I am melting

The summer solstice occurred less then 24 hours ago, and I think we landed smack-dab into the dog days. Soaring temperatures that reach back a week, with reports that it’s stretching forward. The sun fiercely pelts down, evaporating the morning dew upon kissing the horizon. Trying to be a step ahead, the alarm clock on my husband’s nightstand is going off at 5.30 am in order for me get my java jolt, and grab a hose. I am trying to make sure my garden is not stressed by the lack of rain, but by noon the

squash plants droop for heat exhaustion. Though the tomatoes and peppers haven’t flinched, rather a profusion of flowers have been put out. I am hoping the chili peppers are going to be extra-hot this year. All my herbs are feeling just dandy under these conditions, growing and putting out leaves potent with fragrance. The only downside is the push to bolt, which I expect in August. Add to my just-breaking-day chores: deadheading all 30 plus herbs I am growing. But I am always excited to use these scented denizens of my summer scape.  There are daily sun-teas; torn leaves in every salad; pestos to rubbed into grilled meats, and infusions to magically extract.

As for the people and animals around me, the oppressive heat has everyone seeking shade or the relief of an artificial environment. Personally, I stand in solidarity with my friends in the garden, and suffer the heat…okay, with a caveat or two like a daily dip in the pool and a big scoop of ice cream.

Mango-Rose Geranium Ice Cream – approx 2-quarts

3-magoes – peeled and pureed (3-cups)

6-rose geranium leaves

4-cups whole milk

2-cups heavy cream

1½-cups sugar

4-egg yolks

In a 2-quart sauce place the geranium leaves, mago pits, milk and cream, and warm over a medium low heat.

In the meanwhile, in a work bowl beat the egg yolks and sugar together. Once the milk concoction has warmed beat about a third of the warm milk into the eggs. Then whisk the warmed eggs into the pot with the remaining milk. Using a rubber spatula stir the milk/egg mixture over the heat for about five minutes – making sure you don’t let the egg cruddle.

Remove the milk mixture from the heat, and pour through a fine sieve into a bowl. Stir in the mango puree to completely combine. Store the milk mixture in the refrigerator for 12 to 24 hours.

Pout the milk mixture into your ice cream maker, and proceed according to the manufacture’s instructions.

Heaping Scoops

It has been a difficult summer for me. Packing up the old house and going through a renovation, and the subsequent cleaning that it generated. Finally, the kitchen is complete and the boxes have been broken down and discarded (we are never moving again). Now, I can get back to the business at hand – playing in the kitchen. I have missed almost two months of garden and farmer’s market offerings due to the fact I only had my grill functioning, and the counter adjacent to the sink in the mudroom was all work area the new house had to offer. I have done very little puttn’ up, which means I am in overdrive to try and catch up.

I have sorely missed making ice cream, not that I am saying I have spent half the summer season without the creamy, frozen concoction. No stove to make the custard base, a single freezer crammed with the items that were accommodating the temporary loss of my back-up unit; and, the general mess and debris floating through the air just did not make it conducive to have ice cream churning away – Rocky Road is not a favorite flavor. But, now, life has been dusted, vacuumed and repeated numerous times I felt it was safe breakout the ice cream maker – enough with comforting myself with a pint of someone else’s.  I may have also failed to mentioned, that my husband has a nightly requirement of three scoops and he has become accustomed to requesting a flavor or inquiring what combination I was working with – I hate to let him down, and only be able to dole out a commercial bowlful. So, with my yearning to score some love points and satisfy my need to freeze a summer moment I let it rip. I don’t think this quart will last more than a few days.   

Rose scented Geranium and Cinnamon Ice Cream - yields approx. 1-quart

2-cups heavy cream

2-cups half-and-half

2-cups sugar

5-rose geranium leaves

2 3-inch cinnamon sticks

6-egg yolks

In a 1½-quart saucepan add the cream, half-and-half, sugar, rose geranium, and cinnamon sticks, and over a low flame allow the sugar to completely dissolve.

In a work bowl beat the egg yolks until thickened and a pale yellow. Add to the warmed cream mixture, and cook over a low flame for about 5 minutes, stirring constantly.

Strain the mixture through a fine sieve into a clean work bowl, and refrigerator for a few hours for up to 24-hours. Then pour the chilled ice cream base into the freezer compartment of an ice cream, and proceed according to the manufacturer’s instructions.

Once the ice has set up transfer into a freezer container, and place in the freezer for an hour or two before serving.

Hail the Solstice

Reaching its zenith

Bathing life. Ripening life.

Stimulating life

Macadamia Nut Lavender Ice Cream – yields aprox. 1-1/2 quarts

2-cup whole macadamia nuts

1-quart whole milk

2-teaspoons lavender

1-cup sugar

3-egg yolks

1-teaspoon orange blossom water

1-teaspoon vanilla extract

In a food processor fitted with the steel blade process the macadamia nuts until it starts to release it oils – it should have the look of pastry dough and be smooth.

In a 2-quart saucepan warm the milk and lavender together over a medium low flame to just below the boiling point.

While the milk is warming whisk the sugar and yolks together to thoroughly combine, and then beat in the macadamia paste.

Add a ladle full or two of the milk into the egg mixture and beat to combine, and warm up the egg mixture. Then whisk the egg mixture into the remaining milk, and return to the heat. Stir the mixture constantly over the heat for about fives. 

Cool the milk mixture completely. Then pour into the ice cream maker and proceed according to the manufacture’s instruction.