To say June has been hot in France would be an understatement. I've eaten more chilled cantaloupe over the past few weeks than I have in any summer of my life. I've been getting up early to bake and test recipes before the heat settles in. Spending the rest of the day with the shutters closed and the AC working overtime.
This week I've been testing a new blueberry tart. Three tarts in, I've settled on the size and perfected the crust pre-bake. Just one more little tweak to the filling, and it'll be ready to share next week. I'm also working on a churned pistachio ice cream that's wonderfully creamy, deeply nutty, and exactly what I want to be eating right now.
đ¨ A quick question for you: do you use an ice cream stabilizer to help homemade ice cream keep its texture for a few days, or do you simply enjoy it the day it's made?
Speaking of ice cream, I had two scoops (boules) of citron-basilic in town today and I must say mineâs better. Creamy very lemony and I steep my dairy with basil instead of adding in little chunks. If you have a bunch of basil sitting on your counter, Iâd highly recommend giving it a try this weekend. Lemon basil ice cream is currently at the top of my Sunday activities.
Thank you to everyone who made one of my recipes this month. Every bake, comment, photo, and kind message means so much. Your support is what keeps my little kitchen full of creativity and inspires me to keep sharing new recipes.
And if any of this monthâs recipes catch your eye, Iâd be so grateful if you clicked through to take a look. It truly makes a difference.
Most Popular Recipe in May
Fresh Cherry Pie
Cherry pie is exactly what I think about when someone says summer fruit pie. A flaky all butter crust, thick cherry filling, a lattice top and a huge scoop of vanilla ice cream.
âââââ Reader Review: Absolutely delicious! Thank you so very much for sharing this recipe! I have been living in Sicily for many years and May is when beautiful, fresh, delicious cherries start being available. I had lots of them and I remembered that I used to eat Cherry Pie back in Brooklyn, where I was born and raised by my obviously food-oriented Sicilian parents. So I decided to make it going by your perfect recipe!
Comfort food and warm, happy memories of my childhood⌠made my day Jenn! đ
Recipes Published in May
New recipes added to the Two Cups Flour Blog!
Jumbo Blueberry Crumble Muffins (updated)
Now Iâd love to hear from you.
What have you been up to lately?
Have you taken any fun trips recently?
Tried a new recipe that you canât stop making?
Started a new hobby or found a favorite summer tradition?
Hit reply and or leave a comment. I genuinely love reading your emails and getting a little peek into what life looks like for you.
Wishing you a beautiful weekend filled with good food, good company, and a little time to slow down. And of course air conditioning!!!
~Jenn
I've been so busy with We Wander France I haven't been my normal self. Whatever that is. I'll next be in France in October for my inaugural tour. I'm very excited to see this dream come true.
I have a big garden and I've tried and failed to grow the little French green beans. Kentucky pole beans? No problem! Every year it's something. I really doubled down this year. I planted 3 different French varieties. Guess what happened? A little mouse or a mole came up from under the ground in a tiny hole and ate the plants! This garden is fortified I tell you. We have a lot of deer etc...but I didn't see a mole coming. Darn it!!! Some have made it, and I started more. It's always something. I have had a nice batch of little Haricots Verts cooked quickly in olive oil. They were worth the wait.
I love reading your cooking tales. Glad you have A/C!
When I was in France last year I saw so many ice creams and tarts with basil and citron vert.
I loved the combination and substituted lime in your lemon and basil ice cream. It was so good. Specially with strawberries.
In answer to your question I never use stabilisers in my ice cream and they last weeks although itâs always nicest freshly churned. The texture remains good well past a week