Recipe from Food Network. For the berries: 2 cups strawberries, cleaned 2 cups raspberries 1 cup blueberries or blackberries 1 cup sugar Pinch salt For the berry puree: 1/2 cup simple syrup 2 cups raspberries Pinch of salt For the pudding: 10 to 15 slices sourdough bread, crust removed 1 pint vanilla ice cream Sea … Continue Reading →
From epicurious.com. For lemon ice cream: 1 pint super premium vanilla ice cream 1 tablespoon finely grated fresh lemon zest 11/2 tablespoons fresh lemon juice For galette: 1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh currants (can substitute blackberries) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon … Continue Reading →
Recipe from Steven Raichlen. 4 large ripe freestone peaches 8 cinnamon sticks (each 3 inches long) 1 bunch fresh mint 8 tablespoons (1 stick) unsalted butter 1/2 cup firmly packed brown sugar 1/2 cup bourbon 1/2 teaspoon ground cinnamon 1 pinch salt 1 pint peach or vanilla ice cream (optional) for serving Rinse the … Continue Reading →