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

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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Oh nuts! I’ve been keeping a secret from you. A good kind of secret. Not the bad kind. Who am I kidding? I’m no good at keeping secrets. I’ve already spilled the beans. Can you guess what it is?

Drum roll please…Oh! Nuts. That’s my secret! Or should I say, my secret weapon. I’ve been dying to try a couple new recipes that call for almond flour, and they were nice enough to send me some. I’ve made my own almond flour before, but let me tell you, it’s tedious. Blanch almonds. Peel off skins (this takes forever!). Blend up finely. Who knew you could buy almond flour? This stuff is a time life saver! And it makes some darn good tarts.

Mini Almond Tarts with a Strawberry on Top
yields 12 3-inch brioche molds

Almond Tart Dough
recipe from Martha Stewart
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons confectioners’ sugar
1/2 large egg, beaten
1 cup all-purpose flour
1/2 cup plus 1 tablespoon almond flour

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary.
2. In a medium bowl, combine both flours. With the mixer on low speed, add flours all at once; mix until well combined.
3. Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.
4. Once dough is ready, preheat oven to 350°.
5. Place dough on a floured work surface, sprinkle dough with flour, and roll out to 1/4-inch thick. (You may have to wait until dough comes closer to room temp in order to roll out.) Cut out 12 circles using a 3 1/4-inch round cutter, re-rolling dough if necessary. Place each circle in a mini 3″ brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to a freezer for 20 minutes.
6. Transfer baking sheet to oven and bake tart shells until just golden brown, 12 to 15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.

Almond Pastry Cream
recipe adapted from America’s Test Kitchen
2 c. half and half
1/2 c. sugar
Pinch of salt
5 egg yolks
3 tbsp. cornstarch
4 tbsp. unsalted butter, cut into 1/2″ pieces and chilled
1 tsp. almond extract

1.Bring half and half, 6 tablespoons of the sugar, and salt to a simmer in a saucepan over medium-high heat, stirring occasionally.
2. In a separate bowl, whisk together egg yolks, cornstarch, and remaining 2 tablespoons of sugar until smooth. Once half and half begins to simmer, slowly whisk one cup of the simmering half and half into the egg yolk mixture to temper, stirring constantly. Once combined, slowly whisk mixture back into the simmering sauce pan. Turn heat down to medium, and whisk constantly for about 30 seconds. Lava like bubbles will begin to burst on surface.
3. Remove pan from heat, and stir in chilled butter and almond extract. Transfer to bowl, and place plastic wrap directly on surface. Refrigerate until firm, about 3 hours.
4. After pastry cream is chilled, pipe or scoop into prepared almond tarts.
5. Prepare strawberries by chopping off end with stem. Set strawberry up on flat side, and make thin slices almost cutting to bottom. Squeeze strawberry in center to fan out and set in pastry cream.
6. Cover and refrigerate. Serve chilled.

TIPS
• Tart dough and pastry cream can be made up to 2 days in advance.
• Tart shells can be cooked one day in advance. Cover and leave at room temperature.
• Assemble tarts day of serving, no earlier.

Can you tell I’m a little obsessed with almonds right now? Last post—almond sugar cookies. Next post—it’s a secret (I guess I’m full of secrets these days, good ones though). But I can tell you, almond flour will be present.

Don’t wait. Check out Oh!Nuts, get your almond flour, and make tarts!

 
 
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