Adapted from David Lebovitz’s vanilla ice cream recipe
Makes about one quart of ice cream (6-8 servings)
- 1 cup whole milk (250ml)
- 3/4 cup granulated sugar (150g)
- 2 tsp earl grey tea (loose)
- A pinch of salt
- 5 large egg yolks
- 2 cups heavy cream (500ml)
- 1 teaspoon vanilla extract
- 1/2 cup mixed berry coulis (recipe below) or a favorite berry jam (125ml)
Heat the milk, salt, and sugar in a saucepan. Add earl grey tea leaves. Remove from heat and allow to infuse for 15 minutes, then strain out the tea leaves, pour the infused milk back into the sauce pan, and reheat.
Set a 2-quart bowl inside a larger bowl partially filled with ice and rock salt. Strain the heavy cream into the smaller bowl.
In another bowl, mix the egg yolks together. Gradually pour some of the warmed infused milk into the yolks, whisking briskly as you pour. Pour the yolk and milk mixture back into the saucepan. Add the vanilla extract.
Cook over low heat, stirring and scraping the bottom frequently with a silicon spatula until the custard is thick enough to coat the spatula or the back of a spoon.
Strain the custard into the smaller bowl holding the heavy cream. Stir the mixture over the ice until cool, then using a hand held mixer, beat the ice cream base at medium speed for about 10 minutes until it thickens in volume, resembling velvety soft serve. Add the berry coulis or jam, folding to combine.
Pour into containers and freeze for 1-2 hours before serving.
Mixed Berry Coulis
- 2 cups fresh or frozen mixed berries (blueberries, blackberries, raspberries)
- 2 TSBP lemon juice
- 2 TBSP sugar
- 1 TSP honey
- Pinch of salt
Add all ingredients to a saucepan and cook over medium heat, crushing berries with a spoon or spatula, until the mixture is reduced to a thick sauce-like consistency. Strain out the seeds and reserve the coulis as an ice cream mix-in or spooned over yogurt parfaits.
- 1 double pie crust recipe (Serious Eats Easy Pie Crust Recipe – 2.5 cups flour, 2.5 sticks of butter, 2 TBSP sugar, 1 TSP salt, 3-6 TBSP iced water)
- 9-10 small to medium apples, peeled, cored, sliced into chunky wedges
- 1 TSP Ceylon cinnamon
- 1/8 TSP nutmeg
- 1/8 TSP allspice
- 2 TBSP lemon juice
- 1/2 TSP kosher salt
- 1/3 cup sugar (increase to 1/2 cup sugar if using all tart apples)
- 2 TSP dark molasses
- 2 TSBP butter
- 1 TBSP cornstarch
Combine apples with spices, lemon juice, sugar, molasses in a large bowl.
Melt butter in a saucepan and add apples.
Sauté mixture until apples have mostly softened. Remove apple slices, leaving liquid in saucepan. Add cornstarch and cook until liquid has thickened. Add sauce to apple slices. Cool mixture.
Prepare pie crust dough. Separate into two discs, wrap in plastic and refrigerate for at least 2 hours.
Roll out dough to fit bottom of pie dish with approx. 3/4″-1″ overhang.
Roll out other disc to a rectangle shape (approx 10″x12″). Cut ten 1″ strips of dough for the lattice.
Fill pie crust with cooled apple slices and sauce. Top with lattice. Trim excess dough and tuck the remaining overhang underneath into the pie dish.
Cover with plastic wrap. Refrigerate pie for at least an hour.
Pre-heat oven to 425 degrees with baking sheet on the bottom rack.
Prepare egg wash (1 egg beaten with a tiny pinch of salt) and brush over pie, sprinkle raw sugar on top.
Bake on top of preheated baking sheet for 15 mins.
Cover crust edges in foil.
Reduce heat to 350 and bake pie for 35-40 mins (until bottom crust is golden brown).
Let cool for an hour before serving.
Recipe adapted from Kathi @Laughing Spatula
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- 6 bone-in chicken thighs (with skin on)
- 1 tablespoon olive oil
- 12 oz sliced cremini mushrooms
- 3 cloves garlic, chopped
- 2 cups uncooked orzo pasta
- 3 cups chicken broth
- ¼ cup white wine
- 2 cups fresh spinach (optional)
- Flaky kosher salt, pepper
- 2 tablespoons of chopped parsley to garnish
Wash and pat dry chicken well.
Sprinkle liberally with flaky kosher salt and fresh ground pepper.
Heat a large dutch oven or deep sided pan over medium high heat.
Add olive oil and sear chicken for 6-7 minutes on each side until a golden crust forms (chicken will be almost cooked through but will continue cooking with orzo).
Remove seared chicken to plate and keep warm.
Reduce heat to medium.
Add garlic and orzo to pan and sauté for 2 minutes.
Add white wine to deglaze pan.
Add mushrooms and sauté until slightly softened.
Add a pinch of salt and some freshly ground pepper, chicken broth and spinach.
Pour any juices from the plated chicken into the pot/pan and nestle chicken pieces on top of the orzo.
Cover and cook for 20 minutes or until internal temp of chicken reaches 165 degrees.
Top with chopped parsley and serve!