I spent most of my kitchen-time last week testing ice cream recipes, none of which were successful. I had high hopes for a ripe market cantaloupe and buttermilk ice cream, but the results were consistently too icy. I moved on to a doughnut peach base, swirled with rivulets of deeply purple blackberry quick jam. But the flavor was always too muted; doughnut peaches might be better for eating juicily, messily over the kitchen sink than stirred into ice cream.
Now I have three new ice cream recipe ideas burning a hole in my pocket (did I mention I really love ice cream?), but I needed a break–ice cream can be finicky to make, it’s time consuming to test, and it makes me grumpy-pants when I get it wrong. And August is not a month for finicky, time-consuming recipes.
Instead, I went in the opposite direction: a (relatively) quick, savory dip, starring a deep-summer vegetable. Read more