Red, white and blue granola for the 4th: my dad’s recipe, with local blueberries, and strawberries and raspberries he picked from his garden a few minutes ago.
Delicious!
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For dessert last night, Liz and I tag-teamed on this pie and ice cream tandem.
Liz made the blackberry pie, using her awesome pie recipe (which I promise to share at some point, but it’s literally a copy of a 2-1/2 page typed document written by my brother-in-law, a physical chemist), and I’ve been loathe to re-type the whole thing).
And to complement the pie, I made a cardamom ice cream, adapting the below recipe (from Associated Content). Given that we only had about a tablespoon of honey, I upped the sugar content to about 3/4 cup, and added 2 teaspoons of vanilla. I also added the heavy cream in step one accidentally, so I used another 1/2 cup of cream for step six.
The result, a sweet compliment to the pie, though the cardamom would be a bit unusual to have on its own.
Cardamom Ice Cream
½ cup sugar
6 egg yolks (save the whites for another dish)
1 ¼ cup whipping cream
1 ¼ cup whole milk
5-6 pods of whole green cardamom, crushed lightly
¼ cup honey
1. In a medium saucepot, simmer the milk with the honey and cardamom, stirring continually, until hot but not boiling. Remove from heat, cover and allow to infuse for at least 15 minutes.
2. Add the sugar and egg yolks together in a batter bowl and beat together until combined.
3. Remove cardamom pods from milk mixture and return to saucepot.
4. Reheat the milk mixture and add a small amount to the egg mixture. Beat well and add egg mixture back to the milk mixture. Heat to 150 degrees Fahrenheit, stirring constantly. Do not heat above this as it will cook and separate the eggs.
5. Refrigerate for several hours or overnight.
6. Whip cream and fold into custard gently.
7. Process the cardamom ice cream in an ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker, place ice cream in the freezer and stir every half hour until hardened.
