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How To Make Limoncello

January 1, 2016

We travelled to Italy a few years ago, and were lucky enough to stay in the beautiful town of Positano very near Pompeii.  It is a town built on a cliff above a few beaches.  I think it was something like 250,000 steps from our hotel to the beach.  Ok, not really, but it felt like it.  We learned a little late in the game that you can take the local bus for very little and avoid all of the steps.  I highly recommend the bus. 

Everywhere we went in Positano, the lovely pottery for sale was covered in lemons. Every restaurant featured lemon sauces, lemon desserts, etc. all followed with little glasses of limoncello.  If you have ever had it before, at first taste it reminds you of lemon-flavored cough syrup with a kick.  It is meant to be a digestif after all of the pasta and such.  At first, we were not fans, but by the third or so we loved it.

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I asked a local about why everyone serves limoncello.  He said that most of the families there have lemon trees.  After the tourist season ends in October or so, they head home to harvest their lemons with their families.  They get whole grain alcohol from the government, and use the rind from the lemons for the limoncello.  It takes 95 days from start to finish, which means it is ready when the weather starts to warm up.  They use the juice from the lemons for their sauces throughout the summer as well.  It turns out that making limoncello is mostly just waiting and a little bit of making.  I can totally do that!  I found a recipe that included a vanilla bean, which really does soften it just enough.  If you drink limoncello, then be sure you are just serving it in little shot glasses.  Beware, it can get really easy to drink, and before you know it, you have passed the point of no return…and you are desperately needing a nap!  If drinking it intimidates you, I have also served it poured over a lemon sorbet topped with raspberries.  It makes for a really refreshing dessert.  The texture of the drink is syrupy and viscous, so it is best served very cold.  I keep my bottle ready to go in the freezer.  It gets more aggressive the warmer it gets.  Why do I bring up limoncello now?  Well, it is citrus season!  Hooray!  My Meyer Lemons are almost ready to pluck, but they don’t make for good limoncello.  That said, you can run to the grocery store, and grab big lemons right now.  Just be sure that you are only removing the yellow rind- leave the white pith behind.  I used my lemon “innards” in my juicer so that my 10 year old could make his lip-puckering homemade lemonade.  Enjoy!

limoncello 1

Limoncello

(this is a double batch)

What you’ll need:

One liter of Everclear

10-15 really nice lemons (the rind matters, friends)

5 cups of sugar

4 cups of water

1 vanilla bean

limoncello 2

What you’ll do:

First, after you have washed those lemons, you will zest them.  You can use the five whole zester, the microplaner or the carrot peeler.  Put all of the zest in the large sealable jar with the liter of booze.  Don’t do vodka- it’s not the same.  Let it sit for 45 days in a cool dark place.

After 45 days, you will need to make the syrup, and remove the peels.  You can simply pour the mixture through a fine mesh to remove the peels.  Put the lemony goodness back in the jar with one vanilla bean.  This will mellow it out just enough to make it irresistible.  Bring the four cups of water to a boil, and dissolve the 5 cups of sugar into the water.  Allow it all to cool, before you add it to the limoncello.  Once combined, store it back in the cool, dark place.  

limoncello 3

After the second 45 days, take your mesh, and line it with two coffee filters.  Put it over a bowl, and filter your limoncello into the bowl.  This will take a while as it should be thick and syrupy.  You can filter again if you want it to be more clear.  Finally, use a funnel to fill up the bottle or bottles of your choice.  Store in the freezer until you are ready to use.

Salute!

Not Sure What To Leave for Santa? (Here’s a Tip: Leave Him Christmas Cookies.)

December 24, 2015

I don’t know about you, but I am struggling a little bit when I think of how little time I have before Christmas and how much I have yet to do.  How does this happen to me every year?!!!  I mean, I know it is coming and yet I am always pressed for time.  Ugh.  Baking helps me settle the voices, but I know that is not true for everyone.  Lucky for you, these two cookie recipes are easy to manage, and they freeze really well.  The first is an Oatmeal Cookie with Golden Raisins and Dried Cranberries.  I know…I know…you don’t like raisins.  I will tell you this- these cookies are such a hit that the teachers who receive them every year won’t let me make anything else.  I have to share this recipe with someone every year as they can’t get over how much they love them.  But, if you insist that you will not like the oatmeal cookies then I submit to you the Chocolate Chocolate Chip with Peppermint Cookies.  Chocoholics can rejoice, and they look nice and festive as well.  The best part about both of these cookies is that you can use a small ice cream scoop to drop them onto your baking sheet.  Seriously, you can finish one batch in less than one hour.  Heat up your ovens, don your aprons, and don’t forget the holiday music and a glass of wine while you cook.  After all, you deserve it!  Let’s do this!

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Oatmeal Cookies with Golden Raisins and Dried Cranberries
sugar-2        

What you’ll need:

2 ½ sticks of butter, unsalted, room temp

1 cup light brown sugar

1 1/8 cup of regular sugar

1 large egg

1 ½ tsp vanilla

3 cups old fashioned oats

1 ½ cup all purpose flour

¾ tsp salt

2 ½ tsp baking soda

1 ½ cup combo of golden raisins, cranberries, cherries, etc.

(I like the golden raisins and cranberries)

Cinnamon

(I think I use about ½ teaspoon, but honestly I just shake it out over the flower and oat mixture until I can smell it)

butter-3

What you’ll do:

Preheat oven to 350.  Cream butter and sugars in a stand mixer with paddle attachment until fluffy.  Add egg and vanilla- mix until combined.  In separate bowl, stir together oats, flour, salt, baking soda and cinnamon.  Add the flour mix to the butter mix (half first and then the rest) until combined.  Finally, add the dried fruit.  Use the scoop to portion onto the cookie sheets, and bake 8-10 minutes depending on your oven.  They should be golden brown and a little underdone in the center as they will continue to cook some once removed.

And then try these…

peppermint-cookies-4

Chocolate Chocolate Chip Cookies with Peppermint

ingredients

What you’ll need:

12 oz package of dark chocolate chips (go as dark or semi as you prefer)

2 TBS water

6 TBS unsalted butter, room temp

¾ cup sugar

½ tsp salt

2 large eggs

1 tsp vanilla

1 ¼ cups all purpose flour

½ tsp baking soda

peppermint chips or crushed peppermint candies

peppermint-6

What you’ll do:

Heat oven to 375.  Set up double boiler with 1 cup of the chips and the water- melt together and let cool some.  Meanwhile, in mixer with paddle attachment, cream butter, sugar and salt.  Add eggs and vanilla until combined.  Add melted chocolate until combined.  In bowl, combine flour, baking soda and the last cup of chocolate chips.  Add the flour mixture to the butter mixture.  Here you can add the peppermint chips into the batter.  Or, as I did this time, I scooped my dough, and then sprinkled or dipped the tops into the crushed candies.  Bake for 10-12 minutes depending on your oven.

peppermint-cookies-5

BTW, both of these cookies go great with a glass of milk!  Also, they’re total Santa pleasers. Proven.

Bon Apetit!

Kristin Paull is a baker who makes the best cookies I’ve ever consumed in my life. They are like little works of art. Like better than wine. With more traces of lemon zest and cardamom.  Read more about Kristin here.

Texas Women’s Conference: Epic Women in Texas

October 27, 2015

Does every state do this?  Bring together thousands of women in one room to talk about important issues? Well, they should!  Huge props to our Queso pal Wendi and her whole team who put this shin-dig together for over 7,000 attendees.  There were so many people there, in fact, that I had to park in the satellite parking.  No problem, the shuttle ferried me to the convention center to drop me at the front door.  Nice.

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I missed the opening speakers, but heard fantastic references to them throughout the day.  One of the morning speakers was Candy Chang who created the “Before I die…” project.  They had a chalkboard wall in the middle of the expo for anyone to chalk up their contributions.  You can check out her book on the project as well.  It was really great to watch women from all walks and stages of life synthesize their goals on this space in the middle of the room.  I think it symbolized the purpose of this conference really well.

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So, I walked in, and collected my swag bag with snacks, treats from Mary Kay and some other fun little things.  The Expo was filled with healthcare information from breast exams to skin care to nutrition.  There was also a marketplace for job and education opportunities.  There were several female-run or focused businesses there sharing their expertise and their products.  They even included a mini art gallery for art done “by women of women.” This capsule art show really highlighted the diversity among women- color, focus, age, personality, etc.  It was lovely.  The Expo had several places to sit and network as well as several round-table discussions.  It was a vibrant place to be in between sessions.

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I was able to do two sessions while I was there.  I listened to Carson Tate talk about “Embracing the Power of Your Personal Productivity Style.”  She emphasized the importance of saying “No.”  We like to say “yes” to so many things, but we need to account for the fact that embedded in that “yes” is an implied “no” to something else.  Wow!  That is powerful stuff.  When we fill our time then we leave no time for other things we might want to say “yes” to.  As a habitual over-planner, this stopped me in my tracks.  She went on to discuss the idea of working out a “time budget.”  She said that time is a commodity that has more value than dollars.  You can always go make more money, but you can never make more time.  Be careful of those to whom you give a blank check of your time, and be sure to look at your time as an investment.  All of this is to say that we need to be very intentional with how we spend, use and plan our time.  Excellent advice!

My second sessions was with Wendy Wallbridge on the “Five Co-Creative Powers for Women on the Rise.”  She teaches women to “cultivate the five co-creative powers of energy, thoughts, feelings, speech, and action—the fundamentals of self-creation—in order to redefine success and re-author their lives.”  We did a powerful moment of exchange wherein one woman shared how she opened up to a colleague in a very professional way about some struggles in the office.  That colleague turned out to be a director, and has since become a mentor to her.  In that moment of struggle, she embraced her “feminine” side to make it work to her advantage, and thereby making her a more complete and successful leader.  I am definitely interested to hear more about Wendy’s ideas.

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The highlight was definitely the luncheon speakers.  We heard from several women leaders from different fields leading up to the first main speaker, Patricia Arquette.  You might remember that she won an Oscar for “Boyhood,” which was filmed in and around Austin over the course of 12 years.  In her acceptance speech, Ms. Arquette brought to light the struggle over income inequality for women, issues facing women today in regards to healthcare and childcare, and more.  Anne-Marie Slaughter, former director of policy planning for the US State Dept., interviewed Ms. Arquette on stage.  It was really interesting to see how the dialogue around women’s issues touches us all from actors to politicians to executives to bloggers!  These are challenging and exciting times, and the conversation is often charged.  I think ultimately this is a good thing!  We need everyone’s passion and the different points of view to come together for creative solutions that improve all of our lives.  This is all about building each other up.  Doesn’t that sound better already?

The second speaker was Robin Roberts.  She was interviewed by Tory Johnson, who also works on Good Morning America.  First, let me say, Robin is gorgeous!  She is tall, athletic and high-energy.  I would just love to hang out with her.  I might have to get a trainer to ready myself to really “hang” with her as I get the feeling she is crazy active and athletic!  Anyway, she talked about her rise from athlete to ESPN to GMA, and how she very nearly didn’t take the GMA offer as she didn’t think she could do it.  How often do we limit ourselves?!  Thanks to a friend (encouraging friends are a must!), she took the leap.  Aren’t we all glad she did?  She also discussed her health battles, and her Mom.  It was all very inspiring.  We loved all of the “Momisms” as she called them- so many quotable quotes!  She left us with her favorite one- “When fear knocks…let faith answer the door.”  What powerful words!

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If you get the chance to attend conferences such as these if not this very excellent conference next year, then you should jump on it.  If you make it to Austin for the conference next year…there just might be some excellent queso in it for you as well as an equally delicious margarita!

Cheers to all the ladies out there who are handling it every day!  We are on your team!

Tips From A Local About How to Approach, Enjoy and Even Really Love ACL Fest 2015

October 7, 2015

Photo from ACLFestival.

Well it’s that time of year around here. We’ve made it to another weekend of Austin City Limits Music Fest.  I think this is possibly our fifth year to go, and we kind of have a love/hate relationship with it.  I love it, and my husband hates, well, parts of it. But no matter your chosen emotion, there is definitely something for everyone there…and there are a lot of everyones there.

acl-sign

For those who don’t know, ACL is a big music festival with six main stages for music of all kinds– alt rock, hip hop, rap, country, etc.  It spans three days, and is staged in Zilker Park in the heart of Austin. A few years back they (thankfully) moved it from September to October, so we have decent weather now, but you can still read that as HOT…and you should.

festival-afternoon

Every year they say there are 70K people in attendance, however every year they report actual numbers around 100K.  So, there are certain times of the day that can get very crowded.  (Earlier in the day, shown above, it’s completely great.) (Later in the day, shown below, it starts to fill up.) (And then in the late afternoon/evening…well…see for yourself.)

austin-ventures-stage

When heading in that direction, park where you can or carpool, and then ride your bike to the park…or someone else’s bike (there are pedicabs everywhere).  We take our whole family, and treat it like a staycation, and this year was especially great. Here is the breakdown of what we loved, and my tips for those attending the second weekend!

What to take:

Camelback (you can fill with ice but can only fill with water once you are in the park), sunscreen, extra toilet paper, Advil, allergy meds, battery packs and chargers, hat, sunglasses, light sweater, go cashless with your wristband.  We take the folding chairs with built-in shade.  We like to sit back in the chair sections with more room and a little less sound.  If you like to head into the mix, then you might just want to have a small towel or blanket for the occasional time you want to sit down.

dancing

What to wear:

Hat, sunglasses, lightweight shorts and shirt or tank top, flip flops (Birkenstocks if you can- lots of walking), pony tail holder for long hair.  It gets hot especially in the middle of the day with no breeze, so you need to dress for when it feels like it is 100 degrees.  Light dresses work as well if you don’t sit on the ground.  This all changes if it is rainy.  Then, you will need rain boots, a poncho, an umbrella, etc.  Definitely avoid cotton in the rain.  If you are trying to be all in fashion here, then it looks like you should wear high-waisted booty shorts, lots of fringe and leather boots.  This looks like the most uncomfortable festival wear to me, but to each his own.  Hippy chic is what the kids like to wear these days!

Food

What to eat:

Damn!  ACL Eats is always super fun!  My annual must-have is from Chilantro- the Kimchee Fries with Korean BBQ Beef on fries with kimchee and a creamy siracha sauce.  This was perfection with the Breckenridge Agave Wheat beer from the Craft Beer Tent.  We also loved what East Side King was throwing down- Brussel Sprout Salad (roasted, fresh and a little spicy), Pork Belly Steamed Buns (crispy pork, soft buns and fresh herbs and spicy sauce), and Karage Chicken (fried chicken pieces with pickled vegetables, fresh herbs and jalapenos).  

beer-hall

I was also digging on the Real Ale Hans Pils from the beer tent.  The fresh lemonade from Shade Tree Lemonade was so refreshing.  The kids ate their weight in burgers from PTerrys as well as pizza rolls from Austin’s Pizza.  

kites-in-trees

Who we loved:

Nate Ruess- lead singer of F.U.N.- He had great energy to match that great voice.

Brandon Flowers- lead singer of The Killers- another one with a great voice.

George Ezra- who hasn’t heard this guy?

Foo Fighters- pillars of rock n roll, no?  Keep healing, Dave!  Thanks for rocking it out in Austin!

The Wind and the Wave

Waters

Twenty One Pilots- great show, great music…feels like musical slam poetry

Walk the Moon- perhaps our favorite show of the whole weekend!  Try not to dance!

Sheppard- tied for WTM for our favorite show- fantastic energy and they are too adorable!

The Decemberists- my son loved this show!

Of Monsters and Men- we love so many of their songs- must see for my crew.

Hozier- He put on a great show, and it was packed.

So, if you are up for weekend two, then you have our report of weekend one.  Some of them will not be there, but some new folks will be.  Those I would add if I were heading out for this weekend:  Gary Clark, Jr., Florence and the Machine.  

out-front

Have fun, party people!  

Kristin Paull is a long-time Austin resident who attends ACL Fest every year. She almost always has extra snacks, sunscreen and water. You can count on her. You can also read more about Kristin here. 

Three Tips for Getting Back-To-Schedule Organized + A Gin & Tonic Recipe. To Celebrate Getting Back-To-Schedule Organized.

October 6, 2015

This photo has nothing to do with being organized. But it is salt water taffy…and that’s fun, plus it’s organized into nice little bins. And this post was written by Kristin Paull. And she’s fun and organized. And it’s her birthday. Happy Birthday Kristin! We would like to give you a cake made out of salt-water taffy. And a gin and tonic. 

We have one more Back To School Night to go, and then we are officially back in the swing.  It doesn’t always feel that way though.  I have to say that each year I feel like the year starts faster- like I am jumping on the treadmill that is already going at top speed.  Sundays are the nights I get organized for the week and use the tricks that help me feel like I am taming some of the chaos.  Maybe these can help you manage your circus.  Our current circus involves an ongoing leak repair from a bathroom remodel combined with the arrival of a puppy.  We officially live in Crazy Town right now, and I am the mayor.  Here is what is keeping me from losing it.

Every year I have  a monthly calendar where I enter all of the big things- school holidays, late starts and early dismissals, practices and games, tests and quizzes.  Now, I don’t use this to helicopter my kids, though I know that can be tempting sometimes.  I do use this to know what they have coming up that week.  I want to see if my 10th grader is really prepping for that Chem test, my 8th grader is studying for a few days leading up to the Geometry test or my 4th grader is preparing for that History project.  I check in with them after it is done- “How was your test today?  Did you feel prepared?  How did you prepare?”  I grew tired of feeling surprised that they had tests and quizzes, because they never talked about it or stressed over it.  This makes me feel more connected to what they are doing rather than just relying on watching for the grades as they roll in.  If I am more concerned about the work ethic and effort going into school, then I need to put my money where my mouth is.  This helps me focus on the process and not just the result.

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I also sit down to go over my calendar for the week.  I break it up into AM and PM sections for each day, and I write down all of the appointments or practices that have a start time.  Then, I work in all of the other things I am hoping to tackle- exercise, working in the yard, organizing projects, etc. It’s a lot. But it helps.

This leads me to my next big help- my menu board.  This is a chalkboard sticker I found at a shop in Austin, but I have seen them on Amazon as well.  I love to cook, but I don’t always have the time.  And, my kids don’t always want to try new things.  The Sunday night discussion of what we will eat for the week allows them to put any requests out there, and usually leaves me with a couple of nights where I can cook something new and fun.  

My kids complain far less now that they feel like they are heard or at least had the chance to be heard.  Also, I know can make my grocery list, and grab ingredients for two nights at a time.  I waste so much less this way, and I only have ingredients for two nights in case we have to pick up dinner unexpectedly.  I can always just push it to the next night.  If it is going to be a truly tight night, then I can do a slow cooker meal or a dinner like nachos or breakfast for dinner that I know I can execute in 20 minutes (the time it takes for them to run through the shower- two birds one 20 minute block).  This has been a huge game changer for us all!

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We have a few responsibilities that the kids assume at certain ages.  By 3rd grade, we are packing our own backpack.  In 4th grade, we are managing our own workload, signing of papers or assignments, remembering to get our stuff ready for activities the night before, etc.  In 7th grade, the kids take over making their own lunches and managing their lunch accounts.  I deposit a certain amount in their lunch accounts, enough to cover two lunches a week, at the beginning of the month.  They can blow it all in the first week passing cookies out to friends in the lunchroom, or they can use those days when they are just over making lunches.  I do prepare four vegetables and four fruits in containers that we can all use to make the process so much faster.  Bonus- I can use the left overs to pack as snacks for my 4th grader!  

I HATE making lunches, and this has made it all so very tolerable and lightning fast.  Making the same lunches day in and day out (as my kids won’t eat leftovers) makes me want to poke a fork in my eye.  Instead, I prep on Sunday nights while I am having a glass of wine or gin and tonic.  Everything is better with a cocktail!

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Oh yes, Cocktails!!!  Speaking of cocktails, my family spent six fabulous weeks in Spain this summer.  There will be more on that later (specifics on Spain as well as traveling with kids).  One of the most interesting and delicious discoveries was the Gin and Tonic.  

To say they have taken this drink to a new level does not even come close to the reality.  It would often take at least 10 minutes to order!  You start by either picking a garnish or a gin, and then they have some sort of complex algorithm that they follow to craft your perfect drink.  Certain gins call for certain tonics which lead to specific garnishes.  

I am going to share my very favorite combo with you- fast, easy and so refreshing.  It is the perfect Sunday drink while I look at the week ahead.  I love Hendrick’s Gin- if you want refreshing cucumber taste then this is the gin they would always bring me.  Turns out, I already loved it and had a bottle at home.  You will also need tonic water.  I love Fever Tree Light (less sugar), but you can also do any of the other flavors or Schweppes.  Lastly you need ice cubes and garnishes.  I have a great little silicone ice tray- they don’t melt too fast, but help to mellow it all together nicely.  The garnishes I love are two slices of cucumber, a twist of lemon and half of a dried cinnamon stick.  Here we go!  

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Kristin’s Favorite Gin & Tonic from Spain

Here’s What You’ll Need:

Gin (Hendrick’s recommended)

Tonic water (Fever Tree Light recommended)

A small cucumber

A lemon

Half of a dried cinnamon stick

Here’s What You’ll Do:

Grab a big balloon wine glass if you have one or at least a glass that is big enough to accommodate the ice cubes.  Place the cucumber slices, lemon and cinnamon stick in the bottom of the glass.  Add about 2oz of the gin, and stir with a spoon.  Add the ice, and stir again.  Lastly, you will add the tonic.  If you have a gin spoon (I hunted high and low for one), you are supposed to pour the tonic down the swizzle of the gin spoon.  Allegedly, this adds more bubbles to the drink.  I doubt it, but it is fun anyway!  You should have a 2:1 ratio of tonic to gin.  I usually have enough for two drinks from each small bottle of Fever Tree.  In Texas, where we are still enduring the 95 plus degree heat, we will be enjoying this cocktail for many weeks to come.  

Enjoy! 

Kristin Paull is one of the most thoughtful, fun (and organized!) people that we know. Plus today is her birthday! And she gave us a gin & tonic recipe (how thoughtful and fun of her on her own birthday!) You can read more about Kristin here. 

Basil: Easy to Grow, Easy to Harvest, Plus There’s Basil Ice Cream

September 4, 2015

One of our “to grow” items this month is Basil (What to plant in August). It’s easy. It smells good. And, as our new contributor Kristen notes, it transforms into an impressive ice cream. Trust us. You won’t be disappointed.

Check it out.

(Kristin is our newest Contributor con Queso. Read more about Kristin here)

A few years ago a friend asked if I wanted to help start a school garden. At the time I knew less than nothing about gardening, but in a few short weeks, I learned all about amending the soil, fertilizing, drip irrigation, shade structures, organic pest control and on and on and on.  The best part though was working with the kids.  They always came to the garden excited to be outside and getting dirty.  As we would talk about planting this vegetable or that herb, I would ask if they liked to eat these foods.  Often we were met with blank stares or lots of heads shaking “nope.”  

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The interesting thing about kids and gardening, I came to learn, was that when they plant it, feed it and water it they are so much more likely to eat it!  So at the end of each season, we would celebrate with a harvest feast.  It was always fun coming up with our menu.  We had so many successful dishes, but none was even close to the Basil Ice Cream.

What?!!!

Yes, basil ice cream. Kid crowd pleaser.

The kids would never believe me that ice cream made with herbs could taste good.  Truthfully, I think teachers had their doubts as well.  I felt like a magician pulling that rabbit out of the hat!  Every single time, the ice cream was a huge hit.  They always asked for seconds!  Kids still stop me to ask about that ice cream.  I hope they think of it every time they see some basil, and wonder what else they think they might not like but should try anyway.

This ice cream recipe came to me via my sister from “The Sweet Life” by Kate Zuckerman.  You can make it with all kinds of good herbs- thyme, mint, lemon verbena, etc.  I have also served this ice cream with her Strawberry Rhubarb Crisp- so good!

Enjoy!

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Basil Ice Cream

1 1/2 oz basil leaves (about 30 leaves)

2 cups heavy cream

2 cups whole milk

1 cup sugar

8 egg yolks

1 whole egg

pinch of salt

1/4 cup skim milk powder

special tools (fine mesh strainer, ice bath, ice cream machine)

1

Wash and dry basil leaves.  In a saucepan, heat cream, milk and 1/2 cup of sugar.  Once this mixture boils, add basil leaves and remove from heat.  Let infuse for 10 minutes.

2

In mixing bowl, combine egg yolks, egg, salt, skim milk powder and remaining sugar.  Whisk for one minute.  Use a ladle to slowly mix some of the hot cream into the yolk mixture to temper.  Gradually add egg mixture to the hot cream, whisking constantly.  Cook custard over medium heat until the mixture coats the back of a wooden spoon.

3

Strain the custard through the fine mesh strainer, pushing it through with a spatula or spoon.  The basil leaves and any solids will remain in the strainer. Cool the custard immediately in an ice bath, and whisk until cool.

4

Remove, and cover the custard with plastic wrap directly on the surface of the custard. Refrigerate for a minimum of two hours.

5

Churn the custard in your ice cream maker according to instructions until the ice cream holds the lines of the stirrer.  It will be soft.  Remove to a freezer container, and allow to freeze overnight.

And enjoy!

Oh yeah, and also, we just found this recipe for Basil Mascarpone Buttercream Frosted Chocolate Cake. What?! Are you kidding me. This would go well with basil ice cream. And if you think that’s too much basil, you should probably reconsider. Because there’s never too much basil. Never.

This post was written by Kristin Paull, your new best friend and all-around swell human. Read more about Kristin right here.  And you can read even more about Kristin right here. 

And this post is written with love for good people at Garden Collage, a new lifestyle and gardening publication, which features stories on the new role that gardening takes in our modern lifestyle.  Be sure to check them out. And share your garden shots on Instagram and Twitter with #GardenCollage. We will! Because we love them. Join us!