Thursday, August 10, 2006


Full of Rum Rum Raisin Ice Cream Posted by Picasa

This recipe is out of a new ice cream cook book that I just got called" ICE CREAM Delicious ice cream for all occasions".

"This ice cream is particularly creamy, and you can certainly taste the rum. Don't be tempted to tamper with this classic flavor--it is perfect as it is!"

3/4 cup raisins
1/2 cup dark rum
1 1/4 cup whole milk
4 large egg yolks
3/4 cup soft brown sugar
scant 1 cup heavy cream

Makes 2 1/2 cups

Put the raisins and 1/4 cup of the rum in a small bowl an set aside to soak overnight or until the raisins have absorbed almost all of the liquid.

Heat the milk in a heavy-bottomed saucepan to near-boiling point, then remove from the heat. Beat the egg yolks abd sugar, using an electric whisk, in a heatproof bowl until thick and pale. Place over a saucepan of simmering water and stir in the milk. Stir occasionally until the mixture is thick enough to coat the back of a wooden spoon. Allow this mixture to cool completely.

When the mixture is cold, stir in the cream and the remaining rum. Churn in an ice cream maker, according to the manufacture's instructions, until frozen. Stir in the raisins and transfer to a freezer container. Cover the surface directly with waxed paper or foil and freeze.

What to do with an abundance of Thai Basil

Thai Basil and Lime Ice Cream Posted by Picasa

I was surprised to find that the boys actually liked this ice cream. They even ate the large frozen leaves. It was tart and sweet with a mild thai basil tasteand very creamy. It is so easy and doesn't require and icecream maker to create.

No churn Lime and Thai Basil icecream
Based on Nigella's assiette au citron.

Juice of 3 lemons (or limes)
Zest of 2 lemons (or limes. Or any combination of the two)
Handful Thai basil leaves (or normal basil)
125g icing (powdered) sugar
425mls cream.

Stir together the juice, zest and basil with the icing sugar and let steep for 30 minutes. Then whip cream til soft-peak stage, and whisk in the sweented lime/lemon juice, zest and all (though I prefer to strain the zest out as it's not so nice to chew through a whole lot of zest in a scoop of icecream). Turn into a shallow container and freeze til set, letting it ripen in fridge for half an hour or so before serving.

After nearly 5 inches of rain Posted by Picasa

Finally Rain Posted by Picasa

Tuesday, August 08, 2006

ZINNIA Posted by Picasa

SURPRISE LILY Posted by Picasa

Black-eyed Susan's Brighted up the garden Posted by Picasa

Butterfly perched on Anise Hyssop Posted by Picasa

A long Drive Ahead Posted by Picasa

The Middle of No Where Posted by Picasa

Bear Butte Posted by Picasa

STURGIS Posted by Picasa

closer view of the stone presidents Posted by Picasa

George Washington Posted by Picasa

Distant view of MT. Rushmore Posted by Picasa

We found Mt. Rushmore Posted by Picasa

We saw Wild Bill in Keystone Posted by Picasa

A Friendly biker was kind enough to take a family photo Posted by Picasa

First Buffalo Siting of the trip Posted by Picasa

inside the Cave Posted by Picasa

Hanging out in Wonderland Cave Posted by Picasa

Baby Noah at Home Posted by Picasa

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