The Scoop

Where does your favorite flavor rank in popularity? 

THE 15 MOST POPULAR ICE CREAM FLAVORS

(Flavor, percent preferring) 

1. Vanilla, 29%

2. Chocolate, 8.9%

3. Butter pecan, 5.3%

4. Strawberry, 5.3%

5. Neapolitan, 4.2%

6. Chocolate chip, 3.9%

7. French vanilla, 3.8%

8. Cookies and cream, 3.6%

9. Vanilla fudge ripple, 2.6%

10. Praline pecan, 1.7%

11. Cherry, 1.6%

12. Chocolate almond, 1.6%

13. Coffee, 1.6%

14. Rocky road, 1.5%

15. Chocolate marshmallow, 1.3%

All others, 23.7%

{Source: International Ice Cream Association}

The Aroma: Ice cream season is now approaching. Homemade is still popular when it comes to peach flavor or pistachio. No need to crank for your cone, the wood barrel ice cream maker has now gone electric.

FOR MORE GOOD STUFF PICKS

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Some recipes cannot be instant, quick or easy. But that doesn't mean it cannot be enjoyable to prepare. Before you know it you will taste the fruits of your efforts. There are so many new ice cream machines on the market today; so whether you are hand churning or letting the machine do the work, making homemade ice cream can be a good reason to have an activity at your next social gathering.

This strawberry ice cream recipe is a recipe I've used for years - but an important thing to note is that fruit never has the same flavor twice, due to it's level of ripening. You will need to taste the strawberries and adjust the sugar up or down depending on the sweetness of the fruit.

Strawberry Ice Cream

Makes six servings, about two quarts

chefgeorgehirsch.com | George Hirsch Lifestyle

1 quart fresh strawberries very ripe, hulled and split

1 cup heavy cream

1/2 cup half & half or milk for a lighter ice cream

3/4 - 1/2 cup pure cane granulated sugar, variable based on the sweetness of fruit

3 egg yolks

3 Tablespoons light corn syrup

1/8 teaspoon pure vanilla extract

Place 3/4 of the the strawberries into a blender or food processor, and puree until smooth. Sieve pureed fruit into a large bowl, and set aside. Roughly chop remaining strawberries and add to pureed berries.

To Make the Base Vanilla Sauce

Heat heavy cream in a sauce pan over medium heat until a gentle simmer reaches the edge of the pan.

While cream is heating up, in a large bowl, whisk together the sugar, egg yolks, half & half, corn syrup, and vanilla. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the sauce pan, and heat whisking until the mixture is thick enough to coat the back of a spoon; about 5 minutes. Do not allow the mixture to boil.

Strain vanilla sauce into the berry puree through a sieve, mix, and place over an ice bath to fully chill. Note: The base vanilla sauce can be made a day ahead.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

TIP: Only use very ripe or better yet, over ripened fruit. This is a great way to use up less than picture perfect fruit in your kitchen.

Options: The strawberries may also be substituted for other summer soft fruits such as; cherries, peaches, mango, papaya and kiwi.

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Front Runner

As April winds down—let's look ahead to May, it's a busy month for celebrating. This is what's on the celebration calendar: there's Cinco de Mayo neck-n-neck this weekend with the 141st running of the Kentucky Derby—the popular Benedictine Sandwich as the front runner; before wrapping up the following Sunday with the grand finale, Mother's Day. 

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To keep your entertaining true to form, here's a traditional Derby Day classic, invented by Jennie Benedict in the 19th century, The Benedictine Sandwich. This sandwich is to Churchill Downs as the Pimento Sandwich is to the Masters; and is one that John Montagu (The 4th Earl of Sandwich) would still be proud to eat.

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To Make a Benedictine Sandwich:

In a food processor - mix 1 package softened cream cheese with 2 Tablespoons finely chopped watercress, 1/4 of a finely chopped Vidalia onion, 2 Tablespoons of olive oil mayo, a shot of hot sauce, and a pinch of sea salt. Pulse all ingredients until just blended smooth. Fold in 1 large peeled, seeded and finely chopped English cucumber. Spread cuke filling on thinly sliced white sandwich bread. Trim crusts, if desired. 

Wash down with a cool Mint Julep!

My Mint Julep Recipe

It's easy to make with only four ingredients; Bourbon Whiskey, mint, crushed ice and sugar. Simply muddle/pestle the sugar and mint; to release the oils in the mint, Add ice to top off highball glass, top with Bourbon. Traditionally served in silver cup with a straw. Hat, optional.

BTW: Each year, almost 120,000 Early Times Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack.

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Bruschetta

What to grill this weekend? How about some bread? Bruschetta is one of my most popular recipes and is so simple to prepare. It is an ideal snack to enjoy while you are waiting for the main dish on the grill to be finished. 

Ideally, use day old or very dense thickly-sliced bread. The addition of the smoke from the grill adds magical flavor to the crust and it’s toppings. There is no limit in toppings for your bruschetta, just let your imagination run free. Think of your bread crusts as an artist’s canvas. 

Join me for a bruschetta tour through Italy. Which, BTW, the variety in bruschetta toppings vary from region to region.  

When canal-side in Venice, I must have my bruschetta with Baccala' Mantecato, that is topped with whipped salted cod. This cod is making me thirsty! Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato, that's made with garlicky chopped liver.

The southern part of Italy is the region to feast on the superior quality of fruits from Italy's fertile soil, particularly Naples. Ahh, delicioso pomodoro. This is the bruschetta most people envision - crowns of sweet ripened tomatoes, basil and olive oil.   

Before you take your first bite, let me transport you to my favorite place in Positano; Trattoria La Tagliata where Bartolo is the family's grill chef. He will take really good care of you - while you nibble on his bruschetta, enjoying the priceless view of the Amalfi Coast and await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smoky flavor adds another layer to olive oil, fresh tomatoes with lots of caramelized garlic, parmesan cheese, and capers. Dry day-old bread makes the best bruschetta, so this is a good way to use up yesterday’s loaf of Italian, French, or sourdough bread. Serve bruschetta with salad or soup, or as a snack with a chunk of sopressatta.

This recipe is from my first book, and to pass along just how much everyone enjoys bruschetta from the grill it’s my very first recipe in the book, page 14.

Bruschetta 
From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

Makes 6 

3 cups seeded and diced plum tomatoes
24 cloves caramelized garlic
2 Tablespoons grated parmesan cheese
1 Tablespoon capers, rinsed
Salt and pepper, to taste
12 slices round country- style bread, sliced 3/4 inch thick
1/4 cup olive oil
6 basil leaves, chopped
Grated parmesan cheese 

To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.

Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.

When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.

Typical Pub Lunch

There is so much more to celebrating St. Pat's Day than Corn Beef & Cabbage or Colcannon at a Typical Pub Lunch. Watch the TV Segment: and see why I keep returning to Ireland time after time, it's the people, places and stories. 

Here I am pulling a pint, which takes patience... about 3 minutes. Mike, the 3rd generation owner of the Collin's Pub in Adare, shows me the ropes.

Pulling a Pint in Adare at Colllin's.

Travel TV Segment: Adare, Ireland Pub Lunch