On July 23, Chef Travis Kukull of Solo whipped up a childhood favorite, market-style. Golden Glen supplied their luscious cream, and Pipitone Farms, the apricots for Vanilla Ice Cream and Apricot Soda Floats.
Travis Kukull cookin’ in the street. Photo by Michael Nank.
Honey Vanilla Ice Cream
9 egg yolks
1/2 cup honey
pinch of kosher salt
2 1/4 cup whole milk
3/4 cup heavy cream
1 vanilla bean
2 T sugar
Steep heavy cream and whole milk in sauce pan with vanilla bean. In a mixing bowl, whisk together egg yolks, sugar, honey and salt until mixture shows ribbons. When cream is hot (do not boil), temper the cream with egg mixture, then strain through a sieve. Let the mixture cool. When cool, add to ice cream maker for 1 hour or until done. Keep the ice cream frozen or eat it all immediately.
Apricot Soda
10 apricots
pinch kosher salt
1 cup sugar
2 cups water
Soda water
Put water to boil in a large saucepan. While waiting for the water to boil, cut each apricot into 8 pieces and place in mixing bowl with salt and 1/2 cup of water. Completely cover the mixing bowl with plastic wrap (360 degrees around the bowl). Place covered bowl on top of boiling water. This technique is called “Bio Dome.” Let water boil until the liquid from the apricots starts to show, about 20 minutes.
While waiting, make your simple syrup: boil 2 cups of water with 1 cup sugar, let cool. When the apricots are done, strain the liquid from the apricots. (Do not push through the sieve; you only want the liquid.) Add the liquid to the syrup. Let it cool. When cool, take a pint glass, add 1/4 cup of syrup and fill the rest with soda water. Add a scoop of the ice cream you just made for a delicious float. Enjoy!
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