Honey ice cream

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This recipe, adapted from David Lebovitz’s The Perfect Scoop, is a delicious change from good ol’ vanilla. Wildflower honey makes a delicious ice cream, but for a real pop of flavor use a strongly flavored honey like buckwheat or conifer honey. The honey is added at the end of the custard-making. Honey is gently acidic, and adding it too early could cause the base to curdle.

Makes 1 quart

5 large egg yolks

¼ cup sugar

1½ cups whole milk

Pinch salt

1½ cups heavy cream

½ cup (6 ounces by weight) honey

In a large bowl whisk yolks and sugar together well, until sugar is dissolved into the yolks.

Pour the cream into another large bowl and set a mesh strainer on top of the bowl.

In a medium saucepan bring milk and salt to a simmer. Pour warm milk slowly over the yolks, whisking the entire time. Return the mixture to the saucepan and cook over low heat, stirring with a rubber spatula, until mixture is thick and coats the spatula.

Pour the contents of the saucepan through the strainer into the cream. Stir gently to combine, then whisk in honey.

Chill well overnight and then freeze in an ice cream maker following the manufacturer’s instructions.

Tomato Toast

For a less complicated seasonal treat I always go back to my wife Angie’s childhood summer lunch of sliced tomatoes on buttered toast. Our house version includes the best-quality rustic country bread we can find and our favorite golden Sicilian extra-virgin olive oil on the heated, crispy toast along with a fresh bright spritz on the thick, ripe tomato slices. With a pinch of sea salt and pepper just before serving, it might not be the best thing since sliced bread, but it could be the best thing to put on it.

By Sandy D'Amato