August 2, 2006

The Big Chill

Ice Cream Recipes

It’s you vs. the heat. Your secret weapon? The ice cream maker. So here’s a little ammunition, with help from some of your favorite local spots.

Spicy Hazelnut Cookie Ice Cream
1 c. whole milk
½ c. sugar
2 c. heavy cream
4 lg. Marvelous Market spicy hazelnut cookies

1. Combine first three ingredients in a bowl.
2. Chill briefly in refrigerator.
3. Coarsely chop cookies and set aside.
4. Add milk and sugar mixture to ice cream maker (per maker’s instructions).
5. In the last few minutes of freezing, add the cookies.
6. Serve with any extra cookie crumbled on top.

Grandma’s Peach Ice Cream
3 lbs. of ripe peaches from FreshFarm  Market
1 c. sugar
pinch of salt
1 c. whole milk
2 c. heavy cream

1. Cut up fruit (saving one for garnish).
2. Mash together with ½ c. of sugar and a pinch of salt.
3. Chill in fridge.
4. Combine the remaining ingredients and pour into ice cream maker, adding peaches halfway through the freezing process.
5. Slice remaining peach and serve on top.

Lavender-Lemon-Mint Tea Sorbet
4 c. water
2 c. sugar
1 c. Lavender-lemon-mint tea leaves from Teaism
Mint sprigs

1. Combine water and sugar and bring to a boil in a saucepan.
2. Reduce heat to simmer and cook until sugar dissolves.
3. Add tea and steep for seven minutes.
4. Strain the liquid and let cool. 
5. Chill in fridge.
6. Freeze in ice cream maker.
7. Serve with a mint sprig on top.

Marvelous Market, 5035 Connecticut Avenue NW, at Nebraska Avenue (202-686-4040). Teaism, 400 8th Street NW, between E and D Streets (202-638-6010). To find FreshFarm  locations, go to freshfarmmarket.org.