Go get a copy of the October 2010 Bon Appetit if you want to see what a little photoshop and a hair and makeup team can do for a gal. Or if you just like soup. Take your pick.
Here is a link to the article and here it is in person below.... and a recipe for macerated strawberries and crème fraîche ice cream and some behind the scenes pics from the shoot.
Now I’ll put a sock in it. Or mittens on my hands, to be more accurate (you know what I mean, One Night Stand-Up).
Crème Fraîche Ice Cream
Bon Appétit | June 2009
by Diane Rossen Worthington
Yield: Makes 6 servings (1 qt)
2/3 cup sugar
6 large egg yolks
2 cups crème fraiche
1 1/2 cups buttermilk, well shaken
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Pinch of salt
Place fine strainer over large glass bowl. Fill another bowl (larger than bowl with strainer) halfway with ice and water. Whisk sugar and egg yolks in third large bowl to blend. Combine crème fraîche, buttermilk, lemon juice, lemon peel, and salt in heavy large saucepan. Stir constantly over medium heat just until hot (do not allow mixture to boil), about 4 minutes. Gradually whisk crème fraîche mixture into yolk mixture. Return mixture to same saucepan. Stir constantly over medium heat just until instant-read thermometer inserted into custard registers 170 degrees F and custard thickens very slightly, about 4 minutes (do not boil). Pour custard through strainer set over bowl. Set bowl with custard in bowl filled with ice water; whisk occasionally until custard is cold. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.
core and cut berries in half. Add sugar (1/4 cup per pint, or to taste) and mix with hands to combine. Let sit at room temperature, 30 minutes, until juices are released. Adjust sugar if necessary and add condimento (very fine, aged and viscous) balsamic vinegar, about 1 tsp per pint.
Spoon berries over ice cream to serve.
Thanks again, Bossy Blonde. Without ALL the stuff you’ve done with and for me, I’d have a lot of leftovers and many fewer friends!