Your Own Ice Cream Shop

 One of the most trips in summer is heading to the local ice cream shop. Yet these are becoming few and far between. Then there is the price. An average sundae can cost as much as six dollars just for two scoops with chocolate syrup. A better idea is making everything yourself .Besides it's more fun to create some sweet treats on your own.

The base of any ice cream shop is the ice cream itself. You can easily buy or make it depending on your schedule. Start with the basics  - vanilla and chocolate These work with any kind of ice cream dish. Vanilla and chocolate ice cream is easy to make.An easy vanilla recipe just calls for two cups heavy whipping cream, condensed milk and one tablespoon of vanilla extract.It's whipping the cream into soft peaks and then adding the remaining ingredients. There's no churning or even ice cream maker needed. Just place in a container and freeze for at least six hours or until firm. This also is the recipe for easy chocolate ice cream except there is also the addition of half a cup of unsweetened cocoa powder, whether regular or Dutch processed.If you want something a bit more adventurous then try a coffee which is great with chocolate syrup or a berry  - the perfect way to use up fresh strawberries or blueberries. For the coffee add  a chilled half cup of coffee . Sub in whole milk for condensed. As for an quick berry ice cream.mash berries and cook with a bit of water and sugar in a sauce pan. Let cool and add to the vanilla mix..

Can you make cones too? Yes! ice cream cones do require egg whites to give it to that stuff texture that holds up to melting ice cream scoops. You'll also need super fine sugar , whole milk, whole flour and vanilla extract.It's then cooking them in an oiled skillet not unlike a pancake. Once baked into little cakes they're then shaped with a cone roller (where you can find on Amazon).  Waffle cones are a bit more cakier thanks to the addition of one whole egg along with the white of another for a good stiff texture. .A quarter of a stick of melted butter is also added for richness.  You can't use a regular waffle maker for this You'll need a waffle cone maker to give you a thinner ,crispier cone.  what about waffle bones that hols more ice cream along with sauce and toppings. You can use a regular waffle maker for this  along with an  everyday waffle recipe. It;s then putting the hot waffles into a bowl to shape them. Any ice cream treat needs a good sauce for fun and flavor. CHocolate sauce just requires water sugar  , vanilla extract and sugar to create a thin syrup  that's also perfect in egg creams. A decadent hot fudge sauce requires     butter, corn syrup for texture along with heavy cream,vanilla extract and cocoa powder. Caramel sauce  is another yummy topping. For a truly rich one use six tablespoons of butter mixed with  half a cup of heavy cream granulated sugar and water along with a small pinch of  flaky sea salt for contrast.

Imagine having your own ice cream parlor with Tim's of homemade yummy treat, You can. It's easy to make your own ice cream and sauces, sugar  and waffle cones and bowls to create perfection.

Le Cuisine Pour Ete

 it is Bastille Day , the French Independence Day/while some are enjoying steake Diane and pomme frites in Paris cafes there are many who have escaped the city and headed to the country side. There are also the suburbs throughout the country where there are fresh gardens and fresh summer eating. The French do know how to do summer eating right. There are so many savory and sweet dishes, perfect for anywhere in the world.

One of the most famous French dishes is ratatouille. This is made all year round but it takes on extra freshness in the summer. This is when gardeners harvest eggp;ants,onions bell  peppers and tomatoes. The recipe can be varied,with zucchini being subbed in for the eggplant. THis is Avery tasty variations because the squash adds a sweetness that the other doesn';t have.Also you can use cherry tomatoes along with onion powder for a whole onion. It can be created in a skillet for a quick dinner and served with a crusty baguette to soak up the garlicky ,buttery sauces or juices. The other classic French summer dish comes from Prpvence Salad Nicoise reminds people of sun drenched days in Marseilles or San Tropez, leisurely eating this lush salad before taking a dip in the Mediterranean .This is a fun and easy make.It si a regular salad but has tuna and hard boiled eggs added in. There are also small boiled potatoes and green beans too.Olives give it that salty tang while a lemony vinaigrette adds citrussy bright notes.Some add in chickpeas and artichoke hearts too. That's up to you.It may be too crowded and too overwhelming with all the flavors.

The French aren';t really known for ices and gelati like the Italians yet they do have some good summer desserts. You could easily make rich French vanilla ice cream. This is a custardy recipe that has six whole egg yolks, heavy cream and whole milk.It's sweetened with three quarters of a cup with sugar  ,It cooking on the stove top creating a thick custard that will be put into an ice cream maker. You could use this as a filling for eclairs and cream  puffs if you feel like making a choux paste.Choux paste should be made on a humidity free day  - which can be rare depending where you live. French style ice cream goes well with galette, those free style pies with the rolled crust. The dough consists of all purpose flour sugar and eightt tablespoons of butter along with orange zest and cold milk. A pinch of salt adds flavor as well. Use good Kerry Gold which is the closest to French butter in s or grab a few sticks of Pluegra if your grocery sells it. You want a buttery  crust that works well with whatever fruit you use. Most use strawberries at this time but a plum galette would be equally delicious as well. Serve it with a side of creme fraiche or the homemade French ice cream.

France has some great summer time recipes. ENjoy them, whether they're a bowl of ratatouille or a scoop of ice cream. They're tres delicioux.!!

Cool Sweet And Vegan

 Many people wonder what vegetarians and vegans enjoy in the summer.  What finishes a meal?  Ice cream and gelati are dairy based. ? Surprisingly there are products and recipes that help herbivores chill. They can have their sundaes and eat them too,

Thankfully there are some good vegan ice creams out there.One of the best is Talenti Gelati. Talenti has long been known for is'creamy and flavorful dairy based ice creams. Now they  have fruity sorbettos or sorbets in such summery flavors as strawberry,lermon , raspberry  and mango. They also offer a dairy free a cold brew coffee one - imagine that  drenched with chocolate syrup , There are also layered gelati pints , such as the chocolate fudge one and the blueberry crumble gelato layers. Another brand, exclusively for vegetarians is So Delicious. They make frozen treats in all sorts of plants milks, from soy to oat to almond to cashew to coconut.Their treats are just right for even the littlest vegan.Try their salted caramel dipped bars or their vanilla peanut bars for a fun dessert. The company also produces classic and not so classic ice cream sandwiches in the traditional chocolate and vanilla and strawberry short cake.Oatly is another vegan friendly company that uses strictly oat milk in tier creamers, cheeses, milks and ice creams. Their flavors are perfect in cones or creating classic sundaes.  Keep a pint it their coffee  and mint chip to name a few along with their their classic vanilla and chocolate.

Of course you can  create your own vegan ice cream. There was the banana based one that's very easy to make. If you're making it for yourself then just tale one banana slice it and put in in a baggie.freeze over night and when the time comes place the frozen pieces in a food processor and pulse.The end result is a creamy frozen dessert.I used to add chocolate chips to mind along with serving it in a giant  puddle of chocolate syrup. what's also great about it is there;s no added sugar.The fruit's sweetness is all the sugar you'll need. You can add peanut butter or cocoa powder to the mix for more variation. Its a soft serve type of texture so it can also be scooped into any cake or sugar cone. Some vegans and vegetarians want an ice cream that's more or less the same in texture and taste as the real thing. This requires more ingredients. Coconut milk is needed to give the ice cream that smooth dairy like mouth feel. Some combine  cashews  that have been soaked overnight in water and then pureed. along with granulated sugar and vanilla extract.It's made in a ice cream maker anfter being mixed together and chilled for four hours prior. After you can add in min flavoring, chocolate chips or any fruit like strawberries.

Vegans and vegetarians now have many options to beat the summer heat. They can buy a pint for a quick treat or create a custom flavor. Either way both are a nice way to chill out on a steamy day.

Too Much Salad?

 let's face salad is one of the easiest summer dishes to make and to eat. yet there could be trouble with overeating it. As tasty as it is there should be some stops on it. with any food, it should be eaten in moderation.

Yes a bowl of greens any time of the year has so many benefits. Salads provide us with roughage and fiber which eases digestion,Each bite is laded with vitamins and antioxidants , all of which we need.Those shreds of lettuce and slices of tomatoes help with heart health and even keep us hydrated.A salad also keeps our cells strong and healthy too. Yet can too much of a good thing be a band thing? Surprisingly yes. All those greens may result in bloating and even stomach cramps (and who wants those on a hot summer's day?) The stomach cramps are due to the high amounts of fiber along with certain veggies like raw broccoli and cauliflower acting on a delicate digestive system.There's also a nutritional imbalance. While salads provide essential vitamins they are lacking in protein and fat, essential macronutrients for overall health. There can also be allergies too ,especially if kids are eating a lot of them. Then there's always the threat of e coli  which doesn't.happens that much with other foods. ]

What happens then? Do you give up salads? No, you can just modify them. Keep in mind that salads are a great way of repurposing leftovers. Add shredded rotisserie chicken from last night.That leftover London Broil from last night';s barbecue will go great cubed in a salad with tomatoes and broccoli. Try a salad Nicoise that has a good dose of protein thanks to sliced hard boiled eggs and tuna fish. This is an easy and fun way to eat a salad and get a whole meal as well.You can also add other proteins like julienned ham and salame Cheese also works wells in  a bowl of greens.  Try a filling Greek salad with a salty but creamy feta , anchovies and grape leaves. AN Italian cold cut one would be made even more perfect and nutritious by a generous sprinkle of freshly grated Parmesan cheese.Another idea is subbing in pasta for the greens. You can easily make one using macaroni or fusilli as a base. Add sliced grape or cherry tomatoes,along with small broccoli florets. What's great about a pasta salad is that it can, be used as a main or a side dish.

Salad may be good but there is a bad side to it. Eat it in moderation. You'll enjoy it more with a better effect on your body.

Mangoes That Other Summer fruit

The warm weather brings about large bounties of peaches, watermelons and strawberries.Yet there's another summer fruit that's both versatile in savory and sweet dishes. It's the mango, that ripe orange fruit with the creamy flesh. It's just the perfect fruit for now.

Regular contributor Yewande Komolafe wrote about them in yesterday's New York Wednesday Food section.However unlike other fruits where mangoes are grown influence the flavor and sweetness. There's no homogeneity unlike with berries and stone fruits. Some are sweeter than other while other have a fibrous flesh. The best ones should be so juicy that the juices run down the chin.Ms. Komolafe grew up in the Nigerian capital of Lagos. There mango trees graced the roads with the air being filled with eh evergreen like scent of the branches and the sweet aroma of the fruit.Nigerians eat the  whole fruit, skin and all, In New York it's a bit different. Slice off a bit of each cheek and eat towards the middle.It took Ms Komolafe a while before she took her first bite of a city sold fruit.Shopping for mangoes is like shopping for any other fruit.Focus on feel and color rather than aroma. There should be some give to the flesh like an avocado. Do the sniff test. A ripe mango will have a sweet fruity aroma. Go for these.

Ms. Komolafe gives a plethora of different recipes. There is a salad featuring the other stars of the season - tomatoes. They should be the Heirloom variety for  the ultimate sweetness. Shallots are also added a long with butter lettuce or romaine hearts.Use two ripe sliced mangoes, peeled pitted and cut in half inch slices. The vinaigrette is a simple one.,perfect for summer.It's a neutral oil like grapeseed mixed with apple cider vinegar ,honey and Dijon mustard. For a great side with spicy grilled chicken there is a mango pepper relish.The sweet fruit is pickled with fiery Scotch Bonnets pr birds eye peppers along with green peppers and onions Lime juice gives it zing while rice wine vinegar adds the pickling aspect.Sugar is also added to gel everything together. Use three slightly firm but ripe mangoes for this.Yes there is a lush mango dessert.This is mango shortcakes with a lime coconut cream.The shortcakes  have shredded coconut for added sweetness. The filling is three cubed and peeled just ripe mangoes mixed with lime juice. Salt and epper temper the sweetness. It;s layered with a homemade whipped cream fora truly summery decadence.

Mangoes  are a summer star .Use them in both savory and sweet recipes.They're delicious and sweet , perfect on their own or with other flavors.

A Meal And An Egg Cream

 Phil rosenhal is best known for being one fo the creators of the great comedy "Everybody Loves Raymond." Yet he's also a  foodie, loving every high and low end place. he now has another season of his popular season and a diner all set to open.Then there's the egg creams. Every episode ends with a delicious glass of foam and chocolate.

Regular contributor Julia Moskin contributed the article about him in today's New York Times Food Wednesday section.For Ray ROmano fans, Mr.rosenthal's name is well known.He produced and wrote the show's episodes while his wife Monica Horan played Amy, Ray's sister-in-law on the show.Yet he also had a soft spot for food - all kinds.It's surprising ,considering his background. His parents, both escapees from Nazi Germany (his mother and grandmother spent time in a French concentration camp) stuck to basically bland food. He didn't;t taste garlic until he was an undergrad at nearby. Hoftsra University His father  only care for one dish - scrambled eggs. In fact his question about them -"Are they fluffy?" is on his tombstone. When Mr Rosenthal was an aspiring actor he saved up for months to eat at such gourmet Meccas like the famous La Lutece and The Quilted Giraffe.He then could afford to eat anywhere after he moved to Los Angeles and garnered success with Raymond.

After his TV show ended, he became wrapped up in  food reporting. He hired the late  Anthony Bourdain's production company Zero Point Zero for his own show "Somebody Feed Phil."It first aired on PBS and then moved to Netflix. He had originally pitched another comedy but that didn't take off so he turned his attention to food. He traveled around more and spent more time with food experts., chef Nancy Silverton who now also cooks for his diner Max and Helen's .named for his parents. There was also the late Los Angeles Times food critic Jonathan Gold. He adopted  Mr. Gold's philosophy of showing what other people eat , clsoign teh gaps between ethnic groups. Mr. Rosenthal even has cookbooks and a new one "Phil'd favorites  is coming out in November. Being from the New York area every episode ends with an egg cream. This is a sip of heaven for egg cream lovers. His recipe calls for the classic city soda shop syrup Fox's U-UBet and milk mixed with a plain seltzer (although it';s sheer perfection blended with a cherry flavored seltzer).Use three tablespoons of syrup to one half cup of milk and add seltzer to taste. Cut down on the milk for a truly foamy, fizzy drink.

Does the world need another foodie exploring restaurants and countries> Yes, if the foodie in question is Phil ROsenthal. He brings sweetness and dedication along with a love of food and people to a great show.

A Decadent Classic Veganized

One of the most decadent yet homey sandwiches is the grilled cheese .Its's brings back memories of a buttery fried crust and the decadence of cheese  - a good cheese or Gruyere to bring out the flavor. Yet it can be too ric. There is a healthier yet still decadent version - the vegan one.

I've been dying for a grilled cheese for a while. I finally have all the ingredients - the vegan ones. it starts with a good plant based butter to fry the sandwich.

I like using I Can't Believe Its; Not Butter but for a more authentic flavor try Melt. It was just two big tablespoons .

THe bread is a whole wheat panini type from Acme.They have a good selection of freshly baked all natural breads.The cheese - which is all important is Violife mature Cheddar . it's not sharp but actually does have an aged flavor. A thick slick of Hellman's vegan mayo on the cheese adds a richer flavor .

It was just a quick fry for five minutes on each side. The cheese does melt - and actually sticks to the frying pan. The cheese was melty and creamy, I know grilled cheese should be made with uniform slices of white bread, yet a seeded whole wheat gives the sandwich a nutty layer of flavor.

This was a relatively healthier version.It's still good with its' homey yet decadent gooeyness.It hits the spot without being too bad for you.