Butterscotch Bourbon Ice Cream

This homemade ice cream is so creamy and perfect. I stupidly forgot to take a picture of it scooped out, so you'll just have to take this one of it churning. A few summers ago, the New York Times came out with a fantastic ice cream article and recipe with a basic base and a whole bunch of ways to customize it with different flavors, aptly titled, "The Only Ice Cream Recipe You'll Ever Need." They had a butterscotch bourbon flavor that I tried last weekend - yum! It's really, really good and I will definitely make it again. It's rich and creamy and has just a hint of bourbon - it's not overwhelming at all. (I don't like my desserts to taste like booze).

Rhubarb Chicken

This is amazing! I can't believe I've spent 27 years only eating rhubarb in sweets. This sauce is incredible and tart and flavorful and I'm making it again ASAP. The New York Times had a great video to go along. I used just chicken thighs and modified it for 2. I recommend you go pick up some rhubarb and chicken and whip this up tonight. 

Serves 2

Ingredients:

3 chicken thighs

olive oil

Salt and pepper

1/2 tsp thyme

4 scallions, thinly sliced (dark green parts reserved)

1 clove garlic, ideally fresh spring garlic, finely minced

1/4 cup white wine

2 tsp honey

1 cup chopped rhubarb 

Directions:

Salt and pepper the chicken and sprinkle with thyme and a little olive oil. Let it sit all day/overnight if you have time (refrigerated). 

Heat a little oil in a skillet on high and brown the chicken all over, about 10 minutes. 

Fresh Strawberry Ice Cream

I've never been a huge strawberry ice cream person. I usually go for mint chocolate chip or Oreo or something with chocolate in it before this, but wow, it make a huge difference to make it yourself with in-season strawberries. Did anyone else see this ice cream base recipe in the Times? I couldn't wait to try it. The strawberry ice cream is fresh and tart and delicious, and Jamie remarked on how fruity it was. Try it before they're gone!!