July is Ice Cream Month

Adapted from Ina Garten’s recipe.

Easy Vanilla Ice Cream

Everyone screams for ice cream!

Makes 1 quart

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 vanilla bean, scraped

Directions:   

1. Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
2. Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
3. Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
4. Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
5. Store in an air tight container and freeze for an additional 2 hours.

For more recipes, click here at Real Simple.com

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Lemony Almond Macaroons

Recipe by Sara Quessenberry for Real Simple©
You can make these sweet treats up to one week ahead of time. Let them cool completely and store in an airtight container at room temperature.

Yield: 24 cookies

Photo by Ellen Silverman

Ingredients:

• One 14-ounce package sweetened shredded coconut
• 1 cup sliced almonds
• 3/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon kosher salt
• 4 large egg whites

Directions:

1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
4. Store in an airtight container at room temperature for up to 1 week.

 

Easy Shepherd’s Pie from Real Simple©

Yield: 4 Servings
By Diana Hyle , October, 2007

Feast on this great dish from Real Simple.

Ingredients:

• 1 pound ground beef
• 1/3 cup ketchup
• 1 teaspoon Worcestershire sauce
• 8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
• 1/4 cup (1 ounce) shredded Cheddar (optional)
• 1 16-ounce package mashed potatoes, refrigerated or frozen and thawed

Directions:

1. Heat oven to 400° F.
2. Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
3. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.
4. Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.

Grilled Buttermilk Chicken recipe

Yield: 8 Servings

Photo by Real Simple.com/Con Poulos

Ingredients:

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken pieces

Directions:

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Basil Beer Bread

Yield: 1 Loaf
Calories: 336

Get the Basil Beer Bread recipe on the Real Simple website.

Ingredients:

• Olive oil for the baking sheet
• 3 1/4 cups all-purpose flour
• 1 1/4-ounce package active dry yeast
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup (3 ounces) grated Parmesan
• 1 12-ounce bottle beer, preferably ale
• flour for the work surface
• 1 cup chopped or torn fresh basil

Directions:
1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.

2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.

3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.

Tip: You can also toast this dense, hearty bread and drizzle it with olive oil.

Nutritional Information:
Calories From Fat 8%; Fat 3g; Sat Fat 2g; Cholesterol 3mg; Sodium 977mg; Carbohydrate 63g; Fiber 3g; Sugar 0g; Protein 12g