Brown Sugar Pecan Ice Cream

 

Brown Sugar Pecan Ice Cream

Ingredients

• 2 c. pecans

• 1 c. packed brown sugar

• 1 T. cornstarch

• 1/8 tsp. salt

• 3 large eggs

• 2 c. whole milk

• 2 tsp. vanilla

• 2 c. chilled heavy cream.

Instructions

1. Preheat the oven to 350 degrees.

2. In a shallow pan, spread the pecans evenly and toast in the middle of the oven until fragrant, about 5 minutes. Cool pecans and finely chop.

3. In a bowl, combine the brown sugar, cornstarch and salt. Whisk in the eggs until combined.

4. In a heavy saucepan, bring the milk just to a boil. Add the hot milk to the egg mixture in a slow stream, whisking until combined. Then pour the milk mixture back into the saucepan. Bring the custard to a boil over medium heat, whisking constantly. Boil for 1 minute continuing to whisk constantly. Stir in the vanilla.

5. Pour the custard into a bowl and chill until cold. Stir in the cream. Freeze the custard in an ice cream maker, adding the pecans at the very end of the processing. This may require 2 batches depending on the capacity of your ice cream freezer. Transfer the ice cream to an airtight container and put in the freezer to harden.

Cucumber and Carrot Salad

 Cucumber and Carrot Salad

4 medium carrots, peeled

1 large or 2 small seedless cucumber

2 T. vegetable oil

1 T. fresh lime juice

1 tsp. sugar

Pinch salt

2 T. coarsesly chopped fresh cilantro

Slice the carrots on the diagonal.  Cut the cucumbers in half lengthwise then slice thinly.  Combine all the ingredients in a serving bowl.  Let stand at room temperature at least 30 minutes before serving.

Pasta Salad

 

Pasta Salad

Ingredients

• 11 oz. small shell shaped pasta
• 3 cloves garlic
• 1 c. cherry tomatoes
• 1/2 cucumber
• 1/2 c. pitted black olives
• 2 T. fresh chives
• 1 handful fresh basil
• 7 T. extra-virgin olive oil
• 4 T. white wine vinegar
• Sea salt and freshly ground black pepper

Instructions

• Bring a large pot of salted water to a boil; add the pasta and garlic, simmer for about five minutes until al dente. Drain. Put the garlic to the side. Put the pasta in a bowl. Cut the tomatoes, cucumber, and olives in the small pieces. Roughly chop the herbs. Add to the pasta.
• Using a fork, mash the cooked garlic with a little salt. Add to the salad. Add the olive oil, vinegar, salt and pepper.