strange summer ice cream

It’s been a strange summer here in Southern California. Sometimes its hot, sometimes it’s cold and sometimes it’s plain confusing. It must be global warming and I’m not joking (but, Ill talk about that later).
But I don’t care, summer is summer and summer deserves ice cream!! Now, I know that there are million of brands out there, ice cream sandwiches, popsicles, cones and ice cream by the tub (good after you’ve just broken up with the love of you life =)), but home made ice cream can’t be beat!
It brings memories of long gone childhood days that used to be better. Lazy summers with no computer or video games, only the lasting sunlight and our imaginations. Running tired and hot into the kitchen and helping mom or grandma make popsicles with chocolate syrup and milk. And the folkloric colors of the ice cream at the markets in Mexico, the woman behind the counter made the ice cream everyday. It came in every flavor imaginable… from traditional lemon, to caramel, to rompope, cucumber and exotic avocado. That among many things I miss from my native country, but the other day I went to our local Hispanic market and bought mamey. According to The Prentice Hall Dictionary of Culinary Arts: mamey; mamey apple; mamee apple; mamey plum; (ma-MAY) A fruit (Mammea Americana) native to the west Indies; the size of a large orange, it is spherical with slight points at the top and bottom and has a tough, matte-brown, bitter-flavored skin; the firm, golden flesh has a flavor reminiscent of an apricot. According to me; mamey is a fruit I used to love in Mexico and also a great flavor for ice cream.
So, on a not so hot summer day, I set out to make some ice cream!! The recipe came from; The Best of Cooking Light 2006 I made some small variations.

Mamey Ice Cream:
Ingredients:
12 oz unflavored soy milk
2oz splenda
2 large yolks
2oz nonfat dry milk
1 tsp vanilla extract
8 oz mashed mamey

Procedure:
1. Combine 8 oz milk, splenda, egg yolk in a small heavy saucepan, stir with a whisk. Place over medium heat, stirring constantly. Do so for 8 or so minutes until it reaches 180F. Remove from heat.
2. Pour custard into a cool bowl; place bowl over ice water and let cool completely. Combine 4oz milk, dry milk, and vanilla. Stir into custard mamey.
3. Cover and chill.
4. Pour into freezer can or ice-cream and freeze according to instructions. About 1 hour!
Delicioso!!

Summer fun, summer food

Summer time, the flowing breeze, the beautiful sunshine, the Californian landscape and tangled beaches that makes us want to spend as little time in the kitchen as possible (except if you me!). So, to cater to the other 99% of people here are two easy, fast and vegan friendly dishes that you prepare in minutes and enjoy over a nice cold Margarita or just ice tea (laugh).

The first is a “California style-brushetta”


Ingredients:

8oz boiled tomatoes, finely chopped
12oz fresh (or canned) corn kernels
4oz onions
4 basil leaves
½ cucumbers finely chopped
2tbsp balsamic vinegar
2tbsp thyme
salt and pepper

½ loaf French bread (sliced)
(Drizzle olive oil and put in the oven for 15-20 minutes)

Procedures:
1. Heat a non reactive pan; add oil and a dash of sugar
Let them caramelize stirring lightly until they are brown.
2. Add the corn, tomatoes, and spices. Add some more olive oil, let simmer. Add the vinegar, stir.
3. Plate with toasted bread and enjoy!

The second dish I just made today. My tofu-broccoli salad.

Ingredients:
1 pack of Tofu
1 head of broccoli
2 carrots (sliced diagonally)
4 slices of sourdough bread (cubed)
Olive Oil
1 tbsp balsamic vinegar
4oz H2O
3tbsp fresh dill
a dash of mustard
8 lettuces leafs
Salt and Pepper

Procedure:
1. Lightly oil a heavy pan, add bread let brown slightly. Set aside.
2. On a separate bowl, put tofu with chopped dill, mustard and a little oil.
3. Blanch broccoli and carrots, and then add to hot pan with oil.
4. Let them brown, until slightly tender or al dente. Add tofu and let stand for about 5 minutes, add bread stir often for another 3 minutes, remove from heat.
5. Add vinegar and water to pan, deglaze. Pour on top of tofu mixture.
6. Set 4 leafs on a round plate, then pour half the mixture, repeat.

There you go! In and Out! The healthy way!