We all tell ourselves stories about who we are and how we work in the world. My story is in flux. For starters, I feel 16 on the inside, but all my gray hairs and my two walking, talking children tell me otherwise. And there’s the me who lives in Brooklyn with her family. In my head, it’s effortless and cool, but the reality of our life here has become increasingly tough. All of this is about to change. I’m getting ready to become a different me. Going back to the town I left 10 years ago, now with a husband and family. In my heart I know I’m going home, but I’m also unsure of who and what I’ll find there.
Through all of this personal and physical upheaval, there’s one thing that is totally certain. Brian and I have amazingly wonderful friends and a loving, supportive family. At every turn, someone has stepped in to help us. Generous people who show up for last-minute park parties on a chilly, gloomy afternoon or lend us their car or take our girls to the park for a few hours while Brian and I
throw away some of their toys pack. We have volunteers to help us move out and move in. Family members caring for the girls for days while all the loose ends are tied up. In this life that we are leaving and the one that’s about to begin, we are incredibly fortunate to be surrounded by so much love.
Last week, before the packing started in earnest, we spent the week enjoying this hard and beautiful Brooklyn life just a little more. We had friends over for drinks or dinners, and stayed up late talking. We also made one last batch of ice cream here in our homely kitchen. I’d been hoarding chevre for a while in hopes of getting to a batch of goat cheese ice cream, and last week, it finally happened.
Now, what I had expected was something very tangy, with the same creamy/sour undertones of fresh chevre. This isn’t was I got. Instead, it’s a sweet, creamy, savory, seriously rich affair that pretty much tastes exactly like cheesecake, but you know, really good cheesecake. I went with a little sea salt and just a drizzle of balsamic, and loved the savory notes they lent. This is a great spring ice cream–faintly grassy and bright, creamy and just good. The perfect thing to eat as you say goodbye or launch into something new or just during a quiet night at home.
Speaking of ice cream, my dear friend Kristin has started an ice cream blog–head over to belinder for every kind of frozen inspiration. And, last week, just before all the madness hit, our friend Sheri featured Brooklyn Supper on her blog Donuts, Dresses, and Dirt! (We’re pretty thrilled about it!)
Brooklyn Elizabeth signing off. See you next week, in Virginia!
Goat Cheese Balsamic Ice Cream (adapted from Food on the Food)
makes a little more than a quart
2 cups heavy cream
1 cup whole milk
1/2 teaspoon sea salt
5 egg yolks
1/2 cup sugar
8 ounces room temperature goat milk chevre, crumbled
2 tablespoons vodka (*optional, but this helps soften the texture)
1 teaspoon balsamic vinegar
In a medium-sized bowl, whisk the sugar into the egg yolks.
Heat the cream, milk, and sea salt over medium-high heat, stirring constantly. Just as the mixture starts to become quite steamy and small bubbles form on the sides, off the heat. Whisk a ladleful of the hot liquid into the yolk mixture. Add a ladleful at a time whisking until incorporated. The idea here is to bring up the temperature of the yolks without cooking them. Pour the tempered egg and cream mixture back into the pot and turn heat to low. Stirring constantly, cook for 5 minutes. The mixture will be quite thick.
Remove form heat and add the chevre and vodka, whisking until smooth. Pour the mixture into a bowl and set that bowl over an ice bath in the fridge. This cools the mixture quickly and well. Chill for three hours.
Process according to your ice cream maker’s instructions. Just as the mixture has set up, drizzle in the teaspoon of balsamic. Spoon into a glass or metal container, cover, and freeze for several hours or as long as you can stand to wait.