bell & basket

cooking. baking. home.

Cherry Chocolate Ice Cream

If you know me even vaguely, you probably know my two favorite foods are cheeseburgers (the good kinds) and ice cream (all kinds). But that was before I ever made ice cream from scratch. Now I think my one and only favorite food is homemade cherry chocolate ice cream.

I’ve made five different batches of ice cream since shooting this video. I’m totally addicted.

I’ve made vanilla bean (with a whole Madagascar vanilla pod), Philadelphia style vanilla (no eggs), fresh basil (bright green), toasted hazelnut and chocolate. On deck are peanut butter and Vietnamese iced coffee.

During the process of making lots of ice cream I’ve learned mostly what NOT to do. Here are the points I have found to be most crucial. Make sure to start your machine before you add in your ice cream base. If adding fruit, make sure to bake it slightly (5-10 minutes) and drain the liquid (to prevent iciness) before adding it to the last 5 minutes of your churn. Number three, once your Kitchenaid attachment starts making a strange clicking sound, STOP CHURNING or you’re going to end up with chocolate butter.

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All Butter Crust

This all butter crust is a life saver. It works for all pies, crostatas, quiche, fruit curd bars, empanadas, nutty cookies, homemade cheese crackers, pigs in blankets–and the list goes on. It’s easy to make, stores well, and can be frozen for up to 3 months. It saves me when I’m in a pinch and need to head to a picnic or dinner party with something delicious in hand.

This all butter crust can be made with white flour but I think adding a cup of whole wheat flour accentuates the buttery nuttiness.

Not only does it look golden when it comes out of the oven, it tastes golden too. So in any recipe where I refer to my all-butter crust, you now know where to find it!

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Farmer’s Market Strawberry Rhubarb Pie

I love Greenpoint. The reasons are many but on weekends, it comes down to this: two farmer’s markets (one Saturday, one Sunday), both walking distance from our apartment. The Saturday McCarren Park Greenmarket is more commercial, with well-known vendors like Red Jacket Orchards and Ronnybrook Farms. It’s often crowded and the earlier you get there, the better the pickin’. It’s not necessarily the most scenic market either, so I prefer to get in and get out.

On Sundays, McGolrick Park is my happy place. 

I get a coffee, sit in the park and eventually make my way over to the market. With lesser-known vendors, I love the grass roots feel. I say hello to Barry of Barry’s Tempeh, sample yogurt from Sohha Savory Yogurt (try their za’atar seasoning, I put it on roasted carrots, avocado toast, etc.) and I eventually get around to picking out the week’s fruit, veggies and farm fresh eggs.

Vendors aside, my favorite part of going to any outdoor market is feeling inspiration from what’s growing. It’s the summer apricots, cherries, garlic scapes, tomatoes and berries that set my heart a flutter. And last weekend the strawberries and rhubarb made a serious impression. Serious enough to inspire an all-butter crust strawberry rhubarb pie.

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