When I left NY it was 48F and raining. When I hit Houston, it was 97F and just plain hot. Hot. Hot. Hot.
People may not understand how we survive winters in the Northeast, but I sure as heck wonder how anyone survives summers like this????
And as I drove down 288, I couldn't help but notice all the signs noting the upcoming hurricane season. I think I'd take a Nor'easter over a hurricane any day. Hurricanes are kind of scary.
I was pretty intrigued to make this recipe - and it motivated me to clean out enough freezer room to throw the ice cream canister back in.
I couldn't quite work out in my head how the cream and olive oil were going to come together. I believed that it would work, I just couldn't picture how it would...
Sometimes all you need is a little motivation, right?
The base of the recipe was pretty straightforward - typical custard base. I added the olive oil. Did all the requisite cooking, chilling, mixing and straining.
Poured the ice cream into the canister, set the timer and moved on to preparing dinner...
No worries, right?
Surely, you've guessed by now that this isn't going to end as planned...
I reached toward the cupboard over the spot where the mixer was doing its thing, opened up the door and suddenly a jar of herbs de Provence comes flying out of me. I seriously think it hurled itself at me. In my efforts to deflect the jar from my face, I knocked it back toward the mixer where the cap broke off and the herbs went EVERYWHERE. On top of the mixer, in the ice cream, all over the counters, all over the stove. all over the floor.
Lemmetellyou - what a pain that was to clean up.
Suddenly, my olive oil ice cream was now herbs de Provence ice cream.
What to do?
Since I wasn't sure what effect the herbs would have on the ice cream that I already wasn't sure about, I figured that the dessert now needed a "wing man".
I halved a bunch of apricots and covered them with sherry, added some sugar and vanilla bean and baked them up.
The ice cream, plated up with the warm apricots and a drizzle of honey was the perfect ending to a Memorial Day meal.
Now, I probably won't add herbs de Provence to my ice cream on purpose in the future; but it was good to know that it didn't have a negative impact.
|The flecks in the apricots are vanilla bean seeds. The flecks in the ice cream are herbs de Provence... Sigh.|
This post participates in French Fridays with Dorie.
Post script... Here are a couple of prom shots of Runner Girl.
They grow up way too quick, don't they?