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Simple and Sinful summer ice cream recipes

Simplicity is the key word to how I like things to operate in my world.  I like complications as much as the next woman.  Complexity keeps life interesting, but drama -- in the kitchen or the street -- I can do without. 

Summer time, synonymous with vacation, means giving yourself a break in the kitchen without giving up any of the perks or punches of full flavor. Fresh fruits are in abundance, semifreddos are simple, ice cream is everywhere. 

Here are a couple of favorites that keep me cool and satisfied when the heat is on.

Cantaloupe and Vanilla Ice CreamEverybody_loves_ice_cream

1 well-ripened cantaloupe (the stem end should be fragrant and the melon should have a nice **thunk** to it when tapped)

I pint of any premium vanilla ice cream (I've been having a love affair with vanilla for some time now)

1 pint of fresh berries (blueberry, raspberry, blackberry)

1/4 cup Grand Marnier

2 Tbs. granulated sugar

Rinse the berries and set to rest in a sieve. After thoroughly drained, pour Grand Marnier and sugar over the berries and gently mix.  This can be prepared a day or two ahead of time so the berries absorb the liqueur.

Slice the ends from the melon, just enough to provide an even surface.  The cut the cantaloupe in half (not lengthwise).  Scoop the seeds and pulp out, then discard.   Scoop a nice dollop of vanilla ice cream into the cantaloupe's cavity.  Garnish with berries and serve immediately.

Serves 2 generously

Ginger Biscuit Ice Cream Sandwiches

1 package of Botham's Shah Ginger Biscuits

1 pint premium vanilla ice cream, slightly softened

Place 1 scoop of ice cream on cookie. Press second cookie on top until scoop flattens.  Serve immediately or wrap and freeze for later.

Makes 5 sandwiches. 

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