Mustard Ice Cream
Makes about 1 1/2 quarts.
Note: From "The Paris Cookbook," by Patricia Wells.
• 6 egg yolks
• 2 c. whole milk
• 1 c. heavy cream
• 1 1/2 tbsp. Dijon mustard
Directions
Place the egg yolks in a medium bowl and whisk to blend.
In a heavy saucepan, cook the milk over medium heat until bubbles form around the edges. Remove from heat. Slowly (this is key) whisk the hot milk into the egg yolks. Return this mixture to the saucepan.
Rinse out and dry the mixing bowl; then set a fine-mesh sieve on top. Set it aside.
Place the saucepan over low heat. Using a wooden spoon, stir the sauce gently but constantly, sweeping the entire pan bottom and reaching into the corners. As soon as the sauce is slightly thickened, remove the pan from the heat and stir gently for a couple of minutes to complete the cooking. The sauce should be the consistency of heavy cream and read about 170 degrees on an instant-read thermometer.
Immediately stir in the cream to stop the cooking. Stir in the mustard. Pass mixture through the fine-mesh sieve. Cool completely. (Either put it in the refrigerator or rest the bowl in another bowl filled with water and ice cubes.)
When the mixture is thoroughly cooled, transfer it to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until solid.
Nutrition information per ¾ cup:
Calories180Fat16 gSodium110 mgSaturated fat9 g
Carbohydrates4 gTotal sugars4 g
Protein5 gCholesterol180 mgDietary fiber0 g
Exchanges per serving: 1 medium-fat protein, 2 fat.
Gazpacho
Makes 6 cups.
Note: From "The Barefoot Contessa Cookbook," by Ina Garten.
• 1 large English cucumber, halved and seeded but not peeled
• 1 1/2 large red bell peppers, cored and seeded
• 2 lb. tomatoes, plum or heirloom
• 1 red onion
• 2 large garlic cloves, finely minced
• 3 c. tomato juice
• 1/4 c. white wine vinegar
• 1/4 c. good olive oil
• 1 1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess the vegetables.
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, wine vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more its flavors develop. Stir before serving as the oil may rise to the top.
Nutrition information per 1 cup:
Calories150Fat9 gSodium810 mgSaturated fat1 g
Carbohydrates16 gTotal sugars11 g
Protein3 gCholesterol0 mgDietary fiber4 g
Exchanges per serving: 3 vegetable, 2 fat.
Roasted Tomato and Parmesan Ice Cream
Makes about 1 1/2 quarts.
Note: From LoAnn Mockler.
• 1 lb. tomatoes
• 1 1/2 c. heavy cream
• 1 1/2 c. whole milk
• 1/2 c. sugar
• 1/4 tsp. kosher salt
• 1/4 c. finely grated Parmesan cheese
• 3 egg yolks, lightly beaten
Directions
Preheat oven to 400 degrees.
Cut tomatoes into quarters and remove seeds. Place tomatoes skin-side down on parchment paper on a rimmed baking sheet (do not use any oil). Roast for 20 minutes. Remove from oven, let cool until you can handle the tomatoes. Separate the tomato skins from the flesh and discard the skins. Place the tomato flesh in a blender and purée until smooth.
In a large saucepan, combine the cream, milk, sugar and salt and bring to a simmer on medium high heat. Stir in the cheese and the tomato purée. Reduce heat to medium. Add a ladleful of the hot cream mixture to the egg yolks, stirring it together until well combined (this is called tempering the yolks); then return the mixture to the pan.
Whisk until the cream mixture becomes thicker, coats a metal spoon and the temperature of the mixture on an instant-read thermometer is 170 degrees.
Remove from heat and pour the mixture into a bowl through a fine mesh strainer to remove solids. Place the bowl into a larger bowl that contains water and ice cubes to jump start the chilling process. After 10 minutes, cover with plastic wrap and refrigerate until very chilled, 2 to 3 hours.
Freeze the chilled mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until solid.
Serve the tomato ice cream in a small bowl with a little salad of halved or quartered multicolored grape tomatoes, some chopped cucumber, salt and pepper. If you have cooked bacon on hand, add some crumbled bacon as a garnish.
Nutrition information per ¾ cup:
Calories270Fat21 gSodium150 mg
Carbohydrates18 gSaturated fat12 gTotal sugars17 g
Protein5 gCholesterol140 mgDietary fiber0 g
Exchanges per serving: ½ milk, 1 carb, 4 fat.
Basil Ice Cream
Makes about 1 quart.
Note: Adapted from Nichole Gaffney online at coleycooks.com.
• 2 c. fresh basil leaves
• 6 egg yolks
• 2/3 c. sugar
• 1 1/2 c. whole milk
• 1 1/2 c. heavy cream
• 1/2 tsp. salt
• 1 tbsp. freshly squeezed lemon juice
Directions
Combine basil, egg yolks, sugar, milk, cream and salt in a blender, and buzz on high until thoroughly blended. Transfer to a saucepan and cook over medium-low heat for about 5 to 8 minutes, stirring constantly, until thickened enough to coat the back of a spoon (170 degrees on an instant-read thermometer).
Strain the mixture into a bowl through a fine mesh strainer, pressing with a spatula to remove solids. Cover and refrigerate until chilled (overnight is best).
Stir in the lemon juice, then pour the mixture into an ice cream freezer and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until solid.
To serve, slice thick slices of heirloom tomatoes and season them with sea salt and freshly ground black pepper. Add a scoop of basil ice cream on top of the tomatoes, sprinkle with a little sea salt and drizzle with extra-virgin olive oil. Garnish with a sprig of basil.
Variation: Basil and tomato have a natural affinity – try a scoop each of the tomato and basil ice creams and serve together, sundae-style, with a chiffonade of basil.
Nutrition information per ½ cup:
Calories290Fat21 gSodium190 mg
Carbohydrates21 gSaturated fat12 gTotal sugars20 g
Protein4 gCholesterol200 mgDietary fiber0 g
Exchanges per serving: 1 ½ carb, ½ medium-fat protein, 3 ½ fat.
