#bi-rite

BI-RITE  Brooklyn, New York

Anna Castelli Ferrieri Model 4822 Chairs

$325

https://biritestudio.com/collections/new/products/anna-castelli-ferrieri-model-4822-chairs

Italian Folding Cane & Chrome Chairs

$275

https://biritestudio.com/collections/new/products/italian-folding-chrome-cane-chairs

Umbo Stacking Chair by Kay LeRoy Ruggles

$350

https://biritestudio.com/collections/seating2/products/umbo-stacking-chair-by-kay-leroy-ruggles-1

BAYFOOD COOKS: Andes Mint Ice Cream. The perfect thing to make for National Ice Cream Day! I decided to look at the best for a proper ice cream base - and that is Bi-Rite. I decided to tweak their Basil Ice Cream recipe from their cookbook (Sweet Cream and Sugar Cones), and switched it up by making it with real mint - yes, the leaves - and Andes mints instead of chocolate chips. Boom. Combined, it packs in so much intense mint flavor which is amazing with this super creamy ice cream. I really think the real mint is what makes the difference.

ANDES MINT ICE CREAM Makes 1 quart

2 cups heavy cream

¾ cup 1% or 2% milk

½ cup sugar

¼ teaspoon kosher salt

15 to 20 mint leaves, torn or chopped fine into ½-inch pieces

5 large egg yolks

4 ounces Andes mints, finely chopped (3/4 cup)

INFUSE THE MILK/CREAM

In a heavy nonreactive saucepan, stir together the cream, milk, half the sugar (1/4 cup), and salt. Put the pan over medium-high heat.

When the mixture just begins to bubble around the edges, stir in the mint. When slight bubbling resumes around the edges of the pan, remove from the heat and cover the pan.

Let steep for about 20 minutes, or until the cream has a distinct sweet mint flavor (Taste it to monitor the progress; the mixture will become bitter if over steeped.) Don’t be alarmed if the mint turns black; it won’t affect the flavor or color of the ice cream.

MAKE THE BASE

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining sugar (1/4 cup). Set aside.

Uncover the cream mixture and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about ½ cup of the hot cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours.

Chop up chips and put them in the freezer until ready to add to the ice cream.

FREEZE THE ICE CREAM

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into freezer. Add the frozen chocolate chips in the last minute or so of churning, or fold them in by hand after transferring the ice cream to the chilled container. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Sprry it's late but here is the last part of my 3-day adventure with Virginia! Ps happy birthday Virginia!

Happy Friday Friends! Sorry about last week’s post being late and going up on Saturday but hopefully I will get this up on time! Today’s post is the last post about my friend, Virginia’s trip to San Francisco. The last day she was here was definitely the most walking we had done in all the days that she was here. On the third day we went to Green Apple Books, the Legion of Honor, hiked Lands End,…