Chef Jennifer Vascotto has whipped up this delicious cultured buttermilk ice cream cone and included our organic soy-free eggs. Sweeeet! Her recipe is below:
Cultured Buttermilk Ice Cream
Makes 3 pints
2 cups heavy whipping cream
8 large egg yolks
1 cup sugar
2 cups cultured buttermilk
1 cup crème fraîche
2 lemons, zested
1/4 teaspoon salt
1 vanilla bean, scraped
Add heavy cream and vanilla bean (scrapings and pod) to a saucepan and bring to a simmer.
Whisk egg yolks and sugar in a medium bowl.
Gradually whisk (slowly temper) hot cream into yolk mixture.
Return to the saucepan and stir constantly over medium-low heat until custard is thick enough to coat the back of a spoon, about 3 minutes. Do not boil.
Cool custard to room temperature. This is crucial or your ice cream will look curdled.
When cooled, whisk in buttermilk, crème fraîche, lemon zest, and salt.
Chill custard until cold.
Process custard in ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to containers and freeze until firm, at least 4 hours.
June 2, 2016
We have experimented with a variety of snow peas over the years, but nothing has impressed us until now. This year we are growing Carouby de Mausanne peas and these have turned our heads. They grow to a massive size for a pea. We have been harvesting them young as is customary for our farm – half the size of the standard – and they are a delightful surprise. The pods are sweet and crisp; the peas are the side show here. At our first tasting, we agreed that we could not imagine cooking them, but we would rather offer them raw as fabulous crudités. We are going to try them with Tony Rosenfeld’s recipe for buttermilk herb dressing from Fine Cooking (below) and add our delicious organic chives, dill and thyme. We will be propagating seedlings and planting more seedlings soon so we can share these great peas with our customers. | kts
Buttermilk Herb Dressing
1 cup plain whole-milk yogurt
1 cup sour cream
1 cup freshly grated Parmigiano-Reggiano
1/3 cup buttermilk
1 cup thinly sliced fresh chives
2 Tbs. chopped fresh dill
2 Tbs. chopped fresh thyme
1 small clove garlic, minced and mashed to a paste with a pinch of salt 1 Tbs. cider vinegar
1/4 tsp. Tabasco; more to taste
1-1/2 tsp. kosher salt
1-1/2 tsp. coarsely ground black pepper