Before summer is gone make Nigella Lawsons No-Churn Ice Cream

Nigella Lawsons-Easy No-Churn Ice Cream

Every week — often with your help — Food52’s Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: 4 ingredients. 1 step. No cooking. No churning. Ice cream!

Not having an ice cream maker never stopped us before. We’ve done all kinds of weird stuff in the name of doing it for ourselves. We’ve nested coffee cans and shaken (or kicked) them; we’ve returned obsessively to the freezer to stir; we may or may not have purchased this ball.

I am so impressed with us for doing all of that! We did a really good job of making ice cream, against all odds. But instead of doing any of it, you can glide over to your cupboard like you’re Nigella Lawson, find four ingredients, whip them into a cloud, then freeze — they will become ice cream while you go on with your day. 

It’s really as simple as that — there’s no egg to deal with, nothing to heat or temper or ice bath or strain. Just cream and sweetened condensed milk, flavored with espresso powder and liqueur. The sugar and booze keep it from getting hard and icy; the whipped cream provides air (and, yes, cream); the thick condensed milk helps do the work of a custard. 

"When I was a child, I used to make an ice cream with my great aunt that required no special equipment (save a freezer) and was the work of moments and a trio of ingredients: condensed milk, heavy cream, and vanilla," Lawson wrote to me. "Needless to say, it was sickly sweet, but more latterly it occurred to me that by adding bitterness or sharpness — coffee, bourbon and salted caramel, the fixings for a margarita, the combined juices of pomegranate and lime — this effortless ice cream could make life subtly sweeter in the grown-up world.”

Makes 1 pint

1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
2. Fill two 500-mililiter or one 1-pint airtight container(s), and freeze for 6 hours or overnight. Serve straight from the freezer.

Gazpacho-The summer cold soup

Gazpacho

A cold, crisp, fragrant bowl of fresh summery goodness. Use your own home-grown veggies or go get them at your local farmers' market and make this soup that same day. The vitamins in this one will leap right out of the bowl, course through your veins and out your EARS, people.

5 Tbsp. olive oil
4 Tbsp. red wine vinegar
2 tsp. salt
1/2 tsp. ground black pepper
1 large cucumber, peeled and diced
2 avocados, peeled, pitted and diced
3 stalks celery, diced
5 scallions (green onions), sliced
1 green pepper, diced
3 tomatoes, peeled and diced (plunge them in boiling water for one minute to easily remove skins)
4 cups V-8 juice

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

It's finally summer! I will be posting Gaspacho, cold soups and great side salads for the next few weeks. Enjoy! Bon Appetite

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing.

INGREDIENTS:

1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

— with Bree Michalski.


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Potato Leek Soup Recipe

Thanks to www.hillbillyhousewife.com for this warm, winter soup recipe that is perfect for a family night dinner. Try the Alton Brown version and puree the soup to make it fancy for when guests come over. 

Recipe type: Soup

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Serves: 4

Ingredients

• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 medium onions, peeled and chopped
• 1 cup cauliflower, chopped
• 2 cloves garlic, grated or minced
• 2-3 leeks, cut lengthwise, then rinsed and sliced
• 4-5 medium potatoes, peeled and diced
• 7-8 cups of vegetable stock
• A handful of spinach or other greens, chopped
• Salt and pepper

Instructions

1. Heat the olive oil
   in a large pot over medium high heat. Add the carrots, celery, onions,
   cauliflower and garlic and stir to coat with oil. Jamie Oliver recommend
   putting the lid on askew and letting the ingredients cook for about 10
   minutes this way.
2. Add the potatoes
   and soup stock and bring to a boil. Reduce heat to medium, put on the
   lid on the pot and cook for another 10 minutes.
3. Finally, add the
   spinach or greens and let cook for another 3 minutes or so, until they
   have softened. Season with salt and pepper and serve.

Winter Veggie Mix

So my husband made this last night and it turned out great! The house smelled like sweet cinnamon and  nutmeg even though neither are in the recipe. The veggies took on a very sweet smell when baked for 45min on 350 degrees. They come out almost like a potato hash and are much better for you. You can tweak this recipe by adding sweet potato and eggplant or any other winter veggie in season right now.


1/4 teaspoon salt
1/4 teaspoon of black pepper (to taste)
1/4 Rosemary (dried and ground)
1/4 teaspoon of thyme
1/2 teaspoon of fresh chopped garlic
2 Tbls of Virgin Olive Oil

Chop and peel: (Yes, your hands will get tired)
6 Turnips (Not the greens but the root veggie)
1 Butternut Squash
2 Acorn Squash
2 Rutabaga

Bake on a cooking sheet for 45 minutes at 350 degrees.

How to serve a pretty and fun cocktail

Shrimp & Grits

Here is a really great shrimp and grits recipe that I found. My two favorite ones are Emeril Lagasse's and Pat Conroys. I will dig those out of my kitchen and post both for you.

Shrimp and Grits

Recipe from John Martin Taylor’s cookbook Hoppin’ John’s Lowcountry Cooking, published by Bantam

Prep Time:
1 hr 5 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min

Level:
--

Serves:
4 servings

Ingredients

4 cups milk
2 tablespoons butter
Salt
Freshly ground white pepper
1/2 cup stone whole grain grits
2 ounces grated white Cheddar cheese
1 tablespoon olive oil
1/2 pound link smoked sausage, cut in half and sliced 1/2-inch thick
2 teaspoons chopped garlic
1 pound medium shrimp, peeled and deveined
Freshly ground black pepper
1/4 cup dry sherry
2 cups Shrimp Stock, recipe follows sticks of cold butter, cubed
1 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves
1 cup of the Sweet Corn Relish, recipe follows

Directions

In a saucepan, over medium heat, add the milk and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. Reduce the heat to medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring every 10 minutes to prevent the grits from sticking. Add some water during the cooking process if the liquid evaporates to much. Remove from the heat and stir in the cheese. Reseason with salt and white pepper if needed. Set aside and keep warm. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside. Add the stock and bring the liquid to a boil. Reduce the heat to medium low and mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of each shallow bowl. Spoon the shrimp mixture over the grits. Garnish with the corn relish and remaining parsley.

SHRIMP STOCK
Recipe from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow
8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature

Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month. Yield: 3 quarts

SWEET CORN RELISH
1 red bell pepper seeded and chopped (about 1 1/2 cups)
1 green bell pepper, seeded and chopped (about 1 1/2 cups)
1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)
2 cups chopped celery
1/2 cup chopped fresh chili peppers, such as jalapeno
3 cups white vinegar
1/2 cup fresh lemon juice
1 teaspoon celery seeds
1 teaspoon dry mustard
1/2 teaspoon ground turmeric
6 cups sweet corn kernels (from about 12 ears)

Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture into 6 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, beans or rice. Yield: 6 1/2 pints