Granita is the crunchy cousin to sorbet, more rustic, and for me, more satisfying.
Jennie Grant nurtures a barnyard of creatures in her idyllic Seattle backyard. Information about raising goats in an urban environment can be found at www.goatjusticeleague.org.
When our great-grandparents didn't want to bother with the mess and fuss of doing ice cream in hand-cranked ice cream freezers, they used ice cube trays and did this stirred version. No equipment needed and the ice cream tastes just swell.
This rich ice cream, adapted from one by Alice B. Toklas, is a sublime combination of honey, pistachios and roasted almonds, ingredients of the classic nougat candy made in the South of France.
I know that suggesting homemade ice cream for an easy after-work supper makes me sound as if I'm going into deranged superwoman overdrive, but may I put the case for the defense?
Perfect for summer, especially when cherries are in season. With this sundae, the cherries don't go on top—they go into the ice cream. The "double" chocolate is the combo of bittersweet chocolate and crunchy nibs of cocoa bean. (One brand to look for is Michel Cluizel's "61% Cocoa with Cocoa Bean Nibs," or blend nibs, available in some fancy-food shops, with good bittersweet chocolate.) Prepare sauce and ice cream well ahead.
This is a French classic.
This rich custard reminds us of good vanilla soft-serve.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
Raspberry Coconut Popsicles