Though I was born and grew up in Austria, I have now lived in the United States for almost 45 years and I am proud to be a citizen. America has offered me amazing opportunities, and every day I feel grateful to live in this country.
I love the relaxed, old-fashioned ways we celebrate summer and summer holidays: parades, baseball games, picnics in the park or at the beach, cookouts, concerts, fireworks.
For a long time I've been fascinated with the kinds of things my fellow citizens love to cook and eat during the summer. There's plenty of outdoor cooking, of course, from quickly grilled burgers, hot dogs, steaks, chops, kabobs, fish fillets and chicken to more slowly barbecued dishes like ribs, whole briskets and pulled pork.
With every passing year, I've also been happy to see more vegetables cooked on the grill as side dishes or vegetarian main courses, since everything from onions and scallions to bell peppers, eggplants and zucchini all taste delicious when cooked with a touch of live fire.
Then come all sorts of other accompaniments, from potato salad to coleslaw, not to mention other traditional preparations like carrot-raisin salads, chopped vegetable salads, bean salads, and so on. Some people may also prepare pots of baked beans to carry from the kitchen to wherever the outdoor feast may be happening. And, of course, there are the necessary potato chips and corn chips, with dips like guacamole and salsas.
What a feast! And I always love it when I'm invited to a party and can bring along a contribution.
One of my favorite things to make for a summer party is dessert. I know there will be all sorts of fresh-baked cookies, pies, cobblers, cakes and other baked goods, and I've brought along my share of these over the years. But this year, I'd like to share a recipe that's always welcome and goes with just about everything: ice cream! Not just any ice cream, but one that features summertime's glorious fresh strawberries.
My fresh summer strawberry ice cream is easy to make. Buy the freshest, ripest berries you can find. In less than two easy hours of work, and with the help of an inexpensive automatic ice cream maker, you can have this delicious, classic ice cream chilling in your freezer, ready to pack in an ice chest and cart off to wherever the party may be happening.
Makes about 2 1/2 quarts.
For the compote, in a 2-quart nonreactive saucepan, combine the berries, sugar, lemon juice and vanilla bean. Cook over medium-high heat for about 45 minutes, stirring occasionally and gently breaking down the berries into a coarse puree while also regularly skimming off the foam that forms on top. Reduce the heat to low and continue cooking, stirring occasionally, for 15 minutes longer. Set aside at room temperature.
For the ice cream base, first use the back edge of a small knife blade to carefully scrape the seeds from each half of the split vanilla bean, reserving both the seeds and the pod halves. In a large saucepan combine the cream, milk, vanilla bean pod halves and vanilla bean seeds; bring to a boil over medium-high heat.
Meanwhile, in a large heatproof bowl, whisk together the egg yolks and 1/2 cup sugar. Then, while whisking the yolks continuously, gradually pour the hot cream mixture into the yolks until fully incorporated.
Near the stove, rest a wire-meshed sieve on the rim of a large, clean, heatproof bowl. Fill a larger bowl halfway with a mixture of ice cubes and water.
Return the egg yolk-cream mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Quickly strain the mixture through the sieve. Stir in the reserved compote. Rest the bowl inside the larger bowl of ice and water, taking care that none splashes into the ice cream mixture. Chill the mixture, stirring occasionally, until cold.
Freeze the mixture in an ice cream maker following the manufacturer's directions. Transfer it to 1 or 2 chilled freezer-proof containers, cover with plastic wrap or lids, and place in the freezer.
If the ice cream has frozen solid, remove the container or containers from the freezer about 30 minutes before serving. Place 1 or 2 scoops into each chilled serving bowl. Pass bowls of softly whipped cream and sliced fresh strawberries to add to each serving as desired.