My family and friends spend a lot of time in my garden and on my patio, so I like those spaces to feel like an extension of my living and dining rooms. I achieve this by arranging the furniture in ways that encourage relaxation and/or conversation. I love a big dining table with a mix of chairs – if they’re under a grapevine-covered arbor, even better! I also have several cool Adirondack chairs surrounding a fire pit so people can kick back and linger any time of year. I especially like taking it outside to make s’mores after a very formal dinner just to shake things up a bit!
Fire and Ice S’mores
Vanilla Bean Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3 vanilla beans – split lengthwise
- 2 large eggs
Directions: Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.To Prepare Servings: Have guests assemble their S’mores outside by the fire. In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt, have guests grab a bowl and dip their S’more into the ice cream.
*Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.