honey sweetened ice cream with blackberry jam

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Over medium-low heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. This will be around 170°F on an instant-read thermometer.

Strain the mixture through a fine mesh strainer into a bowl. Stir for a minute or so, until tepid then mix in the honey. Cover and chill at least 4 hours or overnight.

The next day, before churning, taste and add additional honey, if desired. Then freeze the mixture in your ice cream maker according to instructions.

Spoon the blackberry jam into the bottom of a container. Working quickly, spoon some of the ice ream into the container then randomly drop spoonfuls of jam on top of the ice cream layer. Continue laying the jam and ice cream then press a piece of parchment against the top to fill any gaps. Cover and freeze until firm, at least four hours.

It’s Pie and Ice Cream Time!

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This week we are featuring things that dreams are made of! As we all know, there are few things out there that can rival the pairing of pie and ice cream, especially during these warm months of Summer! Our recipes this month range from classic to funky, showcasing freshly baked fruit pie, all-butter and incredibly flaky pie crusts and a guide to crafting and storing your own homemade ice cream! Kicking it off with our Lemon Meringue Pie!

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Lemon Meringue Pie

Makes: 1 pie Total Time: 9 hours + Churning

Ingredients filling- 5 large egg yolks 6 tablespoons cornstarch 1 1/3 cup sugar ¼ teaspoon salt 1 ½ cups water ½ cup lemon juice 2 teaspoons lemon zest 2 tablespoons unsalted butter

meringue- 1 tablespoon cornstarch 1/3 cup water ¼ teaspoon cream of tartar ½ cup plus 2 tablespoons white sugar 5 large egg whites ½ teaspoon vanilla extract

crust- (all ingredients should be cold!) 1 ½ cups all-purpose flour ½ teaspoon salt 4 tablespoon shortening 5 tablespoons unsalted butter 3-5 tablespoons ice water

Directions To make the crust- Whisk together the flour and salt. Add the shortening working in until the mixture is crumbly. Add butter and work it in roughly with your fingers or a pastry blender until everything is similar to the size of peas.

Drizzle with 2 tablespoons of ice water and start to pull it together, add additional water to make it chunky, it should barely hold together when you squeeze it together. Remove it from the bowl and flatten it out a bit. Drizzle the dry spots with a bit more water and fold everything in on itself. Pull everything together and wrap the disk in plastic wrap, flattening to a disk. Refrigerate for at least 30 minutes.

When you’re ready, remove the pie crust and roll it out to about 12″. Gently move it to your 9-inch pie pan and trim and crimp the edges. Cover the pie with parchment paper or foil and fill with beans or pie weights. Bake for 20 minutes at 375°F. Remove the pie weights and parchment/foil and poke the bottom with the tines of your fork. Put the crust back in and bake for 15 minutes more, or until lightly browned. Remove from oven and set aside.

To make the filling- Whisk the egg yolks in a medium bowl and set aside.

In a medium saucepan combine the cornstarch, sugar, salt, 1 ½ cups water and whisk to combine. Bring to a low boil on medium heat, whisking constantly. Let simmer for 1 minute. Mixture will begin to thicken.

Once thickened, remove from the heat. Take a spoonful of the warm mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the mixture until you’ve add about half of it to the yolks.

Add the egg yolk mixture back to the pot and reduce the heat to low and cook for one minute, stirring constantly.

Remove from heat and stir in the lemon juice, lemon zest and butter.

Preheat the oven to 325°F.

To make the meringue- In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup cold water until the cornstarch has dissolved. Place over medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together ½ cup plus 2 tablespoons of sugar and ¼ teaspoon of cream of tartar and set aside.

Place egg whites in the bowl of your mixer, making sure it is completely clean. Add ½ teaspoon vanilla and start beating the egg whites on low speed, gradually increasing to medium.

Once the egg whites are frothy, slowly add in the sugar and cream of tartar a spoonful at a time. Beat until the egg whites form soft peaks.

Add the cornstarch and water mixture a spoonful at a time as you continue to beat the egg whites. Increase the speed to high and continue to beat until stiff peaks have formed. Be careful to stop when stiff peaks form and not overbeat.

Heat the lemon filling until it is steamy and scoop it into the pre-baked pie shell, spreading it around evenly. Working quickly, use a rubber spatula to spread the meringue over the filling. Make sure that the meringue attaches to the crust with no gaps. This will keep it from weeping. Use the spatula to make peaks or smooth it over.

Bake the pie for 20 minutes at 325°F until the meringue is golden brown.

Transfer to a wire rack and let cool completely to room temperature. Beware that cutting into the pie too early will likely result in a runny filling.

Enjoy!

sticky grilled pork ribs

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zesty bacon wrapped shrimp

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Just like we would recommend with your Thanksgiving turkey, brining is a great way to lock in moisture and ensure these shrimp don’t dry out on the grill! It’s not an entirely necessary step, but we love it if you have time! To brine, combine 1/4 cup kosher salt, 1/4 cup sugar and 4 cups water, stirring to dissolve the sugar and salt. Add the ice and shrimp and let sit for 30 minutes at a maximum. Remove the shrimp and pat them dry.

In a bowl, combine the olive oil, garlic, chili powder, lime juice, lime zest and a pinch of salt. Add the shrimp and toss well to coat.

In order to get the bacon thoroughly cooked on the grill (without overcooking the shrimp!) you should partially cook the bacon ahead of time. Either in the oven or the microwave, cook until the bacon begins to cook but is still pliable.

Heat the grill to high heat. Wrap the partially cooked bacon around the shrimp and secure on skewers (flat ones if you have them!). Brush with extra marinade from the bowl and grill uncovered for 3 minutes on each side, or until the bacon is browned and the shrimp are just cooked through.

When done, remove from the grill and serve with an extra squeeze of lime juice and some fresh cilantro! These skewers are great by themselves as an appetizer, in shrimp tacos, or served with beans and rice! Yum!

the perfect (and simple) burger

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