picture of the last bite:

strawberry icecream

Another amazing ice cream that I made recently, recipe also from Gourmet, was Sour Cream Ice Cream.  Again, you did not have to cook a custard (again, no eggs), and it went together in just a couple of hours (including chilling time).  I took this to friends where we had it with sliced donut peaches and a drizzle of red wine syrup.  Quick and elegant and really yum.  We have no pictures of that dish – it went down too easy!  This is a good year-round ice cream.

Sour-Cream Ice Cream – from Gourmet Magazine, July 2009

  • 1 (16-ounces) container chilled sour cream
  • 1 cup chilled half-and-half
  • 3/4 cup sugar
  • 1/2 cup chilled heavy cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Puree all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved.  Chill until very cold.  Freeze mixture in ice cream maker.  Transfer to an airtight container and put in freezer to firm up, about 6 hours.  Or, eat immediately.

The day I become lactose-intolerant or vegan will be a sad day indeed.

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