ICE CREAM!!

Yowza - I wonder if this recipe works as well for other flavors? Because if so, omg, get ready for ice cream people because South Beach doesn't really allow for it, but I think I'd have a blast making it which means I won't really be able to eat it and will need to give it away. I can make vanilla, and strawberry (and then Neapolitan!) and peppermint and banana and banana/caramel/chocolate and salted caramel and lavender and EVERYTHING I HAVE EVER WANTED. Even if it's just the chocolate, think about the swirls I could add of marshmallow fluff or chocolate chips or fudge or nuts or minty things or raspberries. . . .
I still really want to try a rose water and pistachio ice cream to be enjoyed after a nice Moroccan feast - does that sound weird? Well I'm not the only one, okay? I mean, I must have tried those flavors together somewhere. Turkish Delight maybe?
Hello summer!!

Easy Chocolate Ice Cream
Makes 1 quart

If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.

1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate , chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Pinch salt
1 1/4 cups heavy cream, cold

1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.
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And look, we can even pair wine with our ice cream! Hell to the yeah!
Feel like you want to show me up with WINE ICE CREAM? Well, it's too late for that because I already know.
Thanks The Kitchn! Their blog on this (linked above) is very helpful in Americanizing the dastardly British original.

Almost Instant Sweet Wine Ice Cream
150ml sweet white wine , such as Orange Muscat and Flora
3 rounded tbsp caster sugar
284ml carton double cream
summer fruits to serve, such as blackberries , raspberries and redcurrants

1. Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.
2. Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

461 kcalories (!!!!), protein 1g, carbohydrate 23g, fat 38 g (!!!!), saturated fat 21g (!!!!!), fibre 0g, salt 0.05 g

Spinach Salad

I yam what I yam, and while I do like yams, I don't really like spinach. Popeye I (y)am not. Wait, that's so untrue sometimes that I'm really reluctant to even say that. I don't LOVE spinach. How's that? I don't like the gritty feeling it leaves on my teeth sometimes, so I tend to avoid rather than deal.
However! I think I have found the secret to making spinach salads that I will knock you down and take your fork away for. Get ready to be shocked. . . .
the secret ingredient. . . .
goat cheese.

Okay, I know, I'll put goat cheese on anything that will hold still long enough for me to do so but it really does make life better. And when I say goat cheese mind you, I'm talking that soft, crumbly chevre (like the texture of this Purple Haze perhaps), and not the thousands of other variations of cheese that can be made from goat's milk. Silly right?
In any case, I've made two spinach salads that I have fallen in love with, and the other ingredients they've had in common are onions/shallots and red wine vinegar vinaigrette. And I like them kind of warm.
So here, two options; both make enough to serve 2, maybe 3 if you're feeling generous, which I rarely am.

Pancetta & Goat Cheese Spinach Salad

• Diced pancetta - you know, about that amount that looks right. 2 oz? (TJ's is kind enough to make a little package of finely diced pancetta for my cooking needs, but you can get some from your butcher - 1/4" thick cuts, then dice them up yourself.)
• 1 good sized shallot, finely diced
• cherry tomatoes (I really like those little Sweet 100s for this) - a cup or so
• 1 bag of ready to go baby spinach leaves
• goat cheese - 2 oz? 4 oz? a pound? you decide
• olive oil
• red wine vinegar
• s&p

Dump your bag o'greens into a bowl and cover in goat cheese. No really, add more. Slice your wee tomatoes in half and dump them in too.
Heat up a skillet over medium, and add the pancetta. Once it's given up some of its fat, you're safe to add the shallot. Once the pancetta looks yummy, and onion is all soft and delish, you're good to go. I add the oil and vinegar directly to the pan and whisk to make my dressing. I don't think you need salt, but that's up to you - season to taste.
Pour this warm dressing over the salad and toss to coat. Battle to the death for last serving rights.

Sauteed Mushroom & Goat Cheese Spinach Salad

• 1 good sized shallot, finely diced
• 2 cups of sliced mushrooms (I used cremini, but anything would work I bet)
• 1 garlic clove
• 1 bag of ready to go baby spinach leaves
• goat cheese - 2 oz? 4 oz? a pound? you decide
• olive oil
• red wine vinegar
• s&p

Put a dash of olive oil into a pan heating on medium. Add the shallots and garlic and sautee until the shallots start to look translucent. Add the mushrooms and sautee until cooked. Add s & p to taste.
Dump your bag o'greens into a bowl and cover in goat cheese. No really, add more.
Pour your mushrooms over the salad and use the warm, still covered in bits pan to make the dressing. There's still some oil in there, so you only need to add a little, then whisk in your vinegar.
Pour this over the salad and toss to coat. Battle to the death for last serving rights.