Lemonade | The Fauxmartha

When life gives you lemons, you squeeze them and make something good.

I have a list of recipes to work on and post for the remainder of the summer. I’ve never had a list like this before. Planning ahead is totally unlike me, but my brain capacity seems to be diminishing by the day. And ideas come to me as quickly as they fade. Lemonade was not on the list for this summer. Until last week, when we found a pile of lemons on our doorstep.  Read more

I am an herb killer. I’ve followed tips here and there without much luck. I don’t have an outdoor space to grow herbs, and my indoor herbs are far from thriving. Even the herbs I buy from the store seem to have a 2-day lifespan leaving me completely defeated. After digging some more, I came across Simply Recipe’s tip. Cut the stems of the fresh herbs as you would flowers. Place in a glass with about 3/4″ water. This is key—cover with a bag (I use the leftover bag I bought the herbs in) and place in the fridge, changing the water every couple of days. Talk about thriving—my cilantro and mint has never been happier. Side note—the fresh basil stayed on the counter, bag-less and is quite happy. How do you save your fresh herbs.

I’m pretty sure I’ve signed up for every last Martha Stewart email there is. It was a good idea at first. Until opening up my email in the mornings turned into stress due to the sheer amount, and the delete button became the only thing that looked appetizing. The ding is both a blessing and a curse. Read more

I learned a tip for keeping pesto bright green from a cooking class I took last fall. Blanch basil for about 30 seconds, then immediately plunge into an ice bath. Proceed with your normal pesto making. It really does work!

—Adrienne, Adrienne Eats

Can I tell you something? This Food Matters Project is changing my life. We are trying a new recipe every week. It’s quite a miracle. If I actually made New Years resolutions, this would be one of them. It’s also cleaning up our diet. Our meals are more focused around vegetables that, might I add, taste good. No, divine. This week was no different—Roasted Red Pepper Pesto. Fingers dirty. Playing with food. Peeling off red pepper skin. I was in little girl heaven. There’s something beautiful about holding the food you make. Turning it into something palatable. I felt like an artisan. Read more

Basil Ice Cream | @thefauxmartha

So excited to finally share what I’ve been concocting this week! Trust me when I say basil in your ice cream is a very good thing. It is! Though it might sound unusual, it’s floral and sweet and creamy and delicious. And the lemon wafer cookie just puts it over the top. The base of this ice cream pulls from our very favorite homemade vanilla ice cream. Bon Appetit!

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Basil Ice Cream


  • Prep Time: 10 min.
  • Total Time: 12 hr.
  • Yield: 1 1/2 quarts 1x

Description

This creamy ice cream is made with the addition of basil. It’s pale green naturally and so delicious. Just blend the basil into the milk ahead of time and voila!


Ingredients

Scale
  • 2 1/2 c. whole milk
  • 1/2 c. basil leaves, lightly packed
  • 2 c. heavy cream
  • 1 1/4 c. sugar
  • 1/2 tsp. coarse kosher salt
  • 3 egg yolks
  • 1 tsp. pure vanilla extract

Garnish

  • Lemon wafter cookie

Instructions

  1. In a blender, puree the milk and basil leaves.
  2. In a heavy-bottomed saucepan or dutch oven, large enough to hold the liquids if they were to double in size, combine the whole milk, heavy cream, 1 cup of the sugar, and salt. Whisk to combine.
  3. Heat over medium-high heat until the sugar dissolves and begins to simmer, whisking occasionally so as not to scald the mixture. Turn down the heat as necessary.
  4. Meanwhile, in a small bowl whisk together the egg yolks and remaining 1/4 cup of sugar until creamy and slightly more pale than when you began, about 1 minute. Set aside.
  5. Once the milk mixture comes to a low simmer, carefully measure out about one cup. Pour about 1/3 of it into the egg mixture, whisking constantly to temper the eggs. (You’ll want to work quickly and constantly here so that you don’t curdle/scramble the egg as you temper them.) Whisk in the remaining milk, whisking constantly to combine. Now add the egg mixture into the saucepan, whisking continually. Cook for about 1-2 minutes more until the mixture begins to thicken enough to coat the back of a spoon. Remove from heat. Stir in the vanilla extract.
  6. Pour mixture in a large bowl over a fine-mesh sieve to catch any egg clumps. Cover and place in the fridge to cool, about 3 hours. To speed up the cooling process, place a bowl in an ice bath or place in the freezer sans ice bath for 30 minutes.
  7. Once the mixture is cold, make ice cream according to your machine’s instructions. Ice cream is best after an overnight freeze post churning.
  8. Serve with a lemon wafer cookie (purchased at Whole Foods or Trader Joe’s) and a sprig of basil if you wish.
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